Would you like to cover your cake in modeling chocolate rather than fondant? Yes, it can be done. Here are a few tips to make your decorated cake successful.
First, start with a firm cake that can withstand the weight. Modeling chocolate will be heavier than icing.
Second, you can use a rolling-pin to roll out the modeling chocolate, but the process will be much easier if you have a pasta machine.
Third, you will still need to frost your cake with a thin layer of butter cream frosting before applying the modeling chocolate coating.
Liberally dust your work area with corn starch to prevent sticking.
Roll the modeling chocolate (already colored and kneaded) through a pasta machine or manually with a rolling-pin. You are seeking an even thickness, not too thin because you will need to move the flat piece of modeling chocolate over to the cake.
If you are using a rolling-pin, drape the rolled modeling chocolate over your rolling-pin to move it to the pre-iced cake.
Smooth out the modeling chocolate so that you have a sleek look.
Trim any excess modeling chocolate with a sharp knife.
Use your imagination and have fun.