How To Cover A Cake With Modeling Chocolate

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.

Whimsical cake decorated with modeling chocolate


Step 1

Liberally dust your work area with corn starch to prevent sticking.

Step 2

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.

Step 3

If you are using a rolling-pin, drape the rolled modeling chocolate over your rolling-pin to move it to the pre-iced cake.

Step 4

Smooth out the modeling chocolate so that  you have a sleek look.

Step 5

Trim any excess modeling chocolate with a sharp knife.

Step 6

Use your imagination and have fun.

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3 Responses to How To Cover A Cake With Modeling Chocolate

  1. wendy catton says:

    how long deos chocolate last

    • ModelingChocolateMagic says:

      How long does modeling chocolate last? It keeps well in the refrigerator for up to a year. You can also store it for a month in an air-tight container in a cool place (in a kitchen cabinet or on a kitchen counter).

    • ModelingChocolateMagic says:

      Virgina, moist environments make the modeling chocolate a bit sticky. To avoid the sweating it is best if you allow the cake to come to room temperature before you apply the modeling chocolate.

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