how to make chocolate plastic/fondant icing!! easy and yummy :)

30 Sep

hey girlies!!

woww such a beautiful day today.. hope you’re all making the most of this weather! πŸ˜€

so, you guys know i heart baking, especially the decorating part (oh and how could we forget the eating part! hehe). but most cakes are covered with fondant icing which i don’t usually like or worse marzipan which i ALWAYS take off when eating! so i’ve been looking for something that would taste better but look just as pretty..

i’ve tried a few different homemade recipes. i’ve tried making marshmallow fondant (MMF). it took forever, was VERY messy and in the end didn’t taste that different to normal fondant icing although the texture was a lot smoother, i thought to save time and money it’s easier to just buy the ready to roll stuff next time!

however, i have been making chocolate roses for a while now and thought why can’t i use the chocolate plastic to also cover my cakes! there are lots of names for it chocolate fondant icing/ chocolate playdough/ chocolate plastic/ chocolate plastique, you get the idea. but simply put it’s a dough made from chocolate that can be used to make all sorts of edible decorations, cover a cake or just play with! you can imagine how much fun it must be for kids to play with too! best of all it SUPER EASY and you only need TWO INGREDIENTS! honestly the first time i made it i go soo excited i had to wake my brother up who was asleep at 1am and show him! haha it’s like magic! πŸ˜€

Yesterday, i made my first cake to order -yippee! the spec was something pretty and yummy for her mum’s birthday. so i decided to make red velvet cake and thought this is a better time than any to try the chocolate icing as a cake covering. it tasted delicious (and not just ‘cos i made it! :p)!! the golden syrup/glycerine does alter the taste of the chocolate a little though. for some reason i didn’t like the taste of the milk chocolate plastic as much as i loved the white chocolate one. i prefer to use glycerine, if i have some at home, as i find the taste does not get altered as much as with golden syrup but the finished result is not much different. i’ve also heard of people using honey but i’ve not tried that. let me know if you have/do and how it goes! most recipes use corn syrup but i couldnt find any in my local supermarket (do you know anywhere that sells t?) thats why i experimented with the golden syrup and glycerine. The finish isn’t quite as flawless as the ready to roll stuff but it was still smooth and looked just as pretty after all the decorating.

the cake covering and the roses are all made from white chocolate plastic. just coloured differently..

my cake

here’s how i did it step by step -including pics!

The recipe for white chocolate and milk chocolate plastic is the same. the recipe for dark chocolate requires more glycerine/ golden syrup.

** ifi’s white chocolate plastic recipe **

Ingredients:

  • 8oz White (or milk) chocolate
  • 1/4 cup (4tbsp) Glycerine/ golden syrup
  • Food coloring (optional but remember the colour will not be true as the chocolate is not pure white)

Preparation:

1. Break up the chocolate and place it in a large microwave-safe bowl.

2. Microwave the chocolate until melted, stirring after every 30 seconds or so. To avoid overheating the chocolate, i like to take it out before it is totally melted and just keep stirring it until it is all melted and smooth. (you can melt it in a double boiler if you prefer that method, it is less likely you’ll burn it but i find this quicker and less washing up!)

3. Remove the melted chocolate from the microwave.

Add the glycerine or golden syrup and stir thoroughly. The mixture will begin to look as though somethings gone wrong! but don’t worry, continue to stir and it should all come together pulling away from the sides of the bowl. (i love that bit, it’s like magic!)

4. Spoon the chocolate onto a large sheet of cling film.

and wrap it securely making sure not to leave air bubbles.

Allow the chocolate to cool and solidify at room temperature, for at least 6 hours or preferably overnight. i like to speed this process up by wrapping it in a plastic carrier bag and putting it in the fridge. however, it does come out rock hard and is much more difficult to knead!

5. Soften the hardened chocolate by kneading it (preferably with glove covered hands so it doesn’t become sticky from the heat of ur hands). this can be difficult if its been in the fridge so let it stand for about 30mins before working with it, if it’s still very hard then i cut chunks off with a knife and knead it bit by bit. Alternatively you can microwave it in short 10 second intervals until it becomes soft enough to work with (be careful not to over cook!). Continue to knead until it’s smooth and pliable. Don’t worry if your chocolate plastic has lumps these can be worked out through the kneading process.

6. Dust your hands with powdered sugar if you are using white chocolate or use cocoa for milk or dark chocolate. At this point, you can divide it and knead different food colorings into the chocolate, if desired. Dust your work surface and rolling-pin with a thin layer of powdered sugar or cocoa before working with. try not to handle the dough for too long, if the mixture becomes too sticky to work with put it back in the fridge for a little while.

these are some of the roses i have made..

 

 

you can make all sorts! cut out shapes using cookie cutters or even pipe roses like i did on the cake i made yesterday. get creative! the possibilities are endless! if you’d like a how to on how i shaped the roses then let me know! if your have extra then wrap it in cling film and put it in the fridge it keeps for however long the chocolates use by date is!

if you do give this a go, be sure to let me know! and i’d love to see pics of your creations! πŸ™‚

have fun girlies!!

ifi.. x

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37 Responses to “how to make chocolate plastic/fondant icing!! easy and yummy :)”

  1. Sadz October 2, 2011 at 12:07 AM #

    Wowwwwwwww…….:)
    Very proud of u..:):):) xxx

  2. Reena October 2, 2011 at 8:13 AM #

    Amazing!x I’m not good at cakes/ sweet dishes so will defo be trying to make them look better by using this! Thanks for the easy to follow directions..love ya Ifzy x

  3. Sai October 3, 2011 at 8:04 PM #

    OMG, Wicked πŸ˜‰ such a helpful blog!!!! πŸ™‚
    I have been w8ing for this blog for a verrrrrrrrrrry long time……….
    Finally, u have dun it, now i can start baking πŸ˜€
    Now with ur step-by step instructions, ur cakes r amazing!!!
    Were were u all these years?!?!? Where were u hiding??? :@
    Luv ur work….once again πŸ™‚ xoxox

  4. Sadz:) October 20, 2011 at 9:17 PM #

    Loving the above post;););)

  5. raheela November 5, 2011 at 6:58 PM #

    love your blog iffz!! defo gonna try some of your baking tips!xxx

  6. shanaaz May 24, 2012 at 4:43 PM #

    Hi ther, I’m definitely going to try this out:) if I make edibles with these do I store it in fridge? Would I need to add tylose or cmc powder to harden it?

    • ifi'sGirlyStuff June 27, 2012 at 10:51 PM #

      hey hun, if u just store them in a cool dry place it should be fine. they last ages. id recommend not putting them in the fridge unless you have no other cool dry place for them x

    • ifi'sGirlyStuff June 27, 2012 at 11:05 PM #

      theres no need to add anything!

      • Natalie July 3, 2012 at 12:48 PM #

        Hi So if I make this choc plastic, does the choc set hard/snappable again once dry? Almost back to its original state? Thank you very much I await your reply.

      • ifi'sGirlyStuff October 24, 2012 at 10:47 PM #

        hi natalie.. no hun it doesnt. its more like the consistency of fondant icing. it does go hard but not back to its original state.. x

  7. Tahera June 24, 2012 at 10:39 PM #

    Hi…. This is great!! Will be trying this out…. Please show how you make them roses?

  8. Natalie July 5, 2012 at 9:16 AM #

    Dear Ifi
    Please help, I have a cake to decorate this weekend and would love to make chocolate roses, the reason I am apprehensive is because I used a recipe before using honey, which worked to make the chocolate dough like, but it didn’t harden? Does your recipe with glycerine harden, I would much appreciate your help? Many thanks and great blog. Natalie

  9. Kishore July 29, 2012 at 4:17 PM #

    I have tried but what if the chocolate plastic leaves the oil while kneading what to do???/

  10. Hannah August 3, 2012 at 9:55 PM #

    How much do you recommend I make to cover a 10″ cake and have some over to make flowers? I have a wedding cake to decorate by Wednesday! Thanks!

  11. Ellie October 16, 2012 at 5:12 PM #

    Thank you very much for this ^.^ I have tried it and it worked brill πŸ˜› Yes, I have found out that corn syrup is hard to find in England… we only sell golden syrup whereas in America they sell corn syrup everywhere. Your cakes and roses are beautiful ^_^

    • ifi'sGirlyStuff October 24, 2012 at 10:51 PM #

      thankyou for your lovely comment Ellie.. it made my day. ur so sweet πŸ™‚

    • shelina Dada February 3, 2014 at 10:37 AM #

      Hi im from the UK. Is it ok to use glucose syrup instead of the glycerine? And are the measurements still the same?

      • ifi'sGirlyStuff February 3, 2014 at 11:40 AM #

        Technically, It should work hun but I’ve not tried it myself! Try it using the same measurements if you are thinking of experimenting and let me know how it turns out! X

  12. hannah October 31, 2012 at 8:48 AM #

    hi ellie, im also from the UK and to save me time where did you find the corn syrup?? hannah x

  13. Nicola November 10, 2012 at 4:05 PM #

    Hi I made as recipe but when I come to work with it, it just keeps crumbling???

    • ifi'sGirlyStuff July 15, 2013 at 7:03 PM #

      Just try keep on mixing with your hands it should soften up and mould or put it in microwave for a few seconds but be careful as this can ruin it if over done.

  14. Sumia November 28, 2012 at 6:34 PM #

    How can I keep it if I don’t use it in the same day ???????

    • ifi'sGirlyStuff July 15, 2013 at 7:02 PM #

      Just leave it in the fridge and take it out a couple of hours before you want to use it.

  15. Jess January 12, 2013 at 12:46 PM #

    Does using glycerine work with milk chocolate also? Thanks πŸ™‚

  16. zoe November 5, 2013 at 7:44 PM #

    Can this be used to cover a cake ?

  17. leanne April 18, 2014 at 10:51 AM #

    Can I use dark chocolate and golden syrup?

    • ifi'sGirlyStuff October 29, 2014 at 2:21 PM #

      Hi Leanne, yes it will work! The texture may be a little stiffer but that can be great for molding and with needing and warmth it will soften up

  18. rowan September 6, 2014 at 9:52 PM #

    Great recipe, first time I decorated cakes this weekend and it came out really nicely. Thank you. I wanted to let you know that I used a simple sugar syrup instead of golden syrup or glycerine and it came out great, and didn’t change the taste of the chocolate at all

  19. Chelsea November 16, 2015 at 2:37 AM #

    So glad I found your page! This is awesome, how do you do the roses? I used dark chocolate to make a reindeer the other day and it worked so well! Though I just tried it again with milk chocolate and it went horrible – really greasy and kept falling apart every time I tried to shape it 😦 Any ideas where I went wrong?? Need this to top some cupcakes for my office bake off next week!

    Please help!

    • ifi'sGirlyStuff February 11, 2016 at 5:14 PM #

      It was probably too warm. Either because you kneaded it too much or room was warm. Try putting it back in the fridge for a little while if this happens again.

  20. Sandra February 11, 2016 at 3:21 PM #

    I have tried this twice but it keeps crumbling, what is going wrong, please help

    • ifi'sGirlyStuff February 11, 2016 at 5:13 PM #

      Hi Sandra, it does crumble at first and you will feel like its not working but just keep kneading and with the warmth of your hands it will eventually come together. Try small bits at a time.

  21. Jackie February 28, 2016 at 5:31 PM #

    Hi, I’m going to give this a go for my little boys dedication cake! Could you tell me how you got the cake covering to look more ‘white’ than the white chocolate colour? Thanks πŸ™‚

  22. Beverley Hadley March 29, 2016 at 10:59 PM #

    You can buy corn syrup in Tescos. The brand name is Karo its from America. Check it out online xx

    • ifi'sGirlyStuff March 29, 2016 at 11:11 PM #

      Thanks Beverley! That’s awesome! This post is getting on a bit now but I’m so grateful for the update! πŸ‘

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