Title: Chocolate Modeling Cake Toppers: 101 Tasty Ideas for Candy Clay, Modeling Chocolate, and Other Fondant Alternatives
Publisher: B.E.S. Publishing
Publication Date: 2015
Language: English
ISBN 10: 1438005296
ISBN 13: 9781438005294
Binding: Paperback
Condition: Very Good
Dust Jacket Condition: No Jacket
Weight: 1.72 pounds

About this title

Synopsis

When you blend melted chocolate with corn syrup the result is a thick, pliable paste known as modeling chocolate. With a consistency similar to clay, modeling chocolate can be stretched, colored, rolled, molded, and sculpted into anything the creative baker can dream up. Chocolate Modeling Cake Toppers offers a wealth of guidance for making and using chocolate modeling clay to add flavor and excitement to any baking project. Inside, new and more advanced bakers will find:

An outline of essential tools and equipment for getting started

Clearly illustrated, step-by-step instructions for 101 tasty projects

Ideas for enhancing creations with buttercream, nonpareils, and other decorative mediums

Quick tips for getting a professional finish every time
Chapters are organized by theme, so there is a topper for every occasion, from Teddy Bear Cake Pops to Chocolate Wedding Favors to Graduation cupcakes. More than 50 full-color images provide inspiration and instruction.

About the Author

Ramla Khan is an accomplished cake designer and the owner of the London-based wedding cake bakery, The Enchanting Cake Company. She has received numerous awards and recognition for her work, which has been featured in Hello and Delicious magazines.

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