Candy and clay aren't two words you usually hear in the same sentence. But for pastry chefs and bakers, candy clay is a deeply ingrained part of their cake decorating vocabulary. That's because candy clay is a much better tasting sister of fondant, which is commonly used to decorate cakes.
Unlike fondant, which is basically rolled mats of sugar, candy clay is made from melted chocolate, white chocolate, or coated candy melts. This means they taste delish. And, as a plus, they're as pliable as fondant for forming cute little butterflies and flowers to decorate cakes. Watch the video to get the how-to.
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3 Comments
wat can b used instead of candy wafers??white choclate??
Iv'e tried to make it but it is very flaky and keeps breaking when I try to model it what have I done wrong
Candy clay is probably the easiest form of decorating I have found. Many people get a bit intimidated by its simplicity, thinking they've done something wrong because it tends to appear as though it is seizing as you add the karo syrup. Others state that it appears crumbly or flaky. Both are ok! the clay when left to sit at room temp over night (as suggested) will look more like dried out play dough. the secret is kneeding! it will take a lot of it! More often than not, I will tape a large sheet of plastic wrap to my work space, placing a somewhat flattened circle of clay and then covering once again with another piece of plastic wrap and rolling out to the desired thickness. remember, the heat from your hands will be enough to repair cracks and tears or to assist in the rolling out process. Or, use a chunk to sculpt an object. check out my face book page for ideas as I use this as a great (and tasty) alternative to fondant when covering my cakes!
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