Chocolate Plastic (fondant) for fun!.... A really neat recipe! You will have a lot of fun doing this! I came across this recipe at Tastespotting. The recipe can also be found at allrecipes.com . But it makes a bigger batch. I didn't need so much. So, I used a smaller amount... I was just curious to see if it comes out and if I can duplicate the pumpkin and rose that I saw on tastespotting. This dough is perfect for cake decorations...of course you can make all sorts of designs if you are artistic. You can use small leaf cutters, stamps etc. You can keep this in an airtight container for later use. Here is how I did mine. Hope you enjoy...
Note: Wonder what the dough tastes like?...similar to a tootsie roll!
You will need:
- 1 cup chocolate chips
- 1/3 cup light/dark corn syrup (I used dark)
- cocoa for dusting
1. First line a 13 x9 pan with plastic wrap.
2. In a small saucepan (they suggest using a double boiler...I found out that melting it on low in a regular saucepan was ok) on low heat melt chips.
3. Remove from heat, and add corn syrup.
4. Stir until well combined. You will notice it will get stiffer and pull from the sides. Spread thinly in pan and cover with plastic wrap.
5. Let cool for 2 hours or overnight. Of course, I didn't have patience so I put mine in the fridge. It worked just fine. If you leave it for too long it will harden but, that is ok... you can just knead it a bit and it will become pliable. Don't overwork it as it will become too sticky. Dust with cocoa powder if you are using a rolling pin or if it starts to stick to the surface. I left mine on the plastic wrap and peeled it off.
7. Using a toothpick, make indentations on ball to make it look like a pumpkin. Roll another small piece into a string to form the stem.
8. Using a toothpick make a hole on top of pumpkin halfway through. Use toothpick to direct the stem inside.
9. Make leaf and attach to the pumpkin. Ok, it isn't a pumpkin leaf but close enough!:)
10. There you have it... simple enough! Now on to the rose... a bit more challenging. It isn't that hard and you get better with practice!
For the rose:
2. That will be where you attach your leaves. If you have a 1 inch round cutter it will be perfect to make the leaves. If you don't like me....use a stainless steel 1 tsp measuring piece(if it is round). Otherwise just use a knife and cut small rounds through the dough. The dough needs to be rolled out thin about 1/8 inch. Take circle and press between plastic wrap with a rolling pin to thin out the top part of the circle( don't overdo it or it will get too soft). You may want to refrigerate the leaves so they won't get too soft on you.
Attach to the elongated side of the ball and overlap leaves.
If you want your rose to be more closed just attach closer to the elongated edge. Continue adding and overlapping the leaves. Keep the first couple of rows of leaves straight up and curl a bit the last few leaves.
There you have it... a beautiful rose to decorate your cake with! Mine definitely wasn't perfect !...Enjoy having fun with this dough.