from Wilton Bridal Cakes
14 oz bag of Candy Melts (light or dark cocoa) - the bags now contain 12 oz. (I just added some white chocolate melts I had)
1/3 cup light corn syrup
Melt candy as directed on package. Stir in Corn syrup and mix only until blended.
Shape mixture onto a 6" square of waxed paper and let set at room temp. until dry
Wrap well and store at room temperature until needed. Modeling candy handles best if hardened overnight.
To use: If you wish to tint candy, add candy or icing to color. Knead a small portion at a time. If it gets too soft, set aside at room temperature or refrigerate briefly. Lasts for several weeks in a well-sealed container.
When rolling out candy, sprinkle surface with cornstarch to prevent sticking. Thickness of rolled-out candy should be approximately 1/8". Hint: Secure pieces together with dots of buttercream icing, if necessary.
Labels: cake decorating
You are amazing! My daughter would die to create something this beautiful. I really need to follow your example and get my booty into the kitchen!