Reviewed: Oct. 11, 2009

I would give this more stars if you had 'um!! I've never worked with anything but icing for decorating a cake with, but thought this looked easy enough. Used white chocolate chips and the mixture separated a bit when poured onto the plastic wrap, but that didn't bother me a bit! My daughter wanted a "big sub sandwich" instead of a cake for her 15th birthday, but made her a cake-sub. I used the "Plastic chocolate" to make the pickles, lettuce and tomatoes... WONDERFUL!!! TIP: Instead of using oil or powdered anything to roll this out, I rolled it out between a silicone mat and a piece of parchment paper -NO STICKING! Also, when it started to get a bit sticky from working with it, I wrapped it in plastic and popped it in the frig for a few minutes... Perfection! :-)

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Karen T

Cooking Level: Intermediate

Home Town: Hanover, Illinois, USA

Living In: Madison, Alabama, USA

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Reviewed: Sep. 19, 2009

For the novice, like me, I found this challenging. I'm sure I just don't know the tricks of the trade. I didn't expect miracles, just cut-outs, but it was hard to roll out without it sticking (and I did use the cocoa). So, I wanted to say that it's hard for the novice, since the reviewers mostly rave about it. I suspect they know a lot more than I do and I'm sure it's easier to work with than other recipes. Just a heads up from a novice!

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Sep. 18, 2009

I made this with white chocolate and was able to sculpt some pretty detailed items (jack in pulpit, dragon neck and head) very easily. This keeps amazingly well and is nice to work with. LOVE it! Definitely let it sit, wrapped in plastic, over night BEFORE trying to work with it. Much better that way.

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khrys

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Reviewed: Sep. 15, 2009

Very good taste. It was easy to use & didnt melt when handled

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Katashaw

Cooking Level: Intermediate

Living In: Sylvester, Georgia, USA

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Reviewed: Aug. 3, 2009

I think this is a great recipe. Soo easy to make. However, after two days, it was still a bit too soft. Don't know if it was maybe because of the warm weather here. Sooooo messy to work with that way. I made roses to decorate a cake, but had to refrigereate every half hour to an hour so it can be workable. I made all the little balls for the roses first, then refrigerated them before shaping. Maybe next time, I'll add less corn syrup, might work better. thanks!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Aug. 3, 2009

Wow so easy! Don`t do what I did and wrap in a napkin to absorb tha greasiness I had fun picking the napkin back off! I found it easier to work with when left overnight to `set` the microwaved for 10 to 15 seconds to make it workable again.

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Carriescows

Cooking Level: Expert

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Reviewed: Jul. 8, 2009

I found this mix very greasy when I first started working with it (it might have been the chocolate i worked with) - to the point of having to squeeze it out and blot it with paper towel. After I did that - it was soooo easy to work with. I will never use gumpaste again!

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Char

Cooking Level: Expert

Home Town: Durham, Ontario, Canada

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Reviewed: Jun. 24, 2009

I made exactly and it did harden over night but it becomes very hard to work with due to the chocolate melting while working with it. I am going to try working with it after chilling or maybe adding less corn syrup.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jun. 17, 2009

This stuff is really neat. I don't think I have it quite right yet but still managed to make roses!

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Angi

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Reviewed: Mar. 21, 2009

Great Plastic Chocolate! This was so much fun to play with and tasted yummy too! I did mine with white chocolate chips and made a mushroom cake for my sons birthday:) So much tastier than fondant!

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Tab

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2009

this was a little hard to shape, but i like the taste better than fondant. if you like tootsie rolls, this ones for you.

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Katie1994

Cooking Level: Expert

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Reviewed: Jan. 29, 2009

I seemed to have the opposite problem that everyone else had. Mine came out so stiff that I am not sure how I will roll it out. I made a batch of semi-sweet chocolate as well as a batch of white chocolate (used melting wafers). I carefully measured and followed all directions. The only thing I can think of, is that perhaps the corn syrup was too thick. I will try again and am open to suggestions.

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CanAmMom

Cooking Level: Expert

Living In: Penticton, British Columbia, Canada

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Reviewed: Jan. 27, 2009

Wonderful! We made this to cover a Playstation birthday cake for my 10 year old grandson. (The cake was a thin 3 layer devils food with a whipped frosting as the filling.) He was overheard saying to a friend "Yeah, my cake is really cool." and four people attending his party said "this is the cake I want for my birthday"!

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mima

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Reviewed: Nov. 26, 2008

Love this recipe!!! It is tougher to work with than fondant but you actually want to eat these decorations! I will use it now instead of fondant! Easy to make too! I use white candy melts and then after it is set and ready to use just add color and shape, mold, play as much as you want!!

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MIKSADIE

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2008

I think its a great base... again, like someone else had stated... white chocolate gets a little less corn syrup. I have noticed, at least with white chocolate (i did that one first to decorate a chocolate cheesecake with red roses) it can be a bit hard to work with if your hands are warm... so i will periodically set it aside and work after my hands cool off. If it gets a little hard from sitting out (i made it, and worked so much I couldnt mold it for about two days) just work it, like you would clay, making it more pliable with warmth. I find the peices just on the outside, the most "dry" are the most moldable, because it will not slide back into a round ball as easily. Oh, and rose petals? I find it helps to make a ball, and squish it down with a finger in the middle... then shape it into a teardrop. In general, I get really nice petals that way. I make about ten and then start to shape, peicing them together.

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Jen Highland

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

It was a fun experiance. I'm having trouble with it because it is chocolate and the warmth from my hands melts it before i can mold it. If I were molding something big and thick it would be a different story I think.The recipe is a good one though and will definately use it more like fondant.

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The Perlacs

Cooking Level: Intermediate

Living In: Kaysville, Utah, USA

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Reviewed: Sep. 17, 2008

This is great! I made about 85 white roses for my mom's 85th birthday.(I used confectioners sugar instead of cocoa mix---but vegetabale oil sounds like a good alternative too!). They covered the top of my mom's birthday 4 tier chocolate birthday cake. It was gorgeous. A real show stopper. Everyone wanted a picture!!! I have 2 requests for this birthday cake for next year! I've been experimenting with the plastic and used it to mold bowling pins and bowling balls for my 7 y.o. birthday cake; I made a school bus for the teachers when they started school this year. It's a long time to learn how to manipulate the plastic chocolate but it is sooooooo worth it!

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sarah12601

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Reviewed: Jul. 3, 2008

Easy and fun cake topping. I used this in two ways when making decorated cupcakes. Firstly, I shaped it into chocolate roses. Temperature is extremely important in handling. Making the petals first and letting them rest at room temperature ~10 mins before joining them into a flower eliminated wilting. Additionally I rolled it thin ~1/8" and layered it over peanut butter frosting on chocolate cupcakes. It was a huge hit especially with children. Thanks for the recipe!

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faeraegrae

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 8, 2008

I used white chocolate and cut the corn syrup to 1/2 c. since white chocolate is softer then regular or dark chocolate and it came out perfect!!! I used to make my daughters birthday cake and got sooo many compliments on it. I pinched off a few peices before rolling it out and used liquid food color to make other colors for decorating. This was really easy to work with, easier then fondant if you ask me and it tastes so much better too. It tasted like a white chocolate tootsie roll (my fav. candy). Yummy. This will be my new way of making covered cakes and decorations. Thank you so very much for posting!

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miki

Cooking Level: Professional

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Reviewed: Apr. 4, 2008

it is so simple! i had sticking problems big time, but that is my own fault. the pieces i used drooped, maybe my fault again. white chocolate takes color well. it is a great recipe!!

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achet

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