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How Do You Cover a Cake with Modelling Chocolate?

Published in Cake Decorating 3 mins read

To cover a cake with modeling chocolate, you'll need to roll it out and carefully transfer it, using a rolling pin for easier handling. Here's a detailed guide:

Steps to Covering a Cake with Modelling Chocolate

  1. Prepare Your Work Surface: Lightly dust a clean countertop or silicone mat with cornstarch or powdered sugar to prevent the modelling chocolate from sticking. Also dust your rolling pin.

  2. Condition the Modelling Chocolate: Knead the modelling chocolate until it is pliable and smooth. This will make it easier to roll out without cracking. If it's too firm, you can microwave it in very short bursts (5-10 seconds), kneading between each burst, until it reaches the right consistency.

  3. Roll Out the Modelling Chocolate: Place the conditioned modelling chocolate on your prepared surface. Roll it out evenly to a thickness of about 1/8 to 1/4 inch. Make sure the circle is large enough to cover the entire cake plus a bit extra to trim. You can estimate this by measuring the diameter of your cake and adding twice the height.

  4. Transfer to the Cake: This is the crucial step. Carefully roll the modelling chocolate around the rolling pin. Lift the rolling pin and position it over the cake. Gently unroll the modelling chocolate, draping it over the cake.

  5. Smooth and Adhere: Use your hands or a fondant smoother to gently smooth the modelling chocolate onto the cake. Start at the top and work your way down the sides. Be careful to avoid air bubbles. If you get an air bubble, gently poke it with a pin and smooth over the area.

  6. Trim Excess: Use a sharp knife or pizza cutter to trim away any excess modelling chocolate at the base of the cake. Leave a small overhang if you plan to add a border.

  7. Finishing Touches: Smooth the bottom edge where you trimmed. You can add a border using more modelling chocolate or buttercream frosting to hide the seam.

Tips for Success

  • Keep it cool: If the modelling chocolate becomes too soft and sticky while you're working, chill it in the refrigerator for a few minutes to firm it up.

  • Work quickly: Modelling chocolate can dry out and crack if exposed to air for too long.

  • Don't be afraid to practice: Covering a cake with modelling chocolate takes practice. Don't get discouraged if your first attempt isn't perfect.

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