Amazing Wedding Cakes


This Chocolate Modeling Clay recipe is courtesy of Mary and Brenda Maher from Chicago's "Cake Girls." 10 ounces of dark chocolate (chopped chunks or chips)  1/3 cup light corn syrup    Steps: Melt the dark chocolate in a microwave for one minute and stir. If the chocolate is not completely melted, return it to the microwave for 30 seconds at a time and stir until smooth. Or place the chocolate in the top of a double broiler over hot water and stir until melted. (Do not overheat the chocolate...just until melted!) When the chocolate is melted add the corn syrup and blend using a rubber spatula to mix well. Pour the mixture onto a waxed paper sheet and spread the chocolate and flatten to about 1/2" thick. Cover the chocolate loosely with waxed paper and let it stiffen for at least 6 hours or overnight. The chocolate will become very pliable. The chocolate is now ready to mold into edible figures, or flowers. Or with a rolling pin you can roll it into a sheet and use cookie cutters to cut shapes.