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Specifications
| Publisher | Barron's Educational Series |
| ISBN 13 | 9781438005294 |
| ISBN 10 | 9781438005294 |
| Book Description | When you blend melted chocolate with corn syrup the result is a thick, pliable paste known as modeling chocolate. With a consistency similar to clay, modeling chocolate can be stretched, colored, rolled, molded, and sculpted into anything the creative baker can dream up. Chocolate Modeling Cake Toppers offers a wealth of guidance for making and using chocolate modeling clay to add flavor and excitement to any baking project. Inside, new and more advanced bakers will find:An outline of essential tools and equipment for getting startedClearly illustrated, step-by-step instructions for 101 tasty projectsIdeas for enhancing creations with buttercream, nonpareils, and other decorative mediumsQuick tips for getting a professional finish every timeChapters are organized by theme, so there is a topper for every occasion, from Teddy Bear Cake Pops to Chocolate Wedding Favors to Graduation cupcakes. More than 50 full-color images provide inspiration and instruction. |
| Language | English |
| Author | Ramla Kahn |
| Publication Date | 2015-04-01 |
| Number of Pages | 144 pages |
Chocolate Modeling Cake Toppers: 101 Tasty Ideas for Candy Clay, Modeling Chocolate, and Other Fondant Alternatives
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