Cake! magazine by Australian Cake Decorating Network February 2015 | Page 103

How you were first introduced to
modelling chocolate and how many
years have you been using it to
decorate cakes?
I started using modelling chocolate
when my junior daughter was turning
2 years in November 2011. I only bake
occasionally for my daughter’s birthday
and had a very bad experience with
sugar paste two years earlier, during
the birthday of my eldest onewhen
she was turning 3. So I decided to
usemarzipan for a couple of years
instead (I love it) but it didn’t make the
unanimity among the guests (too many
paste left overs, and I hate wasting
food). In mid-November 2011 started
browsing and getting interested in
the cake design world and noticed
that modellingalso existed. I looked
for a recipe, but they all contained
cornsyrup which wasimpossible to find
here in Belgium. Then discovered an
Italian lady “Le dolcicreazioni di Dany”
whokindly shared her recipe but this
time with glucose. I gave it a try for my
two year old daughter’s birthday party
and fell in love with this dough.
What is it about modelling chocolate
that you love so much?
I love chocolate, couldn’t live without
it! I always eat a piece of chocolate
every day... I’m addict! I found
modelling chocolate magic, temptingly
tasty, unashamedly gourmand and so
smooth! Very easy to colour and p