HOW TO MAKE (and fix) MODELING CHOCOLATE | Beginner Tutorial

In this video, Natalie Sideserf of Sideserf Cake Studio shows you a simple way to make (and FIX) modeling chocolate at home.

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Music Credits:
Bachelor of Hearts - Aurora Borealis

[hanananah]

I'm tired of fussy marshmallow fondant that dries out on me and don't really have the funds to try a more advanced fondant recipe so this is exactly what I needed. You've saved me with this tutorial. I had no idea it was so easy.

[Wrulfy]

I didn't know you could ever do that kinda stuff without fondant, this has opened a lot of possibilities for me

[pattycolon]

Natalie you're awesome! I always manage to get the tiny chunks in mine, and never realized it was because it was undermixed. Of course I knew I had managed to screw it up somewhere along the lines lol Thanks!💚😊

[commedesasteria]

Where has this been all my life? I make cakes for family stuff, and we always just had a classic looking cake cause I don’t like fondant. Now I can try this one out, and make more designs possible 🥰

[richardspangler]

What an informative tutorial! I loved the result I got with the chocolate/syrup ratio, along with the mixing instructions. I love how much like modeling clay the final result is.

[tarunraina]

I tried it and it worked. Thanks Natalie.

[veronicarivera]

Oh my gosh I’ve never seen you in person and didn’t know you did videos like this!! I keep seeing people rip off your cakes in third party videos and heard you share that’s why you use green frosting. I friggin love that! I’m so excited to stumble on this. You’re amazing thanks for being an inspiration ☺️

[katmukki]

Thank you!! I always felt alone dealing with the inconsistencies of modeling chocolate (although I wayyy prefer it over fondant - taste and texture), and this video was super reassuring and easy to follow. Love your amazing work!! 👏

[shepherddave]

I have made fondant for years and now you have changed my life! You are a legend!

[brenyoung]

The modeling chocolate that you use looks so easy to use but it’s your talent that makes it look easy to use!

[nataliedarley]

I made some modeling chocolate using these instructions and tried to make a Salamence cake for my brother-in-law.
For some reason the modeling chocolate came out so sticky and runny that the Salamence looks like it’s gone through six generations of inbreeding and only drinks Chernobyl water.
Everyone is wheezing.
I’m crying.
My husband is crying but it’s from laughter.

[CandiceRDH]

I can’t wait to try it, you have just inspired me I got a clay kit and I can’t wait to use it., Because you have inspired me, thank you so much for your time and effort that you put in these videos

[doneachus]

Working with modeling chocolate, it hardens up pretty quickly (within a couple of minutes). You work with it for hours. How do you keep it so pliable and soft?

[sarahhhspeaks]

This is super cool, thank you so much for sharing! I have loved working with clay and ceramics in the past but it's been years. I'm inspired, definitely will have to try it sometime!💚

[SOLUnRayitodeLuz]

Wonderful and more easier!!! Thank you Natalie for taking the time. I’ll definitely try it👏👏

[DeeEll]

🙋🏼‍♀️Hi Natalie, Thank you for this video. I have been a sculptor/crafter/and candy maker for over 20 years now, but only recently decided to use me sculpting/crafting skills to make cakes. Your videos have been a wonderful inspiration for me. I’ve made many cakes but never any like you make.

What I’m curious about is your cake recipe. I have wonderful yummy cake recipes however the cake is not dense or sturdy enough to hold up the weight of the modeling chocolate. What kind of cake recipe do you use? And do I have to sacrifice taste and texture for the stability of such a creative masterpiece? I’m sure there are many other people that are also curious about this. Could you PLEASE 😬🙏 make a video to answer this question (and others) and show everyone the best kind of cake recipe to use? Also, do you ever use rice crispy treats in your cake sculptures to make them more stable? If you do or don’t, why?
I have tons of other questions I’d love to ask and I’m sure others would love to know that answers to. Like do you ever incorporate pulled sugar elements into your cake sculptures? Or non-edible items like lights to create a certain look to a cake (like I’ve seen Duff Goldman do)?
Being a crafter I have come up with some new ideas for cakes/candy that come from the crafting world that I can also use in edible creations, have you also done this?
Like I said, I’m full of questions and ideas, but I am always inspired by your videos and look forward to see what you do next. So thank you and happy creating, Dee😁👍

[tac]

Thanks Natalie!!💜 I will be experimenting with some modeling chocolate. So excited!!

[afvp]

Correct me if I'm wrong but from what I know candy melts are not chocolate since they don't have any cocoa butter so it's just chocolate flavored. What I'm wondering is if you follow this recipe with actual chocolate, does the consistency or way of handling it is any different?

[darlenechadwick]

You have got to have the best job ever! TYSM for sharing & caring! ♥️

[liviathemalazanpotatonoob]

I just discovered your channel yesterday, and I am hooked!
I don't really like fondant, and I am so happy to see there is a much better option! Do you (or anyone else) have any idea what I can substitute corn syrup with? I live in Europe (Switzerland) and although I have no problem finding chocolate, corn syrup is close to impossible to find! I am afraid anything else will not have the same properties as the corn syrup, sigh!😐