Hot off the press! I’ve published a book called Cake Decorating with Modeling Chocolate. It was released yesterday in the U.S. on Amazon.com and can also be purchased internationally at the Book Depository. I will be working to make this manual accessible on other continents as well as offering an ebook version so stay tuned for more on that.
I first learned how to use this amazing stuff called modeling chocolate (a.k.a. plastic chocolate, chocolate clay, candy clay, or rolled chocolate) in 2008 while working as a pastry chef in Southern California. At that time, I had two bakery jobs. By day, I was a wedding and specialty cake chef at a French-American bakery that sold a high volume of fondant type cakes for popular wedding venues like Paradise Point. At night, I freelanced as a sculpted cake designer/decorator at a small boutique bakery where we made scratch wedding and 3D cakes with modeling chocolate decorations for upscale hotels like the U.S. Grant. That year, I would be in the weeds all day at the French bakery but at night, was allowed to practice patience and artistry with buttercream and chocolate. The two bakeries could not have been more different.
When did I sleep, you ask? To hell with sleep! I was busy geeking out with modeling chocolate, sculpting 3D cakes like this (thanks, Jen Duncan for first teaching me how to use modeling chocolate!):
In 2010, I began freelancing independently as a cake artist in California under the name, Wicked Goodies. During that year, I photographed everything that I did with cakes and modeling chocolate. So this book is a mashup of things that brides, grooms, and clients ordered during that time. Much thanks to those customers who were willing to take a chance on me. I am also grateful to the readers of this blog, whose questions and feedback helped me arrive at this book concept.
This was an independently published book. Readers would be doing this new author a mighty huge favor by reviewing it on whichever of these websites applies to you! Thanks!
Available in the U.K. at Gazelle Book Services
If you are new to the craft of modeling chocolate, please remember that these techniques take practice and patience to master. If you have questions or comments, feel free to email me at email@example.com.