Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2011 Sarah Phillips CraftyBaking.com
Used with the Spring Tulip Cake Pops
Used with the Easter Bunny Cake Pops
Used with the Ghostly Brownie Pops Tutorial
Candy clay, also known as chocolate plastic, is a modeling chocolate and can be made from a mixture of candy melts and corn syrup. Real chocolate can be used, instead. It is a wonderful product to work with, because you can shape and mold it AND it tastes really great. It can be refrigerated on a cake or stored at the cool side of room temperature. It will soften if used on a cake that sits in a humid or hot environment because it is made from chocolate.
CHOCOLATE RECIPE HELP
Kelly Says: "Sarah! It's amazing how much better candy clay tastes when compared to fondant...even Marshmallow Fondant or MMF. It's YUMMY!
...it tastes like white chocolate, mostly. Creamy and vanilla-ish. It melts on your tongue."