Image is for illustrative purposes only.
This is a simple two-ingredient modelling paste for making chocolate-brown decorations, and it is the mix I reach for when a cake needs a little chimney sitting on a snowy roof. Rolled fondant on its own is bright white and can be soft to work with, while chocolate paste on its own is rich but firm; kneaded together they give a warm brick-brown paste that rolls thin, holds a sharp edge and dries hard enough to stand up on a cake.
The paste tastes mildly of chocolate and sets with a matte, slightly clay-like surface that takes dusting powders and edible paint well. Use it for chimneys, bricks, walls, roof tiles, logs and anything else that wants a brown, buildable modelling material, and keep leftovers well wrapped so they stay soft for the next job.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 175
Number of Units: 4
Unit Size: chimney decoration, about 10 cm tall, plus spare paste for bricks
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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500 |
17.6 ounces
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Rolled Fondant
A commonly used sugar paste for coating cakes. Also known as RTR (ready to roll) fondant.
white
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soft and pliable |
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B
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200 |
7 ounces
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Calypso Chocolate Paste
Calypso is a dark, chocolate flavoured baking paste used by bakeries to deepen the colour and flavour of chocolate cakes and sponges. At home the same weight of melted dark compound chocolate, or a little extra cocoa powder loosened with warm water, will do the same job.
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room temperature |
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700
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Clear a clean, smooth work surface and have a little cornflour or icing sugar on hand for dusting. Warm B (chocolate paste) briefly in your hands if it feels hard. |
Both pastes pliable, not sticky |
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2 |
Knead |
Break A (rolled fondant) into pieces, add B (chocolate paste) and knead the two together. |
Evenly coloured brown right through, with no white streaks left |
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3 |
Rest |
Wrap the paste tightly in plastic film and rest it for about 20 minutes. |
Smooth and firm, no longer warm from kneading |
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4 |
Roll |
Roll the paste out to about 5 mm thick on a lightly dusted surface. |
Even thickness, clean surface with no cracks |
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5 |
Cut |
Cut four rectangular panels for the sides of the chimney and, from the offcuts, cut small even rectangles for the bricks. |
Straight edges, all four panels the same height |
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6 |
Assemble |
Brush the cut edges of the panels with a little water and join them into a square tube, pressing gently so the seams close. Stand the chimney upright and press the small bricks onto the outside in overlapping rows. |
Chimney standing square and steady, seams hidden by the brickwork |
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7 |
Dry |
Leave the finished piece uncovered at room temperature, away from damp, until firm. |
Hard and dry to the touch, usually overnight |
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8 |
Finish |
Dust the bricks with edible powder colour and paint in the mortar lines if you wish, then sit the chimney on the cake. |
Surface matte and dry before handling |
Important Notes
The full sheet recipe makes 1.4 kg of paste; halved it gives about 700 g, enough for roughly four chimney decorations of about 10 cm with paste left over for bricks and offcuts. Keep any unused paste double-wrapped in plastic film in an airtight container at cool room temperature, never in the fridge, where damp will make it sticky. Work with small amounts at a time and keep the rest covered, as the paste skins over quickly in the air. If the paste is too soft to hold its shape, knead in a little more chocolate paste; if it cracks when rolled, work in a few drops of water or a touch of vegetable shortening. Finished pieces are edible but are meant as decorations, so lift them off before cutting the cake.
Tools & Arrangements
Clean smooth work surface, rolling pin, small sharp knife or pizza wheel, ruler, small paintbrush, plastic film, airtight container, edible dusting powders and a fine brush for finishing.
