The best cake decorating medium for sculpting and great-tasting edible garnishes is modeling chocolate. Here are recipes and instructions on how to make it…
To make the windows on this boat cake, dark brown, light brown, and white modeling chocolate are marbled together. The marbled modeling chocolate is then rolled into 1/8” thick sheets. Using the two square cutters, cut windows for the sides of the boat. Use smaller square cutters to cut out the windows’ centers.
Modeling chocolate naturally sticks to the cold surface of buttercream frosting so nothing is needed to help it stay. For the first few seconds, it remains possible to slide the strips around or rearrange their position but after that, they will harden into place on the cake (as long as the cake is cold).
This common and easy cake decoration that is so popular with fondant can also be executed with rolled modeling chocolate. The same methods apply with modeling chocolate as with fondant; only where fondant tend to look chunky, modeling chocolate buds can be shaped to the thinness of real petals.