Cake: Candy Clay

By NicoleS

Tip Use this delicious, easy-to-shape white chocolate candy clay as you would fondant.

Ingredients

• 1 bag (12-14 ounces) candy melting wafers, any color (Wilton) or white chocolate baking pieces
• 1/3 cup light-color corn syrup
• Food coloring, optional
• Powdered sugar or cornstarch for rolling

Details

Adapted from keyingredient.com

Preparation

Step 1

1. In medium-size microwave-safe bowl, melt candy at 100% power (high) for about 1 minute total, stopping to stir every 20 seconds, until melted and smooth. Do not overheat pieces.

2. Stir in corn syrup with a rubber spatula until well-combined; mixture will look grainy. Tightly cover clay with plastic wrap. Let stand at room temperature at least 1-3 hours to firm. (Let semisweet chocolate clay stand at least 2 hours to firm.) The candy clay can be made up to 1 week in advance and stored, covered, at room temperature.

3. When ready to use, knead the clay until smooth. If the candy clay was made several days in advance and is too firm, microwave the clay for 5-10 seconds to soften.

4. Tint white candy clay with food coloring, kneading clay thoroughly to distribute color. Divide candy clay in small portions. To form shapes, work candy clay to resemble characters or designs. To roll clay, roll portions between sheets of waxed paper lightly dusted with confectioners' sugar or cornstarch to 1/8-inch or less thickness. Cut shapes with cookie cutters, a small knife, or clean scissors. To make shapes, work the candy clay like modeling clay. To keep clay pliable (or shapes from drying) while working with it, place clay and/or shapes on a baking sheet lined with waxed paper. Cover with plastic wrap.