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If I was going to make a dummy chocolate wrap cake, rather than use expensive ganache, what would be the best medium to use for sticking the chocolate paste to the dummy cone?

Hi lesleyr

Since you’re using modelling chocolate for the wrap, and that’s expensive, wouldn’t it be better just to use ganache? It doesn’t have to be expensive, most supermarkets keep their own basic brands of chocolate. Asda 200g for 99p, Lidle 39p for 100g, and Sainsbury has similar. I’m not sure how Royal icing would work, I don’t think butter cream would be strong enough to hold the weight of the modelling chocolate and in any case would probably go off if you’re intending to keep the dummy as a display for a long time. Perhaps other members have tried other mediums and will comment.

Thanks for your reply. The cake would only be for wedding fairs during September and October, so I was thinking of trying melted chocolate, but maybe I will opt for ganache with cheaper chocolate.