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Cake Decorating with Modeling Chocolate Paperback – May 8, 2013

4.6 out of 5 stars 223 ratings

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Learn how to wrap a cake in patterned modeling chocolate and say toodaloo to fondant! From behind the scenes of a real bakery operation, this book features the process of sculpting and decorating cakes with a pliable form of chocolate. Cake Decorating with Modeling Chocolate explores the nougat-like confection that has changed the landscape of cake design. With over 380 color photos and more than 40 tutorials plus 10 videos (via YouTube), this book follows the construction of wedding cakes, groom's cakes, and sculpted cakes all finished in modeling chocolate. Learn how to:
  • Make modeling chocolate from scratch
  • Create fine chocolate bows, flowers, leaves and decoration
  • Embed and imprint patterns
  • Sculpt 3D cakes and figurines
  • Push the envelope of cake design
For even the most casual reader, Cake Decorating with Modeling Chocolate promises to delight and surprise the eye.
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Editorial Reviews

About the Author

Kristen Coniaris is a former pastry chef and the creator of the Wicked Goodies blog and book series. She holds a Professional Chef's Degree from the Cambridge School of Culinary Arts and has 17 years of food industry experience specializing in bakery management, product development, and cake design. Coniaris has engineered over 1000 custom wedding cakes and four award-winning gingerbread houses. She is the founder of Buttercream Press, an independent publishing company.

Product details

  • Publisher ‏ : ‎ Buttercream Press; First Edition (May 8, 2013)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 176 pages
  • ISBN-10 ‏ : ‎ 0988645408
  • ISBN-13 ‏ : ‎ 978-0988645400
  • Item Weight ‏ : ‎ 1.74 pounds
  • Dimensions ‏ : ‎ 9 x 0.5 x 9.9 inches
  • Customer Reviews:
    4.6 out of 5 stars 223 ratings

About the author

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Kristen Coniaris
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Greetings from the creator of the Wicked Goodies blog and book series. I am a commercially trained baker with a Professional Chef degree from the CSCA and 17 years of work experience in the food industry specializing in bakery management, product development, and cake artistry.

Customer reviews

4.6 out of 5 stars
223 global ratings

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Customers say

Customers find this cake decorating book visually appealing and informative, with clear and simple directions for successful modeling chocolate techniques. The book includes detailed recipes for different types of chocolate, making it suitable for both beginners and experienced decorators. Customers appreciate the color pictures, and one customer mentions the smoothest buttercream recipe. They describe the book as fun to use.

AI-generated from the text of customer reviews

77 customers mention "Book design"77 positive0 negative

Customers appreciate the book's design, describing it as a visual delight with beautiful cakes and impressive design ideas.

"...baker, and Ms. Coniaris writes with a voice that's straightforward, charming and encouraging and makes a four-tiered thematic cake seem somehow..." Read more

"Coniaris' book is excellent. In addition to the vivid photos that clearly guide readers through each technique and tutorial, her writing style is..." Read more

"...love cookbooks, you will want this one; if you are into artistic creations for taste buds, you will want this one; and if you just want to stretch..." Read more

"...It is a very good place to start and hone a baker’s decorating skills. Recommended." Read more

64 customers mention "Ease of use"62 positive2 negative

Customers find the book easy to use, with clear and simple directions for successful modeling that are perfect for both beginners and experts.

"...the casual baker, and Ms. Coniaris writes with a voice that's straightforward, charming and encouraging and makes a four-tiered thematic cake seem..." Read more

"...ultimate guide to making the switch to modeling chocolate and mastering its use! Once you try it, you'll never go back to fondant...." Read more

"...Beautifully designed, easy to follow. Yes, some of the ideas are above my pay-grade, but hey, I came away with a huge array of tips and how-tos...." Read more

"...This book is helpful and somewhat an elementary but comprehensive immersion in this kind of special decorating...." Read more

41 customers mention "Information content"41 positive0 negative

Customers find the book informative, containing many tips and techniques, with one customer noting it provides a good amount of necessary information for cake decorators.

"...This book really is the ultimate guide to making the switch to modeling chocolate and mastering its use!..." Read more

"...This book is helpful and somewhat an elementary but comprehensive immersion in this kind of special decorating...." Read more

"...There are recipes,tutorials, and examples that are really helpful and Kristen is always there to help you...." Read more

"...I love that a trouble shooting guide is included along with the formulas for the different modeling chocolates. That's right - no recipe!..." Read more

25 customers mention "Pictures quality"25 positive0 negative

Customers appreciate the pictures in the book, noting they are nice and colorful.

"...The instructions are clear and engaging, and the photos are exquisite...." Read more

"...I simply love it. There are step by step tutorials and great pictures to look at for help...." Read more

"The book is easy to read with a nice flow to it. It has all color photos throughout the book for each project and has 4 recipes in it for making..." Read more

"...This book is filled with decorating ideas, amazing pictures, and instructions for using modeling chocolate...." Read more

22 customers mention "Recipes"22 positive0 negative

Customers appreciate the recipes in the book, particularly noting the best methods for making different types of chocolate and how to work with modeling chocolate like a pro.

"...I have learned to use the best types of chocolate as recommended in this book...." Read more

"...throughout the book for each project and has 4 recipes in it for making modeling chocolate depending on the type of chocolate used..." Read more

"...The best recipes for making different types of chocolate I've found. Love all the color pictures and clear step-by-step instructions...." Read more

"...I always used fondant or gumpaste. The recipes are great and super easy." Read more

10 customers mention "Taste"10 positive0 negative

Customers enjoy the taste of the modeling chocolate, describing it as delicious and smooth, with one customer specifically praising the buttercream icing.

"...The taste of modeling chocolate is so wonderful as compared to fondant and gumpaste." Read more

"...great information about the various types of chocolate and the sweetness level as well as the different sugars that can be used to create a good..." Read more

"...of the same things you do with fondant, except this tastes and smells perfectly delicious. Great book...." Read more

"...the modelling chocolate as its uses are the same as fondant yet so much tastier, too tasty in fact, you need to watch you don't nibble away at..." Read more

8 customers mention "Fun"8 positive0 negative

Customers find the book fun, with one mentioning enjoyable candy modeling activities.

"...The instructions are clear and engaging, and the photos are exquisite...." Read more

"...It's fun to learn about and play with this edible play dough!" Read more

"...Definitely worth the money I paid for it and very fun to make the different projects in it." Read more

"...Perfect for the novice or the professional, easy to follow, fun and inspiring! A Must Have in your backing/cook book collection." Read more

Finally-clear simple directions for successful modeling chocolate
5 out of 5 stars
Finally-clear simple directions for successful modeling chocolate
As a home hobby baker it is simply too expensive for me to purchase commercial tubs of modeling chocolate. I've tried numerous recipes and had poor results. Using this book I successfully made my own Dark Chocolate, Milk Chocolate, and White Chocolate modeling chocolate clay. I keep it double wrapped in a container and take it out as needed to make roses, leaves, and cut outs for cookies, cakes, and petit fours. The properly made White modeling chocolate colors beautifully. This was the answer to better decorating. Most importantly you can do so many of the same things you do with fondant, except this tastes and smells perfectly delicious. Great book. I posted photos of my first roses & fantasy flowers here.
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Top reviews from the United States

  • Reviewed in the United States on August 7, 2013
    If you've ever wished your dessert were shaped like the Parthenon and sandwiched between an edible Colosseum and Lighthouse of Alexandria, then just stop reading this review and buy the book. But even if your dessert style is more "rice crispy ball" than "edible architecture," don't walk away! There's plenty of tips and tricks for even the casual baker, and Ms. Coniaris writes with a voice that's straightforward, charming and encouraging and makes a four-tiered thematic cake seem somehow manageable.

    I'm not about to construct the Hanging Gardens of Babylon out of buttercream, but after reading this book, I know how to make decorative roses, how to stack tiers, how to mix vibrant buttercreams, and how to calculate servings based on pan dimensions. The instructions are clear and engaging, and the photos are exquisite. Even if you never tried a single technique in this book it would still do honor to your coffee table based on photos alone.

    There's a cheery koi with 200 vibrant modeling chocolate "scales." There's a triple-tiered buttercream with a rainbow of bright roses and cascades of sugary pearls in 28 different shades. There's a four-foot tall gingerbread interpretation of Willy Wonka's Chocolate Factory complete with Oompa Loompas and a chocolate river. There's a model of the Millennium Falcon. And there is chocolate -- oh, is there chocolate -- white, semisweet, dark; in chips, ribbons and sheets; in every color and shape you can imagine.

    In short, whether you're looking for instruction or inspiration, there's something in this book to satisfy.
    2 people found this helpful
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  • Reviewed in the United States on June 23, 2013
    Coniaris' book is excellent. In addition to the vivid photos that clearly guide readers through each technique and tutorial, her writing style is descriptive and as vivid as the photos. Each "how-to" really comes to life through the combination of words and photos. The detailed step-by-step instructions would make it easy for even a novice to re-create all the decorations.

    I'm not a pastry chef, but have worked in many high-end bakeries for years and can attest that modeling chocolate is FAR superior to fondant. I can't imagine why any bakery or baker that aims to offer high-quality products would even touch the stuff (fondant). This book really is the ultimate guide to making the switch to modeling chocolate and mastering its use! Once you try it, you'll never go back to fondant.

    If you're still not sure, I recommend checking out Coniaris' blog to get a taste of the quality information you'll get from this book - http://www.wickedgoodies.net/category/decorating/
    19 people found this helpful
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  • Reviewed in the United States on June 28, 2013
    Who would have thought that so much could be done with an ingredients and elements that I love? Chocolate and desserts and decorating! If you love cookbooks, which I do--I'm one of those who actually will read them like a book-book, creating variations of a recipe as I go along in my head and writing notes in margins--this one is awesome. Beautifully designed, easy to follow. Yes, some of the ideas are above my pay-grade, but hey, I came away with a huge array of tips and how-tos. I discovered the author when she took top honors with her Gingerbread house, all three feet plus of it, in Boston a year ago. Her website is the cat's meow and I marveled at her skills at creating visual masterpieces out of common food for the eye.(I'll never think of jelly beans and pretzel sticks as just munchies again). Of course I would want her first book. If you love cookbooks, you will want this one; if you are into artistic creations for taste buds, you will want this one; and if you just want to stretch yourself with your own creating, Kristen Coniaris is your teacher. Highly recommended. You'll want this book.

    Judith Briles, author of Author YOU: Creating and Building Your Author and Book Platforms.
    Author YOU-Creating and Building the Author and Book Platforms
    2 people found this helpful
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  • Reviewed in the United States on January 31, 2023
    After years of baking this was my first introduction to using modeling chocolate. This book is helpful and somewhat an elementary but comprehensive immersion in this kind of special decorating. It is a very good place to start and hone a baker’s decorating skills. Recommended.
  • Reviewed in the United States on September 8, 2016
    I have used the techniques in this book many times over many years. I have learned to use the best types of chocolate as recommended in this book. I have learned to make excellent modeling chocolate and have made many cakes and figurines through the years. Kristen's writing and pictures are clear and concise. The taste of modeling chocolate is so wonderful as compared to fondant and gumpaste.
    Customer image
    5.0 out of 5 stars
    I Highly Recommend "Cake Decorating with Modeling Chocolate"!

    Reviewed in the United States on September 8, 2016
    I have used the techniques in this book many times over many years. I have learned to use the best types of chocolate as recommended in this book. I have learned to make excellent modeling chocolate and have made many cakes and figurines through the years. Kristen's writing and pictures are clear and concise. The taste of modeling chocolate is so wonderful as compared to fondant and gumpaste.
    Images in this review
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    3 people found this helpful
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  • Reviewed in the United States on October 20, 2022
    I’m a bit disappointed as it wasn’t clear that I was purchasing a used book. If I had known I likely wouldn’t have searched for a better price. I’m not opposed to used books, but expected a new copy. This one has writing in it which is a bit annoying. As far as the book itself, it has what I was looking for - an intro to decorating with modeling chocolate. I don’t care for fondant but love the look of highly decorated cakes. I’m hoping modeling chocolate will be my happy medium.
  • Reviewed in the United States on May 30, 2013
    Kristen's book is just about the best I have read. I simply love it. There are step by step tutorials and great pictures to look at for help. There are recipes,tutorials, and examples that are really helpful and Kristen is always there to help you. I highly recommend this book to everyone hobby baker or professional. Modeling chocolate is a fun way to decorate cakes if you don't want to use fondant. Cake decorating with Modeling Chocolate is a great book to own.
    2 people found this helpful
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Top reviews from other countries

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  • Gauri Kekre
    4.0 out of 5 stars I love the modeling chocolate recipe
    Reviewed in India on July 30, 2015
    I love the modeling chocolate recipe, it is awesome! I also love the techniques mentioned in the book. I don't like the figures though, that part left me wanting more
  • SuperIop
    5.0 out of 5 stars amazing book
    Reviewed in Canada on January 6, 2014
    I'm a big fan of baking and decorating.
    When I saw the book I had to get it to get new ideas.

    This book had thousands of ideas in it. It was great.

    I will definitely order again
  • MortDaWg
    5.0 out of 5 stars useful introduction to the craft
    Reviewed in the United Kingdom on November 16, 2013
    I find that modeling in marzipan is ok, but some people do not like the taste so i wanted to explore this craft to see how versatile it is
    The book is a very good introodution, plenty of pictures, easy to understand written explations and lots of ideas within the pages
  • Cliente de Amazon
    5.0 out of 5 stars Trabajar con chocolate , es fácil y puedes hacer infinidad de formas para decorar tus creaciones de repostería y otros.
    Reviewed in Mexico on September 1, 2017
    Me a sido muy útil jamás había trabajado con chocolate y en este libro e estado aprendiendo cómo hacerlo, además de otros tips buenísimos lo recomiendo ampliamente .👍🏻
    Report
  • Shree
    4.0 out of 5 stars Good book indeed!
    Reviewed in India on May 2, 2014
    This book is a good guide to have around for those starting on modeling chocolate for cake decorations. Not an absolute necessity though.