Welcome to the Cake Decorators Q&A

I am making one of these shortly, my customer has a very tight budget and I was wondering if I could use compound chocolate to make the shards and flowers rather than couture chocolate?

Any advise would be appreciated

The only problem with compound chocolate is that it can begin to soften and melt at room temperature. Now that’s one big cake to go into meltdown! I guess it would be alright if you make the shards thicker than if made with tempered chocolate. I recently made white moulded chocolate ornaments which were fine until handled when they became soft almost immediately to the touch. Obviously my project was a small one and the risks weren’t that great. I’m not so sure I would risk the white shard cake though. I’m sure other members will give their opinions too.

i always make my shards in plastic moulds with compound chocolate and have never had a problem,they are a bit thicker but its not noticeable and i usually add choc oil flavours to improve the taste

Thank you Madeitwithlove and Hilaryb. I will definitely be looking for a mould. Hopefully I will find one in New Zealand, I would love to use real chocolate but, after doing a course in chocolate I am still not quite comfortable with the tempering process. It also seems a bit time consuming hence the drastic difference in price.

Thanks again 🙂