How to drape a wedding cake in white modelling chocolate

Written by christine daniels
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How to drape a wedding cake in white modelling chocolate
Everyone will want a piece of your delicious wedding cake. (Wedding Cake image by Mat Hayward from

A wedding is certainly an occasion that is meant to be beautiful and special. Having a delicious and well-decorated white cake is generally a tradition that is common in many weddings. White modelling chocolate is a popular thing used to decorate wedding cakes. It is easy to create and use.

Things you need

  • White chocolate
  • Corn syrup
  • Spatula
  • Bowl
  • Cling film
  • Measuring tape
  • Corn flour
  • Cocoa powder
  • Waxed paper
  • Rolling pin
  • Icing sugar

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  1. 1

    Melt the white chocolate in a microwave, using 30-second intervals. This technique will help you avoid burning the chocolate. Stir out any remaining lumps.

  2. 2

    Mix the white chocolate and 5 teaspoons corn syrup together using a spatula. The corn syrup will warm up when you mix it with the chocolate. You may notice the mixture will start to curdle and become a loose lump. It will thicken considerably. If the chocolate seems too hard, add a little more corn syrup until it feels softer.

    How to drape a wedding cake in white modelling chocolate
    A wooden spatula works well. (wooden kitchen utensils image by from
  3. 3

    Taking a handful at a time, squeeze it over a bowl or sink. Do this to separate the oil, letting it drip out. Get out as much oil as you can.

  4. 4

    Wrap it between two layers of cling film. Make sure it is airtight.

  5. 5

    Leave the chocolate to cool and firm for 24 hours at room temperature. You can also place it in the refrigerator to cool it more quickly.

    Draping the wedding cake

  1. 1

    Cut off enough chocolate to cover the cake. To determine how much chocolate you will need, measure the cake using a measuring tape. You can also think back to the size pan you used. The amount of white modelling chocolate you will need will be roughly the same. Knead the white modelling chocolate with your hands.

  2. 2

    Spread icing sugar, cornstarch or cocoa powder to a 6 mm (1/4 inch) thickness over the surface to keep the chocolate from sticking. Using a rolling pin, roll out the white modelling chocolate. You can also spread waxed paper over the surface instead of icing sugar, corn flour or cocoa powder.

    How to drape a wedding cake in white modelling chocolate
    Use a sturdy rolling pin. (rolling pin image by Andrzej Włodarczyk from
  3. 3

    Wrap the modelling chocolate around the rolling pin so you can transfer it to the cake.

  4. 4

    Unroll the modelling chocolate and carefully smooth out the top and sides of the cake in case any overlapping has occurred. Trim off any excess chocolate that hangs off the bottom of the cake.

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