Modeling Chocolate Unicorn Cake Topper

Modeling chocolate is a great medium for sculpting adorable figures to decorate cakes! Modeling chocolate is made from melted chocolate and corn syrup, mixed together for a moldable, edible clay that can be colored and shaped. It hardens when it sets, so the figures are perfect for cakes or cupcakes. I will show you how to make the modeling chocolate using white candy melts and corn syrup, but you can also buy it ready made if you prefer. Then I will show you, step by step, how to make this sweet unicorn.

Modeling Chocolate:

• 12 ounces bright white candy melts
• 3 ounces corn syrup

Unicorn:

• modeling chocolate
• edible gel food colors (pink, yellow, green, blue & violet)
• edible gold luster dust
• edible pink luster dust
• edible black marker
• small paintbrush
• modeling tools (small knife and ball tool)
• toothpicks

Melt the candy melts in a glass bowl in the microwave. Be careful not to overheat. Microwave in 30 second increments, stirring in between. As chocolate begins to melt, reduce to 10 second increments.

Next, warm the corn syrup in the microwave to lukewarm (about the same temperature as the melted chocolate. Fold the corn syrup into the melted chocolate and stir until combined. Stop when the mixture starts to seize up. It will take about a minute. Be careful not to overmix.

Wrap in plastic wrap and let set at least 2 hours at room temperature. When ready to use, unwrap and knead until smooth. It can be tinted with gel food colors and molded, rolled and shaped. Wrap in plastic and store in an airtight container when not it use. Note: it will harden with time, so knead to soften before using.

This unicorn is about 4 inches tall. I will provide approximate dimensions and weights of the clay used for each component for guidance. Of course you can make in any size and can tweak the shapes however you like.

1. With a 19 gram piece of clay, form a pear shape for the body. It should be about 28 mm long x 25 mm wide.
2. Form the head as pictured with a 24 g piece of clay. It will be about 33 mm long and 30 mm wide. Make two small round depressions for nostrils with a toothpick or small modeling tool.
3. Make 4 tapered cylinders for legs. They are about 25 mm long and 10 mm wide.
4. To make the horn, roll a snake shape, tapered on both ends, with about 1 gram of clay. Cut in half and twist the two halves together to form the horn shape. Insert a small toothpick.
5. For ears, form a diamond shape and cut in half. Each ear should be about 10 mm tall and 10 mm wide.
6. Assemble the ears and horn to the head. Insert a toothpick in the head for attachment to body.
7. Next roll and flatten 4 small balls, about 1 gram each, to make hooves and attach to the legs.
8. Assemble legs to the body and then put head on by inserting toothpick into body.

It's time to color the clay. Knead a small amount of food coloring into balls of modeling chocolate. You only need a small amount of each color, about 5 gram balls. Pinch of small amounts of each color and roll into snakes, tapered on the end.

For the tail, twist together one strand of each color. Attach tail and wrap around body as shown in pictures. Do the same for a mane, using shorter stands, and attach to back of head. Then attach a few strands to front of head as shown.

Make tiny roses by rolling and flattening snakes of desired colors. Then curl into a rose shape (see pictures) and attach.

With a small paintbrush, paint horn and hooves with edible gold luster dust. I used a dry brush, but you can mix the luster dust with a tiny amount of vodka if you prefer. Next draw eyes with edible black marker. Finally, dust cheeks with pink luster dust.

I hope this inspires you to make a sweet chocolate topper for your next cake!!