My new viewing obsession is the American programme 'Cake Boss'. I love the incredible cakes which feature in the programme and I have to admit I find the whole thing fascinating (some say I need to get out more!).
One question for those experienced cake decorators out there. What is the point of modelling chocolate? Does it have properties that modelling paste doesn't or is it just a matter of what you prefer to use? I have seen it for sale in specialist shops, but kind of ignored it as I didn't really know what it should be used for. In the programme they seem to make a lot of figures out of it. Is it easier to use than modelling paste? Do you paint it or just use it for things which are a naturally brown colour?