modeling chocolate - bundt cakes

Decorate with modeling chocolate for a patriotic Bundt! Here’s how to use this bakers’ secret

You can make all kinds of cake decorations with modeling chocolate!

A Bundt cake is always a showstopper, and one baker’s decorating technique makes them even more eye-catching and on theme for any event. Especially the Fourth of July!

Baker Khara Westergard says a Bundt is the way to go. Easy to bake up and effortlessly beautiful, this quick cake is made day of and doesn’t require any chill time. Khara likes to add a quick flavor touch using preserves. Add it in to the batter before baking, or fill in the center of the cake after baking.

Khara also shared one of her favorite ways to decorate a Bundt for any occasion: modeling chocolate. It’s like a baker’s play dough, and, it comes together easier than you’d think. Mix chocolate and corn syrup and your chocolate will take a new shape. You can mold or form it into anything.

Cream Cheese Stabilized Whipped Cream

By Balsamic Baker


  • 4 oz. (113 g.) Philadelphia Cream Cheese (1/2 package)
  • 2 Tbsp. (1 oz/28g) Heavy Cream
  • 16 oz. (2 C./454g) Heavy Cream
  • 6 – 8 oz. (1 1/2 – 2 C./170-227g) Powdered Sugar*
  • 3 – 4 tsp. McCormick’s Clear Vanilla*


  1. Beat the cream cheese with an electric mixer until softened. Add 2 Tbsp heavy cream and beat again to start thinning. Set aside.
  2. In a separate bowl whip remaining ingredients until stiff peaks form. Add a scoop into the cream cheese and beat until fully combined. Repeat with one more scoop. Then fold in remaining whipped cream 1/3 at a time until all is incorporated.
  3. Stir well covered in refrigerator.

*Choose your sweetness level: Add vanilla accordingly (3 tsp. Vanilla for 6 oz. Powdered sugar – 4 tsp. Vanilla for 8 oz. Powdered Sugar).


Modeling Chocolate

For edible creations!

By Balsamic Baker


  • Compound Chocolate, Colored Candy melts, or White Chocolate
  • Chocolate & Corn Syrup in 4 to 1 Ratios:
  • 4 oz. (113 g.) Chocolate wafers, Candy Melts, etc. (About 2/3 C. Depending on size & shape)
  • 1 oz. (28 g.) Corn Syrup (About 1 Tbsp. + 1 tsp.) Can color your corn syrup before use in white chocolate!!
  • Real Chocolate (made with cocoa butter)
  • Chocolate & Corn Syrup in 3 to 1 Ratios, or up to 2 to 1 Ratios depending on fat content. Start a listed in 3 to 1. Need more warm corn syrup in as needed:
  • 3 oz. (85 g.) Chocolate (About 1/2 C. Depending on size & shape)
  • 1 oz. (28 g.) Corn Syrup (About 1 Tbsp. + 1 tsp. – add up to 2 tsp. More)


  1. Carefully melt chocolate in a heat approved glass or ceramic bowl. Use either the microwave in short spurts, stirring between. (I typically start at 1 minute, then cut the time in half each time it needs another melt. 1 min. – 30 sec. – 15 sec. – 7 sec.) Or, melt larger batches over double boiler.
  2. Add corn syrup to melted chocolate. Stir until just combined & the chocolate seizes up. Flatten dough & wrap in plastic food wrap. Set on counter for about 2 hours to set, or speed this up in the fridge or freezer. When hard, it’s ready to be softened by hand warmth & kneading.
  3. You can speed this up (if too hard) a few seconds in the microwave, but be careful not to over warm. If chocolate becomes over worked, too soft, or over warmed, chill a bit so the oils don’t separate or for better workability.


Dessert Sauce from Preserves

For busy people wanting great flavors

By Balsamic Baker



  • 1 C. (8 oz./227 g.) Raspberry Spread/Preserves (I used Kirkland Organic)
  • 2 Tbsp. (1 oz./28 g) Fresh Lemon Juice
  • 2 Tbsp. (1 oz./28 g) Water


  • 1 C. (8 oz./227 g.) Strawberry Spread/Preserves (I used Kirkland Organic)
  • 1 – 2 Tbsp. (.5-1 oz./14-28 g) Fresh Lemon Juice
  • 2 – 4 Tbsp. (1-2 oz./28-57 g) Water


  • 1 C. (8 oz./227 g.) Cherry Spread/Preserves (I used Smuckers Narural)
  • 1 1/2 – 2 Tbsp. (1.5-2 oz./42-57g) Fresh Lemon Juice
  • 4 Tbsp. (2 oz./57 g) Water


  1. Warm all ingredients & mix until well combined.
  2. Use above guides to help you thin out and transform any preserves to your liking.


  • To become a great dessert sauce, the goal is to thin out the texture and add more acidity. If you take the acidity (lemon juice) too far you can always add a touch more sugar. But remember you want contrast for your desserts! Acidity will pair nicely with a sweet dessert. Go a little sweeter for pairing with something not very sweet.
  • I preferred straining out the raspberry seeds pushing it through a fine mesh sieve with a spoon while warm (be patient).
  • Cherry will seem very thin while warm, but it thickens as it cools

Find more baking ideas and recipes from Khara on Instagram, @balsamicbaker.

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