How to Make Ribbon Decorations Using Fondant and Modeling Chocolate

A bit of extra dimension always adds pizzazz to cookies and cakes! Here, you'll learn how to make four of my favorite 3-D decorations, all of which start with a simple ribbon made of modeling chocolate or fondant. I begin the video with basic ribbon-making techniques and then advance to the details of crafting handles (used in my cookie basket video: • How to Make 3-D Stenci... ), mini cookie bows, scalloped-edge roses, and large embossed bows for cakes. Happy ribbon making!
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RELATED LINKS:
How to Make Modeling Chocolate video: • How to Make Modeling C...
Semisweet Modeling Chocolate tutorial: www.juliausher.com/kitchen_and...
White Modeling Chocolate tutorial: www.juliausher.com/kitchen_and...
3-D Stenciled Cookie Basket video: • How to Make 3-D Stenci...
CREDITS:
Video by: Kat Touschner, katcory.wordpress.com
Music by: Kevin MacLeod, www.incompetech.com
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cookieconnection.juliausher.co...
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[@ophliablue]

I REALLY love your show, Julia. I work at a bakery and we're *just* starting to get into working with fondant (finally!). You're shows are so informative, and I love how you demonstrate not only possible errors that can occur, but how to prevent them, as well as how to fix them just in case. Valentine's Day is coming up and I have to have tons of ideas ready to go, and you have been a great teacher. Thank you so much, and I'll be tuning in regularly!

[@willieka1]

You are such a good teacher. Thank you for the clarity and detail!

[@JuliaMUsher]

Aww, thanks so much for the kind words and for watching!

[@oykuozer5624]

You are the coolest woman i've ever seen 👍

[@rightcoast123]

I love you for this tutorial! Thank you!

[@marinalacoste136]

im from to argentina.you are a genius!!!i love your creativity and technique .thanks for sharing!!! Mar

[@marinalacoste136]

Thanks you.really really xxx

[@icon.2158]

Julia you are fantastic and so organized! P

[@icon.2158]

I'm on youtube constantly and I think you are by far the most meticulous in your craft. Super detailed and precise, beautiful and very inspirational work.

[@michaelandrews4403]

Just found your videos, and love them. To alleviate the problem of the chocolate dough sticking, and not using white sugar, would it hurt to dust very lightly with cocoa powder?

[@yanzhang8401]

Very very useful and comprehensive! Thank you for your sharing~^ ^

[@shellperla]

Dear Julia, you are amazing! could stay in your site forever(: thank you for sharing, i wish i could come to you, to learn all about, i am from Israel and love love love your work

[@shellperla]

Wow...unbelievable, just wanted to share my feelings with yoy and here we are...i would love to join your class. Please. Let me know all about. Thank you so much!

[@somecookieslater]

Thanks a lot for your effort!!! :)

[@orichminahzare2843]

Hi Julia, love your videos the way you are teaching! I'm wondering if I can cover the cake with modeling chocolate and also can make a big bow on top of cake?

[@rabahboussag4673]

thanks very match, merci beaucoup pour toutes ces recettes

[@agirldownunder9299]

hi again. thanks for the response to me yesterday about how i could get creative. it was great advice that has me remembering mum's favourite china pattern. i forgot to say i love this red top on you. i want one for myself now. also loving the gray one on you with a kind of cowl style neck on it. i cant get enough of your videos so i am here back again for more learning. i will show on facebook what i come up with one day. what do you do with everything you make in the videos?

[@neela7030]

Thanks for another great demo! Have you done a video on how to melt chocolate on a double boiler. If so could you pls send the link pls.

[@laylafointno1607]

I love your work

[@laylafointno1607]

Your welcome

[@teresavapor3278]

Hello Julia! I am learning so much from your videos. A question: I don't have a pasta roller. Is it possible to roll the chocolate dough using a marble rolling pin? Thanks in advance. I really appreciate you!

[@Janna-mojahid]

thanks

[@juju-cb9ey]

Hi, how long does it take the fondant decoration to air dry ? Can we speed up to the drying time by putting in the fridge or freezer? I made some seaweed and leave it outside for 2 days and they were still soft, I couldn't put them standing up and when I touch them they tend to get more soft. The seaweed were not thick at all about 1 to 2mm thickness and it would not dry. Is that because around my fondant, to preserve it, I covered it with a coat of crisco vegetable shortening and leave it in the fridge? And once finish I put my cupcakes with the fondant decoration in the fridge, can I put them in a sealed plastic cake carried container or should I not cover them? I did put once in the fridge in a container and my fondant decoration melted, I was being told that it is due to condensation but I was wondering it is because of my fridge that it happen or should I just not cover it at all. Not covering it I am scared it will make the cake part harder. Please help. Thanks.

[@shellperla]

Thanks lot i will do so...

[@jaostrich]

How would you add color to white modeling chocolate? while you are making it? or after its set and you need it through?

[@jaostrich]

+Julia M Usher Excellent, thanks for replying so quickly!

[@jasel27ify]

Thank you for sharing, you're an amazing teacher, how far in advance can the flowers or figures be made , the chocolate that is. ? Also how to store it If you need to make it like a month in advance. . Thank you so very much, much blessings.

[@jasel27ify]

Thank you for your speedy reply, I appreciate it.. Thanks again.

[@Zathyra80]

Hi Julia, just found your videos today and now I am bingewatching them, they are great. I noticed you used powdered sugar to handle the fondant. Have you ever tried wheat starch? It comes off much easier than powdered sugar and leaves less white traces on coloured fondant. (though I see that is quite an old video, maybe you already tried that out ^^)

[@sanaaelabbasi1744]

sehr gut tipp danke schöe

[@sanaaelabbasi1744]

Thank you and happy new year miss. JULIA M USHER

[@gigid9606]

question: can you cover a whole cake with the modeling chocolate instead of fondant? I am sure it would cost a lot more but the flavor would be much better. Thanks!

[@vnsn49]

hi julia, i'm gonna be making molded chocolate and the design is minnie mouse. unfortunately, where I am at, there's no available mold for minnie mouse. i did found a mickey mouse mold (which i will be using) and i will just decorate it with a ribbon,what would you suggest I use- fondant or molded chocolate? i tried to make chocolate clay (i used white chocolate, but did not turn out so well). i'm planning on using rolled fondant instead, but i'm not sure what to use to make it stick to the chocolate. i live in the Philippines and the climate is really hot compared to where you are. i hope you can help me out Thanks in advance. PS. i'm still interested in making chocolate clay and i'll still go on and practice so i can perfect it. Thanks again.

[@olensoifer9901]

I've made fondant several times. I've been told, repeatedly, that it will last for quite some time if kept wrapped in the fridge. But, each time, it hardened and crystalized. What might I be doing wrong? I have been careful to wash down the sides of the pot when I was making the fondant, so I'm pretty sure there were no starter crystals of sugar in the finished product.

[@armanhussaini8058]

hi julia , rather than using pasta maker can i use a rolling pin for chocolate dough or for fondant ...???

[@armanhussaini8058]

ok thanks

[@veronicawoll285]

How do you safely store your finished pieces of ribbon and mould creations until ready to use?

[@JuliaMUsher]

In airtight containers at room temperature; they are not perishable items.

[@elizabethbennet4791]

whats the diff between fondant and dough?

[@olensoifer9901]

Off-topic, but that's a classy dress!

[@greetaaprilia6143]

Hi, im following your ratio and making 18oz of chocolate mix with 6oz of corn syrup and idk why its not turned out harder. I left it outside for 1-2days and its still not workable. Is my ratio went wrong or what?

[@indunee1979]

Hi, The fondant I made, doesn't get hardened with time. Please tell me how to make a dough for making flowers..

[@indunee1979]

***** Hi Julia, I think better to add tyloase at this stage. I watched the modelling chocolate video. The tip you gave to squeeze the dough to remove butter is amazing. Thanks

[@lackshmisaimarroquinbernar9896]

So .. if i dont have that machine what can i do ? or how i do it ?

[@jeanfitzsimmons2258]

What Name Brand Chocolates do you use..and what about Milk Chocolates?

[@MrsChibi100]

Have you ever made a woven basket out of the modeling chocolate? If not, do you think it is possible to do?

[@somaiadipty]

Can u show me vegetarian royal icing recipe

[@somaiadipty]

Thanku

[@claref381]

Dipty Somaia I found a vegan royal icing recipe online 1 1/2 cups powdered sugar, 3 teaspoons almond or rice milk, 2 teaspoons light corn syrup, 1/2 teaspoon almond extract! First blend milk and sugar together until pretty much all the lumps are gone, then add the corn syrup and blend until smooth, finally add the almond extract and blend until evenly combined :)

[@somaiadipty]

Thanku ,that is so so sweet of you,I will try this ,thanks a ton

[@gilmarsebastiaoschneider425]

Quanto mais vejo seus vídeos mais me encanta seus trabalhos, infelizmente pra nós que somos brasileiros, não compreendemos a sua língua, pois seria bom se fosse traduzido ou legendado.