How to Make Candy Clay Modeling Candy

November 16th, 2012 by Mary Gavenda

Candy clay is a simple to make modeling candy that you can use to mold flowers and leaves to whimsical accents. This medium is often used to weave edible baskets too! It’s easy to work with; even your children will have fun shaping edible characters and trims for their own edible treats.

Candy clay is a sweet treat that tastes similar to chocolate, vanilla or flavored nougat candies. It is made with any of Wilton’s Candy Melts® Candy, from the White, Light or Dark Cocoa to an array of colored and flavored selection of Candy Melts.

If you’re trying to match a specific color, just tint the White Candy Melts using either the Garden Candy Color Set or the Primary Candy Color Set to achieve the shade you need. You can tint the candy in the melted stage or after it’s in the candy clay stage. Either way will work.

Let me walk you through the very easy recipe – only two ingredients!

  • 12 oz. Candy Melts, your choice of color or flavor
  • 1/4 cup light corn syrup*

Melt Candy Melts following package directions. Be careful not to get the melted candy too hot. It should be thoroughly melted, but not hot. Add corn syrup and slowly/gently fold it into the melted candy**, continue gently stirring until fully blended. Then turn mixture out onto a waxed paper-covered cake board.

Candy Clay Mixture

*Hint: You can also use Glucose in place of corn syrup for a more translucent petal look. Just warm the glucose, being careful not to overheat before adding to melted candy. Let the candy clay set at room temperature to dry and firm, probably about 3 or 4 hours, then seal in plastic bag until ready to use. Candy clay will give the best results if allowed to rest overnight before working with it. You might notice some white residue around the base of mound. Don’t worry, it’s just some of the fat/oil and when you knead the clay it will disappear into it. If there is a lot of it, you can trim it off before kneading the clay to soften it.

**Hint: Don’t stir fast when blending together, as you can cause the oils/fat in the candy to start separating and coming to the top, which will make the candy look very oily. If you see oil puddling around the clay once it has been turned out, you should place one or two paper towels on top and pat clay to absorb some of the oils.

Candy Clay Residue

Now you’re ready to start working with it. Don’t try to work with the whole piece at once, only the amount you need. The candy clay might seem hard but once you start working it, the heat from your hands will soften it, making it more pliable to shape. If you have hot hands, you might want to cool them down by holding them around a cold surface (such as a cold pop can) or set the candy clay in the refrigerator if it gets too soft.

When rolling out candy clay on a surface, you can dust the surface with a little cornstarch for white or colored clay, or use cocoa powder when using Light or Dark Cocoa so white residue isn’t on the finished piece. For easy release, roll out the candy clay between the flaps of the Fondant Storage Board.

For more dimensional flowers, characters or trims, let them dry overnight, supporting their shapes if needed. When dry, they will be firm, easy to handle and place as needed on your cakes and treats. If no dimensional trims are needed, you can also place candy clay trims directly on your cake without letting them dry.

You can also mold candy clay using candy molds. Dust the mold lightly with cornstarch or sifted cocoa, press into the cavity and immediately release. Quick treats for the children that they could do themselves.

Candy clay will last at room temperature for several weeks. Just keep it wrapped and placed in an airtight container.

Working with candy clay is just as easy as the recipe is! Have fun with it and think of all the tasty edible decorations you will be able to make to accent your cakes and treats!

A Bear in the Air CookiesA Single Rose Mini Cake

Please visit our website to see how candy clay is used to make A Bear in the Air and A Single Rose Mini Cake.

Mary Gavenda Mary is a Senior Cake Decorator at Wilton. She started her cake decorating career as one of the first Wilton Method teachers in the Chicago area, teaching at various Sears, Montgomery Wards and JCPenney stores and earned her place in the Wilton Hall of Fame. As a cake decorator in the Decorating Room, she creates the cakes for photography used on new labels and packaging and in all Wilton publications. Mary also teaches the Introduction to Gum Paste Class at The Wilton School. Mary is a member of The International Cake Exploration Societé (ICES), an organization promoting the art of food and cake decorating throughout the world. She has served as Illinois State Representative, Past ICES Vice President and Corresponding Secretary during her 3-year term on the ICES Board of Directors. She is still active in the organization.

90 Replies

  1. Margo Osti says:

    How do you attach pieces together? Such as the rose, how do you attach the petals? Can you use the gum paste figure molds with candy clay? Again, how would you attach the body parts?

    • Mary Gavenda says:

      HI Margo,
      Sorry for the late response, I’ve been away for a bit.
      For attaching candy clay pieces/ flower petals, usually you just press-pinch in place. There usually is enough moisture in the clay to adhere pieces with just the pressure and the heat from your hand. If you need a little help, just use a damp brush to attach pieces and it should work.
      Yes, you can use Candy Clay for figure molds, just as you do fondant or gum paste. It just doesn’t dry as hard as gum paste. You might have to support the pieces more until they dry and set overnight.

  2. Connie says:

    Hi! I have questions about candy clay. I’d like to use cookie cutters for certain shapes to be placed on a cake iced with butter cream icing. How far in advance can I make these cut outs? How can I store them? Do I use the same icing to “glue” them on to the cake?
    My next question has to do with stacking a 2 tier cake. Again, I am using butter cream icing for the cake. When I have finished icing both tiers when can I stack the cakes? Should I place the candy clay cut outs before I stack the cakes or after? I’d like to have everything ready the latest the evening before I deliver the next day. Thank you so much for your help in advance. I appreciate any help you could give me especially since this will be my first time working with candy clay and stacking a 2 tier cake. 🙂


  3. Mary Gavenda says:

    HI Connie,
    Cookie cutters are great to use for candy clay. You can make your cut outs in advance, one-two days or even more. If you want to keep them soft and flexible, store them in an air tight plastic bag. If you want them to dry out and be firm, then just let them air dry.
    You can use your buttercream icing to attach them to the sides of the cake.
    Since you are stacking two tiers together, I would do that first before adding the decorations to tiers. That way, just incase anything happened and you lost your choosen front side, once you get your cakes stacked, you’re able to pick the Best side for the front.
    Make sure you dowel rod your cakes for support. Check out the stacking cakes information on our website for any helpful hints. Once you’ve completed a tiered cake you’ll be relieved and know it won’t be a challenge the next time you do it. It is easier than you might think.
    Make sure your base board is sturdy to support the weight of your cake.
    If you have other questions or concerns, just ask!
    Good luck with your first Stacked cake! YOU CAN DO IT!

  4. dana says:

    This is my first time using candy clay. I’ve hand-shaped some bowling pins to use on cupcakes that I will bake tomorrow night. Can I use red-tinted buttercream to draw/pipe on the lines on the necks of the pins? Will it stay on?

    • Mary Gavenda says:

      You can use buttercream icing on the candy clay to make the stripes. That will be fine. Just remember when anyone handles them, if they touch the lines, they’ll come off. I know you’ll becareful when handling them.
      Another suggestion,If you want to make the lines so they are firm, if you have any white Candy Melts, use melted candy to pipe the lines, then no worries while handling them!
      Those cupcakes will make a STRIKING hit for all to enjoy!

      • dana says:

        Thanks Mary! I did buy a package of red candy melts, but didn’t really want to goop up the whole thing with corn syrup and let it “cure” another night just to make some lines. Ok, I’ll just melt some…sounds much easier!
        I hope they’re striking, and not gutterish!! 🙂
        Thanks again,

  5. Lynne says:


    I used cookie molds to mold candy clay. Since I used white candy melts the detail of the impressions are a little difficult to see. Can I use luster dust on the dough to highlight the images? If so, would I let the impressions dry overnight before applying the dust? Would it be best to use the dust dry or wet? Please let me know wich Wilton products I would need.

    Thank you.

    • Mary Gavenda says:

      Lynne, you can brush your pieces with Pearl Dust or Color Dust or whatever edible dusts you might have.
      You can brush them dry and see if it picks up the detailing to show off. You can also paint them using Pure Lemon extract or Clear Vanilla with the dusts colors of your choice.
      You don’t have to wait for them to dry overnight, as long as they can take the brush strokes without damaging the surface, go for it.
      IF any candy clay pieces are very thin, I would wait to let them set up a bit to hold shape, maybe 1 to 2 hours. IF they are a solid molded piece, you shouldn’t have to wait longer than 15 to 20 minutes before brushing.
      Hope you made a couple extra pieces so you have a couple to test dusting/painting on them, seeing which method works best for you this time.
      Have fun with it and hope you are happy wiht your results.

      • Regina says:

        Hello. If you are going to paint the candy clay pieces with color dust and lemon or vanilla extract…what consistency of “paint” are you looking for? How much dust per how much extract? Is it lemon extract or lemon juice?

        Thank you.

        • Mary Gavenda says:

          It’s hard to give actual amounts of liquid to Pearl or Color Dust, it’s more of just eyeing it. Possibly 1/4 teaspoon of dust to 1/2 teaspoon of lemon extract. You don’t want it to be a paste stage but maybe a light to heavy cream stage. If that makes senses. Add the dust to the extract and stir. the Lemon extract evaporates quickly, once that happens just rehydrate what is left at the bottom of the small container/cup ( a lot of people use the candy melting plate for mixing colors in a cavity.)
          It is not lemon juice, lemon extract which has a high alchohal content. We sell it but you might have some with your basic food flavorings too.

  6. Chuck says:

    hi I am currently enrolled in an introduction to baking class and was wondering if its possible to use a pottery wheel to mold and sculpt modeling chocolate like you can sculpt regular clay

    • Mary Gavenda says:

      Chuck, sorry for not replying much sooner, I’ve had some time off.
      As far as using candy clay along with a pottery wheel, I’ve never tried it. I think that the candy clay wouldn’t have the structure/body for the handling that actual clay takes on a pottery wheel.
      If you want to try it to see what happens, let me know and we can share the information with others who might be thinking the same.
      Good luck with all your creative talents!

  7. meeraj says:

    hi can anyone tell me if the wilton icing and fondant sold are edible

    • Mary Gavenda says:

      The Wilton icings and fondant are all edible and FDA approved.
      Wilton Royal Icing mix is used for making flowers and decorations ahead of time. This icing mix is not recommended for icing a real cake.
      They are meant to be used on real edible cakes. Many decorators who do cake displays for shows and stores also use them on dummy cakes too.
      Do you have any quesitons concerning a particular product that I can answer for you? If so, just ask.

  8. Ellen says:

    The actual recipe for my 2 tiered cake calls for fondant which I don’t really like the taste. Since I’ve been reading about candy clay it seems like a great alternative. So, this will be the first time I am using candy clay.

    I am using candy clay cutouts – medium leaf size – to use as decorations on the sides of my iced cakes. Any hints on how not to have them fall off the cake. How do I attach them? Do I make the designs thinner, rather than fatter? Should they be soft or hard? Any suggestions would be very much appreciated.

    Also, if you use melted candy to pipe a decoration, does that get hard, or stay soft? I’ve only used buttercream icing before so using melted candy could be a big help on this project.

    Any hints will be most helpful. Thank you

    • Mary Gavenda says:

      Hi Ellen,
      You can use candy clay cut-outs on your cake. Putting them on a buttercream cake should be fine. You can attach them with a little icing or by brushing the back side with a damp brush. It just need a little moisture to hold onto the buttercream icing. You should roll the candy clay thin, maybe 1/8″ thick. 1/4″ might be too heavy for the side of the cake.
      The pieces can be dried first, even for a few hours and then they’ll sit more level on the cake. They are easier to handle when they have set up even for 1 hour. But they can also be put immediately after cutting out.

      You can pipe candy details on parchment paper or waxed paper and then chill them for 5 to 10 minutes,allowing them to firm up. They will be hard but the heat of your hands will cause them to melt again if handled for a minute or more. So work quickly or even chill your hand around a cold glass of water before handling.

      Just remember to let your candy clay set after making it for 3 to 4 hours and if possible wrap it and let it continue resting overnight for best results.
      Good luck.
      any more questions, just ask and I’ll do my best to help you!
      Have fun with it!

  9. ellen mendelsohn says:

    Thanks for your advice. I just completed the cake using candy clay for much of the design work on it. Your suggestions made attaching everything very easy and the cake looks great.

    • Mary Gavenda says:

      Ellen, Glad you had great success with candy clay. Now it’s time to show off your tasty creation!
      Happy Decorating.

  10. Donna says:

    How well does the candy clay store? I only needed a small portion to do what I needed and have it rolled in parchment paper and in a zip lock bag. Do I freeze it? Refridgerate? or what?

  11. Tammy says:

    I am just starting out making cakes and other goodies. Trying to make a business out of it,it is going well but…i have issues with gum paste and fondant,so i was wanting to use this candy clay instead……i do alot of figurines,animals,etc…i guess my question is…how well does candy clay stand up to the elements..i live in EL PASO TX….doing alot of bake sales and stuff like that so should i store them in a cooler???

    • Mary Gavenda says:

      If you are talking about dimensional pieces, you might experience the same results as you do with fondant. Humidity and heat will effect the candy clay also and soften it if exposed for a lenght of time. Flat -one dimensional decorations should be fine. IF you put them on the cake, then into a cooler, they might sweat or even melt if thin thickness once they are removed and exposed to the heat. If you can put them on after the refrigeration time this would help to eliminate the sweating. Probably won’t work for all your designs, right?
      IF you’re trying to make figurines for the tops of cake, I would stay with gum paste. If you are using Ready-to-use Gum Paste consider putting in additional Gum-Tex to firm it up more, especially if you are putting a lot of icing color in it. Make sure you give your gum paste enough time to dry ahead, depending on the thickness- say 1/2″ thick, it could take a week to dry completely.

      • tammy says:

        yes, I am doing a lot of little animal characters to go on cupcakes(3d) when ever I have used the wiltons gum paste that comes in the bag,it tends to get stiff edges before I am done working with it,,i only use little bits at a time…what am I doing wrong….I want all my cupcakes to look their best
        please help….I would welcome any help…ty

        • Mary Gavenda says:

          Tammy, If you are using Gum paste, just knead in a little solid white vegetable shortening to make it a little softer and help prevent it from drying out so quickly. You can also use a 50/50 mix-half gum paste with half fondant. This will help to give the strength of gum paste but give you more time to shape your characters. We have recently introduced a new line of Shape-N-Amaze Edible Decorating Dough used for characters. It was specially formulated just for this reason. It comes in 8 colors and is very easy to work with. There are also instructions for many characters to make on our website. Check it out- it will be helpful for your character making experience. Just go to the Wilton Website and put in Shape-N-Amaze in the search box and see what comes up! There is a lot of information available.

          If you need anything else, just ask. Good Luck!

          • tammy says:

            as you see I am not shy to ask questions when I do not know…lol I have another question…what is the best type of coloring to use to make the figurines..if I use the 50/50 mix?

            • Mary Gavenda says:

              You can use any of our icing colors, the ones you use for your icings. THe gel colors blend very well into fondant and/or gum paste.

  12. Denise says:

    Hi. I have tried to make the modeling chocolate 4 times now and always wind up with it having gobs of oily liquid around it afterward. I have tried melting with the chocolate in a glass measuring cup and mixing very slowly. Also tried microwave method and then used mixing, folding, and finally just plain stirring. It always comes out the same way. What am I doing wrong?

    • Mary Gavenda says:

      Denise, sorry for not getting back to you sooner, was out for a few days.
      Not sure what could be wrong.There usually is some oil seaping from the candy clay mixture as it cools. Are you over heating the candy melts and getting them too hot, which could cause the separation of more oil as you mix in the corn syrup. And over stirring can also be a reason for more oil releasing. Usually, the oil residue doesn’t have an impact on the candy clay itself. If you look at the second picture above (Where I turned over the clay, you can see the white edge which is the excess oil) Don’t forget to blot up some of the visible oil from the mound as it cools.
      After the candy clay rested, did it knead easily and go smooth or did it separate and fall apart? It should seem firm and go soft after you knead it. You can break off and work with smaller pieces at a time.
      Also if the glass measuring cup is thick , it can retain too much heat from the microwave-make sure it is a microwave safe container.
      I usually use a microwave safe plastic container so my candy melts melt quicker. If I use the glass containers, I’ve found it usually takes longer as the glass retains so much heat before letting the candy melt.
      I like to melt my candy at 30% rather than 50% power because I know my microwave runs a little hot. I set it for 3 minutes at 30%power and then stir, add 30 second intervals if needed until candy is melted.
      Maybe one of these hints will help you.Hope you have better success with the candy clay recipe, it really is be easy.

  13. Regina says:


    I am making a cake for my grandma’s 80th birthday. I am planning to frost with chocolate buttercream and would like to have several candy clay roses “climbing” up the side. Will these be too heavy to “glue” to the side of the cake? If I can do this, how do I glue them (I’ve seen where it says use buttercream — how much and do I have to hold them in place until the buttercream is dry)? Do I need to put them on before the buttercream crusts or not? I have also been debating what would be best to make the leaves and vines out of (more candy clay vs buttercream directly onto cake) — originally thought I’d rather do leaves from candy clay and vines from buttercream but not sure if this is a good idea.

    I will be traveling from VT to OK and since I will limited on time when I get there, I’d like to make the roses and take with me? Can I do this or would they likely not make the trip (flying)? How far in advance can I make them and how should I store them after I have made them?

    I would like to add either petal dust or something — should I do this before the roses dry? How long do they take to dry?

    I know I asked a million questions. Thank you in advance to any help/ advice you can offer.


    • Mary Gavenda says:

      Morning Regina,
      Congratulations to your Grandma on reaching 80 years! How exciting it will be her birthday cake, having her grandduaghter make it special for her.

      As for making the candy clay roses, you can make them up in advance-a week or two would be fine. If they have to be made further in advance, no problem. Just keep them away from direct light so if they are colored candy- it won’t fade. You could make them on a lollipop stick or a toothpick for inserting them into a cake, especially when casacading down the side of a cake. Then you could insert them into the side of the cake once you arrive at the party.
      You could make the vines and leaves from candy clay and attach them also at the time of the party. Just use some buttercream icing to attach. Bring along a bag and tip to pipe the icing either on the back of the leaves and vine or pipe dots on the cake where you want to attach the decorations.
      You can dust the flowers and/or leaves using Pearl Dust of Color Dust. Wait at least a few hours after making them to dust them, giving them time to set up. Overnight or longer will be fine too.
      Store them in a box, not an airtight container. If you’re making them on lollipop sticks or toothpick, stand them up in a styrofoam block to dry. If you have a box tall enough to accomodate the styrofoam with the roses, it would be good to travel with them this way on the plane for best results too. If you don’t have a tall box -maybe 6″-8″ tall- just attach the lollipop sticks or toothpicks in OK but inserting them into the rose base and attaching with melted candy.

      If you have more questions, just ask. Glad to help.
      Good luck with your very special birthday cake.

      • Regina says:

        Hi Mary. Thank you very much for all the tips and advice. With practice roses I made, was able to insert a toothpick into an already made one and inserted it into the cake and it held. If I end up making the vines and leaves from candy clay and stick them with buttercream to the cake, what consistency does the cake frosting need to be? Everywhere I read about smooth icing a cake it says I should have thin icing and I don’t know how I would make it smooth without having the icing thin, but will thin icing support decorations stuck to it?

        Also, Wilton gives one direction on the instructions for a shaped cake pan for how to “Icing smooth with a spatula” which says to add light corn syrup to thin…yet, in the “Decorating Basics” course 1 booklet, it says to thin using either water or milk. It says milk will make the icing creamier but other than that, I really don’t know the difference or how to determine what to use to thin.

        Once the cake is frosted, should I leave it open to air or in airtight container? The one I just made, I left open for a few hours then closed it up…obviously after it’s been cut I’m keeping in airtight but frosting gets softer…so, how should I store the decorated cake overnight before the party?

        Thanks again!

        • Mary Gavenda says:

          Hi Regina,
          There are a couple ways to thin your icing. You’re very observant! There are a few buttercream icing recipes, some use all shortening and others use 1/2 shortening and 1/2 butter; so depending on the base you’re using, it might suggest liquid or corn syrup. For Class Decoratoring Buttercream, you are starting with a stiff consistancy icing, so you’ll need more liquid to thin it. It might take 1 to 2 tablespoons to get it to a thin consistancy that will make it smooth, easier to spread on your cake. run your spatula over the icing in the bowl and see if it spreads easily and smooths out and not too many air holes. Depending on what liquid you are using milk, water or even whipping cream, you should have similiar results. Adding a little corn syrup or even piping gel to your stiff icing will give it more pull and elasticty to the icing, which is good too. For me, I use that one when I’m doing writing/printing or leaves or icicles on winter theme cakes. it will give more body to the icing.
          Just don’t make it too thin unless you are doing a crumb coat to seal the cake first. then put a full coat of icing on top.
          You never want it too thin so you see the cake underneath.
          Once your cake is iced and decorated, you can refrigerate it or if you have to, leave it at room temperature as long as there is air-conditioning (if it’s hot and humid especially).
          I prefer to refrigerate if I have the room for it.

          Sorry I didn’t reply sooner, was at the ICES Convention and just got back.

  14. Jessica says:

    I was thinking about entering a cake in a state fair. The rom they will be in is non-airconditioned and it will be at least 95 degrees. Will this melt or will it hold up?

    • Mary Gavenda says:

      Being in a non-airconditioned facility and high temp day, candy clay will go soft. Think of how a chocolate nugget candy would react.-(similiar to a tootsie roll) I think it could be a problem at high temp conditions. Candy could melt.
      You could possibly use gum paste or fondant with gum-tex added into it to give it strength. I would put the gum-tex into the gum paste also…(I’ve never added gum-tex to candy clay-not sure if it would help to dry give it some support/ strenght.)
      I know so many decorators -from beginners to advance-do enter their county fairs and face the same problems. Maybe someone out there can add a little advice on what works best too, from a seasoned contestant.
      Good luck on your entry!

  15. Regina Douglas says:

    Wow,very detailed & informative answers & questions from everyone! Thanx for all the info…I was just wondering if candy clay could bu used to cover an entire cake in place of fondant? (I really like the look of fondant on cakes,but not so much the flavor & texture. I have only used Wilton fondant,but have been wanting to try other brands but I haven’t yet because they usually seem so expensive to me.I do make marshmallow fondant now,& still don’t prefer too much,but i think is better than storebought.)
    If candy clay can be used in this way,any tips or suggestions you could send my way for candy clay or homemade fondant would be greatly appreciated! 🙂 Thank You

    • Mary Gavenda says:

      I’ve never covered a cake with candy clay. Candy clay is dense and it would be difficult to cover a large cake with it. It won’t stretch as easy as fondant, not as strong or fogiving as fondant. Small projects such as cupcakes would work (which I think I have done in the past) but large cakes would be difficult.

      Before we had chocolate rolled fondant, we would mix 1 recipe of chocolate candy clay with 24oz fondant to make chocolate fondant. That mixture worked well for covering cakes. The flavor of the fondant would be a lighter candy clay flavor.

      We have a recipe for Rolled Fondant on our Website.

      Good luck,

  16. Pamela Allen says:

    the recipe on this page for candy clay calls for 12oz of candy melts. the bags in the store have 10oz in them. please adjust the recipe.
    thank you

    • Mary Gavenda says:

      Thanks for asking, I forgot about the new varieties, most are new since I wrote this blog last year.
      Most of our everyday line of Candy Melts still come in 12 oz. packages. Speciality colors and flavors do come in 10 oz. packages.
      A 12 oz. package take 1/4 cup light corn syrup ( which equals 4 tablespoons or 12 teaspoons).
      For a 10 oz. package of Candy Melts, you can use 3 tablespoons plus 1 teaspoon of light corn syrup.

      Hope that conversion will help you when using the 10 oz. Candy Melt packages.
      Good luck with your candy clay!

  17. Kate says:

    I do a lot of baking and confectionary work and have decided to try out candy clay as my next medium to learn… I saw above that you can tint melted candy melts to get them the color you want (I plan on making a figure and do not wish to make several pound of candy clay for one smallish figure) and you recommend Garden Candy Color Set to color them with.

    Since I do so much baking I have almost every color of gel frosting dye there is. I’ve used it to dye fondant, cake batter and frostings. Would it be okay to use this for chocolate as well, or do I specifically need an oil based candy dye? The reason I ask is that I’m chronically short on funds and don’t want to purchase something if what I have already will work.

    Also, do I need to make a batch of white chocolate candy clay and kneed in the color like fondant or is there a ratio that I can compare 1oz of chips to a measure of corn syrup?


  18. Mary Gavenda says:

    Morning Kate,
    You asked about tinting the candy clay. I would recommend using actual candy color if possible. Candy Colors are oil based and knead into the candy clay without any problems. Icing gel colors are water base which can cause melted candy to seize up when using. Because the candy is melted and then corn syrup added , you can use icing gel colors to tint it after it is set and is in clay form.
    Once you make the white candy clay, you’ll be able to tint portions as needed. You’re correct, just knead in a small amount of color until evenly blended, add additional color as needed until you desired shade is acheived.
    Not sure what size your figure will be-whether you need a whole batch to play. For a smaller amount, You can make 1/2 batch -using 6oz and 2 tablespoons of corn syrup.
    If you have any other questions, just ask. Good luck with your candy clay character.

  19. Brenda says:

    Can you use candy clay pressed into a shaped character pan to make an impression ? If so, how do I prepare the pan before pressing in the candy clay? Thanks

    • Mary Gavenda says:

      You can press candy clay into a pan to pickup the details. Roll out the clay first maybe 1/4 in. to 1/2 in. thick depending on what you need, rather than just pressing it in- less seam lines. THen press the smooth clay into the pan- no need to treat the pan first, just make sure it is clean without any residue (left over grease residue). Press it in and then release. Put a cake board covered with parchment on top and turn over pan to release the shape. Trim away any excess candy clay from design.
      Good luck with your creation!

  20. Rebekah says:

    how do I know if the candy clay is overcooked I made butter scotch and it turned out so smooth not grainy is that fine

    • Mary Gavenda says:

      That’s great if it turned out smooth. It should be fine. As long as you followed the recipe and used the correct amounts, you will be fine.
      You probably found out already, since you asked about it last week.

      Sorry I didn’t reply sooner, was out since last week and just returned today.

  21. Beth says:

    I need to make an american ninja warrior course on top of my daughters cake. It doesn’t need to be professional she’s only 7. But is this my best option for making a structure (kind of like a play structure) on her cake?
    Thank You.


  22. Lori Ludlow says:

    Just wondering if I can use this clay to make chocolate boxes without having to bake the clay? I would like to use this project for my teens (public library), but we can’t bake.
    Suggestions? Ideas?

    • Mary Gavenda says:

      Candy clay wouldn’t be good for making a structure. It would need support, it doesn’t have the strength when rolled out to stand on it’s own. If you use it to cover something that has support, it would work, like a cookie/gingerbread cookie base.
      If you want to make box from melted Candy Melts, you could melt it in a microwave-if available , and pour into a cookie/jelly roll pan-you’ll want it approx. 1/8 to 1/4 in. thick depending on the size of box, chill and then remove from pan. Let it come back to room temperature and then cut to size of box pieces needed. Attach pieces together with melted candy.

  23. Michala says:

    Hi, My friend wants me to make her a cake with 2 hand sized skulls sitting on the top of 2 layers and I have been looking at the different ways I can do this, will it work ok in larger sizes if I use Candy clay or will it be too heavy to sit on top of a cake?
    Also, can you use icing pens on it after it hardens?

    • Mary Gavenda says:

      Morning Michala,
      If you are making 2 hand sized skulls, you will be using a lot of candy clay for the size which will make it on the heavier side. You could always dowel rod the area of the cake where the skulls will set and place the skulls on a cut-to-size board on top of the cake. Or you could make/shape the base of the skull shape using crispy cereal treat mixture and then cover that with the candy clay. Either way should work for you.
      Once the skulls have set, maybe overnight, you can decorate them with icing, melted candy, foodwriters or paint with lemon extract and icing colors.
      What icing pens are you referring to? Are they the candy pens, edible food writers or something else? I would think they would work but not completely sure if it’s something different.

  24. I wish I had the skills to turn the modelling candy clay into the delicious creations you feature lower down the page!

  25. […] Wilton’s recipe for candy molding clay to try and make a cake topper, but ignore the part about not stirring too […]

  26. Superb, what a website it is! This webpage provides valuable information to us, keep it up.

  27. Marlene Oriolo says:

    Is it possible to fix the clay from crumbling?

    • Mary Gavenda says:

      Morning Marlene,
      Your candy clay is crumbling, is it oily and falling apart? If so, try and soak up the oil with paper towels and then work, knead it to bring it back to smooth consistency to work with.

      Is it old and dry and crumbling? if this is the problem, put the mixture in a plastic zip closure bag and microwave it at 10% or 20% power but no higher, for 10 to 15 seconds. It will help put some warmth back into it to make it more pliable and easier to work with. If you need a few additional seconds, do it but becareful not to get it too warm and overheat it.

      If it’s really dry and crumbling, try adding a little shortening to a small piece (maybe 2 in. ball)-just a finger dab at a time. Try and work it into the clay and see if that helps.

      Hope one of these simple hints will help your candy clay problem. If it doesn’t just ask again and if possible provide a little more information on when it got crumbly. Remember it’s easier to work with a portion of the clay at a time, rather than the whole recipe at once. Break off what you need and knead it to make it soft and smooth and pliable.
      Good luck,

  28. Katarina says:

    HI there,

    I would like to find out if one can use the chocolate for covering a cake. I am doing dino cake for a little girl and I am scared using fondant on the top of ganache is going to make it look uneven on surface. Any tips on this please? I would appreciate that very much! Kat

    • Mary Gavenda says:

      Morning Kat,
      From your email, sounds like you are covering the dino cake in ganache- so that would be first having an icing base and then covering with ganache- correct? Are you thinking of using fondant or possibly chocolate candy clay as accents on the cake or covering it completely?
      If you want to cover it completely with candy clay or fondant (there is chocolate fondant if you’re going for the rich chocolate color) then I would suggest not covering it with ganache first. ganache might make your fondant or candy clay move and not attach just because of the finish of it. It’s best to cover a cake with fondant or candy clay that has a icing base to hold it.
      Ganache is my favorite to use on a cake if possible but I haven’t covered it up with fondant. But if you want to add accents to it, that could work as long as your keeping them on top of the cake and not hanging off the sides. If anything is added to the sides, you’d want to keep it flat on the cake sides, rather than any dimensional trims.

      Hope I answered your questions, if not just ask again.

  29. Natasha chongkee says:

    Hi there ,
    I was wondering if shape-n-amaze can be placed on on topping whipping. On topping whipping is a none dairy base. Please help.

    • Mary Gavenda says:

      Morning Natasha,
      Looks like your’re a night owl like so many of us! 😉

      Are you asking about small cut-outs or fun shaped characters? If the piece has weight to it, it will possibly sink into a whipped topping which is very light and airy. If you want a character to stand on it, first support the character with lollipop sticks so the weight of it is on the lollipop sticks rather than the whipped topping. If a cut-out piece sits on a whipped topping for a long time, it might be soften from all the moisture from the icing, just like fondant or candy clay might react.
      If you can wait and place your accent pieces on the whipped topping cake until a few hours prior to the display time, you should be ok.
      Hope that helps,
      good luck. Have a good holiday weekend.

  30. Ashleigh says:

    If adding color to the clay, when should that be done? I have the candy melts and corn syrup but don’t have the colors yet. Can I make the clay now and then add color tomorrow or would it be best to wait till I have the color? Thanks!

    • Mary Gavenda says:

      You can add the color after the candy clay has set. It’s won’t be a problem.
      Just knead it in and you’ll be ready to go with it, since it has already set.
      Have fun with it Ashleigh!

  31. joan says:

    Please help…I noticed that the recipe for your modeling clay requires 1/4 c corn syrup to 12 oz of candy melts.
    That would be fine,however the candy melts are in bags of different weights.Some are 10 oz,others are 12.
    How do you adjust the recipe accordingly?
    Thanks so much for your help.

  32. Trupti says:

    Hi Mary,

    1. Can I use candy clay in the wilton fondant and gum paste silicon molds…the nature one to be specific.

    2. I need to make a mini gramophone as a cake topper and was thinking of using candy clay. What are your thoughts?

    • Mary Gavenda says:

      Morning Trupti,
      You can use candy clay in fondant and gum paste molds as well as candy molds too. If the clay sticks in the molds , lightly dust them with cornstarch to prevent from sticking.

      As for the mini gramophone as a cake topper, I think you would want a 3D version, you could possibly use the candy clay but I would add some gum tex to it, it help dry and keep firm. Let it air dry at least 24 hours. Candy clay can stay soft in heat and humidty, so if you’re in an area with a lot of humidity right now, if you can, do your topper at least 2 or 3 days ahead to give it time to dry out. Otherwise, I might suggest making the topper from gum paste, it will still have to dry overnight, but will hold up better when dried, better than candy clay.
      Good luck with your creation, sounds like it will be a fun cake!

      • Trupti says:

        Thank you very much for a prompt reply. I will be working with candy clay for he first time….hopefully I will succeed!

        • Mary Gavenda says:

          I’m sure you will. Just remember to let the clay mixture rest rest at room temperature for at least 3 to 4 hours, but it is best if it rests overnight. (wrap in plastic bag or wrap after the 3 hours and just keep it at room temperature-don’t refrigerate or it will be too ard to work.)

          any problems, just ask, glad to help.

          • Trupti says:

            Hi Mary,

            I have to make a barbie doll cake and I’m not too keen on using fondant. Do u think that I can use modelling clay to make the dress?

            Warm Regards,

  33. Mama Owl says:

    GRRRR! okay… wilton seems to be changing the weight of their candy clay bags… much like everything else. Anyway, 14 oz bag takes 1/3 cup syrup and a 12 oz bag takes 1/4 cup syrup. What about your 10 oz bags?

  34. Thank you for the good writeup. It in reality was once a amusement account it.
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  35. mariyamm says:

    do we need to add cornsyrup right after taking the melted chocolate from double boiler/ microwave? without bringing it to room temperature? please reply. i have a project

    • Mary Gavenda says:

      Hi Mariyamm,
      Once you melt the candy, just add in/ stir in the corn syrup- gently stirring to incoporate it into the melted candy.
      Becareful not to overheat the candy when you melt it. It should not be hot-only warm, just enough heat to melt it. Even if you are using a double boiler, don’ boil the water below as it could cause the moisture to seep out and add condensation to the melted candy, which would cause it to seize up.
      WHen microwaving, don’t use full power- use 30% to 50% but no higher, being careful not to overheat or burn the candy melts.
      Any other questions, just ask! Glad to help.

  36. Tamara Crabbe says:

    I’m trying to make candy clay using the white candy melts. When I am melting it either in the microwave or on the stove in a double boiler it’s not melting. It’s just getting soft and coming together into one big clump. I have made this recipe before and have never had an issue. I am at a loss as to why this is happening.

    • Mary Gavenda says:

      sounds like you might have over-heated the candy. Try adding solid white vegetable shortening to bring it back to a thin consistency. You can add a teaspoon at a time, stir it in to the warm -if not melted candy. You can add up to 1 tablespoon to 12 oz. melted candy.
      Any chance some water got into the candy? If that happens, it causes the candy to seize up and harden. If that ever happens, quickly grab some cereal, nuts or whatever to make a bark with it before it solidifies.

      We now carry a product to help thin the candy melts,it’s Wilton Candy Melts EZ Thin Dipping Aid. You just add up to 2 tablespoons to thin 12 oz. candy melts if needed.
      Hope it helps.

  37. Marcia says:

    Help! I used the lollipop Holiday mold with a cream cheese recipe (cream cheese, butter pwd sugar and flavoring)but now I can’t get the cream cheese candy to come out.They were sppose to dry for an hour yesterday. They still aren’t coming out of the mold. I tried freezing them but still no luck. I did not prepare the mold in anyway.
    I thought this candy would come out with not problem.
    Thanks Marcia

    • Mary Gavenda says:

      Morning Marcia,
      The cream cheese mint recipe if a very soft consistency and won’t release from a mold without dusting the mold with cornstarch first. Then you should press the ball of mixture into the cavity to shape and immediately release to let air dry.
      You can roll it in granulated sugar and press it in the mold too.
      sorry, that mixture is just too soft to release on it’s own. You’re going to have to dig out the mixture and clean and dry the mold and start over.
      Good luck, hope you’ll have better results.

  38. Keli Kingston says:

    I don’t have any of the color sets so I was wondering if I could use just food dye? Also where could I find these color sets?

  39. Good post. I learn something new and challenging on websites I stumbleupon everyday.
    It’s always useful to read content from other authors and practice something from other

  40. Frances Kinzer says:

    Hi Mary,
    The recipe I used for the candy clay was out of the 2013 yearbook. I didn’t check this message board until after I had made the clay. The recipe in the book is 12oz candy melts and 1/3 cup corn syrup. So far my clay appears to be fine, it’s cooling now. Why was the recipe cut down to 1/4 cup corn syrup and will the greater amount affect my clay?

    Thank you…

  41. Frances Kinzer says:

    Hi Mary,
    I posted the question above about the 1/3 cup corn syrup vs. the 1/4 cup. I went back to the yearbook and noted that the 1/3 cup is used for the clay when making chocolate fondant and the 1/4 cup for modeling. So I’m assuming that the 1/3 cup corn starch is needed to keep the clay a bit softer for kneading in with the Wilton fondant.

  42. Maritza says:

    I want to use candy clay to put on top of cookies. Will they melt or fall off in the heat? Or how long would it take them to melt? Thank you

  43. Fendra says:

    Hi i have a questions regarding candy clay. After i shape into flower where should i store it? Since the weather is kinna hot i noticed that my candy clay is not harden still soft and if im trying to put it for the decoration for cake pop is it gonna hold the shape or is it gonna break ? And what should i do to prevent the disaster and what or where the best place to store it in this kind of weather ? And how to make it harden in this weather since i cant put in the refrigerator to prevent wet

  44. Katie says:

    Hi it’s my turn to pick the game and snack for family game night and i choose sorry!
    I want to use candy clay to mold little sorry! Pawns. and I have 2 Questions 1. Can I just mold the base part of the sorry! pawn with my hands then roll little balls to stick on top or do I have to buy a mold? 2. Can I use colored candy melts or do I have to use white candy melts and food coloring? Please reply soon I nead an answer in 5 days or less thank you!

  45. Katie says:

    sorry but I nead the reply to day

  46. Katie says:

    Just one more question I’m not putting the candy clay on top of a cake or cookie or anything my family is just going to eat them will that work? And I know this seems like a lot for a game night snack but I am supposed to do a theamed snack and this seamed like a good idea please get back to me as soon as you can thanka

  47. Kathleen says:

    How long will a finished candy clay figure last after a project has been created? Can I make my designs in advance or do I have to store the remaining clay to make more projects a few weeks later? I am going to bake something this week, for which I will be making candy clay figures, and then again about 2 weeks after that… would it be okay to make the figures for my cake 2 weeks in advance, or would they dry out or go bad? Thanks in advance!

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