I found a recipe for chocolate modeling clay and I was wondering whether I could use it to cover the wedding cake? I made a small batch, rolled it out and tried it on the back of the pan to see how it would take the shape. More or less it behaves like a rolled fondant as far as modeling is concerned. It just has a bit stiffer consistency. Have any of you ever tried this method on a real cake? I was thinking to cover the cake with chocolate buttercream frosting before applying chocolate modeling clay. Do you guys think this would work? I have all these questions as I have to make the chocolate covered cake for the wedding. The bride told me that I could use rolled fondant, but I have hard time coloring white rolled fondant to chocolate color. I used Wilton's brown color, but all it gives me is a poop color, and I am quite sure the bride would freak out when she would see it. The cake is chocolate pound cake filled with whipping cream and raspberries. Because of the whipping cream, I have to keep the cake in the fridge, but I am thinking that condensation might occur on the chocolate covering, as we live in relatively hot, and very humid area. Do you guys have any suggestions? Thanks for your help. Much appreciate it.