A Trip to the Moon Halloween Cupcake

A Trip to the Moon (French: Voyage dans la Lune)

A Trip to the Moon (French: Voyage dans la Lune), is a 1902 French silent film directed by Georges Méliès. It was named one of the 100 greatest films of the 20th century by The Village Voice, ranking at #84, and in 2002 it became the first work designated as a UNESCO World Heritage film.  Wikipedia

Sweating modelling chocolate today, but first a bit on 'A Trip to the Moon'. It was fantastic a hand coloured print of the short silent film was found in the 1990's and fully restored in the 2000's, however for me it did lose a little of it's "innocence" once I saw the blood coming from the moons eye. My parents are to blame of course. Mum told me it was "dripping cheese" coming from the moon... and I believed it ;) 

black and white still of the iconic moon

colour still of the moon 

And you can watch it now on You Tube (it's black and white... think of cheese).

Ok on to "sweating modelling chocolate". Modelling chocolate is brilliant when you are making figures or highly detailed pieces that you need to spend more time on than fondant alone would allow. The problem is "temperature", it's fairly cool in Melbourne at the moment but already my modelling chocolate is starting to sweat/fat seperating. 

Now you can put your modelling chocolate in the fridge to firm up again, but as the temperature rises, and rises, over summer it's a losing battle. But you can still have the benefit of a bit of extra time to sculpt by mixing it with your fondant or modelling paste. 

sweating modelling chocolate (sorry for the phone photos... bit of colour glitch)

I thought "hmmm, might be ok?"

But no, scrapped that and mixed fondant, a little CMC powder, modelling chocolate just till the sweating disappeared. 

In the height of summer I use 50/50 fondant and white modelling chocolate... you can adjust the amounts to the weather conditions where you are. 

Here you can see I still made a lot changes to moon after this point, the modelling chocolate content allowed me to work longer without the surface crusting. The mixture is soft and malleable. 

I use this recipe, though any modelling chocolate recipe would suffice. 

Have fun sculpting and happy baking :) 

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