ZANDA PANDA Specialty Bakeware Baking Molds Cake Molds
Zanda Panda Specialty Baking Molds

Edible Clay

In addition to using confectionary coating and chocolate to coat your No-Bake Backwards Cakes and kid's projects, you can use these edible clays, too!

Kids can constuct a No-Bake Backwards Cake completely by themselves using the edible clays. Just roll out the clay with a rolling pin, press into the molds, fill with layers of cake and their favorite filling and invert onto a plate (young children might need a little help flipping the plate and mold over and de-molding). See the demo for more information.


Peanut Butter Clay

Chocolate Clay

Sugar Clay


  1. Roll out and press edible clay into the mold, or just press in flattened balls of clay, being sure to cover all surfaces of the interior.

  2. Fill the interior of the mold with layers of store bought or already-baked cake or ice cream and your favorite fillings - be creative!

  3. Chill it for a bit, depending on your fillings and the room temperature.

  4. To remove from mold, place plate over open mold, invert mold and plate, carefully loosen the mold edges from the cake and demold (young children might need a little help flipping the plate and mold over and de-molding).

  5. To add some glitz, finish by painting details with gold or jewel-toned Luster Dust. Use a small artist's brush or new sponge eye shadow applicator to apply a mixture of Luster Dust and a clear alcohol-based flavoring, such as lemon extract. Or use tubed icng, shot and sprinkles.

Peanut Butter Clay

You will need:

  • 1 cup creamy peanut butter
  • 1 1/2 cup instant powdered milk
  • 3 tablespoons honey

  1. Mix peanut butter, powdered milk and honey together in a medium sized bowl.
  2. If clay is too dry, add a little more honey, if too moist, add more powdered milk
If using clay in molds, it should be fairly stiff in order to hold the details from the mold.

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Chocolate Clay - Dark

You will need:
  • 1 pound (16 ounces) semi-sweet chocolate
  • 2/3 cup light corn syrup
  • Cookie sheet
  • Paper towels

  1. Finely chop chocolate and place in a clean, dry bowl or use chocolate chips.
  2. Microwave chocolate at half power for 30 second intervals, stirring in between until melted or use a double boiler to melt.
  3. Stir in corn syrup thoroughly and scrape the paste from the bowl. Allow the paste to cool and harden.
  4. Squeeze cocoa butter from plastic on paper towels before kneading.
  5. Lightly dust work surface and chocolate with sifted cocoa powder. Divide the batch into workable pieces and knead until smooth and pliable.

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Dotted Bar

Chocolate Clay - Milk and White

You will need:
  • 1 pound (16 pounces) milk or white chocolate
  • 1/2 cup light corn syrup

This recipe is not as stiff as the Dark Chocolate one.

Follow Chocolate Clay Recipe above.

*Note: I was amazed at how much cocoa butter oozes out of the chocolate clays. The reason, I have heard, is that the chocolate is actually a powder, sorrounded by fat (cocoa butter). When moisture (corn syrup) is introduced, it mixes with the powdered chocolate and essentially turns to mud, thereby separating the fat from the cocoa powder. So have a lot of paper towels handy. It makes a smooth, satiny clay after the fat is worked out of it, with a very slight translucency.

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Dotted Bar

Sugar Clay

Also known as rolled buttercream

You will need:
  • Vegetable shortening (Crisco)
  • Light corn syrup (Karo)
  • Powdered (confectioner's) sugar

  1. Mix equal parts corn syrup and shortening.
  2. Add confectioner's sugar. Use utensil or mix by hand.
  3. Test consistency. Clay should hold its shape, but not be too stiff for modeling. If too soft, add a little more powdered sugar. It should be smooth, but not have a sticky feel.

For use with molds, you'll want a slightly stiffer clay.

For the Unicorn Mold:
  • 1½ cups corn syrup
  • ¾ cup vegetable shortening
  • 1½ bags powdered sugar
  • 2 teaspoons vanilla or your favorite flavoring
For the Carousel Mold:
  • 2 cups corn syrup
  • 1 cup vegetable shortening
  • 2 bags powdered sugar
  • 2 teaspoons vanilla or your favorite flavoring

  1. Blend corn syrup, shortening and vanilla.
  2. Add confectioner's sugar to form a stiff clay.
  3. Test consistency by pressing a small amount against the mold. It should release easily, hold the detail and not have a sticky feel.

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Coming soon:

Sculpting lessons using edible clay!