I got to experiment with using modeling chocolate to cover a cake!

Some leftover modeling chocolate and a shoddily prepped/frosted mini cake. Totally take the time to get the crumb coat as smooth as possible (unlike here) if you care more about your results,
It wasn’t perfect (at all), but I learned a lot and will keep at it.
Chiefly:
Luckily, I have a spare heat lamp I never wound up using with my chickens and had set aside for potential future sugar work. On my next try, it helped tremendously, so long as I didn’t let the heat stay too long on any one spot.
In the end, I tried to pretty it up with a scatter of simple flowers from a closely-held star tip – definitely a good cover-up for my “learning curve.”