Hello Ladies 
This is my first post ever!!
You can check this link for instructions http://cakedec.forumotion.com/questions-discussions-f3/fondant-transfer-designs-t1029.htm
I have the DVD and it's quite a cool technique. You'll like it!
Hello Ladies
This is my first post ever!!You can check this link for instructions http://cakedec.forumotion.com/questions-discussions-f3/fondant-transfer-designs-t1029.htm
Great information.. thanks for sharing that link...
craft irons are like little bitty teeny little irongs, they're so adorable.....and they weigh next to nothing which I'm sure is a bonus when working with the fondant
I think they can be turned to a lower heat setting as well
so according to that link, it sounds like they're putting the transfer on the fondant and THEN putting the fondant on the cake......I wonder if the transfer gets distorted?
just read that you can use chocolate transfer sheets on fondant...without buying the 35.oo DvD, does anyone know how to do this?
Oh sorry, I was talking on the phone when I first read this which is why I wasn't paying too much attention in my first response. In the video the gal uses a craft iron. I have another video on chocolate transfer sheets and I've only seen it once so I'm not quite sure but I think she uses a melted chocolate technique or something like that (I'll have to pull it out and see it again.)
A craft iron is a small iron which doesn't get nearly as hot. You can usually find it in the section of JoAnns where the iron-on patches are. The one I got is about 4 inches long, 3 inches wide and they have an even smaller one on a "wand" handle which is two inches long and one inch wide.
Hope that helps!
From all the cakes I've seen the transfer sheeted fondant is applied as a strip around the side with a separate top and then a border is applied to hide the seam. The pillow cakes, would have the fondant applied as a top section and a bottom section, then a decorative border to hide the seam.
I took a class on this method with Christine Shnee back in March, it is fun, I just have yet to actually use the technique 
Basically you will roll out your fondant on your mat large enough to cover your cake. Lay your whole chocolate sheet (Chocolate side down ) and then lay a large silpat over the top of that. THEN iron over that until your chocolate has succesfully transfered we rubbed the silpat with our fondant smoothers in between ironong breaks to transfer heat around (that takes a bit of time and patience) remove silpat and slowly remove transfer then peel back fondant and lay it onto your cake. Sounds easy right?? LOL! Good luck!
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