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Easy Chocolate Transfers For Newbies - Page 8

post #106 of 121
I've only done one fbct and this chocolate transfer looks to be even easeir! I have to make a monogram (cCc) for the top of a wedding cake ~ one that stands UP on top. Do you think making a chocolate transfer would work?
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post #107 of 121
Oh definitely, I use chocolate transfer all the time and you can do most anything with them
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post #108 of 121
Quote:
Originally Posted by kayscake

Oh definitely, I use chocolate transfer all the time and you can do most anything with them



Is it easy to get a navy blue with the colored melts? What colors should I buy......I've never done a transfer (BC or chocolate) but I want to do a Detroit Tigers "D" for a cake in 2 weeks. I've been pondering fondant or FBCT but think I'd rather try this. It sounds MUCH easier. I looked at your website......great cakes! I'm from Michigan too! Thanks for any info......Laura icon_biggrin.gif
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I LOVE to express my artistic side doing all sorts of crafts...Cake decorating just tastes better!!
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post #109 of 121
This is awesome! Thanks so much for this thread!!! Subscribing.
post #110 of 121
I have a question. In looking at everyones CTs that are laying flat on top of the cake, it appears they just flow with the BC frosting - completely flat. Are the CTs actually just sitting on top, or is there a technique to make them look like this? Does that make sense? I tried a FBCT and it was sooo thick from the layer of BC you have to put on top of the actual transfer - hard to smooth into the frosting ontop of the cake.

Mind you I have only backed and decorated two cakes - (one of which had the FBCT w/ worm lines).

Thanks!!!
post #111 of 121
Well they are generally much thinner than a FBCT, but they do stick up off of the cake a little.
post #112 of 121
I never put a layer of bc on top of the transfer... I ice the cake and put it down on the buttercream with a little wiggle to kind of smush it down into the icing so it is more flush.
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post #113 of 121
I'm excited about trying this. I'm wondering about the idea of using squirt bottles. What do most people use to apply the chocolate?
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"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
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post #114 of 121
I use parchment triangles.
post #115 of 121
I use plastic piping bags, you can put the chocolate right in them then melt in the microwave on low.
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Someone, somewhere, is eating cake!
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post #116 of 121
thank you
post #117 of 121
This is great, I have never tried a buttercream transfers yet - but I think I will start with this! I need to try to make a Harley Davidson logo next week, do you think this will work well?
post #118 of 121
You might be better off making a BC transfer when you have a lot of black b/c getting chocolate to get black can end up w/ a bitter taste (even if you use the candy oils). But that'll be up to you.
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post #119 of 121
Great, thanks for the instructions! I'm going to try this out very soon! icon_smile.gif
post #120 of 121
Quote:
Originally Posted by wernie

Great, thanks for the instructions! I'm going to try this out very soon! icon_smile.gif



Don't know if my photo will show up - but ended up trying this tonight. The cake is for morning tea at work and the girl whose birthday it is has a little maltese dog - thought this would be a good starter! I am definitely going to do this more often - has so many possibilities icon_smile.gif
LL
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