Thanks for this post SquirrellyCakes! Here is my chocolate transfer...

Thats so cool. I'm going to try them this week! Thanks alot! Heather

Love it!

reesesob, great job! What did you use for coloring?

Well, that settles it! I've GOT to try these. I know what I'll be getting with the next round of Michael's 40% off coupons! Now I just need a cake to try it on!

Thanks for all the great info.

- Paula

I just did my first choclate transfer for a St. Patty's day cake ....I have only even done a few cakes....
If you want to see how easy it is even for a newbie that is waiting to take classes so I can learn basics,like how to pipe..lol
Check out my leprachaun transfer and shamrocks....it's not under my photos,you have to go to naughty cakes under male anatomy ....it's nothing too risque ...a mooning leprechaun..lol

If I can figure it out anybody can .....thanks Squirrelly
Nancy

Thanks so much, it's a great tip!!

Beautiful cake.
This seems much easier than colorflow also because there is no real drying/setting time and it would be a bit stronger too.
Could you do the chocolate coloring on wafer paper that you had your design on, would that help with strenght as well? I might try that. I have to start making some Easter chocolates to ship tomorrow! I think my Nieces would love an Easter princess print!

Thanks

Wow, I am going to try this !!! While looking through post and pictures I fond kayscake, have you seen her website, she has 100's of chocolate transfers, some really large ones too!!

Thank you for this post.....I can't wait to try the chocolate transfer. [/b]

Thanks!

So much info for us newbies! Thank you for taking the time to write all this wonderful information down for us!! Jen

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?

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

This is awesome! Thanks so much for this thread!!! Subscribing.

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!!!

Well they are generally much thinner than a FBCT, but they do stick up off of the cake a little.

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.

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?

I use parchment triangles.

I use plastic piping bags, you can put the chocolate right in them then melt in the microwave on low.

thank you

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?

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.

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