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Easy Chocolate Transfers For Newbies - Page 2

post #16 of 121
Squirrelly, I am assuming that if this is done just like the FBCT and placed directly on the cake, then it will not cut the same as the FBCT. It will be much harder.
post #17 of 121
That is great. I like FBCT, but this sounds like it would be alot easier and take alot less time. Thanks a bunch for sharing!
post #18 of 121
This is a really great cake, and I know the kids loved it, Squirrelly, and your instructions are very helpful...hope I can make one this nice someday! Thanks! Janice
post #19 of 121
I actually use this technique quite a bit. I LOVE it!! And customers LOVE getting chocolate on their cakes!!!

candyladyhelen....you are right, the chocolate gets hard so you can't cut through it like a FBCT. Most times I've used chocolate transfer on top....people usually just break off pieces and put it on their slice of cake.
post #20 of 121
Wow, I never thought of it being able to break off really well! Ok, now I MUST try it since I have tons of candy wafers at all time in the house!!!!! I may have found a substitute for FBCT!!!!!
post #21 of 121
This is the same technique I used for my einstein cake in my photos and on a cake I hope to post tonight. I really like it because I don't worry so much about breaking and drying time as you do with other techniques.
My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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My 14 year old golden fur baby. If you think this is funny you should see the rest of the baby album!
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post #22 of 121
Squirrellycakes,

You cake is amazing!!! I will definitely have to try this technique. I don't like those little wormy things either with the FBCTs. Thanks for sharing!!!

Cindy
Laughter is the best medicine, chocolate is a close second!!
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Laughter is the best medicine, chocolate is a close second!!
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post #23 of 121
Thanks SquirrellyCakes,

I need to make a Strawberry Shortcake Birthday Cake and then a Batman/Spiderman Birthday Cake both for 01/24.

I have never done Frozen Buttercream Transfers. . . but my colorflow birds from the Wilton class broke apart after letting them dry for 2 weeks!

Tamara
post #24 of 121
Wonderful job, Squirrelly!!!! thumbs_up.gif

Do these chocolate transfers get wrinkle lines in them from the parchment like the frozen transfers do??
I don't mean the wormy lines in the icing. I mean the wrinkle impressions from the wax paper after it has been frozen??

I hope I'm explaining this alright.

Purple icon_smile.gif
post #25 of 121
Thread Starter 
Quote:
Originally Posted by stephanie214

Wow, you've been holding out on us...your design is fantastic.

I'm willing to try anything that means less work to do icon_lol.gif

Is this like the method that Dawn did?

Once again, you are a remarkable woman with talents that you keep hidden from us...naughty, naughty, naughty; just for this, you lose one of those nuts icon_lol.gificon_lol.gif


Keep your paws off my nuts, repeat...Haha!
Yes, it is done exactly the same way you do a buttercream transfer like Dawn did the tutorial for, except you are using melted candy melts and you don't need to refrigerate or freeze to set. Some people on the site also use these and attach them to cookies instead of using royal icing.
You can also make any kind of decoration in the same manner, the work you would normally do with royal icing, like lattice hearts, things like that, instead can be made from the candy melts and they are less fragile and are not affected by buttercream. You can make Princess tiaras, just tape the pattern and parchment around a large can to shape while you do them, same idea, except for the tiara, and the lattice hearts and such you are going to use the up side as the good side, not the down side.
Hugs Squirrelly
post #26 of 121
This sounds like something fun to do. What wormy things are you talking about with the FBCT . I don't do them so I dont know, but I'm curious. icon_biggrin.gif
Everything I need to know I learned in Cake Central !

Lots of love, Melony.
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Everything I need to know I learned in Cake Central !

Lots of love, Melony.
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post #27 of 121
Thread Starter 
Quote:
Originally Posted by melony1976

This sounds like something fun to do. What wormy things are you talking about with the FBCT . I don't do them so I dont know, but I'm curious. icon_biggrin.gif


Haha, well when you do the fill in, people usually use a writing type of tip and if they don't press down afterwards enough, with the buttercream transfers you could end up with this worm-like appearance on the good side of the transfer. Basically it is because the icing didn't flow out enough. But when you do a chocolate transfer, because the chocolate is melted, it automatically flows and fills in and you don't get this problem.
Hugs Squirrelly
post #28 of 121
beautiful! How did you color the chocolate? Or did you use already-colored melts?

You are VERY talented.
Excuse my cake faux pas. I'm making this up as I go.
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Excuse my cake faux pas. I'm making this up as I go.
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post #29 of 121
Squirrelly Cakes,

Ok, that cake is awesome. I have a few questions for you before I tempt the transfers.

1) I know you will need the chocolate (brown) melts to make the black. However, if you were just starting out would you just purchase a large amount of the white melts and color them or would you purchase individual colored melts?

2) I purchased every set of the Americolor that they have out on market. Will I be able to color the melts with the regular Americolors. I also purchased all of the Amerimist for the airbrush I am not sure if they would work.

3) Is there a certain brand of melts you like better than others? Where do you like to purchase your melts? I will have to order them via internet, Naples Italy is very limited on their cake decorating supplies.

Thanks for all of your help. I have been afraid to try the FBCT, but I will try this once I know what to purchase....Once again thanks......Kim
post #30 of 121
Squirrely Cakes..so good to see your name again!..as always..your suggestions are terrific..and they work..great cake..trying the buttercream transfers seemed too daunting..this I can do..happy icing, Chocolate1
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