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Easy Chocolate Transfers For Newbies - Page 3

post #31 of 121
Squirrelly Cakes..so good to see your name on the "big Screen" again..once again..you have given us a great idea..and it works..as always..lots simpler than BCT. I can try this one..great to see your name again..Happy Icing, Chocolate1
post #32 of 121
Thanks Squirrelly Cakes.
post #33 of 121
Thanks SQMama!!!!

although....chocoholics beware! there goes the waistline for sure.....cleaning up after making a chocolate transfer is certainly going to be more tasty than after BCT!!!! at least I can manage to get BC into storage containers! this? moment lips, forever hips (thighs, tummy, double chin, fat feet, etc.)
Keep on cakin'!
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Keep on cakin'!
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post #34 of 121
Squirly I love this, I have not tried FBCT yet but was hopping to this weekend for a BD cake. Now I may have to change to chocolate. Thank you so much.
post #35 of 121
Thread Starter 
Quote:
Originally Posted by FunnyCakes

beautiful! How did you color the chocolate? Or did you use already-colored melts?

You are VERY talented.


Well thank you, but honestly, these are so easy to do everyone can get good results!
I use coloured melts when I can but mix colours of melts to get some colours or use the Wilton candy colours for others.
The pink squirrel character, for example, the darker pink is the regular pink candy melts, the lighter is white candy melts with one or two of the pink ones mixed in. This works very well. For the fox character, Swiper, I used orange, and brown and mixed in a couple of red candy melts. For Dora's skin tone, I use orange, with white with maybe a half of a chocolate candy melt thrown in.
For black I use the dark brown candy melts and mix in the Wilton Black Candy Colour.
If you are using Americolor, I believe, there is information here on the site where they are selling these colours about how you would use these when colouring chocolate (or candy melt compound). With most regular colouring agents, you have to be careful because some on their own, will cause the chocolate to seize but there are conditioners available.
But mixing the various melts to get other colours is really easy and forgiving because you can always adjust by adding more of another colour of melt. I just find it easier than buying white and colouring them myself but if you are using a better quality white chocolate instead, this would be the way to go.
Hope that helps,
Hugs Squirrelly
post #36 of 121
Thread Starter 
Quote:
Originally Posted by candyladyhelen

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.


Yes that is why when doing one that will be cut through, I go much thinner or it can be removed and broken up. That is why I use it mainly for smaller transfers, but it will work on top.
Hugs SQuirrelly
post #37 of 121
Thread Starter 
Quote:
Originally Posted by PurplePetunia

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


I know what you mean kiddo and no they don't, another bonus, none at all. Sometimes I do rap the plexiglass on the table to get rid of any air bubbles but for this one, I didn't and didn't get any bubbles at all. So less issues.
Hugs Squirrelly
post #38 of 121
Thread Starter 
Quote:
Originally Posted by Doug

Thanks SQMama!!!!

although....chocoholics beware! there goes the waistline for sure.....cleaning up after making a chocolate transfer is certainly going to be more tasty than after BCT!!!! at least I can manage to get BC into storage containers! this? moment lips, forever hips (thighs, tummy, double chin, fat feet, etc.)


Yes, you are right, this is the one drawback! I have a wire basket storage set in my computer room where I keep these melts. In Canada we can get Neilson chocolate melts, a Canuck brand of chocolate bars. I am going to need to get a safe to store them in and not know the combination for them!
Hugs Squirrelly
post #39 of 121
Thread Starter 
Quote:
Originally Posted by spoiledtoodef

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


1. I would get both. I find that getting the pre-colured ones saves time but then, if you have the white ones on hand, you can always get any colour you want.
2. Actually checked the site info here about the Americolours. Here it is, quoted from the site:
Americolor Soft Gel Paste will color: bread dough, cookie dough, cake batter, whipped toppings and icings, buttercream icing, royal icing, rolled fondant, gum paste, marzipan, compound coating and white chocolate (with addition of Flo-Coat). Use your imagination! Soft Gel Paste will color just about anything you need to color!
So you need to get Flo-Coat and then you can use them.
3. Well I am in Canada, so for the chocolate ones, I get Neilson's, a maker of chocolate bars. For the others I get Merckens because they are cheaper for me than the Wilton ones. You can also use the better quality chocolate wafers like Belgian Chocolate etc. following the manufacturer's directions. So you can use real chocolate according to directions or what is termed white chocolate compound, confectionary covering, candy coating compound - there are different terms used for this product.
I purchase at a store called the Bulk Barn but they are only in certain parts of Canada, from what I understand. You can get these compounds from the usual baking supply stores on the internet. Likely www. sugarcraft.com and the usual ones in the U.K. too.
Hope that helps,
Hugs Squirrelly
post #40 of 121
Thread Starter 
Quote:
Originally Posted by kaecakes

Squirly I love this, I have not tried FBCT yet but was hopping to this weekend for a BD cake. Now I may have to change to chocolate. Thank you so much.


Hi kiddo,
Hope you give it a try, it is so nice to find something that works well, is easy and gives a good result!
Hugs Squirrelly
post #41 of 121
Thread Starter 
Quote:
Originally Posted by pinkbunny

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.


Hi kiddo, sorry, just realized you already answered this question and I answered it again, sorry about that.
Isn't this fun? Just dawned on me that a lot of people hadn't tried it yet so I thought I would mention it. I just love things like this that are easy to do and give good results.
Hugs SQuirrelly
post #42 of 121
Thread Starter 
Quote:
Originally Posted by chocolate1

Squirrelly Cakes..so good to see your name on the "big Screen" again..once again..you have given us a great idea..and it works..as always..lots simpler than BCT. I can try this one..great to see your name again..Happy Icing, Chocolate1


Hi kiddo,
Thanks! Hope you give it a try, it is fun to do and easy to get good results!
Hugs Squirrelly
post #43 of 121
Thanks SquirrellyCakes for the tips on the Choco transfer. I did it! I have not done the BCT, yet. But I did this. I still need a few more practice projects and do more readinglooked at the links you put on here too. I just jumped right in and started small. I did a Dr. Pepper can and a Ford Mustang logo for my husbands BD cake. I just love reading everyones posts and seeing the courage everyone has when they do a projectit feels great when you accomplish it whether it comes out right, or not. Heres the picslike I said still need PRACTICE.
LL
Christine



LIVE~LOVE~LAUGH!
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Christine



LIVE~LOVE~LAUGH!
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post #44 of 121
icon_eek.gif squirly, you are full of info now arent ya? i really like youd method, and i think i will try this, it looks fun, and the transfers look really good, plus...yummy choc.
thanks for info!!!

melody
if i add any more pounds to hips, i will be coming after you.
haha
post #45 of 121
Onebigdogmama,

You did an excellent job!!!!

Denise
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