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Easy Chocolate Transfers For Newbies - Page 5

post #61 of 121
2/19/06 at 6:44pm
Squirrelly Cakes,

Thanks for that info. I can't wait to try the chocolate melt technique.

BJFRANCO

Your cake is impressive!
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post #62 of 121
2/19/06 at 7:59pm
Thread Starter 
Quote:
Originally Posted by bjfranco

Thanks Gail!

Thanks Squirrelly! ~ Good one about the Olympic Spirit. icon_lol.gif I would give this one a Silver.

I cut my support dowels too tall. The upper tier was resting more on the dowels than on the cake. So driving to New Orleans and our wonderful pot holed street here......... I knew it when I placed the dowels but stupid me thought it would be "ok"!! icon_redface.gif When will I learn...... ugh.

bj icon_wink.gif


Awwh, poor kid, that is the one drawback with the method some folks like to use here, the longer dowels. It might make it easier to place the cake and get their fingers out clean but this is the risk. I have had pals that had their cakes in place on a table, someone bumped the table and the cakes slid. One good reason for using a centre dowel.
But you know, sometimes we all take a chance and sometimes we are lucky!
Hugs Squirrelly
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post #63 of 121
3/29/06 at 2:24pm
I just tried fbct, now for the chocolate transfer,
thank you for the tip and ideas, your great.
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post #64 of 121
11/12/06 at 11:39am
I have questions about the medium used: I haven't tried candy melts. Can I just use white chocolate & color them with wilton colors when melted? Or can I use white choc ganache instead? this is to avoid the risk of seizing the chocolates. Also they don't get as hard as the pure one when put on top of a cake...

thanks,
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post #65 of 121
11/12/06 at 12:48pm
Yes, you can use the white melts and color them.
WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
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WE CC SISTERS AND BROTHERS NEED TO STICK TOGETHER - LOVE AND PRAY FOR EACH OTHER - STAND WITH AND FOR EACH OTHER - SUPPORT AND ENCOURAGE ONE ANOTHER - YEP - THAT'S WHAT CAKE CENTRAL SISTERS AND BROTHERS DO BEST. !!!

www.freewebs.com/stephanie214
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post #66 of 121
11/12/06 at 1:32pm
FBTC this great for newbies.
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post #67 of 121
11/18/06 at 5:59am
How far in advance can you make chocolate transfers, and how do you store them?

Also, do the colors bleed like they do in FBCT? That's the thing I hate about FBCT - you take it out the freezer, put it on the cake, and within a few hours the pupils of the eyes start bleeding and your character looks like a drunk! LOL

Thanks in advance...

Alli
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post #68 of 121
11/18/06 at 4:59pm
Alli-
you can make these pretty far in advance...just think of them like a chocolate bar, they last pretty long. I just keep mine in a tupperware like container if they are going to be out awhile (just so they dont get dusty!) Also keep them away from any heat.

No they dont bleed, unless they are melting I guess!

I really havent had problems with FBCT bleeding either though. Is it a black outline that bleeds? If so, start with chocolate icing colored black, then you wont need so much color. I am not sure why else you would have a bleeding problem..?
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post #69 of 121
11/18/06 at 5:55pm
Thanks so much, Merissa. Yes, it's the black that bleeds - and usually only when I have eyes on a character...the "whites" of the eyes get colored from the black pupils. I've tinted chocolate bc, but it still happens sometimes. Usually when the transfer has been sitting on the cake overnight, or several hours.

I'm looking forward to trying out my first CT. Thank you!
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post #70 of 121
11/20/06 at 11:19am
Thanks for all the input - just the thread I was looking for.
Be generous with praise, but cautious with criticism
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Be generous with praise, but cautious with criticism
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post #71 of 121
11/20/06 at 12:36pm
Quote:
Originally Posted by vanz

I have questions about the medium used: I haven't tried candy melts. Can I just use white chocolate & color them with wilton colors when melted? Or can I use white choc ganache instead? this is to avoid the risk of seizing the chocolates. Also they don't get as hard as the pure one when put on top of a cake...

thanks,



You really need to use the oil based colors (candy colors) otherwise the candy melts will seize. Some people have used some added crisco when using the regular colors or you can buy the flo coat to add when using regular colors. But I really just found it easier to buy all of the different candy melt colors instead. You can really make a good variety of colors by mixing them as well. I do add candy color when I need to. Espeically to make black. the coloring does sort of make the candy taste funny IMO.
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post #72 of 121
11/21/06 at 6:08am
What is the candymelts made of? is it chocolate? I'm confused since we call the technique chocolate transfer, then we use candymelts for it.

I'm thinking of just making a white choc. ganache then color it. that way it wont be hard & can be cut along with the cake just like FBCT does! do you think this will work?

vanz
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post #73 of 121
11/21/06 at 6:28am
Thank you for sharing
Liz
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post #74 of 121
11/21/06 at 6:57am
WOW!!! Love the cake and I cant wait to try this out. I was really worried about the fbct but this looks so easy and I can make more then one and let them stand up. I LOVE IT!!!!!!!!!!


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post #75 of 121
11/21/06 at 7:37am
Quote:
Originally Posted by vanz

What is the candymelts made of? is it chocolate? I'm confused since we call the technique chocolate transfer, then we use candymelts for it.

I'm thinking of just making a white choc. ganache then color it. that way it wont be hard & can be cut along with the cake just like FBCT does! do you think this will work?

vanz



Well the reason you use candy melts is because they are made for melting. If you used regular chocolate, I believe you need to temper it. Otherwise it hardens with that whitish film on it. Candy melts arent really chocolate, but they are supposed to taste like it. Almost everyone will think they are chocolate. Now I really prefer the taste of dark, high quality chocolate, but I really dont think the candy melts taste badly at all. I do not think using white chocolate ganache will work. It wont set up hard and I dont think you'd really get it off of the paper. I just havent heard of something like that. But who am I? I think you can use almond bark however.
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