There was a cake posted today and it had a transfer design on the side - what exactly is that? I'm a newbie - sorry for the silly questions!! However, how will I know if I don't ask?!?

you can post comments on the pictures or pm the person that sent in the cake. Without seeing the picture not sure which one you are referring to.

Usually a transfer is a decoration or design done on acetate and then various methods are used to "transfer" it to the top or sides of the cake or cookie.

FBCT- is a frozen buttercream transfer. Once the picture is done, it is frozen firm so it can be inverted onto the cake, and them the paper or acetate is peeled off. It leaves a smooth surface to the design.

A chocolate transfer can be just a little design printed on acetate with cocoa butter. You spread melted chocolate over the design. Once the chocolate is cooled and set, you peel off the acetate, leaving the pretty design on the shiny chocolate surface.

You can also use chocolate to make the design, let it set a bit, and then wrap the acetate around the cake. the chocolate is intended to adhere to the frosting. Peel the paper and leave the pattern on the cake sides or top.

Can anybody help with a "how to"? Pictures would be good - I'm a visual learner!

Squirrelycakes posted instructions for a chocolate transfer. And, it you look at the home page, there are instructions for a frozen buttercream transfer.

I just posted a cake yesterday that I made with a chocolate transfer; it really is pretty easy to do. I couldn't find where there was a how-to article posted, so here's how I did it.

I purchased 15x11 sheets of acetate that had the butterfly design on them (there are TONS of different designs available.) You measure the height of your cake, and cut strips of the transfer. The cake I did was two 9 in layers that were torted, so I had to cut two strips that were almost 4 inches tall. I put the strips textured side up on a cutting board and poured on HOT melted chocolate. I smoothed the chocolate out, and tried to have each strip be the same thickness. Next I put the cutting board in the fridge for about 5-10 minutes (just until the chocolate had set up enough so that I could pick the strips up without the chocolate dripping off,) and wrapped each strip around the sides of the cake. Then I put the cake into the freezer until the chocolate was completely set, and then took the plastic off.

This was the 3rd cake that I've done with cts, and I can tell I've definately improved on this one (which is a good thing cause this one was a paid cake, and the other two were practice!!!) With the 1st cake, I had problems with the design not coming off completely, but that was because my chocolate wasn't hot enough when I poured it on. On the 1st and 2nd cakes, I had a tough time getting the seams to look neat and tidy, and I think that is just something that takes practice.

Sorry for the long post!