Hope that got your attention! lol
I need some instruction/tips on how to do a choc. transfer. I've read some posts before, but I can't seem to find them at the moment. I've done FBCT, & color flow, but I want to try this out on a cake for this wkend.
Also, are the transfers taken off before cutting the cake?
thanks so much!!
It go the attention of 57 people, including me, who don't know how to do it! You might get more answers if you ask for what you want in the subject line.
If you go to page 2 of this link, cali4dawn has a tutorial on choc transfers=) Jen
http://home-and-garden.webshots.com/album/111071540UEhrpE
Just posted this link on another thread, but here it is again. This shows a how to using purchased transfers, but I'm sure you could make them yourself.... just click on the picture to watch the video.
http://www.countrykitchensa.com/videos/transfer_sheet_around_cake.aspx
It go the attention of 57 people, including me, who don't know how to do it! You might get more answers if you ask for what you want in the subject line.
My goal was to get people to read my question & answer. I've posted several times before with the appropriate subject line, and not got any feedback. So, if you don't know how to do it & want to know, you can give me a bump or not respond at all.
thanks
lecrn, my apologies. I didn't mean to sound rude. I thought I was being helpful; but after reading your response I see I sounded like a smart-alec. It's all in the tone of voice. I'm sincerely sorry.
Now, "I" thought you wanted MY Death By Chocolate Dessert Recipe! LOLL
ANYTHING CHOCOLATE gets MY attention!
I've only done a couple of chocolate transfers (posted ONE, John Deere Green in my photos). They are really easy to do and I like the results. I use candy melts and slip my pattern between a report cover (that I have properly washed). It gives the chocolate a nice shine. I use a reverse pattern so the chocolate that actually touches the acetate cover is the part that shines.
Post a Pic! GOOD LUCK!!
Beth in KY
lecrn, my apologies. I didn't mean to sound rude. I thought I was being helpful; but after reading your response I see I sounded like a smart-alec. It's all in the tone of voice. I'm sincerely sorry.
No problem!! I guess I'm a little overly sensitive these days.
Take care!
lecrn, i just made some ct 's the other day and i used mylar plastic (very thick and sturdy plastic sheets) and the chocolate has such an intense shine!!! you cant see it much in the picture because i sprinkled them in pixie dust, and so they dont look as glossy, but in real life, it was so glossy!! i used drawn pictures underneath the plastic, taped down to the counter. make sure that when you melt your choc or candy melts that it is slow and you stir often so that it doesnt get hot. if its hot- when it cools it will bloom (turn white) . also , after youpipe the designs, let it sit at room temp for a 5minutes or so , so that when you put it in the fridge to firm up, the temp difference isnt so extreme- that will help it to not bloom also- (hot -cold-hot-cold ... not good for choc). i did these ones with just a plastic ziplock bag w/ no tip so there wasnt much control- which with chocolate, there isnt as much control over the flow as with bc anyway- so i recommend using either parchment or an piping bag with a tip and coupler. pipe the chocolate when it is room temperature, it will flow better (not so fast)
bethola,
I'm a chocoholic myself! Your JD cake is great!! I know a few fellas that would love that cake. Do you use parchment bags to pipe your melted choc?
Thanks!
Uh, NO! Don't use parchment paper because, well.....I'm just not that good! There I've said it! It feels so much better to be honest! LOLL I find that I have better control with a disp. bag, coupler and a No. 2 or 3 tip. THEN after I fill in I smooth it with a small sharp tipped knife. I also make like THREE of everything because I tend to the "paranoid" side sometimes! LOL
GOOD LUCK!
Beth in KY
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