Look near the beginning of the thread for the links.

wow this thread has really been going for almost a year?????

Well that is because when people pm me about doing CT's I usually send them this link and then sometimes they ask more questions in it, which keeps it around!

WOW!!! I love chocolate transfer!!! You did an excellent job!!!

I was pretty scared about trying a CT the first time, but I am sooo glad I did! Looove 'em! I'm not any good at drawing directly on the cake so CTs make me look like quite the artiste . Has been lots of great tips on this thread, and I think the one that has maybe helped me most is the one about backing the set transfer with another layer of chocolate to make it sturdier. I back my CT with a layer of white candy to put on white icing so there's no bleeding of candy color on the icing, and then if the CT is going on a chocolate iced cake you can just back with reg. chocolate color or really just use any color probably in this case. I haven't used a CT over chocolate icing yet. Has anyone tried different colored backing and have comments on what you think works best? Also, I"m sure I saw this idea on here somewhere, I do my CT on freezer paper and love the shine it picks up. So those who are wanting to try these.... you can boldly go where others have gone before!

Robin

Oh, and I forgot to mention that I have a CT of David and Goliath in my pics and getting ready to post another I just did this past week of Curious George. The possibilities really are endless with this method!

Robin

Well I finally tried them and well lets just say I need more practice
here is my first winnie and he is bent (the report cover bent up in freezer from the cold) and he has a few air bubbles , I used my frypan to keep the choc warm and it went very oily and was seeping out the parchment paper (the oil) I really love the technique , I can see it working with a few of my bumps worked out , and it was dull as , no shine to it at all
I think our report covers here are different , it is quite stiff plastic but has a roughish texture and is opaque not clear , the second one iidid on paper that I sticky taped down and even that went bumpy

please any advice would be fantastic
I think this will open up a whole new world to me in chocolate

thanks in advance
Suzy [/img]

Did I mention I am in Australia

They do tend to bend in the freezer. I dont leave mine in there very long, just a minute or so. you dont have to put them in the freezer. Just be sure they are good and set before you try and take them off.

You can do the CT's on parchment paper, but they wont be as shiney. You could try acetate.

here's some unsolicited advice on coloring that in no way applies to suzy40s post, but I wanted to add for all of those having seizing problems in the past. If you mix your gel color into your crisco then put this mixture into the chocolate you should have no problem coloring the chocolate with gel colors.

Okay, I think I missed a page or two - I've gotta go back and check - but in the meantime (sorry if this was already addressed) how far in advance can you make the CTs?

I just finished reading through this thread and now I am going to have to try this method. I have been thinking of ideas for my kids birthdays, so I think this is something that will work.....

I didn't read thru all the threads..so someone probably answered this one..but I'll ask...If your cake needs to be in the fridge, should you wait and put your transfers on before you are ready to deliver your cake or present it? Or can the CT's hold up in the fridge? Or do they sweat and the colors bleed...????

Ok...I just looked at the weather! IT IS going to get cool in like a week or so! Back down to the 70's! Wahoo!

Can my transfers hold up in the heat if maybe I keep them covered in the cool basement? That's the only other option I have!

I will be doing a cake in November for some retiring clergy. I'm going to do the CT like the stained glass windows in our chapel! I'm so glad I read thru this entire thread, it was worth every minute. Can't wait to try this technique.

Merissa,

I was about to place a post about doing buttercream transfers when I saw what you did with chocolate. I have a "Ariel" transfer to do and the buttercream way came out not to my liking. I tried it with melted candy melts and oh my God, after a few attempts, it worked!!!! the parchment bags with a small hole was the control i needed.

Thanks sooooo much for sharing. By the way does anyone have any tips or instructions on buttercream transfers?

Thanks guys !!!!

Have you seen the tutorial under the articles?

What a great thread -- Thanks Merissa for turning us onto this!

I just tried my first one last night and I think I am going to love this technique. We figured out at 8 o'clock last night that we couldn't find anything Hello Kitty for the top of my little cousin's cake, so I thought I would give this method a try and it worked. Will post a picture of the finished cake later, I just wanted to say thanks for all the great tips!!!!!

Ok, here she is. I used the report cover method and it worked fantastic. Learned that I need to back them a little thicker. She broke at the bow but I was able to put it back together.

So LittleKaren, How did you do it? It looks fabulous!! Did you follow the instructions in the Whimsical Bakehouse or here on CC?

Thanks...I read through this whole topic and took what I could from it. I used the wilton candy melts and just printed a coloring page off the internet and started from there. I let it set overnight and in the morning added more to the back and secured two lollipop sticks to hold it in the cake....

Very nice work!!

LittleKaren.. Your ct is awesome!! I havent tried one yet.. Can anyone tell me ....if the cake is going to sit out ..does it matter how long the ct sits on the cake ??? Or should it be added as late as possible?? sorry if this is already answered !! Thanks ...

How do you do the fine details such as eyes, mouth, and nose. I was trying to do a CT of the Disney Princesses and the fine details just don't come out good. Can anyone help?

Well done - I still need to try that!

Forgive me for not reading through the 13 pages of posts to find the answer to my question.

Can I use died almond bark instead of chocolate?