Made the transfers(thanks for the help- and by the way, LOVE the heating pad trick!!) , brushed a layer of white choc over the entire back with a paint brush after all the piping for strength, made the cookies, spread a thin layer of melted white choc on them- they were really sweet cookies and I didn't want a really sweet icing- and placed the CT on before the choc set up. Of course I had to try one for quality controll (!) and they were YUMMY. I used to use a lot of Royal icing color flow, but since discovering FBCT and CT, I rarely use it! People actually eat the FBCT and CT's!!

WHEW! I started reading at the beginning, and one hour later I am a ct convert! Has anyone out there found good sites for fonts? I wanna do a big candy bar cake (similar to the snickers one here) and thought maybe ct would work for the logo (most i've seen here use edible images, which i don't have). would a ct stick well to the fondant wrapper? maybe just put some freshly melted chocolate under it? btw, this is a GREAT thread, definitely one I will be revisiting frequently!

yes, you could attach with melted chocolate onto fondant. I usually just use buttercream and it works fine. anything would work really.

Here are a few font sites that people here have recommended:

http://www.1001freefonts.com/

http://www.wantedfonts.com/

http://www.houseoflime.com/

Hope that helps you find what you're looking for!

Merissa--thanks so much for starting this great thread. Somewhere, I saw a cake with cardinals on it done in CT. I have a friend who loves cardinals and I wanted to make it for her, so when I saw this post, I decided to read it through. I can't wait to try this, but would like to find the picture of this cake again. Was this your cake? Also, when you use toothpicks for detail, do you just dip them in the chocolate and sort of draw with them?
Thanks again---one more thing to get hooked on!!!!!!
Lilybird

Ok, I've read all 15 pages and will be trying CT's in about an hour lol

However, I forgot to pick up candy coloring ..... I read the post that says add coloring to crisco and then to chocolate .... BUT ... how much crisco should I use?

this could be very helful, did not like my first attempt at chocolate transfers.

Yeah.... so I think I added TOO much crisco! Even putting them in the fridge for a bit .... when I went to take them off the report cover, they broke!!! I could cry .... I made a whole bunch of Blues Clues characters and then ended up not having ANY for the cake!

perhaps you made them too thin? A 2nd coating on the back usually makes them a little easier to handle.

I suppose that's possible too! My dad's bday is in a couple weeks so I'm going to try again then! I'll pick up some candy coloring and try it the RIGHT way before I try any "substitute" ways LMAO

It's been a long time since i visited this post, for some reason I dont get email notifications anymore. I wanted to try and stress that you can use what your comfortable with or what is available to you. I have been doing chocolate transfers long before they had a name, and I have done literally hundreds of them. I started out using the wafers and myself found them a little thick and somewhat temperamental. I now use almond bark, it is very easy to find, it is inexpensive (around $2.00 for 28 oz.) and you can use regular icing colors gels and paste. You do have to add an oil to the candy when using reg. colors and sometimes even when you use candy colors if you add to much color. I like to use paramont crystals but if I dont have them i use regular veg. oil not crisco . I start out by melting a block or two (2oz. blocks) of candy 25-30 seconds (microwave) at a time. (you can seize candy by over heating it to) then I add a little color and then a little oil or crystals if the candy starts to thicken. I do this until I have the color I want. I use 2-3 oz plastic bottles I can heat, mix, draw, and store them. They are reusable and there is no waste. For really tiny details I use a toothpick. I have made ct's way in advance and stored them in a closet that I use for my cake supplies. I tend to put them on the cake as soon as their ready unless I'm standing them up then I might wait if it is really hot outside or they have to travel a long way. I have refrigerated cakes with them on it and they do not bleed or sweat. I make my ct's on cut-rite wax paper it is a brand name I have bought other wax paper and it is not as thick, I have tried the report covers and they work well but I haven't really noticed a big difference in the candy as far as shine. I always coat the back of my ct's with extra candy to make them stronger. The key to make good ct's is have fun and practice if you work with something enough you will learn all the ins and outs of whatever product you have. Here are a few of the transfers I done. The portraits are CT's.

. . . the possibilities are endless . . . I can't wait to come up with an idea to use this process . . . truly inspiring

kayscakes, you are awesome!! Thanks so much for writing that! I'm DEFINITELY going to practice again VERY soon! I'm hoping to make the ones for my dad's cake this weekend!

So you use liquid veggie oil instead of crisco? I'd definitely like that better than using crisco!

The ones I made yesterday, never got real solid even after sitting overnight so I'm assuming I just used too much crisco!

Thanks TrinaH, The more ya do it, the easier it is, just have fun. Remember only add the oil if you need it. If your coloring isnt making your candy to thicker you dont need to add it.

I read this entire thread and I'm so glad I did! I didn't have too much luck with the one FBCT I've tried and this sounds so much easier. Thanks for all the awesome info!

I'm definately rethinking my original plan for my baby's 1st bday smash cake (pooh btw). Yours was fantastic!

Okay...I re-read the entire thread and I can't even get the chocolate melts to melt!! They are the wilton brand. I put a few in the bowl and put in the microwave and started at about 8 second mixed a little they started to melt than a few more seconds mixed and returned again and now it is a messy lump of chocolate! This happens everytime I try to melt chocolate( in the micro or on the stove). What am I doing wrong?? Finally I would like to add that the pooh cake is just perfect!

I never even noticed this thread before -- can't wait to read all 16+ pages of it!!

I think I might be making a fool of myself, but you all have always been so helpful! When I made my one and only transfer...I guess I read it wrong because I used buttercream and never got it to harden when I froze it. I froze it over nite and as soon as I took the parchement off, it melted and barley stayed while I tried to get on the cake. What did I do wrong?

Chocolate transfers???? I am just trying a bc transfer tomorrow.....but now I want to try chocolate! I make chocolates so I think I may be able to handle it... maybe....

Sandi64
What kind of bowl are you using. Glass such as corning or pyrex gets hot and can overheat your chocolate. Use a plastic bowl. Test your bowl before using it for chocolate. Put the empty bowl in the microwave along with a measuring cup with 1 cup of water. Heat both on high for 1 minute. The water should get hot but your empty bowl should remain cool. If it feels warm don't use it for melting chocolate. Margarine bowls, cool whip bowls etc. will usually test safe for chocolate.

Use a low setting such as 30% power or Defrost when you're melting just a small amount. It's much easier to melt a whole bag than a few pieces.

Thanks Flowermom & Baileygirl, I have had problems melting chocolate for years. My first attempt was to make molded candy and I had the same thing happen. I do use a glass pyrex bowl or measure cup to melt the chocolate in and I think after reading all the advise I am overheating the chocolate. I keep heating the chocolate until it fully melts but as I said earlier that never happens! I will try again this weekend! Thanks again for all the helpful hints!

Thanks Merissa for the link to CT. Your Pooh transfers were adorable and you did such a great job on them! I am anxious to try this for a Bob the Builder Cake. Thought it would be more fun than using my character pan! If you use Americolor and Flo Coat ??? How much Flo Coat do you use per oz of wafers. I have used it and still have trouble with it seizing ( hardening). Thank for the great forum and all your help!

I have read through the 16 pages and didn't see the answer to my question... if I wanted to do a CT, let's say letters... how can I attach them to a crusted buttercream cake? Thanks!!!

You can use a little icing as glue.

I have not read all the pages..so I apologize if this has been asked!
I recently did a choc. transfer of Buzz Lightyear, for a 9x13 cake. There were about 5 colors to mix (that took an hr). The transfer took about
1 1/2 hrs to make. I love the look-but the time is a lot and I feel it really eats into the profit.
Does anyone charge extra for the transfer, or add to the cake knowing one will be used??

I LOVE them, too. Do them all the time...

Jen