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Dont know what I was thinking..love chocolate transfers now! - Page 3

post #31 of 242
They look perfect! Great job.
post #32 of 242
Thanks for posting the tutorial!
post #33 of 242
Thread Starter 
Everyone keeps asking about the report cover...so here is a picture of the one I got. You could get them at walmart, office supply etc.
LL
post #34 of 242
Please tell me where to buy the merkens wafers.
post #35 of 242
Quote:
Originally Posted by fatgirlck

Please tell me where to buy the merkens wafers.


Cake & Candy supply stores all carry Merckens. But if you have an AC Moore craft store near you, you can get Make N Mold candy wafers. In my opinion, they taste & work the same as Merckens. Merckens can be bought online also.
post #36 of 242
WOW, you did a really great job! I've been doing ct for the last 15 or so years and I do them on almost all my cakes. At first I tried the colored wafers, but now all I use is almond bark, it's consistency works better for me,it's very affordable and I can get it at any grocery store. for dark colors, black red, dark blue I use candy colors, but for everything else I use icing colors, gel or paste, and to stop it from seizing up I use paramont crystals. You can get them at the local cake supply store or I order them from country kitchen sweet art www.countrykitchensa.com/. With icing colors there is such a endless range of colors, compared to wafers or candy colors. I also get plastic bottles with a coupler so you can change the size of the tip you need, I have tons of them I just store the unused candy in them for the next time I need that color. www.countrykitchensa.com/catalog/product.aspx?T=2&productId=619471
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post #37 of 242
Thread Starter 
Quote:
Quote:

kayscake
Junior Member
WOW, you did a really great job! I've been doing ct for the last 15 or so years and I do them on almost all my cakes. At first I tried the colored wafers, but now all I use is almond bark, it's consistency works better for me,it's very affordable and I can get it at any grocery store. for dark colors, black red, dark blue I use candy colors, but for everything else I use icing colors, gel or paste, and to stop it from seizing up I use paramont crystals. You can get them at the local cake supply store or I order them from country kitchen sweet art www.countrykitchensa.com/. With icing colors there is such a endless range of colors, compared to wafers or candy colors. I also get plastic bottles with a coupler so you can change the size of the tip you need, I have tons of them I just store the unused candy in them for the next time I need that color. www.countrykitchensa.com/catalog/product.aspx?T=2&productId=619471



Thanks for the additional info. I am finally getting the hang of these and they are pretty cool! I have made a few more for my cake...I cant wait to start putting it together.
post #38 of 242
Your Winnie the Pooh CT looks amazing! I am inspired to try this technique. I can't wait to see the finished cake. Great job!!
Keep on swimming...
If at first you don't succeed...try, try again.
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Keep on swimming...
If at first you don't succeed...try, try again.
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post #39 of 242
Thread Starter 
Here is my finished cake! I was so proud of it. I know it is silly but I couldnt wait to get up in the morning and look at it! I have made so much progress in my decorating since I started in February thanks to CC!
LL
post #40 of 242
Merissa- that turned out fabulous! Congratulations!! I'll be pming you for advice when I finally attempt CTs!
post #41 of 242
That looks amazing!! I love the design. Great job!!! I definitely have to save this picture to my favorites. thumbs_up.gif
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Keep on swimming...
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post #42 of 242
OMG Fabulous I've been doing CT's forever and I am insired, great job! You, are Pro material, keep up the good work!
Take a slice out of life!

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Take a slice out of life!

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post #43 of 242
those are so cool. i am assuming its like the frozen buttercream transfer but using the chocolate or the candy melts? i must try that.
Bake On!!!
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Bake On!!!
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post #44 of 242
Thread Starter 
Quote:
Originally Posted by kjgjam22

those are so cool. i am assuming its like the frozen buttercream transfer but using the chocolate or the candy melts? i must try that.



Yes it is similar to a FBCT. If you look through this thread there are some links to some tutorials I think.
post #45 of 242
Quote:
Originally Posted by merissa



I heated the chocolate in small baby food jars. That way I can just keep the left overs in there and it was less messy.

Also I did the transfers on a report cover. That way they turned out shiny instead of matte finish. It was nice because I could put the pic inside the folder and I could see it really well. I also popped it in the freezer for a few minutes before removing the chocolate. The first one I left in just a little too long so it was a little bent, but not bad.



These are 2 great ideas. I hate having to scrape the choc out of my glass bowls and waiting for it to cool to put back in the bag with the other wafers. Now I have to solicit friends for baby food jars.

And the use of a report cover!! Awesome idea! I have tried using wax paper taped down to my cookie sheet but it always curled some on me in the freezer so I never got a flat transfer. Thanks for sharing!!!
"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
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"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
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