Chocolate Transfer Sheet Instruction Link
Decorating By stephanie214 Updated 19 Jul 2013 , 10:50am by CakePrincessPE
Wow, love all the project ideas!!!
Only wish I could access videos...(Darn old dial-up).
Thanks so much, Stephanie.
thank you- I just ordered some of these today and i am so excited to start using them!
Thank you soooo much! I've just spent hours on that site! This is something we don't see a lot of Down Under, but I've managed to find a stockist for the transfer sheets and can't wait to try!
I can't wait to be able to try some of these!
I wish September would hurry up and get here, so I can quit stressing over the groom's cake I have to do, and start playing again.
Thanks so much for posting this!
Holly
great website Didn't know about it...I just watched the videos and ordered some products!!!
stephanie214
thank you for sharing that info.
ps. your website is also very beautiful. Good work
Has anyone actually tried these? I did last weekend. Just thought I would share something with you guys.
I melted chocolate morsels to put on the transfer sheet, and that was not the best choice. I think you are supposed to use a chocolate that will set up real hard (such as chocolate bark or candy melts).
It looked pretty, but when I tried to stick the geometric shapes I cut out into the top of my cake... the pieces just limped over. I'm not sure if it was the ganache (which was room temp) that I put on top of the cake that made it do that, or if the chocolate that I used on the transfer sheet was just too soft. I even put them in the refrigerator for a bit to set. Just thought I'd spare some of you from going through what I did.
Any suggestions are welcome.
Has anyone actually tried these? I did last weekend. Just thought I would share something with you guys.
I melted chocolate morsels to put on the transfer sheet, and that was not the best choice. I think you are supposed to use a chocolate that will set up real hard (such as chocolate bark or candy melts).
It looked pretty, but when I tried to stick the geometric shapes I cut out into the top of my cake... the pieces just limped over. I'm not sure if it was the ganache (which was room temp) that I put on top of the cake that made it do that, or if the chocolate that I used on the transfer sheet was just too soft. I even put them in the refrigerator for a bit to set. Just thought I'd spare some of you from going through what I did.
Any suggestions are welcome.
i've since used mine that i ordered a couple months back. the results were great- i did use chocolate chips.
i've recently learned after a heartache or two (ok maybe dozens) from soft chocolate that doesnt set up- it has to do with tempering properly. unfortunately i 'm still in the learning process with handling chocolate the right way, so i cant fully explain it off the top of my head, but i definately remember information explaining that it will remain sticky and unset sometimes if it isnt correctly tempered (melted and cooled at the right heat-) .
http://www.cocoaexpression.com/Tempering_Chocolate.html
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=835753
Melysa-- Thanks so much for the links. I'm going to read up on that subject. It was upsetting to do all that work and watch the chocolate pieces just fall over on the cake. Thanks again. Hopefully this will help a lot of people avoid what we've been through.
youre welcome!
i agree...we learn so much from others- why not pass it on?
better luck on your next try!
Melysa--
I meant to also say... your chocolate transfer cake was perfect! I'll keep trying and maybe one day I'll get it right.
thank you, thank you , thank you! yes, you will get it. my first few were awful, but it does get ALOT easier.
Has anyboby tried doing a transfer on a square cake? Would you do each side seperately? Or try to wrap it in all one piece?
Thanks so much for the link to the video, sounds great.
Has anyone tried or knows how to transfer the sheets directly onto fondant without the chocolate?
I heard that you can do this but don't know how.
Cake happy - while experimenting with grocery store quality chocolate you may want to look at the ingredient list on the back of the bag. I find that some chocolates (nestle's white chocolate - for example) is made with palm kernel oil instead of cocoa butter (cheaper for manufacturers). Bakers chocolate uses cocoa butter....try that. I agree on the tempering response too!
Leave the morsels for the choc chip cookies bake sales and the bark stuff well... leave it at the store.
Always remember, the better the chocolate the better the output.
When you are ready for the "good stuff" try these guys:
www.worldwidechocolate.com
hint: Valrhona is a good one
We use a mixture of Merckens and Peters from CK South. Since it's chocolate coating, it doesn't need to be tempered. We just melt the chips down, spread chocolate on the transfers, and then create the bow or place it on chocolate or cake. After refrigerating for a bit, we then peel off the backing.
As far as the transfers directly onto fondant, there was a demonstration at ICES. We were told it involved using an iron. Our local cake club is meeting this Monday. I can let you all know what I learn then. We're teaching other how to use the transfers!
Thank you Sweet-Guys, that would be great to know how to do the transfers on fondant. BTW which cake club do you belong to? I live close by to you in Orlando.
I just used a transfer sheet on one of my cakes this last weekend. I was thrown off a little bit by the thickness of the sheet (I'm used to working with acetate which is more stable, my transfer sheet was more like a thick plastic bag quality), so the finished ribbon wasn't as nice and shiny as I'm used to. Also, I don't have the perfection strips they use in the videos, so usually I'm just spreading the chocolate with a silicone brusch. Well, it didn't work well with the transfer - it got all smudged. Good thing the cake was for us, so no harm. But follow their instructions to pour the chocolate and just spread it with a cookie sheet or something similar.
Interesting site, thanks for posting.
Unfortunately, we don't have transfer sheets around here, yet.
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