Chocolate Transfer Sheet Instruction Link

Decorating By stephanie214 Updated 19 Jul 2013 , 10:50am by CakePrincessPE

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44 replies
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JanH Posted 12 Jul 2007 , 8:10am
post #2 of 45

Wow, love all the project ideas!!!

Only wish I could access videos...(Darn old dial-up).

Thanks so much, Stephanie. icon_smile.gif

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melysa Posted 12 Jul 2007 , 8:24am
post #3 of 45

thank you- I just ordered some of these today and i am so excited to start using them!

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OzCookie Posted 12 Jul 2007 , 9:11am
post #4 of 45

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!

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Hollyanna70 Posted 12 Jul 2007 , 9:50am
post #5 of 45

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

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rbatia Posted 16 Jul 2007 , 7:23pm
post #6 of 45

thanks for the links

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Cake-Happy Posted 17 Jul 2007 , 2:16am
post #7 of 45

Very informative video's. Thanks for posting the link!

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stephanie214 Posted 23 Jul 2007 , 3:54am
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icon_biggrin.gificon_biggrin.gifthumbs_up.gifthumbs_up.gif

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rcs Posted 23 Jul 2007 , 4:20am
post #9 of 45

Thanks!! Those chocolate truffles look interesting, too!

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CakesbyJam Posted 27 Jul 2007 , 1:11am
post #10 of 45

great website icon_smile.gificon_smile.gif Didn't know about it...I just watched the videos and ordered some products!!!

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baergarivera Posted 8 Aug 2007 , 5:17am
post #11 of 45

stephanie214

thank you for sharing that info.

ps. your website is also very beautiful. Good work thumbs_up.gif

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chele_belle Posted 6 Oct 2007 , 3:05am
post #12 of 45

save

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Cake-Happy Posted 6 Oct 2007 , 3:03pm
post #13 of 45

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. icon_cry.gif

Any suggestions are welcome.

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melysa Posted 6 Oct 2007 , 7:12pm
post #14 of 45
Quote:
Originally Posted by Cake-Happy

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. icon_cry.gif

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

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Cake-Happy Posted 6 Oct 2007 , 7:51pm
post #15 of 45

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.

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melysa Posted 6 Oct 2007 , 8:06pm
post #16 of 45

youre welcome!

i agree...we learn so much from others- why not pass it on?

better luck on your next try!

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Cake-Happy Posted 6 Oct 2007 , 8:16pm
post #17 of 45

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.

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melysa Posted 7 Oct 2007 , 3:48am
post #18 of 45

thank you, thank you , thank you! yes, you will get it. my first few were awful, but it does get ALOT easier.

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revel Posted 30 Mar 2008 , 2:46pm
post #19 of 45

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?

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kwalsh4 Posted 6 Apr 2008 , 4:23am
post #20 of 45

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.

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wrightway777 Posted 18 Apr 2008 , 4:16am
post #21 of 45

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. icon_wink.gif
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 thumbs_up.gif

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Sweet_Guys Posted 11 Oct 2008 , 12:35pm
post #22 of 45

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!

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kwalsh4 Posted 11 Oct 2008 , 4:50pm
post #23 of 45

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.

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Sweet_Guys Posted 12 Oct 2008 , 2:58pm
post #24 of 45

We just joined CAGO. Are you coming to the meeting Monday night?

Paul

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mcdonald Posted 12 Oct 2008 , 3:24pm
post #25 of 45

I done one chocolate transfer cake and I loved it!!

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kwalsh4 Posted 12 Oct 2008 , 5:46pm
post #26 of 45

I am going to try to make the meeting. I'll look for you.

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Sweet_Guys Posted 12 Oct 2008 , 11:36pm
post #27 of 45

Kwalsh---

Just look for the two guys. I'm the one wearing glasses.

Paul (& Peter)

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tastefullysweet Posted 14 Nov 2008 , 11:30am
post #28 of 45

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.

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ceatza05 Posted 25 Feb 2009 , 10:24am
post #29 of 45

Interesting site, thanks for posting.
Unfortunately, we don't have transfer sheets around here, yet.

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panchanewjersey Posted 8 Apr 2009 , 12:01am
post #30 of 45

Always wondered how those things worked. Thanks!

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