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.