Quote:
Originally Posted by christeena
I just tried doing a chocolate transfer sheet and wrapped it around my purse cake (in my pics) with white candy melts. NOT EASY!! First off the candy melts, if left at toom temp. took up to 20 minutes to even begin to get firm enough to wrap. So... then I tried putting it in the fridge and if I wasn't watching it like a hawk it would get to hard to work with. I managed to complete my cake but I think I'll try using chocolate chips with a little crisco added to it like Shirley suggested. I tried to place the tranfer sheet up against the side of the cake and the chocolate "slid" down, marring the design a bit. I need more practice for sure!! Of course, DH said i shouldn't try something new on a major cake project like a purse cake!!
Christeena I would suggest making the plain chocolate wrap first, let it chill completely and remove the plastic, then cut a transfer sheet to the exact size of the wrap, coat it with chocolate and wrap it around on top of the first wrap. It will give you more stability and something for the transfer sheet to cling to.
And Jan, your welcome, happy to help.
