Hello Everyone,

I apologize now if these questions are repetitious, but I have looked through the past posts and I have thoroughly confused myself (easy for me to do ).
I have found the directions for the BC transfer and my question on that is after puting the initial colors in it says to smooth the back with more icing to level and have a finished picture....won't this smudge the frosting underneath?

On the color flow...I have NO idea what I am doing! Can someone please give me directions on this. I got the recipe on the glaze and I actually thought I was doing it right, then I tried to take it off the wax paper. O.K. That was a mess Obviously that isn't what you do. Please help! My picture actually looked great on the waxpaper, now if I could just get it on the darn cake like that!?!?!?

Any and ALL information is very much appreciated!!

I was scared about the icing smearing too but it won't. First you should outline your pic in the same icing as your cake (for me-its usually white) then i break out the #4 tip and pipe the icing accross the back and then carefully smooth it out with my spatula.

as far as colorflow-can't help ya really. I think it has to dry all the way through before you can peel it off the paper. I like the BC transfer 'cause then everyone can have a part of the decoration since its easy to cut through.
good luck!
tara

Colorflow takes a long time to dry. If you don't leave it out long enough the middle will still be wet and fall apart when you are taking it off the wax paper.
The FBCT won't smear..I was shocked that it didn't the first time I tried it.

I love the FBCT way more than the colorlow, it's a lot easier.

Thank you for the information. I just finished my first FBCT and got it into the freezer. My fingers are crossed.

As for the Color Flow, I'm just not waiting long enough. I have never been one to have patience

Thank you again!

I did my first FBCT last night ( it's still in the freezer ) but I used my finger dipped in half cornstarch and half icing sugar to smooth it out. I was so terrified that it was going to smudge. Do you think it's going to turn out when I take it out of the freezer?????

I much prefer doing chocolate transfers to color flow . . . first of all, no one is really going to eat the color flow piece whereas with chocolate they will. It's so easy to do and looks great! It's very similar to doing a FBCT but you're using candy melts instead of icing.

I'll search for a thread or two that will explain it better and post it . . . but you can add candy color to white candy melts or you can use pre-colored candy melts (I know Michaels sells the already colored ones). You need to use candy color as opposed to regular gel paste because the gel paste will seize the chocolate (But I have heard of people using their regular gel paste colors and just adding a bit of Crisco to keep it from seizing).

You basically melt the chocolate and I use parchment triangles because they seem to be easier to handle with the chocolate but you could use disposable plastic decorating bags. I cut the parchment triangles in half before folding because you don't need a big bag. Then, you put a piece of clear vinyl or acetate (like a clear report cover) over the image (you CAN absolutely use waxed paper to do this, too, but the other two will give you a glossy vs. a matte finish. I like the glossy finish better but truly if you've only got waxed paper you won't be disappointed with the results.) Then, you start by piping the outline and letting it set. You then pipe the finer details like you would with a FBCT. You let everything set a few minutes before adding more chocolate so that it keeps it's shape. Then, when you've done your details and filled the rest with the background color, you let that set for about 15+ minutes (some put it in the refrigerator to set up faster - you can do that but be careful because it also makes the chocolate more brittle).

Basically, that's it but I'll post some threads about it because it's helpful to read the straighforward directions without all of my side comments.

Also, I have a long, rectangular electric skillet that I plug in and set to the lowest setting when I work with chocolate. I put a kitchen towel on the skillet to act as a buffer and then put my chocolate bags on that while I'm working to keep the chocolate soft and workable. Otherwise you may just be microwaving it over and over as it hardens fast. You could also use something like an electric heating pad . . . just keep it on low.

Okay. Off to search for those links. Feel free to PM any questions . . . I LOVE chocolate transfers!

carol

Here are three links that will explain it a lot better than I did. Good luck and let me know how they turn out for you! Post pictures!

http://www.cakecentral.com/cake-decorating-ftopict-13945-chocolate.html+newbies


http://www.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625


http://cakecentral.com/cake-decorating-ftopict-35817-love.html+chocolate+transfers

WOW!!! Thank you so much Carol!! You are Awesome!! I am SO Excited to get started. I just sent my son to the store to get the chocolates for me.

I got my first FBCT done and it is o.k. I don't like the look as much as I liked the Color Flow look, but I will keep working on it.

I hope to have it down 1/2 way by the end of the weekend as I would love to do a cake on Monday with it ( the CT). Looks like I have allot of work ahead of me but I am so excited for it. My dh thinks I have lost my mind!

Thank you again SO Much!!!

Well wish me luck.........Here I go......... Yeah!!!

GOOD LUCK! The chocolate transfers really are easy. If you like them, there's a book called The Whimsical Bakehouse that is all about cakes with chocolate transfers. I love the book . . . I was able to find a copy at my library so I could really look at it and decide if I wanted to buy it. Of course, once I looked at it I decided I HAD to buy it!

I can't wait to see your transfers!