Writing On A Cake With Candy Melts?
Decorating By projectqueen Updated 8 Jun 2007 , 5:45am by southrnhearts
In my other post about the chocolate transfer some people mentioned that they use chocolate or candy melts to write on their cakes.
I want to ask about that so decided to start a new post since the other one was getting long...
How do you get it thick enough that it doesn't break when you lift it off the wax paper but still thin enough to look like nice writing?
I tried one with a font from the computer and it broke like royal icing when I removed it from the paper. It was very thin.
Thanks!
My guess is that you would need to make it fairly thick and even to keep it from breaking. I've thought about doing this, so I'm curious what others have to say on this topic too!
I can't STAND it when I've taken the time to make something just to have it break - so frustrating!
Melissa
Great post. I tried this a few times and my wax paper started curling up. It broke apart, as you mentioned. I tried a small round tip and it got clogged. I tried a larger tip and it made "chunky writing" that didn't look very nice. It was hard to maintain good lines with the chocolate, so I'm eager to learn more. I will watch this post for input. thanks!!
I am trying to write in a script font. I wonder if that's the problem, the letters are connected and it's too long?
I'm trying to write "congratulations".
How do you guys who use chocolate for letter get the great look?
Do you have to outline if it's all one color or just trace the letters?
Thanks.
Oh, I just had another thought.
When you are writing with chocolate to place on a cake, do you trace in mirror image like the transfer or is the top really the top?
Oh, I just had another thought.
When you are writing with chocolate to place on a cake, do you trace in mirror image like the transfer or is the top really the top?
I would think that completely depends on the effect you are after. If you want a FLAT surface, then do it mirrored (for those of you who can do that - i cannot!LOL) but if you want a more 3d or rounded look to it, then do like normal writing.
The advantage of doing it in mirror is that you can build up the back a bit in fragile spots.
Melissa
I use a mirror image and the back is pretty high for stability. If you look at my cakes with writing in my photos, you can see that I have done thisk and thin lettering. I usually pop my tray in the freezer for about 4-5 minutes, then work quickly when I pop them off. I also use tweezers to place them on the cake as I have hot hands and it melts the letters pretty quick.
Just thought I would add this... Use parchment paper not wax paper.
I read somewhere that it helps draw out the moisture better than wax paper or plastic. jlh also mentioned her wax paper curling up, as long as you tape down your parchment that won't happen with parchment paper. I used it for a logo on a cake in my photos and it was perfect! So easy!
Also, almost forgot, work in layers! This definitely helps with the thiner more fragile CT, especially if you want to keep them looking thin or fragile.
HTH 
-elie
*edited to add... Almost forgot, when I used parchment I didn't have to peel my transfer off, it separated from the paper on its own when I placed it in the refrigerator for a few minutes.
Just thought I would add this... Use parchment paper not wax paper
How do you see the details in the design through the parchment? It looks very opague to me.
Caution on the parchment, if you are doing something other than lettering. Once the chocolate hardens, it does pop right off and slide around, so if you are using more than one color for say an image, the first color you pipe wont stay put to add or flood it life you would a FBCT or Colorflow. Use wax paper for this.
I'm trying to write "Congratulations __________" on the side of a sheet cake.
I'm trying to write "Congratulations __________" on the side of a sheet cake.
I've done this with a tip 3 because it's such a long word. I use a cursive that easily connects all the letters. The baby blocks shower cake (sheet) has this written in candy melts. See my photos.
I do it on wax paper free hand. Then I put it in the freezer for a couple of minutes. I peel the paper from the chocolate -- not trying to pick up the choc from the paper. I handle it by holding it in letter places that are more sturdy looking.
Hope this helps. Let me know if there's anything else about the process you'd like to know.
S.
I make all kinds of candy transfers...from objects like trees and balloons and large plaques...to smaller items like handwriting and curls.
Here are a few tips....
1- wax paper is fine...if its curling up...well SECURE it! use a big piece and WRAP it around a flat surface (i've found my plastic cutting boards work awesome!!) then affix it, just like quick wrapping a cake board with
masking tape! Now, your paper wont wiggle on you. And, if youre using an image to trace just slip the template underneath the wax paper sheath.
2- Styrofoam "paper" plates work great for quick candy melt transfers. I use them ALL the time if I just need a few curls or some stars coming from a cake...someone's name in 2D lettering, etc. Pipe the shapes or letters, Add sprinkles or not, then POP in the freezer for approximately five to ten minutes. Pull them out, flip em over, then attach a little melted candy for your pop stick and refreeze on the plate. Easy, fast, and the clean up goes in the trash!
3- Now when freehanding a word in script, using candy melts.... Dont cut the tip of your deco bag too tiny... Try to make it comparable to a tip 3.
Also, you do not want the melted candy TOO hot. If it is super hot and almost burning your hand....walk away...Let it sit and get more room tempish... Then, do your piping on secure wax paper board using medium pressure as you go. This should make the lettering thick enough. Once youre done with the word, look over it for any thin letters and add more chocolate to those areas as needed. If your word looks too "bumpy" or "wormy" for you, use a toothpick and lightly pull it thru the letters to smooth them carefully. Freeze your "word" for five to ten minutes. And now you need to WORK FAST. If you have HOT HANDS, then stand there with your face in the freezer and flip your word over... IF any of it seems like it may break OR if you get a crack you may FIX it with some extra candy melt from the backside, refreeze, and then APPLY to your cake.
Hope some of this made sense and helped!
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