| Author |
Message |
melysa
Forum SuperStar!
Joined: Sep 17, 2006
Posts: 3387
Birthday: Nov 11
|
 Posted:
Sat Oct 06, 2007 1:06 pm |
  |
youre welcome!
i agree...we learn so much from others- why not pass it on?
better luck on your next try! |
|
|
   |
 |
|
|
|
Cake-Happy
Regular Member
Joined: Mar 09, 2007
Posts: 174
Location: Texas
|
| Posted:
Sat Oct 06, 2007 1:16 pm |
|
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. |
|
|
 |
|
|
melysa
Forum SuperStar!
Joined: Sep 17, 2006
Posts: 3387
Birthday: Nov 11
|
| Posted:
Sat Oct 06, 2007 8:48 pm |
|
thank you, thank you , thank you! yes, you will get it. my first few were awful, but it does get ALOT easier. |
|
|
| |
|
|
revel
Frequent Member
Joined: Sep 27, 2006
Posts: 491
|
| Posted:
Sun Mar 30, 2008 7:46 am |
|
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? |
|
|
| |
|
|
kwalsh4
Junior Member
Joined: Feb 02, 2008
Posts: 37
Location: Orlando, FL
|
| Posted:
Sat Apr 05, 2008 9:23 pm |
|
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. |
|
|
 |
|
|
wrightway777
Frequent Member
Joined: Jan 11, 2008
Posts: 381
Location: Georgia
|
| Posted:
Thu Apr 17, 2008 9:16 pm |
|
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. 
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  |
|
|
| |
|
|
Sweet_Guys
Frequent Member
Joined: Aug 26, 2008
Posts: 471
Location: Winter Garden, FL
Birthday: Feb 20
|
| Posted:
Sat Oct 11, 2008 5:35 am |
|
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! |
|
|
 |
|
|
kwalsh4
Junior Member
Joined: Feb 02, 2008
Posts: 37
Location: Orlando, FL
|
| Posted:
Sat Oct 11, 2008 9:50 am |
|
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. |
|
|
| |
|
|
Sweet_Guys
Frequent Member
Joined: Aug 26, 2008
Posts: 471
Location: Winter Garden, FL
Birthday: Feb 20
|
| Posted:
Sun Oct 12, 2008 7:58 am |
|
We just joined CAGO. Are you coming to the meeting Monday night?
Paul |
|
|
| |
|
|
mcdonald
Forum Fanatic
Joined: Jul 16, 2006
Posts: 1102
Location: Trenton, Texas
|
| Posted:
Sun Oct 12, 2008 8:24 am |
|
I done one chocolate transfer cake and I loved it!! |
|
|
| |
|
|
kwalsh4
Junior Member
Joined: Feb 02, 2008
Posts: 37
Location: Orlando, FL
|
| Posted:
Sun Oct 12, 2008 10:46 am |
|
I am going to try to make the meeting. I'll look for you. |
|
|
| |
|
|
Sweet_Guys
Frequent Member
Joined: Aug 26, 2008
Posts: 471
Location: Winter Garden, FL
Birthday: Feb 20
|
| Posted:
Sun Oct 12, 2008 4:36 pm |
|
Kwalsh---
Just look for the two guys. I'm the one wearing glasses.
Paul (& Peter) |
|
|
| |
|
|
tastefullysweet
Junior Member
Joined: Nov 13, 2008
Posts: 24
Location: Germany
|
| Posted:
Fri Nov 14, 2008 3:30 am |
|
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. |
|
|
| |
|
|
ceatza05
Newbie
Joined: Oct 09, 2008
Posts: 11
Location: Europe, Romania
|
| Posted:
Wed Feb 25, 2009 2:24 am |
|
Interesting site, thanks for posting.
Unfortunately, we don't have transfer sheets around here, yet. |
|
|
| |
|
|
panchanewjersey
Forum Addict
Joined: May 26, 2008
Posts: 636
Location: CA
Birthday: Aug 25
|
| Posted:
Tue Apr 07, 2009 5:01 pm |
|
Always wondered how those things worked. Thanks! |
|
|
 |
|
|
|
|
