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Those Crazy Cakes Overdecorated w/ Chocolate Transfers.
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bonjovibabe
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PostPosted: Sun Jul 27, 2008 4:49 am  Reply with quoteBack to top
I use parchment bags because I can just bin them - when I have a lul in the cake orders, I sit in front of the TV and make up a whole 100ct box of the triangles up ready to go!). They seem to use cones made from cellophane at WBH (look at the stunning portrait done in the step-by-step section on their website), and I'm wondering if you can cut an even tinier hole in those? Hmmmm, may have to give that a shot for my outline cones!
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dandelion56602
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PostPosted: Sun Jul 27, 2008 3:13 pm  Reply with quoteBack to top
I just looked at their Chocolate portrait :O. Ever since seeing their cellophane bags I have used them & love them WAAAY more than parchment b/c you can get a hole that virtually isn't visable! I also use cellophane bags to do smaller detail w/ RI on my cookies. Use them & you'll never look back
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PJ37
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PostPosted: Wed Jul 30, 2008 3:19 pm  Reply with quoteBack to top
bonjovibabe wrote:
PJ37 wrote:
Bonjovibabe,
Love your chocolate transfers...I have had moderate success with them, but struggle with the outlining. Do you have any suggestions for making the outlines that you'd like to share?


I'm still trying to improve with that one myself! I want to be able to do more delicate work like those sites I posted! I was told by another CCer who does excellent transfer work to make the dark chocolate seize up just a little bit by put a drop of water in the chocolate and stirring really well so that it just thickens up slightly. It helps the outline keep it's shape and gives you a thinner outline too. The hole in your cone is important - make it as tiny as you can. Good luck!


Thanks Bonjovibabe...so, seize the chocolate and use cellophane bags...any other suggestions out there? (Don't mean to highjack the thread, but this is helpful info.) Smile
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