Easy Chocolate Transfers For Newbies

Decorating By SquirrellyCakes Updated 15 May 2012 , 3:42pm by HilmirFreyr

caketease Posted 20 Feb 2006 , 2:44am
post #61 of 121

Squirrelly Cakes,

Thanks for that info. I can't wait to try the chocolate melt technique.

BJFRANCO

Your cake is impressive!

SquirrellyCakes Posted 20 Feb 2006 , 3:59am
post #62 of 121
Quote:
Originally Posted by bjfranco

Thanks Gail!

Thanks Squirrelly! ~ Good one about the Olympic Spirit. icon_lol.gif I would give this one a Silver.

I cut my support dowels too tall. The upper tier was resting more on the dowels than on the cake. So driving to New Orleans and our wonderful pot holed street here......... I knew it when I placed the dowels but stupid me thought it would be "ok"!! icon_redface.gif When will I learn...... ugh.

bj icon_wink.gif



Awwh, poor kid, that is the one drawback with the method some folks like to use here, the longer dowels. It might make it easier to place the cake and get their fingers out clean but this is the risk. I have had pals that had their cakes in place on a table, someone bumped the table and the cakes slid. One good reason for using a centre dowel.
But you know, sometimes we all take a chance and sometimes we are lucky!
Hugs Squirrelly

sandie Posted 29 Mar 2006 , 10:24pm
post #63 of 121

I just tried fbct, now for the chocolate transfer,
thank you for the tip and ideas, your great.

vanz Posted 12 Nov 2006 , 7:39pm
post #64 of 121

I have questions about the medium used: I haven't tried candy melts. Can I just use white chocolate & color them with wilton colors when melted? Or can I use white choc ganache instead? this is to avoid the risk of seizing the chocolates. Also they don't get as hard as the pure one when put on top of a cake...

thanks,

stephanie214 Posted 12 Nov 2006 , 8:48pm
post #65 of 121

Yes, you can use the white melts and color them.

licia Posted 12 Nov 2006 , 9:32pm
post #66 of 121

FBTC this great for newbies.

allissweets Posted 18 Nov 2006 , 1:59pm
post #67 of 121

How far in advance can you make chocolate transfers, and how do you store them?

Also, do the colors bleed like they do in FBCT? That's the thing I hate about FBCT - you take it out the freezer, put it on the cake, and within a few hours the pupils of the eyes start bleeding and your character looks like a drunk! LOL

Thanks in advance...

Alli

springlakecake Posted 19 Nov 2006 , 12:59am
post #68 of 121

Alli-
you can make these pretty far in advance...just think of them like a chocolate bar, they last pretty long. I just keep mine in a tupperware like container if they are going to be out awhile (just so they dont get dusty!) Also keep them away from any heat.

No they dont bleed, unless they are melting I guess!

I really havent had problems with FBCT bleeding either though. Is it a black outline that bleeds? If so, start with chocolate icing colored black, then you wont need so much color. I am not sure why else you would have a bleeding problem..?

allissweets Posted 19 Nov 2006 , 1:55am
post #69 of 121

Thanks so much, Merissa. Yes, it's the black that bleeds - and usually only when I have eyes on a character...the "whites" of the eyes get colored from the black pupils. I've tinted chocolate bc, but it still happens sometimes. Usually when the transfer has been sitting on the cake overnight, or several hours.

I'm looking forward to trying out my first CT. Thank you!

mrsw Posted 20 Nov 2006 , 7:19pm
post #70 of 121

Thanks for all the input - just the thread I was looking for.

springlakecake Posted 20 Nov 2006 , 8:36pm
post #71 of 121
Quote:
Originally Posted by vanz

I have questions about the medium used: I haven't tried candy melts. Can I just use white chocolate & color them with wilton colors when melted? Or can I use white choc ganache instead? this is to avoid the risk of seizing the chocolates. Also they don't get as hard as the pure one when put on top of a cake...

thanks,




You really need to use the oil based colors (candy colors) otherwise the candy melts will seize. Some people have used some added crisco when using the regular colors or you can buy the flo coat to add when using regular colors. But I really just found it easier to buy all of the different candy melt colors instead. You can really make a good variety of colors by mixing them as well. I do add candy color when I need to. Espeically to make black. the coloring does sort of make the candy taste funny IMO.

vanz Posted 21 Nov 2006 , 2:08pm
post #72 of 121

What is the candymelts made of? is it chocolate? I'm confused since we call the technique chocolate transfer, then we use candymelts for it.

I'm thinking of just making a white choc. ganache then color it. that way it wont be hard & can be cut along with the cake just like FBCT does! do you think this will work?

vanz

chaniliz Posted 21 Nov 2006 , 2:28pm
post #73 of 121

Thank you for sharing
Liz

finnox Posted 21 Nov 2006 , 2:57pm
post #74 of 121

WOW!!! Love the cake and I cant wait to try this out. I was really worried about the fbct but this looks so easy and I can make more then one and let them stand up. I LOVE IT!!!!!!!!!!

springlakecake Posted 21 Nov 2006 , 3:37pm
post #75 of 121
Quote:
Originally Posted by vanz

What is the candymelts made of? is it chocolate? I'm confused since we call the technique chocolate transfer, then we use candymelts for it.

I'm thinking of just making a white choc. ganache then color it. that way it wont be hard & can be cut along with the cake just like FBCT does! do you think this will work?

vanz




Well the reason you use candy melts is because they are made for melting. If you used regular chocolate, I believe you need to temper it. Otherwise it hardens with that whitish film on it. Candy melts arent really chocolate, but they are supposed to taste like it. Almost everyone will think they are chocolate. Now I really prefer the taste of dark, high quality chocolate, but I really dont think the candy melts taste badly at all. I do not think using white chocolate ganache will work. It wont set up hard and I dont think you'd really get it off of the paper. I just havent heard of something like that. But who am I? I think you can use almond bark however.

missyv110 Posted 21 Nov 2006 , 4:29pm
post #76 of 121

Almond Bark is often mentioned - but if you melt it, what happens with all the little almond bits in it (if you want, say, smooth white chocolate)?

springlakecake Posted 21 Nov 2006 , 5:36pm
post #77 of 121

Almond bark doesnt have almonds in it.

missyv110 Posted 21 Nov 2006 , 8:27pm
post #78 of 121

Thanks, Merissa.
Almond Bark in Canada seems to always have almonds in it - unless there are any Canadians out there who can chime in and lead me elsewhere?

springlakecake Posted 21 Nov 2006 , 8:55pm
post #79 of 121

okay, I tried to go back in to edit my post to clarify, but then they were down for maitenence. Almond bark the coating doesnt have almonds in it (at least not here anyway) It is a confectionary coating that is usually vanilla flavored I think. Here in the US it is sold in the baking isle with the chocolate etc and usually comes in big squares. I think there is some candy with almonds in that is probably also called almond bark. Or I guess you could add almonds and also call it almond bark. Sooooo if you cant get it plain in canada, you'd be best using something else I would say!

cowgirl58 Posted 23 Nov 2006 , 1:51pm
post #80 of 121

Appreciate the tip and instructions for chocolate transfers - will have to try. Your Dora cake is super.

honkytonk Posted 29 Dec 2006 , 4:11pm
post #81 of 121

hi..still new here ..On the link it says printed backwards how.. do you print backwards ?

allissweets Posted 29 Dec 2006 , 9:50pm
post #82 of 121

In whatever photo program you use, you should have the option of flipping the image you're working with in any direction, at any angle. I use ULead Photo Impact, and in that program I choose the transform tool, and in that menu I choose "rotate and flip". If you flip your image horizontally it should then be backwards. Hope that helps!

Destini Posted 29 Dec 2006 , 11:07pm
post #83 of 121

merissa,
What brand of candy melts do you use?

kayscake Posted 2 Feb 2007 , 7:55pm
post #84 of 121

almond bark is also referred as vanilla candy coatin. and I reverse my prints in the print menu as reverse for iron on transfer in most programs it is a check box just before you hit the print button.

springlakecake Posted 2 Feb 2007 , 7:59pm
post #85 of 121
Quote:
Originally Posted by Destini

merissa,
What brand of candy melts do you use?




sorry I didnt see this before! I use wilton candy melts.

jstump Posted 2 Feb 2007 , 11:09pm
post #86 of 121

Thanks for the tips on this. I just did my first FBCT & now I have to try this this weekend!!! icon_biggrin.gif

darlene_000 Posted 7 Mar 2007 , 9:12pm
post #87 of 121

Im making my first chocolate transfers tonight! Wish me luck! I'll post pictures tomorrow.

darlene_000 Posted 8 Mar 2007 , 4:36am
post #88 of 121

Ok, here goes... my first chocolate transfers-- the words & flowers...

Image

czyadgrl Posted 8 Mar 2007 , 4:40am
post #89 of 121

wow! those look great!

Thanks for bringing up this thread - it's super helpful!

freddyfl Posted 8 Mar 2007 , 4:49am
post #90 of 121

can you color white chocolate chips for the same purpose, will that work just as well.

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