Easy Chocolate Transfers For Newbies

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

reesesob Posted 13 Mar 2007 , 10:43pm
post #91 of 121

Thanks for this post SquirrellyCakes! Here is my chocolate transfer...

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bobwonderbuns Posted 13 Mar 2007 , 10:58pm
post #92 of 121
Quote:
Originally Posted by reesesob

Thanks for this post SquirrellyCakes! Here is my chocolate transfer...

Image


Holy Macaroni Batman, that's some chocolate transfer!! Good job!!

have2kids Posted 14 Mar 2007 , 12:14am
post #93 of 121

Thats so cool. I'm going to try them this week! Thanks alot! Heather

reesesob Posted 14 Mar 2007 , 10:06pm
post #94 of 121
Quote:
Originally Posted by bobwonderbuns

Holy Macaroni Batman, that's some chocolate transfer!! Good job!!




THANKS!!!
I am trying a FBCT right now and so far the chocolate is winning hands down. My FBCT is stuck to the wax paper!!! DAG NABBIT! I might just go and buy all the colors in choc and start over.

nicoles-a-tryin Posted 16 Mar 2007 , 3:11am
post #95 of 121

Love it!

khoudek Posted 16 Mar 2007 , 3:48am
post #96 of 121

reesesob, great job! What did you use for coloring?

reesesob Posted 16 Mar 2007 , 1:31pm
post #97 of 121
Quote:
Originally Posted by khoudek

reesesob, great job! What did you use for coloring?




Thanks, all I did was used the "make n mold" melting chocolates that I bought at ACMoore. I know Wilton sell some too but I have never used them. HTH

stlalohagal Posted 18 Mar 2007 , 3:54am
post #98 of 121

Well, that settles it! I've GOT to try these. I know what I'll be getting with the next round of Michael's 40% off coupons! Now I just need a cake to try it on! icon_biggrin.gif

Thanks for all the great info.

- Paula

ncbert Posted 19 Mar 2007 , 1:13am
post #99 of 121

I just did my first choclate transfer for a St. Patty's day cake ....I have only even done a few cakes....
If you want to see how easy it is even for a newbie that is waiting to take classes so I can learn basics,like how to pipe..lol
Check out my leprachaun transfer and shamrocks....it's not under my photos,you have to go to naughty cakes under male anatomy ....it's nothing too risque ...a mooning leprechaun..lol

If I can figure it out anybody can .....thanks Squirrelly
Nancy

Ali24 Posted 19 Mar 2007 , 1:50am
post #100 of 121

Thanks so much, it's a great tip!!

gateaux Posted 20 Mar 2007 , 9:38pm
post #101 of 121

Beautiful cake.
This seems much easier than colorflow also because there is no real drying/setting time and it would be a bit stronger too.
Could you do the chocolate coloring on wafer paper that you had your design on, would that help with strenght as well? I might try that. I have to start making some Easter chocolates to ship tomorrow! I think my Nieces would love an Easter princess print!

Thanks

cateringcakes Posted 21 Mar 2007 , 6:04am
post #102 of 121

Wow, I am going to try this !!! While looking through post and pictures I fond kayscake, have you seen her website, she has 100's of chocolate transfers, some really large ones too!!

KansasSherry Posted 22 Mar 2007 , 12:17am
post #103 of 121

Thank you for this post.....I can't wait to try the chocolate transfer. thumbs_up.gif [/b]

Botanesis Posted 22 Mar 2007 , 12:21am
post #104 of 121

Thanks!

NewbeeBaker Posted 24 May 2007 , 5:34am
post #105 of 121

So much info for us newbies! Thank you for taking the time to write all this wonderful information down for us!! Jen

wyatt Posted 30 May 2007 , 5:34am
post #106 of 121

I've only done one fbct and this chocolate transfer looks to be even easeir! I have to make a monogram (cCc) for the top of a wedding cake ~ one that stands UP on top. Do you think making a chocolate transfer would work?

kayscake Posted 30 May 2007 , 5:49am
post #107 of 121

Oh definitely, I use chocolate transfer all the time and you can do most anything with them

laweymers Posted 30 May 2007 , 7:15am
post #108 of 121
Quote:
Originally Posted by kayscake

Oh definitely, I use chocolate transfer all the time and you can do most anything with them




Is it easy to get a navy blue with the colored melts? What colors should I buy......I've never done a transfer (BC or chocolate) but I want to do a Detroit Tigers "D" for a cake in 2 weeks. I've been pondering fondant or FBCT but think I'd rather try this. It sounds MUCH easier. I looked at your website......great cakes! I'm from Michigan too! Thanks for any info......Laura icon_biggrin.gif

kdnicoson Posted 2 Jun 2007 , 3:25am
post #109 of 121

This is awesome! Thanks so much for this thread!!! Subscribing.

alittlesliceofhaven Posted 4 Jun 2007 , 6:18am
post #110 of 121

I have a question. In looking at everyones CTs that are laying flat on top of the cake, it appears they just flow with the BC frosting - completely flat. Are the CTs actually just sitting on top, or is there a technique to make them look like this? Does that make sense? I tried a FBCT and it was sooo thick from the layer of BC you have to put on top of the actual transfer - hard to smooth into the frosting ontop of the cake.

Mind you I have only backed and decorated two cakes - (one of which had the FBCT w/ worm lines).

Thanks!!!

springlakecake Posted 4 Jun 2007 , 11:45am
post #111 of 121

Well they are generally much thinner than a FBCT, but they do stick up off of the cake a little.

7yyrt Posted 4 Jun 2007 , 8:55pm
post #112 of 121

I never put a layer of bc on top of the transfer... I ice the cake and put it down on the buttercream with a little wiggle to kind of smush it down into the icing so it is more flush.

ziggytarheel Posted 5 Sep 2007 , 10:18pm
post #113 of 121

I'm excited about trying this. I'm wondering about the idea of using squirt bottles. What do most people use to apply the chocolate?

springlakecake Posted 5 Sep 2007 , 10:43pm
post #114 of 121

I use parchment triangles.

reesesob Posted 5 Sep 2007 , 11:08pm
post #115 of 121

I use plastic piping bags, you can put the chocolate right in them then melt in the microwave on low.

conchita Posted 24 May 2008 , 6:43pm
post #116 of 121

thank you

Carson Posted 24 May 2008 , 8:18pm
post #117 of 121

This is great, I have never tried a buttercream transfers yet - but I think I will start with this! I need to try to make a Harley Davidson logo next week, do you think this will work well?

dandelion56602 Posted 25 May 2008 , 7:07pm
post #118 of 121

You might be better off making a BC transfer when you have a lot of black b/c getting chocolate to get black can end up w/ a bitter taste (even if you use the candy oils). But that'll be up to you.

wernie Posted 14 May 2012 , 3:37am
post #119 of 121

Great, thanks for the instructions! I'm going to try this out very soon! icon_smile.gif

wernie Posted 14 May 2012 , 10:17am
post #120 of 121
Quote:
Originally Posted by wernie

Great, thanks for the instructions! I'm going to try this out very soon! icon_smile.gif




Don't know if my photo will show up - but ended up trying this tonight. The cake is for morning tea at work and the girl whose birthday it is has a little maltese dog - thought this would be a good starter! I am definitely going to do this more often - has so many possibilities icon_smile.gif
LL

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