44 replies
JanH Posted 12 Jul 2007 , 8:10am

Wow, love all the project ideas!!!

Only wish I could access videos...(Darn old dial-up).

Thanks so much, Stephanie. icon_smile.gif

melysa Posted 12 Jul 2007 , 8:24am

thank you- I just ordered some of these today and i am so excited to start using them!

OzCookie Posted 12 Jul 2007 , 9:11am

Thank you soooo much! I've just spent hours on that site! This is something we don't see a lot of Down Under, but I've managed to find a stockist for the transfer sheets and can't wait to try!

Hollyanna70 Posted 12 Jul 2007 , 9:50am

I can't wait to be able to try some of these!

I wish September would hurry up and get here, so I can quit stressing over the groom's cake I have to do, and start playing again.

Thanks so much for posting this!


Holly

rbatia Posted 16 Jul 2007 , 7:23pm

thanks for the links

Cake-Happy Posted 17 Jul 2007 , 2:16am

Very informative video's. Thanks for posting the link!

stephanie214 Posted 23 Jul 2007 , 3:54am

icon_biggrin.gificon_biggrin.gifthumbs_up.gifthumbs_up.gif

rcs Posted 23 Jul 2007 , 4:20am

Thanks!! Those chocolate truffles look interesting, too!

CakesbyJam Posted 27 Jul 2007 , 1:11am

great website icon_smile.gificon_smile.gif Didn't know about it...I just watched the videos and ordered some products!!!

baergarivera Posted 8 Aug 2007 , 5:17am

stephanie214

thank you for sharing that info.

ps. your website is also very beautiful. Good work thumbs_up.gif

chele_belle Posted 6 Oct 2007 , 3:05am

save

Cake-Happy Posted 6 Oct 2007 , 3:03pm

Has anyone actually tried these? I did last weekend. Just thought I would share something with you guys.

I melted chocolate morsels to put on the transfer sheet, and that was not the best choice. I think you are supposed to use a chocolate that will set up real hard (such as chocolate bark or candy melts).

It looked pretty, but when I tried to stick the geometric shapes I cut out into the top of my cake... the pieces just limped over. I'm not sure if it was the ganache (which was room temp) that I put on top of the cake that made it do that, or if the chocolate that I used on the transfer sheet was just too soft. I even put them in the refrigerator for a bit to set. Just thought I'd spare some of you from going through what I did. icon_cry.gif

Any suggestions are welcome.

melysa Posted 6 Oct 2007 , 7:12pm
Quote:
Originally Posted by Cake-Happy

Has anyone actually tried these? I did last weekend. Just thought I would share something with you guys.

I melted chocolate morsels to put on the transfer sheet, and that was not the best choice. I think you are supposed to use a chocolate that will set up real hard (such as chocolate bark or candy melts).

It looked pretty, but when I tried to stick the geometric shapes I cut out into the top of my cake... the pieces just limped over. I'm not sure if it was the ganache (which was room temp) that I put on top of the cake that made it do that, or if the chocolate that I used on the transfer sheet was just too soft. I even put them in the refrigerator for a bit to set. Just thought I'd spare some of you from going through what I did. icon_cry.gif

Any suggestions are welcome.




i've since used mine that i ordered a couple months back. the results were great- i did use chocolate chips.

i've recently learned after a heartache or two (ok maybe dozens) from soft chocolate that doesnt set up- it has to do with tempering properly. unfortunately i 'm still in the learning process with handling chocolate the right way, so i cant fully explain it off the top of my head, but i definately remember information explaining that it will remain sticky and unset sometimes if it isnt correctly tempered (melted and cooled at the right heat-) .

http://www.cocoaexpression.com/Tempering_Chocolate.html
http://www.cakecentral.com/modules.php?name=gallery&;file=displayimage&pid=835753

Cake-Happy Posted 6 Oct 2007 , 7:51pm

Melysa-- Thanks so much for the links. I'm going to read up on that subject. It was upsetting to do all that work and watch the chocolate pieces just fall over on the cake. Thanks again. Hopefully this will help a lot of people avoid what we've been through.

melysa Posted 6 Oct 2007 , 8:06pm

youre welcome!

i agree...we learn so much from others- why not pass it on?

better luck on your next try!

Cake-Happy Posted 6 Oct 2007 , 8:16pm

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 Posted 7 Oct 2007 , 3:48am

thank you, thank you , thank you! yes, you will get it. my first few were awful, but it does get ALOT easier.

revel Posted 30 Mar 2008 , 2:46pm

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 Posted 6 Apr 2008 , 4:23am

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 Posted 18 Apr 2008 , 4:16am

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. icon_wink.gif
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 thumbs_up.gif

Sweet_Guys Posted 11 Oct 2008 , 12:35pm

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 Posted 11 Oct 2008 , 4:50pm

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 Posted 12 Oct 2008 , 2:58pm

We just joined CAGO. Are you coming to the meeting Monday night?

Paul

mcdonald Posted 12 Oct 2008 , 3:24pm

I done one chocolate transfer cake and I loved it!!

kwalsh4 Posted 12 Oct 2008 , 5:46pm

I am going to try to make the meeting. I'll look for you.

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