MarisaSimonCakes Posted 4 Apr 2008 , 12:32am
post #1 of

Hi -- Im trying to make the cake pictured below, and I'm wondering if there is any way I can directly apply the chocolate transfer sheets to the fondant-covered cake without using chocolate. Is that possible? Does anyone have experience with this.

Please help icon_smile.gif
thanks
Marisa
LL

15 replies
kelly75 Posted 4 Apr 2008 , 8:57am
post #2 of

I'd say no! The patterns on chocolate transfer sheets are made with cocoa butter and you need to apply melted chocolate to it for the pattern to adhere to and melt into, so it can peel off.

If you don't want to use chocolate, what about an edible image instead. You could get the design you want printed and then wrap that around your cakes.

Kelly

mpaigew Posted 4 Apr 2008 , 9:28am
post #3 of

Yes, you can....I'm not exactly sure how, though! Global sells a dvd that explains how you do it...
http://www.globalsugarart.com/product.php?id=20291
...I've worked with choc transfer sheets a ton, but I couldn't figure out how you'd get them on fondant. I'm sure someone on CC will know!

evieellen Posted 4 Apr 2008 , 9:55am
post #4 of

http://www.americanchocolatedesigns.com/cakes.html

try this link

pjaycakes Posted 4 Apr 2008 , 1:58pm
post #5 of

mpaigew - Why did you have to post that link icon_cry.gif

I just had to go buy that DVD now. I'm becoming a cake decorating DVDaholic.

Just kidding. Thanks for the info. icon_biggrin.gif

ladyonzlake Posted 4 Apr 2008 , 2:03pm
post #6 of

I have that DVD! That's exactly what you need. Yes, it shows how to adhear transfer sheets to fondant....it's a great DVD!

luddroth Posted 4 Apr 2008 , 2:21pm
post #7 of

Without ruining the value of the dvd, can you tell us generally how it's done? Can you just press it on with a rolling pin? Does the fondant have to be wet? Can you use something warm over the transfer?

dljc Posted 4 Apr 2008 , 2:25pm
post #8 of

Another CC member (tutugirl) made a version of this cake in buttercream . . .

I just happened to be looking through her gallery this morning and recognized the cake in question.

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=93644

avenje Posted 4 Apr 2008 , 2:34pm
post #9 of

I think I read somewhere that you place the sheet against the fondant then cover it with a cloth and use and iron to melt the transfer onto the fondant.

tonedna Posted 4 Apr 2008 , 3:02pm

Avenje you are right!...

lauritasolorzano Posted 4 Apr 2008 , 4:59pm

I've seen different posts on using the trasnfer sheets with fondant, and I have tried about 5 times, but I keep having the same problem, the plastic of the transfer sheet wrinkles and that avoids the transfer in that area. I took some pictures so that you could understand me. Thanks.

Laura
LL

bobwonderbuns Posted 4 Apr 2008 , 5:23pm

You can certainly use a chocolate transfer sheet on fondant! Global Sugar Art has a video on this very technique. In it, the young lady places the sheet onto the fondant, covers it and lightly irons it with a craft iron. Works great! Hope that helps some! icon_biggrin.gif

alanahodgson Posted 4 Apr 2008 , 8:09pm

rather than chocolate transfers what about doing icing sheets and edible images? I've seen some AWESOME cakes where people scanned like wallpaper or scrapbook paper and made edible images out of them then applied them to the fondant.

MarisaSimonCakes Posted 6 Apr 2008 , 3:01pm

Thanks for your suggestions. Im going to try with the craft iron. Will post pics and let you know how it turns out!

Cherylm29 Posted 5 Apr 2011 , 4:10pm

Yes you can use chocolate transfer sheets on rolled fondant. Below are the instructions: 1) Roll the fondant to the thickness that you need. 2) Put the transfer sheet on top of the fondant (transfer side facing the fondant). You may need 2 or 3 sheets to cover the surface needed. 3) Put the transfer sheet and rolled fondant on top of a silpat baking sheet (You may need 2 or 3 silpats to cover the entire transfer sheet). 4) Put the silpat on top of the parchment baking sheet. 5) With a craft iron, iron over the baking sheet until the heat is even. Lift a corner of the transfer to see if the transfer has been made successfully, if not iron some more until the design has transferred through

Terri66 Posted 10 Apr 2011 , 12:12pm

I have seen texture patterns on rice paper and you just cover the sides with it and it stays on. 100% Edible. Also, have you thought about "stencilling" the pattern on with an airbrush instead or I have a cake cricut that cuts out lacey patterns in fondant and it is then lifted off the matt and placed on top of fondant.

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