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.
Yes, you can....I'm not exactly sure how, though! Global sells a dvd that explains how you do it...
...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!
try this link
mpaigew - Why did you have to post that link
I just had to go buy that DVD now. I'm becoming a cake decorating DVDaholic.
Just kidding. Thanks for the info.
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!
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?
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.
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.
Avenje you are right!...
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!
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.
Thanks for your suggestions. Im going to try with the craft iron. Will post pics and let you know how it turns out!
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
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.