Frozen b'cream transfer; chocolate transfer.
Nothing wrong w/colorflo but it would take longer - needs lots of drying time. The bigger the piece the more chance of breakage
If you do go w/cf, do it on plastic wrap; will come off much easier, less chance of breakage.
Being it's going to be on fondant you could try doing it right on the cake. Hard to tell how big you are making this piece.
Thanks Kakeladi, chocolate transfer sounds kind of fun Never tried one...is there a tutorial on CC? I haven't figured out the sizes yet so don't know how big Mario will be.
Chocolate transfer is the best way. I think. I did a yoshi cake using CT Here is a link for a tutorial.
Mindy, thank you sooooo much That tutorial is perfect. How far in advance can I make the CT?
Mindy, that was so funny...I was checking out your yoshi cake and leaving you a comment on it when I got an e-mail that you left a comment on my square wedding cake. I think yoshi and friends turned out too cute
I think as long as you are using candy melts, you can make it up a few days ahead of time. If you are using actual chocolate it will oxidize. And you will get a white film on your chocolate.
That too funny that we were looking at each others cakes at the same time!
Yep, they are all CT. It takes a while though. For the simple fact that when you have that many colors going at once, it a lot of different bags! Keep them warm with a heating pad. Keep it at it's lowest setting, and keep a towel on it. You think you need it warmer, but it will seize up if you get it too warm.
Mindy I hope it's OK if I PM you when I'm working on this project if any questions pop up. Thanks for all your advice
Oh sure. Feel free to. The Indian on the graduation cake I made is also a CT.