I've seen the white chocolate transfers on cakes and found a tutorial on it, so I decide to try it on a practice cake. It didn't work! First of all, when trying to color the chocolate (like dark chocolate with black color) it seized up. I tried again and went really slowly but it was still super thick. Second, the transfer got that look of old chocolate, like when you leave chocolate out overnight (which, duh, I guess that's what I did), but I can't figure out how it would work to serve a cake with it then unless you serve it within a few hours of making it. And third, it broke into pieces as I tried to put it on, which I'm guessing means I made it too thin.

Any tips on how to do this better next time? Can I prevent the "old" look (mottled, whitish areas)? Is there a better way to add color?

I haven't tried this, but I can explain the "old" look. It's called blooming and it's caused by heating the chocolate improperly. There's a sticky in one of the forums explaining chocolate collars which gives some good advice on handling chocolate.

would you mind posting where you found the tutorial on the white chocolate transfers?
thanks