I just saw the craft iron on Global Sugar Art and it mentioned a DVD teaching how to transfer chocolate transfers to fondant. Has anyone ever done this? Can you just give me an idea how this works? Do you like it? Is it worth the investment for the iron and the DVD?
Anyone familiar with this?
I have the DVD -- it's okay. The technique is cool but it's not my favorite DVD. It's worth the investment if you want to learn the technique.
bobwonderbuns, have you tried this yourself or just watched the video? I'm just curious how it works!
I took the class with Christine at a cake show. I don't have the dvd.
It's an interesting process, but I found it to be hit or miss with the transfer sheets.
It is chocolate/colored cocoa butter on the transfer sheets, so you have to be very careful during the ironing that the sheet doesn't move and then again when you apply the fondant to the cake, cookie, etc. You are ironing fondant, and that melts the surface of the sugar, so moving quickly so as not to get mega elephant skin is a must.
I honestly haven't done it since taking the class.
I haven't tried it yet, just watched the DVD. I've heard it's a hit or miss technique, but I haven't tried it so I can't comment on that. I do like DVDs though because I tend to forget things from classes, and I can always see it over and over again if I need to.