Chocolate Fondant And Chocolate Transfers

Decorating By baking_fool Updated 3 Nov 2010 , 8:24pm by pmarks0

baking_fool Posted 3 Nov 2010 , 3:24pm
post #1 of 12

So I made a mistake... I did not buy enough chocolate fondant, and my local hobby lobby dose not carry the wilton chocolate plus no time to order more off the net. SOOOOOOO my question is how can I make regular white fondant chocolate?

My other seperate question is how do I wrap a chocolate transfer sheet around a fondant covered cake?

Thank You in advance

11 replies
sweetpea223 Posted 3 Nov 2010 , 3:33pm
post #2 of 12

I found a recipe for MMF that can be done in chocolate... just forgot where. I did a transfer on my baby rump cake over chocolate fondant... I know if your fondant is dry, they say to wet the area where you are putting the transfer. I had mine in the refrigerator, so when I put it out, it started to sweat and it was a breeze to apply it.

baking_fool Posted 3 Nov 2010 , 3:49pm
post #3 of 12

Well to be honest I did not really want to make any fondant, lol I am being lazy, I just wanted to see if there was a way to make premade fondant chocolate, if that is even possible.

brincess_b Posted 3 Nov 2010 , 4:20pm
post #4 of 12

you can add some cocoa (and trex to stop it drying out) but it wont be a chocolatey as the real thing.
if its just a family cake, id try a wee bit cocoa and a lot of brown food colour!
xx

baking_fool Posted 3 Nov 2010 , 4:30pm
post #5 of 12

It is for a friend, the big thing is that the fondant is brown, they dont really care about the flavor.

I will have to try the coca idea, what is trex?

Well I am covering an 8" and 12" round cake. The 8" will be 4" high and the 12 will be about 5-6" and I only got 2lbs fondant. 2 lbs wont be enough will it?

brincess_b Posted 3 Nov 2010 , 5:50pm
post #6 of 12

trex is vegatble fat, shortening - crisco in the usa.
xx

baking_fool Posted 3 Nov 2010 , 6:25pm
post #7 of 12

Oh ok thank you icon_biggrin.gif

KoryAK Posted 3 Nov 2010 , 6:53pm
post #8 of 12

Are you wanting to TRANSFER the chocolate transfer sheet design onto the fondant cake or are you applying chocolate to the transfer sheet then wrapping that around the cake? Or are you really referring to an edible image?

baking_fool Posted 3 Nov 2010 , 7:16pm
post #9 of 12

I want to use one of those chocolate transfer sheets they sell on global sugar art, the one that looks like pink plaid, and wrap it all the way around a fondant covered cake teir. I have heard that it could be done but I really cant buy the instruction video they sell on the web sight along with the transfer sheets.

So then should I just put chocolate over the sheet and wrap the cake just like i was doing a chocolate collar?

sweetpea223 Posted 3 Nov 2010 , 7:31pm
post #10 of 12
Quote:
Originally Posted by baking_fool

I want to use one of those chocolate transfer sheets they sell on , the one that looks like pink plaid, and wrap it all the way around a fondant covered cake teir. I have heard that it could be done but I really cant buy the instruction video they sell on the web sight along with the transfer sheets.

So then should I just put chocolate over the sheet and wrap the cake just like i was doing a chocolate collar?




oops my mistake...mine was not chocolate transfer... I used an edible image. icon_redface.gif

KoryAK Posted 3 Nov 2010 , 8:11pm
post #11 of 12

I haven't used chocolate transfer sheets on fondant but I think the way they do it is with a small iron (melting the cocoa butter pattern on to the fondant). Cool look if you can execute it, but seems like there would be a good sized learning curve to it. Dangerous if you are trying to apply it onto final product. Yes, they are intended to be used for chocolate collars.

pmarks0 Posted 3 Nov 2010 , 8:24pm
post #12 of 12
Quote:
Originally Posted by baking_fool

Well I am covering an 8" and 12" round cake. The 8" will be 4" high and the 12 will be about 5-6" and I only got 2lbs fondant. 2 lbs wont be enough will it?




No, that's no where close to being enough. There 8" alone would need 24oz according to all the charts. A 12" that is 4" high needs 3lb supposedly.

Here's a link that might help. http://www.globalsugarart.com/?id=24

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