Can I use an edible image icing sheet on modeling chocolate? Will you be able to see the edges of the icing sheet since I'm assuming it won't "meld" as well with chocolate as with frosting? I'm trying to make little plaques to go around the side of my cake--would it be better to use fondant? First time using edible images--thanks for the help!
The best way to work with images and chocolate is to put the image in the mold and then put the tempered chocolate right on top. Depending on the greasiness of the modeling chocolate, the image should stick directly to it, if not, put the chocolate in the fridge till it cools. then put the image on it. You can also use piping gel to adhere it, but the other two ways are better with chocolate! You will be able to see the edge of the sheet because it is a different color then the chocolate. You can pipe chocolate around the edge if you prefer.
I luv edible images. I roll out my chocolate, then place the icing sheet on it, then I cut around the image/images with an exacto knife or sharp smooth blade knife. Then theres no difference in colors, and I don't have to border unlesss I'm making an image with a border. Hope this helps! I also learned, that if theres too much moisture, the edible ink may run. It also helps to refridgerate the icing sheets and use them cold. Hope this helps and good luck!!!
Thanks for the help, you two! I'm feeling much better about this now.
Did you all know that you can print your image and use your silhouette to cut the image out? The silhouette also cuts through modeling chocolate and gumpaste.
And by you saying I can print my image, I'm assuming that I use the Canon edible ink printer and my image on sugar paper??/ Please clarify.
The Silhouette software tells the printer what to print, then the Silhouette software tells the Silhouette where to cut based upon what it just printed. WHat it does is it prints registration marks that it automatically uses to line up the cut so it is very accurate!!