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CakeCentral.com :: Easy Chocolate Transfers For Newbies Easy Chocolate Transfers For Newbies
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Author: SquirrellyCakes,  PostPosted: Wed Jan 11, 2006 12:53 pm    Post subject: Easy Chocolate Transfers For Newbies
Here is something that is actually much easier than a buttercream transfer, but works about the same way, so you can follow the tutorial for Frozen Buttercream Transfers, but omit refrigerating or freezing because you don't need to.
There is a link with good instructions for doing a chocolate transfer:
http://www.geocities.com/heath.....9787013625
I use an icing bag and a number 1 writing tip to do the outlining first, mainly because I am too lazy to make up parchment bags, which is really the best way to do the outlining. I use the dark chocolate candy melts and add the Wilton Candy Colour black to them to get black for outlining, if you use regular colouring on its own, it can cause the chocolate to seize but there is an Americolor product available that lets you use your regular Americolor colours in addition to it and you will be fine. You are working in reverse, so reverse your print just as you would a buttercream tranfer picture. Cover your picture with parchment paper and tape it down to your work surface, again the same as BCT's. I use a spoon and a toothpick to fill in the small transfers, but you can use again the parchment bags or a squeeze bottle. Whatever appears on the outside first, you do first, so the middle of the eye, then the white, that kind of thing. When I am done with all of the colours, I place a popsicle stick or cookie stick on top and then add more melted candy, someone had done a tutorial demonstration here on the site of that part a few days ago. If I am not using a stick, I just put an extra coat on top, to add strength. These set up quickly, remember to let the outlining set up first, then each colour as you use it, then once they are set, add that extra coat for strength and let it set. Usually no more than 20-25 minutes complete. I melt the candy in small pyrex custard cups, for 30 second increments of time, usually takes a total of about 1 minute but don't do it all at one time or the chocolate can seize up. If it does, add a bit of Crisco and reheat.
If there is a lot of detail and you have several to do, well they can take quite a bit of time, but they are simple to do and you can get good results.
Here is the latest Dora and friends cake I did with them. I attached them using buttercream behind them.
Excuse the pictures, I was in a hurry and didn't realize the light coming in the window would make Dora and Boots appear faded.
Hugs Squirrelly
Author: SquirrellyCakes,  PostPosted: Wed Jan 11, 2006 12:54 pm    Post subject:
Another view.
Author: lotsoftots,  PostPosted: Wed Jan 11, 2006 1:01 pm    Post subject:
Wow! Is that cool!
Author: mjsparkles2001, Location: Dover, PA PostPosted: Wed Jan 11, 2006 1:01 pm    Post subject:
So cute ... thanks for the tips.
Author: mvigil, Location: NM PostPosted: Wed Jan 11, 2006 1:07 pm    Post subject:
Very cool thanks for the tips Thumbs Up!
Author: lilscakes, Location: Saskatchewan, Canada PostPosted: Wed Jan 11, 2006 1:19 pm    Post subject:
That's one awesome cake Squirrelly. Thanks for the tips and info. The link unfortunately doesn't work Sad
Author: SquirrellyCakes,  PostPosted: Wed Jan 11, 2006 1:24 pm    Post subject:
lilscakes wrote:
That's one awesome cake Squirrelly. Thanks for the tips and info. The link unfortunately doesn't work Sad

Darn, it did that for awhile yesterday too, hhmn, try again later? Otherwise just follow Cali4Dawn's Frozen Buttercream Transfer tutorial but no need to refrigerate or freeze and use melted candy melts instead of icing.
Hugs Squirrelly
Author: cakecre8tor, Location: Ansbach, Germany PostPosted: Wed Jan 11, 2006 1:35 pm    Post subject:
Wow great tips and link Squirrelly - I will give this a try! Looks fun! Love your cake too! Thumbs Up!

Thanks
Author: cakebybek,  PostPosted: Wed Jan 11, 2006 1:35 pm    Post subject:
Wow too cool, thank you for the tip!!! Your cake is awsome.
Author: SquirrellyCakes,  PostPosted: Wed Jan 11, 2006 1:43 pm    Post subject:
Thanks all, they are actually fun to do and you don't have to worry about wormies to smooth out and such, haha, bonus! Older children can make these too because the chocolate is not extremely hot when you use it.
Just thought I would mention it and post a picture so people could see that it doesn't take a lot of practice to get a pretty good effect with them. You can also do a large one for the top of your cake but in that case, I go much thinner in the depth of the chocolate and you would want to cut through the chocolate with a warm knife.
Hugs Squirrelly
Author: cybourg, Location: Florida PostPosted: Wed Jan 11, 2006 1:44 pm    Post subject:
Great cake! Thanks for the tip and the link worked.
Author: cake77, Location: Western New York PostPosted: Wed Jan 11, 2006 1:47 pm    Post subject:
Thanks for the tip, Squirrelly. The cake is really cute.

Wilma
Author: Price, Location: Maryland PostPosted: Wed Jan 11, 2006 1:56 pm    Post subject:
Great tips. Thanks. The cake is really cute.
Author: stephanie214, Location: Virginia; PostPosted: Wed Jan 11, 2006 2:53 pm    Post subject:
Wow, you've been holding out on us...your design is fantastic.

I'm willing to try anything that means less work to do Laughing

Is this like the method that Dawn did?

Once again, you are a remarkable woman with talents that you keep hidden from us...naughty, naughty, naughty; just for this, you lose one of those nuts Laughing Laughing
Author: llee815, Location: Illinois PostPosted: Wed Jan 11, 2006 3:04 pm    Post subject:
Thanks for sharing! That's a really cool tip. The link worked for me also. I love your Dora cake. I think I'll use that method for a Miss Spider cake I was planning on making for DD's birthday.
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