Pre Bought Chocolate Transfer Sheets (How To Use?)
Decorating By katharry Updated 10 Feb 2007 , 8:32am by kelly75
Hi there,
I just bought some chocolate transfers from Squires kitchen (UK). Ive used the plastic before to do a wrap but these are VERY different.
I am guessing I need to cut them in half somehow and stick them together to get a continuous wrap but I am not sure how I do this.
Anybody ever used these? Id love some advice
Regards
Kathryn
I used those on the wedding cake in my photos.
They're really quite easy to use.
If you're wrapping a round cake, then measure it's height and the distance around. Transfers are sheets of acetate with colored cocoa butter (in patterns) on one side. Cut the transfer to size (I make it a little longer than required....you can always trim the excess). Ice the cake. Melt white or semi-sweet chocolate (depends on the transfer). Lay the sized transfer on a piece of wax paper on a cookie sheet. Be sure you have the right side up, which is the side with the cocoa butter on it! Spread the chocolate, gently pressing to make good contact. Try to keep it all the same thickness. Put it in the refrigerator.
Now...the tricky part. You have to wrap the cake after the chocolate is fairly solid (not runny at all), but still soft so it doesn't crack when bent. Wrap the cake, pressing gently and smoothing with your hands and then refrigerate it until the chocolate is firm. Peel off the acetate and trim any edges. The pattern should stay on the chocolate!
For a square cake you can just measure the "panels" you'll need to cover the sides of the cake, cut the transfers to the correct size, follow the steps above but refrigerate them until solid (since they don't have to bend). Place the panels on the cake, using icing as glue. Peel off the acetate. I pipe borders to help hold the chocolate on the cake. I order mine from beryls.com. I hope this helps!
I forgot to say that the chocolate needs to be warm, for the pattern to transfer to the chocolate.
As to what you're asking about, I would just cut the sheets so the pattern would match. I would apply one transfer and let it set. Then I'd apply the next transfer.
When I did the music on the wedding cake, the panels were long enough, but I did make sure I trimmed the top of the transfers so the music lined up around all 4 sides.
Jodie
You do have to do them in sections, I just try and make sure the two seams are at the sides of the cake so they don't show too much. Wish they would make these in a long strip. I do have a roll of heavier Mylar transfer rolled in a coil, enough for probably twenty cakes, the problem is it is not wide enough. So you have to wrap the very center of the cake side, leaving a line of icing at the top and bottom of the cake.
I have also used a cake pan. laid it bottom side down on a transfer sheet and drew a circle on the back of the transfer sheet, cut out the circle, turned the sheet over, laid it on a cardboard cake circle to support it, spread chocolate as smoothly as possible on the patterned side of the sheet, chill till nearly set, then use a long bladed pair of scissors or a sharp knife and cut the circle into 8 or 16 sections, leave it in place on the cardboard. Chill till set firm, peel the transfer sheet off the triangles of chocolate, arrange the triangles with the points touching in the center of the iced cake, standing them at an angle, almost on their sides, design side facing you. You can prop them up for support with a pretty swirl of icing piped with a large star or shell between each triangle. It looks very pretty, and you can add a transfer wrap around the sides to match the triangles or just leave the sides plain and pipe a bottom border.
On this site they say to tape the strips together before applying the chocolate. I didn't do that when I did mine and it would have been much easier if I had known!http://www.countrykitchensa.com/whatshot/transfersheets.aspx
I love the taste of the cake, buttercream and chocolate all together. MMM!!! So worth the work. Not to mention they look fantastic!!
Stephanie
On this site they say to tape the strips together before applying the chocolate. I didn't do that when I did mine and it would have been much easier if I had known!http://www.countrykitchensa.com/whatshot/transfersheets.aspx
I love the taste of the cake, buttercream and chocolate all together. MMM!!! So worth the work. Not to mention they look fantastic!!
Stephanie
Now that is a brilliant idea, why have I never thought of doing that? 
That's exactly what I thought after I re-read the instructions (after I made the cake and had a beast of a time getting the sheets to line up - I ended up using BC to "stitch" the pieces together so you couldn't see the gaps.) Why didn't I think to make it easier to begin with!?!?
Oh well, at least I know for next time!
Stephanie
I've only done one chocolate wrap (not with the transfer sheets) and I didn't have a piece of plastic long enough, so I used 3 strips and sellotaped them together to make one continuous piece to wrap around my cake. I just made sure that the edges were pushed together completely flush, so I couldn't even feel the join and it worked perfectly.
HTH
Kelly
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