I did my first chocolate transfer last night and it was a bit of a disaster! I used the Wilton ready-made icing tube to do the outline. It dried quickly but was constantly breaking apart. Should I be using something else? I did the chocolate like a FBCT rather than a color flow. (Does that make sense?) It was very messy. Do you pipe the chocolate? Then when I finally got one finished, the minute I touched it...it broke! Is this what usally happens and I just need more practice??
Thanks for the help!
I've never used the ready made icing tubes, I use the chocolate wafers and melt them in the plastic squeeze bottles then use that to outline the transfer I'm doing then fill it in with the other melted chocolate again using the squeeze bottles ~ I then put it in the freezer to harden.
For me its not as messy using the squeeze bottles and when I'm done there is usually only a little bit of chocolate left so I let it harden then roll the squeeze bottle between my hands to break it up and empty the bottle
I've never had one of my chocolate transfers break doing it this way
Joshsmom, do you have ahard time controlling where the chocolate goes? I've only done one (teh Miss You cake in my pictures) and I found the chocolate didn't go where I wanted it to go and as a result, wasn't smooth. I used a decorator bag. The squeeze bottle is better??? TIA!!
I don' usually have too many problems controlling the chocolate, if anything its because my hand is shakey. I do find that I need to make sure that the chocolate is in the tip otherwise I end up with a splurt coming from the bottle thus screwing up my outline. I think the key especially using the squeeze bottles is a light steady even squeeze and then making sure the chocolate is all at the top to keep the flow smooth.
Could you please explain what a chocolate transfer is? Thanks!
A chocolate transfer is when you take a reversed picture. Tape it down then lay a piece of plexi-glass over your taped picture with wax paper (some use parchment paper) then trace over the taped down picture with melted chocolate. I freeze mine then flip it over onto cakes, cupcakes, etc. They are alot of fun to do and especially kids love to eat the chocolate.
This can also be done with frosting which is called frozen buttercream transfer with the exception that you are using colored buttercream
So, this is basically just to outline the picture to get it onto the cake and then you fill in and decorate? Also, would the plexiglass be used to give support under the wax paper so that you can move it and freeze it? If you do the buttercream and freeze it...can you fill in and then place the entire picture onto the cake or just outline with it? Thanks for your help!
Here are a couple links to explain frozen buttercream transfers and chocolate transfers=) Cali4dawn has a lot of useful info there=) HTH, Jen
Frozen buttercream transfer info...
http://home-and-garden.webshots.com/album/111071540UEhrpE
Chocolate transfers start here...
http://home-and-garden.webshots.com/album/111071540UEhrpE?start=12
cindycakes2, you do the outlining and then the inside with the melted candy, let it harden (I freeze it) then flip the whole thing onto whatever you are making. Just doing the outline then putting the outline on your cake would break all apart.
Same with the buttercream transfers, you do the entire outlining and filling in, freeze it and then flip it onto your cake.
In both the chocolate transfers and buttercream transfers I take them out of the freezer when I plan to flip them immediately onto the cakes otherwise they will soften, especially the buttercream transfers, they will become a icing blob. I then finish up my borders and other decorating on the cake.
In my pictures the YuGiOh was a frozen butter cream transfer (same with Minnie Mouse) One of my chocolate transfers was the Easter Rabbit that's in my pictures too.
Newbeebaker and Joshsmom...thank you! This explains perfectly. I looked at your pics Joshsmom and liked how the transfers looked. I'll have to try one now. Which is your favorite...using the chocolate or B/C?
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