Easy Chocolate Transfers For Newbies
Decorating By SquirrellyCakes Updated 29 Nov 2016 , 4:40pm by 2txmedics
Thanks Gail!
Thanks Squirrelly! ~ Good one about the Olympic Spirit.
I would give this one a Silver.I cut my support dowels too tall. The upper tier was resting more on the dowels than on the cake. So driving to New Orleans and our wonderful pot holed street here......... I knew it when I placed the dowels but stupid me thought it would be "ok"!!
When will I learn...... ugh. bj
Awwh, poor kid, that is the one drawback with the method some folks like to use here, the longer dowels. It might make it easier to place the cake and get their fingers out clean but this is the risk. I have had pals that had their cakes in place on a table, someone bumped the table and the cakes slid. One good reason for using a centre dowel.
But you know, sometimes we all take a chance and sometimes we are lucky!
Hugs Squirrelly
I have questions about the medium used: I haven't tried candy melts. Can I just use white chocolate & color them with wilton colors when melted? Or can I use white choc ganache instead? this is to avoid the risk of seizing the chocolates. Also they don't get as hard as the pure one when put on top of a cake...
thanks,
Yes, you can use the white melts and color them.
How far in advance can you make chocolate transfers, and how do you store them?
Also, do the colors bleed like they do in FBCT? That's the thing I hate about FBCT - you take it out the freezer, put it on the cake, and within a few hours the pupils of the eyes start bleeding and your character looks like a drunk! LOL
Thanks in advance...
Alli
Alli-
you can make these pretty far in advance...just think of them like a chocolate bar, they last pretty long. I just keep mine in a tupperware like container if they are going to be out awhile (just so they dont get dusty!) Also keep them away from any heat.
No they dont bleed, unless they are melting I guess!
I really havent had problems with FBCT bleeding either though. Is it a black outline that bleeds? If so, start with chocolate icing colored black, then you wont need so much color. I am not sure why else you would have a bleeding problem..?
Thanks so much, Merissa. Yes, it's the black that bleeds - and usually only when I have eyes on a character...the "whites" of the eyes get colored from the black pupils. I've tinted chocolate bc, but it still happens sometimes. Usually when the transfer has been sitting on the cake overnight, or several hours.
I'm looking forward to trying out my first CT. Thank you!
I have questions about the medium used: I haven't tried candy melts. Can I just use white chocolate & color them with wilton colors when melted? Or can I use white choc ganache instead? this is to avoid the risk of seizing the chocolates. Also they don't get as hard as the pure one when put on top of a cake...
thanks,
You really need to use the oil based colors (candy colors) otherwise the candy melts will seize. Some people have used some added crisco when using the regular colors or you can buy the flo coat to add when using regular colors. But I really just found it easier to buy all of the different candy melt colors instead. You can really make a good variety of colors by mixing them as well. I do add candy color when I need to. Espeically to make black. the coloring does sort of make the candy taste funny IMO.
What is the candymelts made of? is it chocolate? I'm confused since we call the technique chocolate transfer, then we use candymelts for it.
I'm thinking of just making a white choc. ganache then color it. that way it wont be hard & can be cut along with the cake just like FBCT does! do you think this will work?
vanz
What is the candymelts made of? is it chocolate? I'm confused since we call the technique chocolate transfer, then we use candymelts for it.
I'm thinking of just making a white choc. ganache then color it. that way it wont be hard & can be cut along with the cake just like FBCT does! do you think this will work?
vanz
Well the reason you use candy melts is because they are made for melting. If you used regular chocolate, I believe you need to temper it. Otherwise it hardens with that whitish film on it. Candy melts arent really chocolate, but they are supposed to taste like it. Almost everyone will think they are chocolate. Now I really prefer the taste of dark, high quality chocolate, but I really dont think the candy melts taste badly at all. I do not think using white chocolate ganache will work. It wont set up hard and I dont think you'd really get it off of the paper. I just havent heard of something like that. But who am I? I think you can use almond bark however.
okay, I tried to go back in to edit my post to clarify, but then they were down for maitenence. Almond bark the coating doesnt have almonds in it (at least not here anyway) It is a confectionary coating that is usually vanilla flavored I think. Here in the US it is sold in the baking isle with the chocolate etc and usually comes in big squares. I think there is some candy with almonds in that is probably also called almond bark. Or I guess you could add almonds and also call it almond bark. Sooooo if you cant get it plain in canada, you'd be best using something else I would say!
In whatever photo program you use, you should have the option of flipping the image you're working with in any direction, at any angle. I use ULead Photo Impact, and in that program I choose the transform tool, and in that menu I choose "rotate and flip". If you flip your image horizontally it should then be backwards. Hope that helps!
merissa,
What brand of candy melts do you use?
sorry I didnt see this before! I use wilton candy melts.
Im making my first chocolate transfers tonight! Wish me luck! I'll post pictures tomorrow.
Ok, here goes... my first chocolate transfers-- the words & flowers...
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