Choco Xfer With Upside-Down Icing Tech
Decorating By Lindakbh Updated 8 Mar 2007 , 1:03pm by springlakecake
There were a couple of gallery suggestions that I post the steps I used to create my DHs birthday cake. It was my first chocolate transfer and I had it covering the entire cake top so I was nervous about turning it over without cracking. I had once before used the upside-down icing technique so decided to try that with this cake (cheesecake, actually).
Here are instructions for what I did:
1. Draw or trace the image onto tracing paper, including any writing.
2. Find a board sturdy enough to support the whole cake.
3. Cover the board in parchment paper, lightly taping on one side.
4. Turn the tracing-paper image over so that a mirror-image is facing up and lightly tape or glue the tracing-paper image onto the prepared board (if there is writing, it should appear backward).
5. Cover the image with a clear sheet of plastic (I used a stencil-making sheet but you could use a report cover or acetate).
6. Lightly affix the plastic to the image with a little dab of stick glue or icing so that it will not shift when the chocolate is applied.
7. Apply the chocolate as you would for any chocolate transfer, making sure to first apply the outermost colors. I used an ultra fine paintbrush for all of the small lines and areas. When applying chocolate over areas that are already covered (like the writing, for example) make sure the chocolate is not so warm that it melts the chocolate that is already there. Also, take care not to mush it down too much or it will distort what is already there (I made this mistake).
8. After the chocolate transfer is completely set, cover it and the board with icing (make sure to use an icing that will set hard I used a cream cheese icing since it was a cheesecake). Refrigerate the board until the icing is completely set.
9. Lay the cake down onto the icing. If using more than one layer, fill then add the next layer. Frost the sides, just as when using the upside-down icing technique. Let the icing set up again.
10. Prepare a cake board, dab some frosting onto it, and lay it face-down over the cake, centering it.
11. Turn the cake over so that it is now right-side up and resting on the cake board.
12. Carefully pull off the tape holding down the parchment layer and then carefully pull back the image and plastic layer.
I also made a chocolate wrap for the sides of my cake. I will try to add the picture here, but Ive not done it before so if it is not showing, you can look at my photos. Its the cheesecake with chocolate transfer and wrap image.
Here are URLs for instructions that I used:
Chocolate transfer: http://www.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625[url]
Upside-down icing technique:
http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html
Chocolate wrap:
http://forum.cakecentral.com/cake-decorating-ftopict-56654.html
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Please forgive my newbieness. 
I couldnt figure out how to post a picture, so here is a link to it in my album. http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=Lindakbh&cat=0&pos=0
I remember that cake from the gallery. YOu did an excellent job! Isnt it amazing what can be done with cake?
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