I made two chocolate transfers for cakes last weekend, and as an experiment did one on parchment paper and one on the shiny side of freezer paper. I really like the freezer paper one, as it is sharper and more vivid. The duller parchment paper one, though, could be embellished with luster dust. Here are the two, side by side:
The difference is stunning! Thanks so much for posting this!
Julie
I love the Irish countrysie theme in the shamrock! The freezer paper shiny side is beautiful.
To make the chocolate transfer did you brush colored chocolate directly on the paper and freeze or refridgerate? Any other technique to making???
Thanks
Mary Jane
Erin Go Braugh
Okay this may be a stupid question, but what the heck is freezer paper? I've never heard of it.
Freezer paper can be found where you get all your foils, baggies, food storage items in the grocery store. It is food safe and is usually used to wrap meats to place in the freezer! It's white with a waxy, shiny side and a dull side. I love it!! I use it to cover cake boards and work with fondant too! If you don't want your fondant to stretch at all just roll out on freezer paper, shiny side up and placing on top of a self-healing cutting mat, use a rotery cutter to cut out your shape (through the paper) so that you can lift it and apply and then peel the freezer paper off, eliminating the stretch.
The chocolate will pick up the 'texture' of the paper it is on. I like to do mine on a plastic report cover and they turn out really shiny.
boy, what a BIG difference. Really nice work too!
Thanks for your comments everyone. I am falling in love with chocolate transfers!
Yes, the chocolate takes on the reflectivity of whatever you use; the shiny side of the freezer paper is more reflective than the parchment paper, so the transfer is too. I think thats so cool! I was a little surprised, though, at how big the difference was side-by-side.
Mary Jane, I did brush on the chocolate with a paintbrush and didnt refrigerate or freeze it- just waited for it to set, it doesn't take long at all. You can put it in the fridge for just a few minutes, but Ive found that if it is left in longer, then it begins to curl up which can cause cracks to develop.
I also cut the freezer paper to 8.5 X 11 and ran it through my ink-jet printer (making sure to print only on the dull side!) and could see the image perfectly on the other side. I did try to clean the shiny side as well as possible, though, before applying the chocolate since the printer isnt necessarily food safe.
I, too, use freezer paper for all kinds of stuff. Ive been using it a lot lately to throw down on the table before my toddler starts playing with anything messy. Shiny-side up is perfect for play-dough and for chocolate finger painting (that is until he found out it was edible)!
Christeena, thats a great idea to use it for fondant! Its so wide, it would be perfect for big pieces.
I am new at the chocolate transfer, I have worked with chocolate for a long long time, but never really painted anything other than molds.
I was always under the impression that chocolate transfers were made with cocoa butter not actual chocolate or chocolate wafers, did I miss something??
Thanks
This type of transfer is just like a FBCT (frozen butter cream transfer), but made with chocolate instead- usually dyed white chocolate wafer melts. I think it was made popular in the book Whimsical Bakehouse by Kaye and Live Hansen, but Im not sure if it originated there. If you do a forum search for chocolate transfer you will find a lot of good instructions for making them.
ok, I'm new, i have never tried the frozen buttercream transfer (thanks some one for giving me the definition of fbct). I keep seeing that in posts, but didn't know what it meant. I've got an order for a new york yankees baseball cake, and I have seen what i think is fbct transfers for the NY on some of the pics posted, but don't know how to do one.
instructions are appreciated. thanks
ddmckinney
frozen buttercream instructions
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
look in articles there are alot more instructions
ddmckinney
frozen buttercream instructions
http://www.cakecentral.com/article12-How-To-Create-a-Frozen-Buttercream-Transfer.html
look in articles there are alot more instructions
thanks so much. very helpful. I learned something new today!
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