I want to try and do some chocolate transfer with the candy melts. Hopefully it will work. My question is if I ice my cake in buttercream should I put some melted chocolate under it to help it stick? I am going to lay them flat. I'm just doing paw prints. The buttercream won't break the chocolate down will it? TIA
Oh also could I do the chocolate transfer now on wax paper and let them on until I put on the cake Thursday night or Friday morning? Should I store them in the fridge, freezer or the counter? Oops more than one question sorry. TIA 
I made mine several days ahead of itme on a parchment and stuck it in a sealed plastic container. There was a tread about this yesterday.
Your BC will not affect the chocolate. I will update my message soon with the link to the other post.
I do not know how to attache the link to another post, so if you do a search in the forum and put: "chocolate transfer experiment"
I think you will get all the info you need and you will see a beautiful picture of a shamrock transfer.
Good Luck.
Thank you so much gateaux. I will go and look for the other post. If you want to post a link in a thread all you do is open up the window where you want to show people and highlight the web address and copy it. Then paste it in the tread. This board I know does a link automatically. HTH Thanks again.
Here is the link to the discussion gateaux was talking about, incase you couldn't find it=)
http://forum.cakecentral.com/chocolate-transfer-experiment-ftopicp-1819611.html#1819611
When I apply my chocolate transfers, I just pipe a bit of buttercream on the spot and gently press the transfer onto the fresh icing. No problems with breaking or cracking, even with very large transfers.
Transfers don't breakdown on any type of icing and they don't bleed.
Rae
You wont be able to stand it if you leave your CT on the wax paper that long LOL! You will want to take a peek!
I actually do mine on a clear plastic report cover, that way the finish will come out shiny and more vivid than if you use wax or parchment. I usually stick them in the freezer for a couple of minutes (dont take them off too early or you will ruin them!, learned that the hard way) I can tell they are done with the edges slightly raise off of the plastic. Then I just stick them in a airtight container on top of the fridge.
I then just pipe a blob of bc on the back and stick em on!
Thanks NewbeeBaker, I did have trouble finding it so I went to gateaux profile to see if there was a topic about it under her name. Thanks again.
Thanks BlakesCakes and merissa, I didn't know that they wouldn't bleed. I don't have any report covers that are "clean". I couldn't wait to see if they looked alright. I need practice. Mine lines aren't that straight. Or should I say curves. I think I like this much better than FBCT. I only tried a few of them and only one really turned out pretty good for me. It was my danny phantom cake and it was a thick transfer, I wanted to make sure it didn't break. D
Thanks again for the replies.
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