Help W/chocolate Transfers

Decorating By cb_one Updated 22 Mar 2007 , 2:20pm by dadams

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cb_one Posted 22 Mar 2007 , 3:20am
post #1 of 9

I just started working with CT's and was wondering, when i'm outlining, how do I get the fine lines like the one's in the Whimsical Bakehouse book?

I use a disposal bag with tip# 1 and the chocolate still flows out thick.

8 replies
sweetness_221 Cake Central Cake Decorator Profile
sweetness_221 Posted 22 Mar 2007 , 5:02am
post #2 of 9

When I do chocolate transfers I don't use a tip. I just cut a very very small opening off of the bag. That way it doesn't come out too thick. HTH

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JanH Posted 22 Mar 2007 , 5:10am
post #3 of 9

Another option would be to use a parchment triangles:
(Includes how-to-make)

http://forum.cakecentral.com/cake-decorating-ftopict-100411-.html

Thread on Color-flow and CT's:

http://forum.cakecentral.com/cake-decorating-ftopicp-878171-.html

HTH

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cb_one Posted 22 Mar 2007 , 6:40am
post #4 of 9

Thanks for the info. I bought some Wilton parchment triangles so i'll try it out somemore tomorrow!

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springlakecake Posted 22 Mar 2007 , 12:18pm
post #5 of 9

Yes, parchment triangles is what I use. I make them really tight and you can snip as little off as you want. YOu can do very fine details with it this way. It does tend to harden up in the end, but since there is no tip you can try to squeeze out hte clog or pop it in the microwave for a few seconds. It can be frustrating, but the best way I have found.

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cb_one Posted 22 Mar 2007 , 1:37pm
post #6 of 9

Thanks! I was practicing a little this morning and my outlines are already thinner!

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NEWTODECORATING Posted 22 Mar 2007 , 1:53pm
post #7 of 9

If you are using candy melts, try thinning them with Crisco. It is easier to get a thin line if the candy melts aren't to thick.

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cb_one Posted 22 Mar 2007 , 2:06pm
post #8 of 9

Actually I was having a problem with that and I saw somewhere on CC where someone used Veg. oil. I just used a drop or 2 and it worked great!

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dadams Posted 22 Mar 2007 , 2:20pm
post #9 of 9

thoght this was interesting

Lindakbh
experiment did one on parchment paper and one on the shiny side of freezer paper

http://www.cakecentral.com/cake-decorating-ftopicp-1856471.html#1856471

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