I'm new to this - but hoping someone can help. I saw a cake that used chocoate transfers to put Dallas Cowboys' star & name on a cake. Where do I get those or how do I do it???
I'm making a groom's cake next Friday & it's suppose to be Dallas Cowboys. Starting to get a bit nervous!
first: W E L C O M E ! ! ! ! !
(be warned -- this place is addicting!!!!)
--------------------------
here's some help:
online tutorial:
http://home-and-garden.webshots.com/photo/1130407373051689275xtwVOJ
and here on CC
http://www.cakecentral.com/cake-decorating-ftopict-13945-.html
looking forward to seeing your creations!
welcome! yes, doug is right... it is totally addicting... wait till you burn something cause you were only going to look for "a minute". As for the transfers... try sugarcraft.com, i love shopping with them.
There was just a forum posting on chocolate transfers that gave a site to get info on making CT. I was just reading through it seems like yesterday or maybe the day before. It's hard to say, because I'm on this site everyday, several times a day. Just do a search for chocolate transfers and look for a thread from recently, and you will probably come across it. From what I can tell, you can do CT the same as Frozen Butter Cream Transfers. The concept seems to be pretty much the same. I think the Better Homes and Garden link was the link that had the instructions on CT. But the thread I'm refering to took you straight to the instructions.
I love doing these as they make me appear to be much better of an artist that I truely am.
First off it is like paint by numbers. Find an outline that you like to use. If you don't know how to reverse it on your computer make sure you turn it upside down when you trace it out.
You can trace the outline on parchment paper with a dark chocolate. I have used was paper for this in a pinch. Make sure you do this on a cookie sheet so that you can throw it in the fridge to hasten the hardening.
Once the chocolate is hard then you fill it in like paint by number. I use candy melts for this which are available everywhere. I pipe them in with a bag although there are plastic bottles out there that you can reheat as required if you are going to do a lot of them over time. I just let mine harden in the pastic disposable piping bag, I make sure that I use a plastic coupler and reheat in the microwave whenever I have a need for that colour again. This way if I need a little bit of one colour I have it and I reduce the amount of chocolate I waste.
Have fun with this. If you decide you don't like the outcome or made a mistake then wait until it is hardened enough and cut it out. Then you can redo it. Once completed you flip it over and your transfer will be perfectly flat and no one will ever see the back since it is placed on the cake icing.
I do quite a few of these. Here are a couple of links.
http://cakecentral.com/cake-decorating-ftopict-35817-love.html+chocolate+transfers
http://www.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625
Quote by @%username% on %date%
%body%