These choc. transfers are for a cake I'm making next week. I have only made a few transfers, but each time I make 1 I learn something new. As I get more experience, they seem to be getting easier and easier.
I have learned:
1. Use a warming tray to melt candy melts and keep soft.
2. Parchment paper works much better than waxed paper.
3. Some areas can be filled in by carefully using a spoon instead of bags.
Does anyone have a techinque for outlining the transfers with very thin lines? Some areas need very thin lines and a #1 tip or a sandwich bag with a very small piece of the corner cut off just doesn't seem to do the trick for me. I appreciate any hints.
For fine lines, you may be better off coloring that section in first, then adding the lines using a Taklon brush, 000 or smaller. I just bought some 10/0 brushes at Wal-Mart, in the craft clearance section, for 1.50 each. I do a lot of fine line chocolate work when I make favors and embossed chocolates, to fill detail in later, and Taklon brushes are the ones I use.
For anyone who doesn't know, Taklon brushes are the ones with the orange-colored bristles. They are a synthetic bristle, which does not breed bacteria after washing.
Theresa 
I just have a question about this: when you say "chocolate transfer" -- what exactly do you mean? I guess I don't understand because you have blue sky, brown boat, etc? I think of chocolate as brown. Sorry....don't mean to be dense!!!!!!!!!!!! Thanks. Ellen
It takes a little practice and patience to make the cones. You can get the disposable ones though that come in a roll . They are made by thermo hauser and they are about $15 for a hundred 12" ones. They can be used over and over even though they are disposable and can be put in the diswasher. I reuse mine for practice and when I bake for my immediate fam.
I actually used the candy melts. I use the chocolate ones and the vanilla ones. I add candy color to the vanilla melts to get the colors I need. Here is a link for doing chocolate transfers.
http://www.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625
Thanks fearlessbaker, I'm going to have to try the parchment bags. Maybe the disposable ones are what I need!
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