I made a chocolate transfer last night for a cake I have due this week and now I've turned it over, I'm just not sure it's good enough!

I'm really not fishing for compliments, just opinions as to whether I should do this again (maybe in buttercream this time so I can get finer detail?), or if this is OK. OH says it's fine, but I'm in 2 minds, so I thought I'd consult the experts!

How do I get finer detail with chocolate? I used a parchment triangle with a tiny, tiny hole, but the lines are still too thick IMO - does my chocolate need to be a bit cooler (it wasn't hot), so that it holds it's shape better when piped rather than spreading, which I think is the main problem I'm having - any chocolate transfer experts? I've done loads of these, but this one was a nightmare, maybe just too much tiny detail to work with (the whole transfer is 8x11in - so you can see how detailed the figures had to be!)? I don't know - help!

Thanks in advance!

looks fantastic to me. Great job!

same here...looks great!

looks great to me!! good job!

Looks pretty good to me..

Looks good to me.

OK, I'll guess I'll stick with it - now I have to pray it doesn't curl before Friday!

I could see where the detail ould be hard to work with. I ran into that problem with a FBCT (little mermaid and Barbie faces) But I really do not see a problem with this at all! I'm totally impressed! Great job! I need to learn how to do those!

I haven't done a CT but do FBCT and this looks great to me. If you want a finer line you can put a 1s tip inside the parchment bag. I even put couplers on parchment bags and use any tip I need when I don't want a lot of clean up or only need a very small amount of icing.

looks great to me!!

I think this cake is awesome. I try doing chocolate transfers and they always look like a 1st grader did them, someone even thought that was the look I was going for! lol. So I am very impressed!!!

Christie

I looked at the picture before I read what you wrote so I was thinking this is the picture you were going to copy. I'd say it's pretty darn perfect, great job!!!

Awww, thanks very much guys - I'll be sure to post a picture of the cake completed next week! so, long as I don't break the transfer in the mean time lol!

I think it looks great

Can't wait to see the finished cake since that choc. transfer looks so great!

First of all, yes that one is just fine - go ahead and use it.
As far as keeping it flat for awhile, leave it sitting between 2 very flat sheet pans or cutting boards or something because the candy melts do have a tendency to curl over time. I have had pieces come out slightly curled and "pressed" them like this for a few hours and had them straighten right back out (chocolate has to be ROOM TEMP before you do this or it will crack.
For getting finer lines, you need to thicken the outlining chocolate just a bit by adding - gasp - water or alcohol. Just a drop at a time and stirring really well. The lines will hold their shape instead of spreading.