Chocolate Transfers- Can They Melt Down Side Of Cake?
Decorating By elvis Updated 31 May 2006 , 9:01pm by candyladyhelen
Hi-- I'm staying away from chocolate transfers/designs that stand up vertically off of a cake, but has anyone ever had problems with them melting/smearing, etc. when pressed flat against the buttercream, either on sides or on top of the cake? I wasn't sure if the frosting would help it to stay put.
I'm most worried about the ride in the car I guess, even if its just 15 minutes. Its in the 90s this week.
Are you talking about the chocolate transfer sheets with the designs on them? Or the ones you cut out of chocolate. I used the cut out ones with a BC from WBH in 90 degrees and they held up fine outdoors. Having said that, I woudn't do it again. It was too nerve wrecking.
They stick very nicely to buttercream that is not crusting, but I do like to give them a little dimension by not having them exactly flat against the cake. You could attach them with extra icing too. I'm sure you can make it to where you're going. Put it on the fron floor of the car with the AC.
I use molded chocolates all the time & they stay put. I mostly use sea shells attached to the BC on sides.
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