Hi! I have read a little about chocolate transfers and would like to give it a try. I just have 2 quick questions before I start.
1. How long do you wait for each color/layer to dry before moving on to the next? Do you let it dry out on the counter or does it need to go in the fridge?
2. How long will it last and how should it be stored?
Thanks for all the help!
When I do a transfer I usually do the outline and leave it for a hour or so and then fill in with the other colors. If I'm in a hurry I put it in the freezer for 10 to 15 minutes and then do the fill in.
I've done them a week in advance and just put them in a ziplock freezer bag and keep them in the freezer until I need it. Hth.
There are some pictures of cakes I've done with them on it in my photos.
I just did chocolate transfers for the first time a few weeks ago. They were very simple! I only waited 5 - 10 minutes for my layers to dry. I did bugs and a horse for my transfer...in my gallery.
GOOD LUCK! IMO much easier and less time consuming than BCT and colorflow.
How do you keep the chocolate from getting hard? I just think if I take to long doing the outline the chocolate wll get hard and not come out of the tip. Do you know what I'm trying to say? Is it possible? I have never done one so I dont have a clue. Caixa
Once I get the chocolate melted and in the squeeze bottle, I use that color within 5 minutes so it doesn't get too hard. I have popped it in the microwave to heat it up a little with the top off to keep it a good consistency if I need to use it longer. Just a few seconds at time though, so you don't get the bottle too hot.
If you don't want to put plastic in the microwave, you could also keep a bowl of really hot water ready and hold the squeeze bottle in there to keep your consistency, if you need to use it for longer periods of time.
I made a practice chocolate transfer last night and am thrilled with how it turned out - it's not perfect but I know what I need to do next time to make it better. So now that I know I can do it I have more questions.
I am going to make my son's 2nd b-day cake later this month. I want to stack 2 cakes and then make chocolate transfers of his favorite sesame street characters (heads only). I want to place the transfers around the base of both cakes so the bottom of the transfers will either be resting on the cake board or bottom cake. My concern is that the chocolate on the bottom might start to melt. Should I be concerned about this? Could I put a thin layer of royal icing on the back to give it more strength? Would it be better to just use royal icing and not chocolate? The cakes on this site that I took my inspiration from used color flow but I tried it and didn't like the way mine turned out. It was a lot quicker and easier for me to use the chocolate. Please let me know what you think. Thanks!
I have placed chocolate transfers right on the buttercream on the side of a cake, make sure you keep it refridgerated if you are in a warm climate. It's hot here...in the upper 90's - low 100's right now and when I did my transfers on the side of a cake. I did not take any chances and kept it in the fridge.
I agree with chocolate transfers being quicker and easier. After trying it, I try to use this method as much as I can because of this and I like the result better too.
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