How Well Do Chocolate Transfers Hold Up In Heat + Other ??'s
Decorating By springlakecake Updated 25 Jul 2006 , 4:40pm by springlakecake
I just made my 2nd chocolate transfer. I know this has all been talked to death but I have a few remaining questions:
1. How well do they hold up in the heat? I had my first one out last night and I went to pick it up and it all fell apart. I dont think it was thick enough but it was obviously softened by the heat and humidity. Should it be kept in the fridge?
2. I find that the outlines of my CT break off is some places-what to do?
3. I was wanting to put the transfers on the sides of a cake (maybe fondant) will they hold or should I attach them to sticks of some kind?
Anyway I am doing this for my son's 1st birthday and of course I want it to be perfect...and of course I am worried. Thanks for the help!
Merissa, I have made hundreds of chocolate transfers, some quit large, I always double layer the chocolate, and on extreme warm days I toss them in the frig for a few minutes, so that i can handle them long enough to get them on the cake I dont put them in there longer than that because they can become to brittle and break easy and they tend to misshapen. I often put small one's on the sides of cake, however, i have'nt used fondant yet, but i would think just a dab of melted choc. to hold in place would work just fine. I often ask my cutomers if there were any problems with the chocolate melting on there cake in the heat, so far no problems. I just would'nt want to set it in the sun.
[url]www.kayscakes.net
Thanks for the advice, I am trying to like this method as I see so many other great CT's on here. I started using parchment bags but I find myself having a little difficulty controling the fine lines. I guess I will keep trying!
real easy to solve, I use plastic sqeeze bottles, I get them at www.countrykitchensa.com, there pretty cheap and if I dont use all the chocolate at once, its mixed and ready for the next cake, just re-melt and use i have about 50 bottles.
www.kayscakes.net
Do they have a really fine/small hole for fine details? I saw some squeeze bottles at Joann, but I didnt look closely because I assumed I might have trouble controlling the lines.
To answer the question about holding up in heat, I guess that depends on how much heat it is exposed to. I did some CT on a groom's cake a couple of months ago. One was a guitar, and the tip of it hung slightly off the edge of the cake. I had to travel about 30 minutes to deliver the cake, and it rode in the trunk of the car b/c it was too big for the front. By the time I got there, the tip that was hanging off the edge had melted and fallen off onto the bottom border of the cake. 
No one really noticed so it was ok. Once the cake got into the reception hall (which was air conditioned), the rest of them set back up like normal. So I guess it just depends.
OOOHHH! thanks! I appreciate you responding to my questions! I will keep practicing using your advice and I hope to come to love this technique, though I am a little frustrated with it right now! I looked at your cakes by the way and they are great-love the picnic one, i remember when that was posted....Thanks again!
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