Chocolate Transfers - How Long And Where To Store
Decorating By msmanning2 Updated 11 Aug 2006 , 3:43am by ckkerber
Can anyone tell me how long a CT will be able to be stored and the ideal place to store it? I want to start now, since I know it will take several tries to get it perfect. The party is on 8/27. Thank you!
Chocolate transfers can easily be stored about two weeks if you've got them in an airtight container and in a relatively cool place. I don't refrigerate mine (except for occasionally sticking them in the refrigerator as I'm making them to speed up the hardening process so I can add the next level of detail) because refrigerating them seems to make them more brittle. So I just have them in the corner of my kitchen counter.
msmanning2
I have ended up storing them for months in between layers of wax paper in a box with a lid in the top of a closet that I have dedicated for my cake decorating supplies. a cool place is best, and yes, Definitely not the frig. I love chocolate transfers I'm self taught and have been doing them for years on all types of cakes, I have even begun doing some 3D work with it .
msmanning2
I have ended up storing them for months in between layers of wax paper in a box with a lid in the top of a closet that I have dedicated for my cake decorating supplies. a cool place is best, and yes, Definitely not the frig. I love chocolate transfers I'm self taught and have been doing them for years on all types of cakes, I have even begun doing some 3D work with it .
Can you explain how you do 3D work with it? I'm very intrigued!!!
ckkerber,
So far it's just been basic shapes, such as blocks, and signs and things. I make all the pieces that I will need and then attach them all together using more chocolate, I made a jewelery box, baby blocks, popcorn box, grad cap. I've started making curved pieces by using the side of a pan or bowl. I know there are probably molds for some of the things that I have made or it might be done easier using fondant or something, but for me it's about how creative can I get with it and trying new and different things.
ckkerber,
So far it's just been basic shapes, such as blocks, and signs and things. I make all the pieces that I will need and then attach them all together using more chocolate, I made a jewelery box, baby blocks, popcorn box, grad cap. I've started making curved pieces by using the side of a pan or bowl. I know there are probably molds for some of the things that I have made or it might be done easier using fondant or something, but for me it's about how creative can I get with it and trying new and different things.
I just looked at your pictures . . . you are very good with chocolate! And you're a great inspiration to me to go outside of the box with transfers. I love how you've used chocolate . . . and I especially like how you pipe letters with it for the tops of your cakes. What a great way to duplicate absolutely any font you want to!
sounds cool - i'm gonna take a look at your pics. Are you using the chocolate wafers/buttons or do you use real chocolate? Do you have a fav. brand of wafers/buttons if that's what you use? Or do you actually temper choc? I've always been terrified to try that....... I'm so scared of totally screwing up some choc. and then having to throw it all out......
ckkerber- thank you so much, Whatever you do is great so long as you're having fun!
imartsy- I use almond bark, it has a very cream texture and taste, you dont have to temper it, I just microwave what I need, add color and paramont crystals and away I go!!
Okay, kayscakes, what are paramount crystals and what do they do for your almond bark?
They are a solid oil base, in small chips that you add to almond bark, chocolate, or wafers. It can be used to make them more cream, or thinner or what I use it for is to stop the white chocolate product from seizing up when i add cake colors to color it.. I get them at the local cake store or country kitchen sweet art www.countrykitchensa.com/catalog/product.aspx?T=1&productId=619061
They are a solid oil base, in small chips that you add to almond bark, chocolate, or wafers. It can be used to make them more cream, or thinner or what I use it for is to stop the white chocolate product from seizing up when i add cake colors to color it.. I get them at the local cake store or country kitchen sweet art www.countrykitchensa.com/catalog/product.aspx?T=1&productId=619061
I am learning so much from this post, I tell you! And I thought I KNEW something about chocolate transfers!!! Now I've used flo coat before to add cake color to chocolate and did not like how it worked at all. The only thing I have had success with is to use candy colors. You're saying that these crystals can help you use cake color with chocolate with no seizing? Do you have to add a specific amount to each batch or do you find you're constantly adding them as the batch goes from a good consistency to a thicker one? The flo coat I found was very workable to begin with but the longer the chocolate sat as I worked, the thicker it got and I was adding more and more flo coat to the point where it seemed silly to be using it at all.
For the most part I add color then crystals then color, and so on til I have the color and flow I want. after that, it stays fine if the candy gets hard I re-melt, I dont have to re thin Unless I over heat and then I have to add more crystals. I heat it 25 seconds or so at a time check and stirring until its right. I hope that makes sense to you.
Quote by @%username% on %date%
%body%