My Chocolate Transfer Cracked - What Did I Do Wrong?
Decorating By CakesByEllen Updated 17 Aug 2006 , 7:16pm by CakesByEllen
Last night I made my first Chocolate Transfer. I will be re-doing it tonight.
When I took it out to put a heavier layer of chocolate on it, it cracked.
I had it in the refrigerator to firm up. Do you think I had it in too long? It was about 1/2 hour. I had it on a book, so it wouldn't bend. And I did the transfer on a piece of acetate (book report cover).
It looks OK, but I'm going to re-do it tonight since you can see the crack. I also broke off an ear (doing a Piget -disney) when I was trying to get the bubbles out. I know now that I was tapping too hard. Lesson learned.
Any advice? Should I only put them in the refrigerator for a few (5) minutes? Should I let it harden on the counter when I'm all done with the colors (before strengthening it)?
I strengthened mine right away. As I was filling in with the last color, I then just kept on using the same color to do the back. Make sure it it pretty thick and go all the way to the edges if you can. Make sure you go over the seams with the chocolate as well. With my first ones I didnt do a good job of strengthening and they broke too. lesson learned. I only put mine into the fridge for a short time. I dont know if it really matters or not, but i do think they will curl up a little if you leave them in there too long. hmmm...I didnt have any bubbles in mine, so I guess I cant help you there.
Thanks for the tips, I did notice it started to curl up. I'll set the time tonight for only a few minutes in the fridge.
Wish me luck!
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