Hi! I made my second choc transfer cake today. I noticed several difference between products and wanted to know what other use to get best results
The first cake I did, I used Merkin choc. I did not have any lines and did not do any extra smoothing on the back.
The second cake I used Wilton candy melts. They were very smooth and creamy-like using a thinner pudding. The lines would hold it's shape and needed extra smoothing. Even with the extra smoothing, I still had some visible lines in the design when it was on the cake. Not enough that it had to be redone, but not perfectly smooth like the first one.
Does anyone notice a difference in the 2 products?? What should I have done differently?
Also-I needed to color some of the melts gray. The Americolor made the melts sieze and the wilton color didn't-is this common??
Love this method and never would have learned it if it wasn't for all of you-you are great!! 
I'd try both of them agian. There may be a difference in them, but at the same time it could have been other factors that caused it. You may have had one warmer than the other. If you find one does work better for you then I would keep working with that one.
As far as the color, regular color pastes and gels are water base, which is what causes the seizing. Some have said they were able to use small amounts with no problems but with others a small drop will cause seizing.
For coloring candy melts you want to get a oil based candy color. Wilton sales some as well as americolor. Americolor also has Flo Coat which is suppose to work with your regular icing colors in candy metls.
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