Please can someone post the link on the how to do chocolate transfers here , I have read all the tips and everything else needed on a very long forum but just cant seem to find the how to get started link and what you need to do
Am desperate to do this weekend
Please help
Suzy
CT's:
(Including tutorials.)
http://forum.cakecentral.com/cake-decorating-ftopict-140321-.html
Another CT thread with different tutorials:
http://forum.cakecentral.com/cake-decorating-ftopicp-878171-.html
And stephanie214 found a video tutorial:
http://forum.cakecentral.com/cake-decorating-ftopict-396793-.html
HTH
Well I finally tried them and well lets just say I need more practice
here is my first winnie and he is bent (the report cover bent up in freezer from the cold) and he has a few air bubbles , I used my frypan to keep the choc warm and it went very oily and was seeping out the parchment paper (the oil) I really love the technique , I can see it working with a few of my bumps worked out , and it was dull as , no shine to it at all
I think our report covers here are different , it is quite stiff plastic but has a roughish texture and is opaque not clear , the second one iidid on paper that I sticky taped down and even that went bumpy
please any advice would be fantastic
I think this will open up a whole new world to me in chocolate
thanks in advance
Suzy [/img]
Did I mention I am in Australia
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