This is my first time posting on cc, and my first attemp with chocalate transfers. Do i need to make sure the transfers are frozen before i put them on the cake? How long will they last before they start to melt?
Thanks for your help
Welcome to CC
I've never done a chocolate transfer...just fbcts, but from my understanding of it, it is the same as the fbct but you put it in the refridgerater to set up.
Here is a bump so that the experienced buddies can help you
Thanks for asking this question - I want to do chocolate transfers too, lettering all over the top of a cake. I hope you get some good repsonses!
You can put the transfer on warm chocolate. When the chocolate cools and hardend, you can peel the transfer right off!
Hope this helps.
oooooh, i thought you meant using a chocolate transfer sheet - is that what you are using??
I just did my first chocolate transfer, and I just let it sit at room temperature for a couple hours... otherwise if you are in a hurry, I am sure that putting it in the refrigerator for a while could speed up the hardening of the transfer. As far as melting, I used the chocolate wafers, and unless it is really hot there, unlike here in Wisconsin... I don't think you should have a problem with them melting. This summer I wrote on a cake with chocolate and had no problems.. and the cake was used at an outdoor party in August !!
A chocolate transfer is just like a candy bar. You treat them the same way.
you need to be careful about freezing chocolate transfers as they can become very brittle. You can refrigerate them briefly to speed up the hardening process but it doesn't take long at all for the chocolate to set up. I do not store mine in the refrigerator when they're done because of the brittleness factor . . . but you can store them in an airtight container for weeks! The only time I ever run into melting issues is when my hot hands hold them for too long.
I usually put mine in the fridge or freezer for a little while to set up. They dont need to be frozen to put onto a cake. Like others said, just treat it like it were a chocolate bar. If it is hot out it will melt, but at room temp they are fine.
I found out the hard way - chocolate transfers will warp if placed in the refrigerator longer than needed to "set up". I wouldn't place it in there any longer than 5 minutes or so. My flat chocolate piece went in and 25 minutes later, a slightly curved (warped) piece came out! I usually just keep my house pretty cool and let it set at room temperature.
Oh, and FYI, someone on here once posted that if you make a royal icing transfer, you can put it in your oven with just the interior light on and it will speed up the drying process. However, if you put it in the oven and turn the oven on...well, let me just say it didn't dry it...it did however come out of the oven with a nice shiny appearance and very sticky underneath where no air got to it! Haven't tried that again, so I can only assume the hot oven did it!!
Thanks everyone for your advice. i can't wait to try it out.
Here is something I thought was very helpful.. when I made my first one.. MAN I love those darn things!!!
Thank you for the link, briansbaker. I have bookmarked it!
Iesha - I tried my first choc transfers 2day and they turned out wonderful. I will post my pics tomorrow when cake is done.
Everyone is right. no need 4 fridge, just cool room temp. Be careful with touching, it starts melting easily. I used choc candy melts from ac moore, cheap and easy. You can get them in so many colors too!!!