This is a practice cake on a totally "wrong" cakeboard but I thought it turned out okay for my first chocolate transfer. Had a bit of a problem with the outline not coming off all the way. Does anyone have any advice for that?? This cake was inspired by sugarshack who does incredible cakes!
aw, the board isn't that bad..you could've picked some of the flowers on the board, and put some on the cake, or taken some of the daisies and placed some on the cake and board corner to "tie" it all together!
LOL, never admit to any "SUGAR" wrongdoing..hahahaaa
I've never done a chcolate transfer so forgive me if I'm asking stupid questions lol, but doesn't the chocolate just run all over the place? Or is there something I'm missing somehow that would make it sturdy enough to keep a shape when you pipe it? I'm sure there is something I'm not getting, but I'm having a hard time wrapping my mind around the fact that you can pipe melted chocolate and get it to stay where you put it.. ? 
do you use candy melts for chocolate transfers? 
I used wilton candy melts. Just place in disposable bag, do not cut tip off yet, prop up in tall sturdy glass and melt for 30 sec. intervals at 50% power, kneading it to help get it all melted. When all your colors are melted, place on waxed paper on a heating pad to keep warm.
Snip the ends and go for it. The chocolate does not run, it pretty much stays where you pipe it. I used a toothpick to push it next to the outline in some places, but I still need to practice getting my outline down well enough for my OCD!! I used a book report cover to stick my pic in and pipe on top of the acetate sheet.
Christeena,
Someone gave me a great tip on outlining - Use a tip #1 in you icing bag. You get more control of the flow of chocolate. I also keep a small clean paint brush handy to correct any globs of chocolate.
Here's a tip I came up with - Keep a warm heating pad close by to lay your bags on to keep them from hardening.
Looks great - I love the overall design.
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