I Ordered Transfer Sheets, Now What?
Decorating By ConnieSue Updated 2 Oct 2006 , 12:16pm by dsoutherngirl
Is there a tutorial?
Are you talking chocolate transfers?? If you are just cut the transfer to the hieght of the cake (a little higer) and the circumfernce(sp?) with a little extra, then you melt your chocolate and spread over the sheet, then wrap around an iced cake. Let chocolate harden then peal the backing off the transfer and your design will be left on the out side of the cake.
Another thing you can do with them is spread your chocolate on the sheet (on a cookie sheet) and let it harden. Then break it into pieces (medium sze). Use the medium size pieces to cover you cake like a collage. Here is a picture of one I did like that......
By the way... I am not sure what kind of chocolate you are using, but I tempered mine before using it. I don't know if that is necessary with all chocolate. I think if you use summer coating you don't have to, but I am not sure what would happen if you didn't temper real chocolate. My understanding is that it could streak and might not have a nice shine, so I have always tempered it.
Susan
Another cool thing I like to do is the chocolate walls, I take the small bubble wrap and melt the chocolate and spread it over the top of the bubble wrap. I stick it in the frig until it sets, and then peel it off, it makes neat looking sections, they are alot great for fancy desserts.
Does anyone know what the shelf life is for chocolate transfer sheets?
I don't think we're going to get an answer but mine are also about a year old and they look fine to me. I'm thinking about trying them out on a practice cake maybe just to check.
The sheets will be fine as long as they are kept out of humid environments. I've had some for a couple years, and they're fine. No bad taste or anything, but I keep them in a cool dark place. Also, the transfer sheets are cool to make bows. They are really fast and easy...and so they make a last minute cake look like it wasn't last minute. Cut the sheets into strips, then pour a thin layer of tempered chocolate or confectionary coating. Spread with spatula, let set a little so that when you make a loop it keeps it's shape. Let set completely and pull the sheets off. Then you can use the chocolate to hold the bow together. Hope that makes sense...if not, pm me, and I'll be more clear. I've got a pic of a chocolate transfer bow in my pics, if you want to see.
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