It was most likley done with chocolate transfers. Dont know for sure because I havent seen the cake, but if it had chocolate circles on it, it sounds like chocolate transfers.
Is this the one??
http://www.cakecentral.com/cake-photo-40350.html
tempered chocolate was spread thinly over an acetate sheet. The chocolate was allowed to set slightly and then the circles were cut out using round cutters, the chocolate was alowed to set completely and then the circles were carefully removed from the acetate.
Hope that helps
Nati
nati-your work is just amazing! I am wondering where does one find acetate? Would it be like at office supply? Hobby store? Does it come in a large roll or in sheets? Also wondering about tempering, is it difficult? Would candy melts work instead or tempering?
nati-your work is just amazing! I am wondering where does one find acetate? Would it be like at office supply? Hobby store? Does it come in a large roll or in sheets? Also wondering about tempering, is it difficult? Would candy melts work instead or tempering?
Hi merissa.
I did the chocolate cakes course in Melbourne Australia, i bought the acetate at the school, it came in sheets. I havent seen it anywhere else, actually because i bought 10 sheets of it, i never actually looked for it anywhere else ; )
It's especially made to be used for food, so definetly food safe, i am not sure about stuff you can get at a craft store.
Now about the tempered chocolate, this school specialises in courses in chocolate and french pastry, the course i did was just to make decorated chocolate cakes. When we arrived the chocolate was already tempered ready to go, so I have never tempered it myself. I think i need to go and do the course for the chocolates where they teach you how to temper, because lately i have managed to totally kill my chocolate when working with it, well the white has been problesome. The beauty of working with real chocolate as opposed to candy melts (which im assuming to be compounds) is the taste and look, With the tempered chocolate you get beautifully glossy decorations, that melt in your mouth in seconds 
Apart from that I can't see why it wouldnt work, in the end, apart from chocolate connoiseurs, who is going to know?
......and using Silpat mats
Vicky, can't see why this wont work, but you won't get a shine to the chocholate, the acetate, gives the choc a beautiful shine.
cheers
Nati
Thanks Nati for your reply. I do chocolate transfers on plastic report covers to give them a nice shiney surface. It might have the same properties as acetate. Could be acetate for all I know! I do prefer the taste of REAL chocolate over the candy melts any day, but since I dont know how to temper, I guess they will have to do...plus I like all of the different colors they come in. I suppose though my CT's are really more for decoration...though they still taste pretty good!
Is this the one??
http://www.cakecentral.com/cake-photo-40350.html
tempered chocolate was spread thinly over an acetate sheet. The chocolate was allowed to set slightly and then the circles were cut out using round cutters, the chocolate was alowed to set completely and then the circles were carefully removed from the acetate.
Hope that helps
Nati
LOL Yup that was the one! I was awe struck and immediately wanted to try something similar but for the life of me couldn't find out how to even get started thatnks!
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