Can you make a chocolate transfer bend so it goes around the sides of a round cake? Or does it pretty much have to stay flat? I'm talking about something fairly large, like a jar label size.

Thanks.

yes, just bend it while its still warm.

once you have your transfer piped onto your paper... carefully tape it to the sides of the pan.. and let it dry there.. placing your pan on its side, makeing sure it dont roll..

Isn't a chocolate transfer done in reverse like a FBCT?

I'm confused

How would you tape it to the sides of a pan - wouldn't it still be wet?

If it's still warm and you bend it, does the pattern get distorted?

Thanks, I'm chocolate transfer challenged

[http://www.countrykitchensa.com/videos/transfer_sheet_around_cake.aspx]

Video clips step-by-step...

you can tape it to the inside of the pan

Ok, I was thinking of the kind that has the cocoa butter design on the acetate and you pour your melted chocolate on it.
So you want to do a chocolate transfer like a color flow transfer but have it be able to bend? Correct?
What I would do is make your design and then slightly (and I do mean slightly) warm it and bend it over a jar or something and then set it back in the freezer to harden. That should give you the curve.