I made my first chocolate wrap with a chocolate transfer sheet! I can't wait to do one for "real" now

I had a friend over and she was interested in cake decorating but had never tried it before so I let her do the boarders to the cake. Also since it was a cake just to try out the wrap I didn't bother to do the top.

I learned so much for next time. But all in all for the first try I was pretty happy with it. A little bumpy in a few places but now I know how to prevent that next time.

For all of you gave ideas, tips and lessons a big THANK YOU!!!! I would have never tried it had it not been for you guys.

For all of you who have not tried this because you think it is to hard I say NO it's not. Give it a go.

Thanks everyone for your help. CC people are the best people in the world

Looks great Joanne!! I've never done the chocolate wraps, I think they are sooo pretty! I totally agree with you about giving it a go even when you think things are going to be hard!! Most of the time it isn't hard. The cake is pretty~

I LOVE chocolate transfer sheets! I have used them many times, wrapping cheesecakes, birthday cakes, and the wedding cake I made in November. I order the pre-made ones. I've never tried to make one.
The only "tricks" I can think of are to really press the melted chocolate onto the transfer to be sure there is good contact, and to be careful to not let the chocolate get too firm if you're wrapping a round cake.
Congrats on your success! It's a great way to make a cake look like a million dollars!

Oh thank you. I know it's nothing special but it's exciting to finally try one and know I can do it. I can't wait to do one and decorate it fully.

Your cake looks awesome! I want to try it after seeing yours

Joanne, anything about cake decorating is exciting to me!! I'm sure everyone else will agree!!

JoAnne, you're killing me over here!! That is so gorgeous!! Now I HAVE to do one! After hearing you say it's totally doable, and seeing how awesome it turned out! I gotta, gotta, gotta give it a go!! Great work!

That looks great! All of your cakes are beautiful. You are very talented!

You guys are so nice. Talk about hanging out with people who build up my confidence!

Really, you must try it. It is very easy and not as hard you would think. Give it a go.

Please someone will you PM me with instructions. I would love to try, haven't a clue on what to do. Please tell me. It looks so good.
June

This is where I always order them from, in case anyone wants to look.

http://beryls.safeshopper.com/302/cat302.htm?581

Well done Joanne, that transfer creates such a bold effect on the cake design!

And your friend's really good for her first attempt

Didn't know the pre-made transfers were so affordable. Thanks for sharing Jodie.

Thanks Jodie for the ordering info. I am going to place an order & would love to know what are the most popular sizes to buy.
June

They are VERY affordable! At Beryl's you have to order 5 at a time (I think), but I just store them in the fridge and they're fine for ages! The company is in England, but they arrive pretty quickly and the shipping is reasonable.
I know you can order them from many places now. You can just seach for "chocolate transfer sheets". I just think Beryl's has a wonderful selection and I can count on them.
As far as I know, the sheets are all about the same size.

OH......just FYI.....no matter how careful I am I still seem to end up covered in chocolate when I use them!

I also would love instructions on how to do this. It is beautiful. I am new to cake decorating (and relatively new to CC). I start Wilton course #3 next week.

How cool, would love to do one soon!!!

They're really quite easy to use.
If you're wrapping a round cake, then measure it's height and the distance around. Transfers are sheets of acetate with colored cocoa butter (in patterns) on one side. Cut the transfer to size (I make it a little longer than required....you can always trim the excess). Ice the cake. Melt white or semi-sweet chocolate (depends on the transfer). Lay the sized transfer on a piece of wax paper on a cookie sheet. Be sure you have the right side up, which is the side with the cocoa butter on it! Spread the chocolate, gently pressing to make good contact. Try to keep it all the same thickness. Put it in the refrigerator.
Now...the tricky part. You have to wrap the cake after the chocolate is fairly solid (not runny at all), but still soft so it doesn't crack when bent. Wrap the cake, pressing gently and smoothing with your hands and then refrigerate it until the chocolate is firm. Peel off the acetate and trim any edges. The pattern should stay on the chocolate!
For a square cake you can just measure the "panels" you'll need to cover the sides of the cake, cut the transfers to the correct size, follow the steps above but refrigerate them until solid (since they don't have to bend). Place the panels on the cake, using icing as glue. Peel off the acetate. I pipe borders to help hold the chocolate on the cake.
I hope this helps!
The next time I do one I'll try to remember to take pictures to make a tutorial.

Country Kitchen carries them also..no Min Order...Now I have another thing to add to my "to do" list

Ok so I am new here and have read about the choc transfer so can you tell me.

You used white choc how did you get the red lines??

It is so neat looking

JodieF - Thanks for the instructions. I can't wait to give this a try!

I agree you cake looks awesome. This all sounds pretty straight forward. I do have a question. If you make your own wrap~how do you get the design in it. I saw one that was dark chocolate with white lines going around the entire cake. Do you just put down one color and then add another? If you want designs do you put those down and then add the main color over the top?

The red lines are coco powder and color that is already on the transfer sheet. When you put the melted chocolate on it and it cools the transfer pattern stays on the chocolate.

I did not put in the refrigerator when I did mine. I put my transfer sheet down on my counter top and it cooled off pretty fast. I wrapped it around the cake and let it sit. Again, didn't put it in the refrigerator. Once it cooled completely I pulled the plastic off. Then I put the whole cake in the refrigerator.

To make your own design you can put the design on yourself with melted chocolate, let harden then put the final layer of chocolate over the whole thing.

This is my new favorite way to do cakes now.