For father's day I am planning on decorating my cake with little ( I would say 4 inches long) ties in one color... For the first time I am going to try the transfer techniche and would like to know:
IN THIS CASE, DO YOU GUYS THING WOULD LOOK BETTER (or easier) THE ROYAL ICING OR CHOCOLATE TRANSFER??? OR EITHER ONE?
Thank you so much!!!
Do you mean royal icing like color flow? Those would be hard candy like ties. Then there's the frozen buttercream transfer, which i think would be more work since they will be small ties. I just did the chocolate transfer and it was really easy and fun. Plus, it will taste much better than color flow ties, I vote for chocolate!
thank you, akgirl10
I just tought that maybe drawing little ties in the wax paper and after dry transfer them to the cake would be a good idea too...Waiting for more replies...
Oh yeah...chocolate would be easier to do. So I vote for chocolate. I have been doing more choc. transfers, and they are cool to do.
How far ahead in advance could you make the choc transfer??
I am thinking of doing something like this for my daugthers first b'day but may need to do it a couple of days earlier (transfer only), then make cake night before, decorate on day.
lana, I made my CT animals (photo in my pics) about a week before the cake. If you use real chocolate it might discolor but candy melts will maintain their color just fine...learned that on this site
Excellent. I'm thinking of having a few practice rounds this weekend before I tackle the big job in a months time.
What are candy melts?
Sorry I live in Australia - they may be called something else here.
candy melts are little rounds of various colored "candy" like chocolate made specifically to melt into candy forms. It melts perfectly smooth and is easy to work with. I hope they have something similar in Australia because they make chocolate transfers so easy to do with great results.
It might be like the choc buds here.
Heres a picture i found - http://www.coles.com.au/images/cmi/library/ingredient/small/nestle_chocolate_melts__white_375_gram.jpg
Hopefully they are similar...lol I have these so I will have a muck around with them and see how it all goes.
Thank you for your help this morning
lana, only one other piece of advice...don't use water based food coloring, not even gel because it won't dissolve into the chocolate. Hopefully you can get oil based color...or try with what you have and see how it goes. I tried with gel and it left little specks of color...not horrible but not great either.
Ahh good advice. Right now though as I live in a somewhat remote area it I will just have to go with whatever I can find, but I will be going to the city for the birthday and will be hitting all the major cake supply shops.
I'm getting all excited about my trails now, can't wait for the weekend to come around.
good luck and have fun
Overall, I prefer working with royal icing over chocolate transfers.
Chocolate transfers tend to have a more playful, cartoon-y look to them (imo). They also taste better (though my kids love royal icing). Chocolate transfers can be made in a shorter period of time: no mixer needed; they dry faster.
You can make more intricate details with royal icing. Royal icing is easier (for me) to tint the color I need. If your kitchen is not cool enough, chocolate transfers can be a bit of a pain when you handle them. Even though royal icing can be fragile, I've had less problem with breakage with it (compared to chocolate transfers).
Yes I was also thinking about royal icing. Orignally I was going to do the frozen buttercream transfer but it looked like alot to do, plus I would have no idea on how to make buttercream.
Chocolate and royal icing seem much easier for me.