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AlamoSweets
Posted 20 Dec 2008 , 4:17am
post #2 of 3
They are done the same way as frozen buttercream transfers except that you need to keep your piping bags with the chocolate in them warm. Some people suggest a heating pad. You may want to do a search for FBT.
Here is a great tutorial on choc transfers,
http://www.flickr.com/photos/kavingate/sets/72157600064171751/
HTH.
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