Chocolate Transfer Help

Decorating By ahuvas Updated 22 Dec 2008 , 9:52pm by sugarshack

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ahuvas Posted 22 Dec 2008 , 11:59am
post #1 of 3


Ive been trying to do a chocolate transfer (i.e. like FBCT) and the first time I did it it turned out really well (except that I didnt wait long enough and some of the outline broke off. I have tried it twice since and am having problems with bleeding of the outline when applying background layers. Im letting the outline set in the freezer and the background chocolate colours cools until almost room temp (still spreadable but coolish). Im not sure what else I can do?? All the chocolate is the Wiltons Candy Melts except the outline which is a dark chocolate. I couldnt get the candy melts in the dark brown where I am. Could this be it?

2 replies
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kakeladi Posted 22 Dec 2008 , 6:42pm
post #2 of 3

Chocolate transfers are NOT put in the fzr. You let them set up at room temp. There might be too much of a temp difference between the outline & the 'flood' part. In fact when I made the couple I've done I didn't even outline them at all - just piped the whole thing/ The choco doesn't run like ri flooding. I was able to just pipe the choco .

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sugarshack Posted 22 Dec 2008 , 9:52pm
post #3 of 3

could be your flood color is till too warm.
if u touch it and it feels any wram at all, wait a little longer.

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