Can anybody tell me step by step how to do chocolate transfers? Do you just outline your picture with melted candy and fill in the rest with melted candy? I've done the Frozen Buttercream method but that seems so time consuming and somehow I always seem to mess something up when I go to flip it on the cake. Last year I did a Cinderella and her eyes got all messed up and I had to hand do them. Which one is easier?
Thanks!
Amy
Here is a step by step from Flikr.
http://www.flickr.com/photos/kavingate/sets/72157600064171751/
HTH.
Here's another tutorial:
http://us.1.p4.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625
I learned from Whimsical Bakehouse books....and they also have a good tutorial on their site. I have never done a FBT, but the chocolate seems like it would be a lot easier, if only because you don't have to go in and out of the freezer and worry about how fast the buttercream thaws. You can take your time.
My first attempt at chocolate transfers is here:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1243523
And my second attempt is here:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1272770
They aren't perfect.....but if I can do that on my first and second tries, imagine what someone could do if they were really good at it! 
Check out the tutorials and have some fun!
These are both great! Thanks bashini and Tracey1970! 
giraffe11... I'd say those look very good for first attempts!
Do you just use the little chocolate disks like Wilton sells? I know some of these are already colored. For all other colors, do you just use vanilla (white) and tint to desired color?
I learned from Whimsical Bakehouse books....and they also have a good tutorial on their site. I have never done a FBT, but the chocolate seems like it would be a lot easier, if only because you don't have to go in and out of the freezer and worry about how fast the buttercream thaws. You can take your time.
My first attempt at chocolate transfers is here:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1243523
And my second attempt is here:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1272770
They aren't perfect.....but if I can do that on my first and second tries, imagine what someone could do if they were really good at it!
Check out the tutorials and have some fun!
The Whimsical Bakehouse has a website?? Do you know what the address is?
Yes, I just used the chocolate discs. I did use some of the pre-colored ones, when available, but mostly I tinted my own colors. You just have to remember to make sure you use candy colors, instead of your usual icing colors. Candy colors are oil-based, instead of water-based. The water-based colors will make your chocolate sieze up.
My son loves these transfers now and thinks all decorated cakes have 'cake cookies' on them. 
I do not use a tips at all. Just a bag with a tiny whole cut into it. I have tried both ways, and just find that to be the easiest. Since I learned from the Whimsical Bakehouse books and that's what they do...... I suppose that could have helped decide my preference.
The first cake I did, I just used the bags until the chocolate got too cold and then tossed them back into the microwave for a couple of seconds to re-warm. The second time, I laid them all out on a heating pad turned onto warm.
Both ways work fine.
I actually prefer the re-microwaving though, b/c it wasn't very time consuming and containing the mess was easier for me.
Thank you guys for sending me your quick help on the Chocolate transfers. Giraffe11 - Yours look really good! I have a couple of weeks to decide whether I want to do the chocolate transfer or FBCT. This year I am making my daughter a smaller cake with just Snow White face/part of her body. Hopefully it will turn out ok.
Gel colors are not made for coloring chocolate -- they have water listed as their primary ingredient and will cause chocolate to seize up. Use candy colors which have oil listed as their primary ingredient and you should be just fine. If all you have is gel color though, use flo-coat and that will help prevent seizing.
Haha...learned the hard way last night not to use americolor gels! I found a site that said you could use wilton...NOPE, both seized up. I didn't have any candy colors at the craft store by me and was in a pinch...I did learn that if you add a little shortening it will help with the seizing and I was able to do my cake as planned!
Keyshia
PS, last night I did mine let it set in the freezer for like 10 min and then on the counter til I needed it an hour later....I woudl think it would get gross and yucky if you did it too far in advance, but I'm new to the choc. transfer and could be wrong! 
Chocolate transfer doesn't spoil. Let it on the parchment paper or bag (don't peal it off). Cover the back side. Wrap it carefully but tightly, store in cool, dry place. Not in fridge.
Sometimes chocolate "blooms". If this happens, it will be only on the reverse side (not glued to the parchment paper). It doesn't mean the chocolate went bad - it is either fat bloom /the cause is temperature/ or sugar bloom /the cause is humidity and too cool storage - fridge/.
Fat bloom can be wiped off - the fat melts as you touch it.
Quote by @%username% on %date%
%body%