No. Once the icing thaws it is just like any other buttercream. It won't hold it's shape to stand up on a cake.
You can use the same idea and use candy melts. I have done choc. transfers like this alot and they stand up just fine.
Yup, I would do chocolate transfers or color flow instead. I really prefer chocolate transfers though. I have many in my photos to give you an idea.
Yup, I would do chocolate transfers or color flow instead. I really prefer chocolate transfers though. I have many in my photos to give you an idea.
Your chocolate transfer are great!! Could you share how you make them and what you make them on? I am going to attempt a FBCT next week for a moms night out but want to learn the chocolate transfers as well.
Thanks
Jolyn 
Sure here are a couple of links
http://www.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625
http://cakecentral.com/cake-decorating-ftopict-35817-love.html+chocolate+transfers
I make mine on a clear plastic report cover. That way the image turns out shiney (vs. matte finish) But it is a personal preference. my second choice would be parchment. I also use colored candy melts, just much easier than coloring them myself. Again a personal preference. I use parchment triangles to pipe the design. i found this works best for me, but you can do it in a variety of ways. Let me know if you have more questions.
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