Anybody Ever Use Chocolate Transfer Sheets On Cookies?
Baking By fragglerock1 Updated 30 Jan 2007 , 3:39am by fragglerock1
If so, how did you do it? Do you have to ice the cookie first, or do you just apply the sheet to the uniced cookie?
I am just getting ready to try the transfer sheets this week end, but on a cake. All the information I have read is that the product has to be iced first, for the transfer to "transfer" on to something. Here is a link that talks about using them on cakes, candies and cookies
http://www.sugarcraft.com/catalog/candies/transfersheets.htm
Good Luck!
I think you would have to have some kind of surface on the baked cookie for the transfer to work. Either an icing or glaze that can be refrigerated. Cut the transfer sheet to the size of the cookie, spread melted chocolate on the textured side of the transfer sheet, lay on top of the cookie, chill and peel away the transfer sheet.
In other words I don't think it would work well to just spread melted chocolate onto the transfer sheet and lay it directly on a bare cookie. I may be wrong here, but I think it would come out rough looking and the transfer might not come off in all places. I haven't tried this myself, other than on an iced cake, a chocolate wrap or molded chocolates so I am just not certain of the results on cookies.
I've thought about doing it for a long time. Should be really simple. I always do my CTs on transpariency slides, then pop them off. If you flooded a cookie with royal, wait until it set up just a little, then plopped the CT on top, should work fine. Will be interested if you try it.
I was thinking I would try it with MMF instead of RI, I just think the chocolate would taste better with MMF. Think it will work?
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