Sos! Help With Chocolate Transfer

Decorating By rocketgirl96 Updated 24 Feb 2017 , 12:52pm by ypierce82

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rocketgirl96 Posted 23 Feb 2017 , 7:12am
post #1 of 8

Hi,

I'm making a 9 inch round cake for my son's birthday and I am going to do a chocolate transfer on top. I had read that I should make the chocolate cover the entire top for a more finished (professional) look, however, I am now worried that by doing that, I have made the chocolate too heavy for the cake. I am not a professional decorator and I don't really have the time or materials to start over again.  What should I do? Just go with it and pray the cake doesn't buckle? Hope that I'm just being paranoid? I don't have much experience with chocolate transfers that cover the whole top of a cake - do they usually feel pretty heavy?

Thanks,

Christine

7 replies
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ypierce82 Posted 23 Feb 2017 , 1:48pm
post #2 of 8

If the transfer is laying flat, you can insert a couple of straws to support the weight. 

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-K8memphis Posted 23 Feb 2017 , 1:57pm
post #3 of 8

yes and you could put it on a smaller cake circle too to make the weight easier to handle --even it out

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kakeladi Posted 23 Feb 2017 , 11:09pm
post #4 of 8

Unless what you made is like 1"-2" thick I cannot see how it would impact a cake to the point of causing a problem.  Just go with it is my suggestion.

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rocketgirl96 Posted 24 Feb 2017 , 2:11am
post #5 of 8

Thanks y'all for replying.  I don't think it's an inch thick but I do think I might do the straws just in case.  Would I stick them in before or after icing the cake?

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ypierce82 Posted 24 Feb 2017 , 4:19am
post #6 of 8

Ice the cake, then insert the staws. 

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rocketgirl96 Posted 24 Feb 2017 , 4:45am
post #7 of 8

Thank you ypierce82!

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ypierce82 Posted 24 Feb 2017 , 12:52pm
post #8 of 8

You're welcome! 

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