Chocolate Transfer Questions
Decorating By tripletmom Updated 8 May 2007 , 1:04pm by buttercreamkisses
Hello!
I am going to be attempting to do a chocolate transfer hopefully this evening. I am actually using candy melts rather than chocolate so will this make a difference?
I bought the colours needed for the candy melts in a 4 pack however I need black, which they didn't seem to have. Any ideas on how to do this effectively? I have read and the tutorial by cali4dawn so I am hopeful that I can do this......
I think that's all for now.....theory is one thing, let's see what reality will be like!
Candy melts will work just fine. Follow the same directions. You will either have to mix colors to make black, forgo black for another color or use candy coloring to make black. Do not use your standard Wilton coloring. It has to a dye with out any water.
I've also used stiff black icing (or fudge icing) for the chocolate transfer very successfully!!
Thank ya!
It 's a Harley Davidson logo that I will be attempting so I really want to try for the black. I do have the candy colouring on hand, just not what I need. Mix a little of this, a little of that and who knows!
It was Lisa's Harley cake that inspired this one I'm doing. It's awesome!
I took the easy way out though--edible imaging. Sometimes I think that thing is more of a curse than a blessing. It's like using a calculator in math class. Sure, you'll pass the test but what did you learn? I'm trying to use it a little less. I hope your chocolate transfer comes out great!
Thank ya!
It 's a Harley Davidson logo that I will be attempting so I really want to try for the black. I do have the candy colouring on hand, just not what I need. Mix a little of this, a little of that and who knows!
It was Lisa's Harley cake that inspired this one I'm doing. It's awesome!
maybe you can create a purple that looks black.
Really not sure what I'll do....maybe I'll just go with the chocolate brown instead of the black since that is what I am using for the dark part. You know when you see it in your mind and it looks great yet when you try to do it things don't always go as planned....heck, it'll all get eaten anyways!
I'm hooked on the chocolate transfers. My son was the guiney pig on the first one - the SpongeBob he made for the Chocolate Festival last weekend. I made one last night for a cake for this weekend. I can't wait to finish that cake and give it to the guy - it's kind of a joke. I showed the picture I was doing to my husband last night while he was on the phone and almost choked laughing! I'll post it - probably Monday.
The black chocolate is so much easier to make than black buttercream!
Debbie 
I don't know if I agree with that...I've made black buttercream...well, okay, I used store brand chocolate, added some Wilton black and it worked like a charm. Now the black chocolate, sheesh! Since I didn't have any black oil-based stuff I tried adding blue, red and yellow....and more blue, red and yellow....and still more...I used about 2/3 of each container for about 1.5 cups of candy melts! Chocolate candy melts at that! I did get close to black but not quite.
As for the chocolate transfer itself, I must admit it's a little more complicated than I thought. Mind you the logo I'm doing has some persnickity spots....I'll post it when it's all done...if I ever get that far! I must be doing something wrong for it to be so complicated....
wow - sorry you're having problems with it. my son and i just put the chocolate in a piping bag (disposable) and cut a small hole in the end and piped away! when it came to filling in the larger areas we just made the hole bigger. i started with white chocolate and added the black oil based color to it - not a lot of it - and it came out great! whenever i make black buttercream it takes at least a whole container of black to get a dark grey. you can see the SpongeBob my 8 year old did in the gallery. I'll post what i'm working on now on Sunday or Monday.
Good luck!
Debbie
I took the easy way out though--edible imaging. Sometimes I think that thing is more of a curse than a blessing. It's like using a calculator in math class. Sure, you'll pass the test but what did you learn? I'm trying to use it a little less. I hope your chocolate transfer comes out great!
Hey!!! I guess I'm really cursed big time!! I think the edible images are just another artistic avenue for decorating cakes. I spend hours putting together my images before getting what I want! When I'm finished a cake, I feel as though I have passed the test and learned a lot too! 
Hey!!! I guess I'm really cursed big time!!
I think the edible images are just another artistic avenue for decorating cakes. I spend hours putting together my images before getting what I want! When I'm finished a cake, I feel as though I have passed the test and learned a lot too!
Same here. I've learned so much about image editing. Putting together an edible image for a cake is something I love to do. It's a lot of fun. My comment was more about me personally than edible imaging as a whole. I'm depending so much on my printer that I haven't taken the time to really perfect other ways of decorating.
Chocolate transfer Tutorial:
http://community.webshots.com/user/cali4dawn
Go to the album marked
"Transfers- BCT/Chocolate/BC Glaze"
Okay, so maybe chocolate transfers really aren't all that bad after all!
Once I had done all the outlining and stuff the filler colours were super easy and before I knew it I was done. I peeked at the finished result and I must admit I'm rather pleased.
As for the edible images, those cakes are still pretty darn amazing! They might even be on my Christmas list for next year....
I'm not sure if this has been asked before...I couldn't find it anywhere. Has anyone tried a transfer using ganache? I'd like to do it to make a Scooby Doo transfer, but I hate to waste the chocolate and heavy cream if it won't work. If you tried it, how did it work? I would think if you froze the ganache and turned it out immediately after taking it out of the freezer (like a buttercream transfer) it would work...but I'm not sure how it would hold up. Any input? Thanks in advance.
My instinct is it would be very delicate and hard to actually transfer... but never having done it, don't know. Even I wouldn't try it and every one knows I'm not afraid to try most things.
Yeah, I figured it would be harder or more delicate than buttercream. I have to make ganache for the frosting anyway so maybe I'll just be a pioneer and try a small picture as a tester. I still have another evening to do the transfer in buttercream if need be. Thanks for your input. I'll let you know how it worked.
I would just like to have a printer for edible images....and airbrush set..... 
someday I suppose.
Been talking to Lisa, and now I have a itchin' for edible imagin. I want to get a canon printer now.... seen a pretty one on kmart's online store for 50.!!!!!!!!!! wow!!!!!!!!!1
I don't like edible images. I know a lot of people like them. But they do nothing for me. I have no desire to make them or own the printer the creates them.
I had to make them when I worked in the bakery, I was "sad" every time a customer ordered one.
And, after speaking with several children, many don't like it when it's their picture o the cake... which is what most parents want.... when they don't bother asking the kid.
I don't like edible images either. But I love working with candy melts. They're so easy to work with and the image always comes out perfect.
A month ago I made a Hello Kitty ballerina image for my 5 yr old niece, and had it standing up on the 2 tier stacked cake, supported by a toothpich on the back. She loved it, and that was the first thing she ate.
I like making stand up CTs also... very fun!!
your tutorial makes it sound so easy-I'm going to try a couple today so we'll see where it gets me
Quote by @%username% on %date%
%body%