Would Someone Help Me With How To Do Chocolate Transfers?

Decorating By ablksapphire Updated 1 Feb 2007 , 8:34pm by ablksapphire

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ablksapphire Posted 1 Feb 2007 , 8:10pm
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I'm doing chocolate cakes for Superbowl Sunday and I wanted to do chocolate transfers of each team's helmet for each cake. I've never attempted this and kind of nervous...I've seen some wonderful cakes with them but never knew how it was done. Any help would be appreciated. TIA

April

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Price Posted 1 Feb 2007 , 8:17pm
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I have a link saved somewhere that gives good instructions. I'll try to find it.

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Price Posted 1 Feb 2007 , 8:20pm
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KylesMom Posted 1 Feb 2007 , 8:21pm
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This link will give great instructions with pictures.

http://www.geocities.com/heathers_cakes2000/chocolatedemo.html?1109787013625 icon_smile.gif

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melysa Posted 1 Feb 2007 , 8:22pm
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i am just about to do my first as well, so all of this that i am about to say is head knowledge only, from reading here on cc.

first you'll need parchment paper or clear plastic sheets (acetate? cant remember what its called) so your choc will be glossy. wax paper will probably cause the surface to be dull. then you 'll need chocolate, depending on your needed colors, you may want dark chocolate or all white. with white choc you can color it with OIL BASED candy colors, ONLY! do not try to use food coloring or icing colors, they are water based and will cause your choc to seize up. follow the melting instructions on the package and color as you need to. you'll need a picture of your object- from a coloring book or online, clipart etc...put this under your plastic. use a piping bag and round icing tip. i would start with a smaller one (size 1 ) to do the outlining, depending on the look you are going for. outline the picture and pop it into the fridge on a baking tray to chill up. take out and use your next color. chill...next color...etc...

ok- here is where i am unsure and maybe someone who knows better may be able to help more. i dont know if you have to chill in between each color or not. i imagine so because otherwise i'd think the warm choc could smudge or swirl rather than keep the distinct lines and shapes. just my opinion, but then again, i havent tried it yet.

remove after fully chilling and set and put the shiny flat side up. you can also stand them up in the icing or put them on the sides of the cakes.

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melysa Posted 1 Feb 2007 , 8:23pm
post #7 of 8

look, all those people beat me to it. well, good, i hope it helps! have fun!!!

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ablksapphire Posted 1 Feb 2007 , 8:34pm
post #8 of 8

y'all are so awesome!!! thank you so much, now do any of you know where I could get a picture of those...hmmm...nevermind the NFL website should have them. Thanks again!!!

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