Anyone knows how to use chocolate transfer on fondant?

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Permalink Reply by Debbie Hughes on December 1, 2011 at 11:44pm

Hi There

Roll out your sugarpaste (fondant) place the transfer sheet onto the paste, printed side down.  You might want to secure it with a heavy weight on the edges.  Maybe a rolling pin.   Using a hairdryer on hot setting but low spead and hold the hairdryer approx 2-3" from the sheet and with a smoother carefully ensure that the sheet is sticking to the paste by gently running the smoother over it as you go.   Once the sheet is in place you can change the speed of the dryer to high and contnie to heat the transfer moving the dryer over entire area that the transfer is to cover.  Some sheets will take longer then others maybe 1-2 mins.    Carefully and slowly peel the sheet away from the paste, if the pattern has not transferred completly replace the sheet and gebin the heating process again.

 

Hope my instructions make sense.  Good Luck, have fun.  :o)

 

Debbie

 

 

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Permalink Reply by Genevieve Sanchez (Love A Cake) on December 2, 2011 at 1:28am

thank you Debbie, i appreciate it very much but one more question, can i do the same thing if the fondant is already covered on the cake? coz if i put the chocolate transfer on the fondant first before covering the cake, i might ruin the design when i smooth the fondant onto the cake. is the fondant will not be affected from the heat of the blower and get very soft? thank you very much, your help is very much appreciated...  

Debbie Hughes said:

Hi There

Roll out your sugarpaste (fondant) place the transfer sheet onto the paste, printed side down.  You might want to secure it with a heavy weight on the edges.  Maybe a rolling pin.   Using a hairdryer on hot setting but low spead and hold the hairdryer approx 2-3" from the sheet and with a smoother carefully ensure that the sheet is sticking to the paste by gently running the smoother over it as you go.   Once the sheet is in place you can change the speed of the dryer to high and contnie to heat the transfer moving the dryer over entire area that the transfer is to cover.  Some sheets will take longer then others maybe 1-2 mins.    Carefully and slowly peel the sheet away from the paste, if the pattern has not transferred completly replace the sheet and gebin the heating process again.

 

Hope my instructions make sense.  Good Luck, have fun.  :o)

 

Debbie

 

 

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Permalink Reply by Debbie Hughes on December 2, 2011 at 2:03am

Hi There,

Are you wanting to cover the entire cake with the transfer sheet?  I haven't covered the entire cake, I've used them for accents, draping that sort of thing. It shouldn't ruin the pattern design, I guess it will depend on what size cake you are covering as to how much time you have to handle the fondant and smooth it onto the cake. but the transfer sheet should be fine.  their made of cocoa butter.   You just don't want to handle it to much when you transfer it to the fondant.

But,  what you could try doing is maybe melt some chocolate but you should use a good quality couverture chocolate (belgian would be good)  not just chips or wafers, they don't work as good, it should be couverture chocolate. melt it in the microwave at intravels of 10 seconds then stir, another 10 secs, stir until the chocolate is melted, the chocolate will burn if you rush the process.  Then spread the chocolate onto the transfer sheet, don't spread it to thick but make sure it covers the pattern.  apply it to the print side, you can then wrap the transfer sheet around the cake right after you have spread the chocolate out, once it's in place leave the chocolate to harden for about 20-30 mins then peel off the plastic that the transfer sheet was on and the pattern will have transfered to the chocolate. As long as you didn't apply it to thick you won't have that much onto of the fondant but you will need to spread enough of so that the pattern transfers to the chocolate.  Make sense?   You could to the same thing to apply to the top of the cake.    What kind of design are you transferring?    Like I said, I haven't covered an entire cake these transfers work best when you use them as accents etc.

 

For the belgian couverture chocolate, do you have bulk barn up in Edmonton?  We have it here in Calgary and the one down here carries it. 

 

Hope that helps.  I'd like to see what your making :)

 

Cheers

Debbie

 

 
Debbie Hughes said:

Hi There

Roll out your sugarpaste (fondant) place the transfer sheet onto the paste, printed side down.  You might want to secure it with a heavy weight on the edges.  Maybe a rolling pin.   Using a hairdryer on hot setting but low spead and hold the hairdryer approx 2-3" from the sheet and with a smoother carefully ensure that the sheet is sticking to the paste by gently running the smoother over it as you go.   Once the sheet is in place you can change the speed of the dryer to high and contnie to heat the transfer moving the dryer over entire area that the transfer is to cover.  Some sheets will take longer then others maybe 1-2 mins.    Carefully and slowly peel the sheet away from the paste, if the pattern has not transferred completly replace the sheet and gebin the heating process again.

 

Hope my instructions make sense.  Good Luck, have fun.  :o)

 

Debbie

 

 

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Permalink Reply by Genevieve Sanchez (Love A Cake) on December 2, 2011 at 2:38am

i have ordered a chocolate transfer sheet with christmas design coz i'm planning to make a cake that looks like a "present wrapped with christmas paper"  so you can probably picture out how it looks like that the whole thing should be covered by the chocolate transfer sheet, so do i need to transfer it first and then cover the cake or cover the cake first and transfer? what should be the best step for me to follow? thank you very much of your help to this. by the way we have bulk barn here in edmonton and i'm so happy that i can find that kind of chocolate here coz i've hearing this kind of chocolate is the best to use for the transfer and i don't have any idea where to find it. thank you very much for the help, i just started baking last year of december so i still have lot more to discover :)
Debbie Hughes said:

Hi There,

Are you wanting to cover the entire cake with the transfer sheet?  I haven't covered the entire cake, I've used them for accents, draping that sort of thing. It shouldn't ruin the pattern design, I guess it will depend on what size cake you are covering as to how much time you have to handle the fondant and smooth it onto the cake. but the transfer sheet should be fine.  their made of cocoa butter.   You just don't want to handle it to much when you transfer it to the fondant.

But,  what you could try doing is maybe melt some chocolate but you should use a good quality couverture chocolate (belgian would be good)  not just chips or wafers, they don't work as good, it should be couverture chocolate. melt it in the microwave at intravels of 10 seconds then stir, another 10 secs, stir until the chocolate is melted, the chocolate will burn if you rush the process.  Then spread the chocolate onto the transfer sheet, don't spread it to thick but make sure it covers the pattern.  apply it to the print side, you can then wrap the transfer sheet around the cake right after you have spread the chocolate out, once it's in place leave the chocolate to harden for about 20-30 mins then peel off the plastic that the transfer sheet was on and the pattern will have transfered to the chocolate. As long as you didn't apply it to thick you won't have that much onto of the fondant but you will need to spread enough of so that the pattern transfers to the chocolate.  Make sense?   You could to the same thing to apply to the top of the cake.    What kind of design are you transferring?    Like I said, I haven't covered an entire cake these transfers work best when you use them as accents etc.

 

For the belgian couverture chocolate, do you have bulk barn up in Edmonton?  We have it here in Calgary and the one down here carries it. 

 

Hope that helps.  I'd like to see what your making :)

 

Cheers

Debbie

 

 
Debbie Hughes said:

Hi There

Roll out your sugarpaste (fondant) place the transfer sheet onto the paste, printed side down.  You might want to secure it with a heavy weight on the edges.  Maybe a rolling pin.   Using a hairdryer on hot setting but low spead and hold the hairdryer approx 2-3" from the sheet and with a smoother carefully ensure that the sheet is sticking to the paste by gently running the smoother over it as you go.   Once the sheet is in place you can change the speed of the dryer to high and contnie to heat the transfer moving the dryer over entire area that the transfer is to cover.  Some sheets will take longer then others maybe 1-2 mins.    Carefully and slowly peel the sheet away from the paste, if the pattern has not transferred completly replace the sheet and gebin the heating process again.

 

Hope my instructions make sense.  Good Luck, have fun.  :o)

 

Debbie

 

 

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