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| Print Directions |
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| Directions for Using Chocolate Transfer Sheets |
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| Cake shown with Gold Thread Chocolate Transfer Sheet |
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| Ice your cake (shown is a 10" round, but you may use any size) with any icing you choose. Chocolate buttercream is delicious! |
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Cut the chocolate transfer sheet in a strip long enough to fit around the cake. You will need to tape strips together to make it long enough-- tape smooth sides. The strip should then but cut to the height of the cake, or slightly taller if you plan to decorate the top with fruit. |
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| Place the cut transfer strip on top of a silicone mat, parchment paper or foil, rough-textured design facing up. Place one pound of chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F). |
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Remove bowl and pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 transfer sheet strip. Using long offset spatula, spread chocolate evenly over transfer strip, covering completely (chocolate will run over sides of strip). |
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| Allow to set up until chocolate on strip is set and loses gloss but is still flexible (generally 5-10 minutes). (do not let chocolate become too firm). Using your fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake. |
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Press the chocolate-coated side of the transfer around the cake to encircle it completely. |
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| Refrigerate cake until chocolate strips are firm, about 30 minutes. Carefully peel transfer paper off chocolate strips. |
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Once the chocolate on the inside of the strips has hardened, peel away the transfer paper. |
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| Chill cake at least 3 hours and up to 1 day. Mound fruit atop cake. Refrigerate until ready to serve. |
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Special notes for working with chocolate transfer sheets:
- Spread melted chocolate thinly on the sheet... that's all it takes! Break up pieces and use them as elegant, unique cake & candy decorations.
- You can cut up transfer sheets and place on top of your just dipped candies.
- Chocolate transfer sheets work on all kinds of chocolate, any color; EXCEPT do not put a red transfer on red chocolate.
- Can be used with stenciled shapes.
- Fancy Flours offers more than 100 different chocolate transfer sheets for all seasons, holidays, events, locations or occasions.
- Transfer sheets are flexible and can be shaped any way you choose.
- Cut in strips and place on sides of a cake with chocolate.
- Chocolate Transfer Sheets should last until you use them. It's merely cocoa butter and powdered coloring embossed onto a clear acetate sheet. Store flat and dry. Keep as you would any other edible product.
- NOTE: GOLD sheets do look yellow until put onto a dark chocolate.
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