Description
You will need:
- Multicolor Leaves Chocolate Transfer Sheet
- Autumn Leaves Red, Green and Chocolate Chocolate Transfer Sheet
- Gold Tapestry Chocolate Transfer Sheet
- Melting Chocolate (white and milk, or dark)
- Pre-Made cylinder shaped mini cakes (we found ours at our local grocery)
- Your favorite frosting recipe
- Spatula
Instructions:
- Lay out all mini cakes on wax paper or cookie sheet.
- Prepare frosting and ice a thin layer (if not already frosted) all around the cake.
- Cut chocolate transfer sheet to the correct height of the cakes. Cut into strips long enough to wrap around each cake. Lay strips face down on wax paper surface.
- Melt chocolate over a double boiler. Carefully pour melted chocolate over transfer sheets, carefully spreading out with a spatula to be sure all parts of the transfer are covered in chocolate. Let set for a few minutes.
- Pick up each transfer sheet piece and wrap around each cake, pressing up against the sides of the cake.
- Refrigerate for an hour or until the chocolate has hardened. Peel off the plastic backing from the transfer sheet.