Halloween Chocolate Transfer Sheet Cakes How-To

You will need:

• Pumpkin Chocolate Transfer Sheet
• Spider Web Chocolate Transfer Sheet
• White Ghost 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:

1. Lay out all mini cakes on wax paper or a cookie sheet.
2. Prepare frosting and ice a thin layer (if not already frosted) all around the cake.
3. 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 a wax paper surface.
4. Melt chocolate over a double boiler. Carefully pour melted chocolate over the transfer sheets, spreading it out with a spatula to ensure all parts of the transfer are covered in chocolate. Let it set for a few minutes.
5. Pick up each transfer sheet piece and wrap it around each cake, pressing it up against the sides of the cake.
6. Refrigerate for an hour or until the chocolate has hardened. Peel off the plastic backing from the transfer sheet.