A Chocolate Transfer Method of Cake Decorating

Types of Chocolate

• When using transfer sheets, it is best not to use fine-quality eating chocolate. This is because it contains too high a proportion of cocoa solids, making it likely to crack and split as it spreads over the transfer. The best materials to use are candy coating or molding chocolate. These contain a high proportion of vegetable oil, making them easy to melt and spread and more flexible when dry. These chocolates often come in the form of small drops that make them easy to measure accurately. Alternatively, use quality eating chocolate, but temper it before use.

Tempering Chocolate

• Tempering is a process that involves heating chocolate to specific temperatures. Tempering gives chocolate a glossy finish and harder texture, which makes it easier to work with. Untempered chocolate goes soft and grainy once melted and can go streaky once set. To temper chocolate, melt two-thirds of the quantity gently in a microwave. Check the temperature with a food thermometer; it should reach no more than 115 degrees Fahrenheit. Chop the remaining third into small pieces, and stir them into the melted chocolate. This will cool the chocolate to the correct temperature, which should be no more than 88 degrees Fahrenheit for dark chocolate and 84 degrees Fahrenheit for milk or white chocolate.

Using the Transfer

• Spread the transfer on a clean work surface. Spoon a little chocolate into the middle of the sheet, and work it quickly over the sheet with a spatula, keeping the layer as thin as possible. Spread right up to the edge and a little over. Allow the chocolate to harden slightly, then cut it into shapes with a knife or cutter. If the shapes don't cut cleanly, allow the chocolate to harden a little more. Leave to harden completely before removing from the backing sheet and using.

Decorating With Transfers

• Once the transfer shapes are hard, use them to decorate cakes by standing them upright in butter cream or sticking them to the side of the cake using butter cream or icing. Make different shapes using cookie cutters, and stand them upright in the frosting on top of cupcakes. It is also possible to wrap cakes in transferred chocolate for a sophisticated dinner party dessert. Spread a little butter cream around the sides of the cake to act as glue. Use two transfer sheets, each cut to the right length to wrap around half the cake. While the chocolate is still quite soft, lift each sheet in turn, and gently press around the cake before peeling the backing away.