Chocolate Transfers Sheets around a Cake
A quick, elegant way to decorate a cake.
Ice your cake (shown is a 6" round, but you may use any size) with any icing you choose. Chocolate buttercream is delicious! 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. Place the cut transfer strip on top of a silicone mat, or parchment paper, raised side up. Place the medium size perfection strips on both sides of the transfer sheet. Melt one pound of chocolate or candy coating. Pour over half of the transfer sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips (step-by-step picture below)- these strips allow for consistent thickness. Allow to set up until it is almost set (generally 5-10 minutes). Don't let it set too long, or it will crack when you try to put it around the cake. Quickly pick up the strip and put around the cake. Let set for 20-30 minutes. Remove strip.
transfersheet
Cake shown is 6"
To make the top, cut the transfer sheet into a 7" square.
 Place the thinnest size perfection strips on both sides of
the square. Pour melted coating over the transfer sheet.
Use a cookie sheet with a straight edge and drag over the
perfection strips.  Allow to set up until it is almost set
(generally 5-10 minutes).  Cut with a 6" cutter and allow
to set several more minutes.  Peel off transfer sheet and
place circle on iced cake.  Finish the cake with a shell
border and garnish with strawberries.

Click here for more information about the cake shown

Garnishing with Transfers
Cutting out geometric shapes is a fun way to decorate a basic dessert.  These can be made several weeks in
advance and are a quick garnish for cakes and desserts.
Place a chocolate transfer sheet on top of a silicone mat, or parchment paper. Place the thinnest size perfection strips on both sides of the transfer sheet. Melt one pound of chocolate or candy coating. Pour over half of the transfer sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips (step-by-step picture below)- these strips allow for consistent thickness. Allow to set up until it is not tacky anymore (generally 5-10 minutes). For straight lines, such as the triangles, use a pastry cutter. For perfect circles, use circle cookie cutters in a variety of sizes. Allow to set up for several more minutes (20-30 more minutes) and remove shapes. Click here for more information about the cake shown.
geometric cake
transfer sheets
transfer sheets

Transfers on Candy, Cookies and Crackers
 
Crackers dipped in chocolate are a wonderful combination of sweet and salty. Sandwich cookies are also a delicious treat dipped in chocolate. Shown below is commercial caramel shaped in a square, but this method can be used on any treat you want coated in chocolate. Something with a flat surface, such as caramel squares or cookies is ideal.
Cut transfer sheets in 2" squares. Melt chocolate or candy coating. Cut caramel and form into 1" x 1/2" squares. Using a dipping fork, dip caramels in melted chocolate candy coating. Set on a silicone mat, or parchment paper. Immediately place a 2" transfer square, textured side down, on top of the dipped caramel. Allow to set up for several minutes. Remove when set.
dipped caramels
dipped caramels
valentine sandwich cookie

valentine

Box shown: Clear Lid, White Poly Board Box  
Stretch Loops shown- Red 28"

Click here for more information about the cookies shown

Molded Candies
Dress up simple molded candies with transfer sheets.

Cut the transfer sheet to fit the candy mold with the raised side up. Pour melted chocolate or candy coating over the top of the design, into the mold. Place in freezer or refrigerator to set up. Remove from the mold and peel off sheet. Design will remain on the chocolate. Click here for more information about the cross.


Truffle Sandwiches
These elegant little truffle sandwiches make impressive pieces of chocolate and wow, do they taste great!
Place a chocolate transfer sheet on top of a silicone mat, or parchment paper. Place the thinnest size perfection strips on both sides of the transfer sheet. Melt one pound of chocolate or candy coating. Pour over half of the transfer sheet, spreading it to nearly the edge. Use a cookie sheet with a straight edge and drag over the perfection strips (step-by-step picture one below)- these strips allow for consistent thickness. Allow to set up until it is not tacky anymore (generally 5-10 minutes). use a 1" circle cutter to cut out round disks (step-by-step picture two below). Do not remove the disks until the chocolate is completely set up (generally 20-30 more minutes). Place truffle mixture (click here for truffle recipe) into a pastry bag fitted with a #32 tip. Pipe onto one disk, and place another on the top. Keep truffles refrigerated until serving for up to week.
Click here for more information on the truffle sandwiches.
 
 
 
Chocolate Transfer Sheets DVD- Now Available!