Transfer sheets can decorate the chocolate used on cakes, cookies and candies for intricate yet edible designs. They create patterns on the chocolate used on all sorts of confections. These plastic sheets contain designs made of cocoa butter and food colouring, and when melted chocolate attaches to the flexible sheet and cools, the transfer sheets imprint images on the chocolate. The decorated chocolate can be wrapped around cakes, used solo or attached to the tops of cookies and candies.
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Things you need
- Waxed paper or baking tray
- Offset spatula
Cut transfer sheets according to the size of the area you plan to decorate. For example, if you plan to decorate single chocolates or cookies, cut sheets into small pieces, just large enough to cover the top of the confections. If covering the outside of a cake, cut into long, wide strips to cover the area of the cake.
Melt the amount of chocolate you will use in a double boiler, or by placing the chocolate in a metal bowl or pan. Put that smaller container inside a larger pan with a small amount of boiling water in the bottom. The steam from the water heats the upper metal bowl or pan, slowly melting the chocolate without burning it. Do not let the bowl with the chocolate touch the water, because this can burn the chocolate as well.
Cover your counter or work area with waxed paper or a baking tray. Place transfer sheets on top of the waxed paper or baking tray with the transfers textured side up.
Pour the melted chocolate slowly onto the transfer sheets. Use the spatula to spread the chocolate thinly and evenly over the transfer, making sure it covers the transfer but is not too thick.
Let the chocolate cool at room temperature until it sets and is no longer glossy -- about five to 10 minutes. Do not let it set much longer because if it hardens, you will be unable to decorate any curved surfaces and the chocolate will crack. Softer chocolate sticks to desserts much more easily.
Lift the transfer sheet carefully and attach the chocolate side to the confection you wish to decorate. Let it cool in the fridge until the chocolate is firm, about 30 minutes.
Peel the transfer paper away from cooled chocolate, and your decorating project is finished. Store as you would regular chocolate or the confection that you decorated.
Tips and warnings
- If creating decorative chocolate pieces to be used separately, you can let the poured chocolate cool completely before pulling the transfer paper away. Transfer sheets can be used on any kind of chocolate, including milk, dark or white.
- Do not use red transfer sheets on red chocolate.
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