How to Use Chocolate Transfer Sheets
Chocolate transfer sheets are simple to use, yet they give chocolate desserts a professional,
finished appearance and a distinctive touch. This will discuss some basics of working with
chocolate transfer sheets, and will provide some examples of using transfer sheets to decorate
cakes, cupcakes, and dipped cookies or candy.
The methods for the transfers are intended for producing cake and pastry decorations.
However, you can also use transfer sheets to decorate chocolate-dipped treats. This method
works best with a flat surface
To use, collect several specialty ingredients.
1. One or more chocolate transfer sheets, which are acetate sheets embossed with cocoa
butter and powdered food coloring. When the melted chocolate is spread on the sheets, the
design transfers to the chocolate, producing a lovely visual effect
2 Chocolate-flavored candy coating or molding chocolate: This candy product is flavored
like chocolate, but has vegetable or palm oils instead of cocoa butter. You can use tempered
chocolate instead, but it is more time-consuming and less predictable. It is wise for beginners
to start with candy coating, a much more reliable substance, to achieve consistently good
results. Candy coating is often sold at cake decorating and craft stores, the amount of candy
coating needed will vary depending on your project, but you will probably want at least 12
ounces to wrap a small cake.
3. Offset metal spatula- The prepared chocolate will need to be spread in a very thin, very
even layer over a transfer sheet, and this is most effectively done with an offset spatula. You
will also need the baked goods and/or candy centers you are planning on using for your
To make chocolate cut-outs for decorating cakes and cupcakes: - Begin by melting the candy
coating in a large microwave-safe bowl. Microwave the coating for 45 seconds and stir gently.
Continue to microwave in 15-30 second increments, stirring each time, until the coating is
melted and smooth.
Depending on the application, one may no t need to use the whole transfer sheet, so if
necessary, cut the chocolate transfer sheet to your desired size. Place it on the work area with
the textured side face up and the shiny side faces down on the counter.
Spoon some of the melted chocolate onto the transfer sheet in even intervals. Remember that
it is going to be spread in a thin layer, so apply it sparingly. (can always add more if you need
Using an offset spatula spread the chocolate in a thin layer over the entire sheet, so that all of
the edges are covered. It’s okay if the chocolate goes past the edges. Allow the chocolate to
sit for 5-7 minutes, until it begins to set around the edges but is not fully hard or brittle.
When the chocolate has begun to set but is not yet hard, you can cut it into your desired
shapes. One of the easiest ways to do this is to use a large sharp chef’s knife. Simply press
the knife down into the chocolate and create squares, rectangles, or triangles. If finding that a
large amount of chocolate is sticking to the knife, or is being “dragged” through the cuts, wait
another minute or two for the chocolate to set further. After you have made the cuts, let the
chocolate set completely at room temperature, or speed up the process by carefully placing
the sheet in the refrigerator.
When the chocolate is hard, carefully peel the chocolate pieces from the transfer sheet. You
can use assorted shapes to decorate the tops of cakes, cupcakes, or plated desserts.
Do not limit yourself to cutting the chocolate with a knife. You can produce almost any
chocolate shape you can envision by using cookie cutters. Sharp, well-defined metal cutters
work best, as some plastic cutters have edges that are too wide and dull to be effective. Once
again, wait until the chocolate is at the intermediate stage between melted and fully
hardened, and firmly press the cutters into the chocolate all the way to the bottom.
When the cuts have been made, allow the chocolate to set completely at room temperature or
in the refrigerator before carefully popping them away from the sheet. Use them to decorate
cakes, cupcakes, or other pastries. This method typically produces more waste, as the
chocolate that surrounds the cut-out shapes is often oddly formed and unattractive. If the
chocolate is dark, you can save it and re-melt it with additional candy coating. The small
amount of cocoa butter and coloring from the transfer sheet will not be visible once it’s remelted.
Create free-form decorations and special designs with chocolate transfer sheets by using the
candy coating to pipe words or shapes directly onto the sheets. To create this effect, place
some melted candy coating into a paper cone or pastry bag fitted with a small round tip. The
coating should be well-melted and free of lumps (even small bits of chocolate can clog the
narrow tip) but not so hot that it flows uncontrollably.
Draw or write your desired design directly onto the textured side of the transfer sheet. It is
best not to make it too thin or fragile; otherwise it might break upon removal from the sheet.
Permit the chocolate to set completely at room temperature or in the refrigerator before
carefully peeling it away from the sheet. Use this technique to make abstract shapes for
cupcakes—added height and dramatic looks for ordinary cupcakes and confections. Adapt this
technique to spell out words.
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