Friday, January 29, 2010

How to make a chocolate transfer collar for a cake

This method although shown with a chocolate transfer, works equally well with a chocolate wrap.

Thanks goes to Amanda at Roberts confectionery for allowing me to re-post this here for you all to benefit from. The transfer shown in photo, is retro green dots
Step 1. Measure the cakes circumference and height

Step 2. Cut the Transfer Sheet to size. You can use sharp scissors or a Stanley knife. You can join two cut strips together on the using sticky tape. Join on the smooth side of the transfer sheet (ie. not on the chocolate)

Step 3. Lay the strip on a flat surface with the rough side facing upwards. If you place some baking paper underneath it makes cleaning up a lot easier and the chocolate that goes over the edges can be re-melted and used. Step 4. Pour the melted chocolate over the transfer sheet. The black strips in the photo are the “Perfection Strips”. They help you achieve a smooth even thickness of chocolate.

Step 5. Using an offset spatula, spread the chocolate out evenly over the transfer sheet. Try to get a smooth even consistency that is not too thick – approximately 3mm.

Step 6. Gently pick up the chocolate transfer sheet with two hands and transfer to the cake. Place one end on the cake then smooth the remainder of the sheet around the cake smoothing with your fingers as you go around.

Step 7. Once the collar is fully wrapped around, continue to smooth the collar onto the cake to ensure the chocolate adheres to the transfer sheet well and there are no air bubbles.

Step 8. Allow the chocolate to set for a good half hour until it is hard. Then peel away the plastic to reveal your chocolate masterpiece.

Transfer sheets are a sturdy but flexible plastic sheet coated with a mixture of cocoa butter and FSANZ approved food colouring, which has been etched with a repetitive design. They come in a wide variety of designs and colours.

You can use the transfer sheets on any flat chocolate surface or to decorate biscuits, cakes and deserts. Just apply the same basic application method to whatever you wish to decorate - you can achieve amazing and impressive results with ease.

Transfer sheets can be used with any type of chocolate. Milk or dark chocolate will show gold designs to their best advantage, white chocolate will highlight pastel or lighter colours with great effect. Each sheet is for one application only. You can cut sheets to the specific size you require and tape them together on the underside to make longer strips.


  1. Hi I just bought some of these from you and they are so cute! I'm making my friend's wedding cake and was wondering if I could leave the transfer sheets on until the caterers put it in place to make it less likely to smudge. I just made some practice pieces and they smudged really easily.

  2. No I wouldn't leave for the caterer to do. I've never had problems with them smudging but then I gues I've never rubbed directly back & forth to try, Try leaving for a few hours and testing the "smudgeness"

  3. What about if I took them off once it's set up? Is it okay to leave the transfer sheet attached for a few hours?

  4. If it was me I would be more inclined to remove straight away and then simply take care not to touch it (just move holding cake board), as if choc warms even slightly you could do more damage trying to remove on warm choc. I've never had problem with smudging but then I guess I've just never touched it or rubbed it

  5. I'm just worried about stacking the tiers and how to do that without touching the chocolate at all. Any ideas?

  6. I would have all three cakes baked. Put transfer on bottom tier and remove plastic, then place the second tier on cake with the plastic in place, then remove gently once in position. Repeat for next tier. I would work one tier at a time. Getting one sorted before moving on to next


Related Posts Plugin for WordPress, Blogger...