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How to Use Chocolate Transfer Sheets


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Spread the Chocolate onto the Sheet
chocolate transfer sheet
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
We will first discuss how 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 30 second increments, stirring each time, until the coating is melted and smooth.

Depending on your needs, you may not need to use the whole transfer sheet, so if necessary, cut the chocolate transfer sheet to your desired size. Place it on your workstation with the textured side face up and the shiny side face down on the counter.

1. 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. You can always add more later if you need to.

2. Using the 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.

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