Using chocolate transfer sheets on cakes

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This cake. It is absolutely, without a doubt, The Best Chocolate Sheet Cake. Ever. It’s moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite. God bless my mother-in-law, who shared the recipe with me when I ... ChocoTransferSheets.com by Glarus Gourmet, Inc. All products are manufactured at our facility: 4453 Park Road, Benicia, CA 94510, USA | (707) 748-5658

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Just make this cake, then invite some friends over. Just a few, because you'll want most of it for yourself. I waited until the cake was cool to frost it--I knew better, because my chocolate Texas cake is frosted while still warm. My frosting was a bit thick, but I are it anyway.
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Decorating Cakes with Chocolate is quick, easy and all you need is chocolate chips, a sheet of parchment paper and something to pipe it with; either a ziploc bag, or if you have one, you can use a frosting baggy with a pointy tip (to be completely un-technical). The recipe for the cake photographed above is posted here. If you want to use a chocolate transfer sheet to place designs on your cakes you just place the transfer sheet on the frosting and peel it off and the design that was on the transfer sheet is now on your cake.
If you want to use a chocolate transfer sheet to place designs on your cakes you just place the transfer sheet on the frosting and peel it off and the design that was on the transfer sheet is now on your cake. Chocolate Transfer Sheets (also referred to as Choco-Sheets or Choco-Transfer) are used to transfer edible images or designs or logos to chocolate. These sheets are pre-printed with edible designs as shown, using a technology that makes the colors very vibrant on dark or white chocolate.

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Inkedibles is your own shop for all Edible inks products; edibles ink printers, frosting sheets and wafer paper, edible cake ink and cupcake molds as well as a wide assortment of icing, fondant, edible stickers and unique cake decoration supplies. > I covered it with chocolate ganache with sour cream in it. I did leave it > t room temp but 2 hours before serving it was kept in the fridge. When cut > it was quite hard. Have no clue as to why this happened. > > Also, I used chocolate transfer sheets to make chocolate triangles but when > tried to peel, it broke into pieces. > The best chocolate cake is the perfect sort of cake for a birthday or a Tuesday. Make sure to enjoy it with a very large glass of ice-cold milk – or coffee! For an updated version of this best chocolate cake recipe, be sure to check out my Double Chocolate Salted Caramel Cake .