Using Chocolate Transfer Sheets with Fondant

Ysabella's TreatsNibbler

Does anyone have any suggestions on how to apply chocolate transfer sheets to fondant that will be used to decorate cookies? I've read various methods on various sites, but I must be missing something because my successful transfers are hit or miss. I use a regular clothes iron that I've has only been used for this purpose, a silpat, fondant, and the transfer sheets. I think I am not getting the iron's heat to the right temp, but that may not be or the problem or only part of the problem.

I love chocolate transfer sheets because of the variety of designs and colors and they don't overwhelm a flavored cookie topped with complimentary flavored fondant with a flavor of their own. Plus, I happen to have TONS of these transfer sheets and I'm aching to use them!

10/1/138:48 PM

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Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

Great question! What sort of trouble are you having when you miss? Does the transfer just not fully transfer?

10/2/138:18 AM

Ysabella's TreatsNibbler

It seems that I have to stay so long in an area with the iron that the design melts into something unrecognizable, while other areas come out great using the same time and pressure with the iron. I've read you can use a silpat or parchment and towels to place between the transfer and the iron. I've tried both. I tend to ruin the transfer with the towels and parchment. I wish I could find step by step directions that worked CONSISTENTLY! I just love using the chocolate transfer designs! Do you think homemade marshmallow fondant would work better than the commercially made brands like Fondarific or Satin Ice? Any advice you could give would be appreciated more than you know! I am desperate to get this technique down so that I have another way to adorn my cookies. Also, is there ANY way to transfer chocolate sheet designs to RI? I'm guessing there isn't due to the need for heat, but I thought I'd ask anyway.

Originally Posted by Julia M. Usher:

Great question! What sort of trouble are you having when you miss? Does the transfer just not fully transfer?

10/2/133:23 PM

BrandiKickassNibbler

Is there cornstarch or powdered sugar on your fondant?

10/2/133:57 PM

Ysabella's TreatsNibbler

Originally Posted by BrandiKickass:

Is there cornstarch or powdered sugar on your fondant?

I hope I don't sound too stupid, but should there or should there not be cornstarch or powdered sugar on the fondant?

10/2/139:08 PM

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

I can't really help here because I've never tried this. Have you considered printing what you want on frosting sheets and applying them to the fondant or naked cookie instead? I know it's not the same, but it's a reliable way to get pretty patterns on cookies fast.

I would imagine that an excess of powdered sugar on top of the fondant might be bad, though, because it too would melt with the heat of the iron and might contribute to blurring.

Is your fondant relatively soft or more set when you try to transfer? Wondering if that could make a difference? I'll have to experiment with this myself and let you know if I come up with anything helpful.

10/4/138:44 AM

BrandiKickassNibbler

Sorry for the slow response. I will be honest here and say that I've only worked with the transfers while using chocolate and not fondant. So the only problem I could think of was that if you had a barrier of sugar or cornstarch between the transfer sheet and the fondant, it might create a problem.

Sorry I couldn't be of more help. Hope you get it sorted.

10/5/132:45 PM