Chocolate Transfer Sheets | My Sweet and Saucy

Posts Tagged ‘chocolate transfer sheets’

Lots of Goodies

Monday, March 16th, 2009

LIfe as usual is quite busy! I have so many random photos of different orders that I have recently done, so I thought I would just do a post and shove them all in here! They were all a lot of fun to do and I hope you enjoy the photos! Definitely give me your feedback if you have a chance…I love to hear your thoughts and opinions!

First off is a recent wedding that I did. They venue was the Marvimon in Los Angeles…definitely my favorite venue yet! If you are getting married in the Southern California area you have to check them out! The bride and groom were such a pleasure to work with and I absolutely loved their whole wedding look! The bride looked gorgeous (I am so bummed I didn’t get a photo of here in her adorable dress)! The cake was buttermillk cake with lemon cream filling and fresh raspberries. The cake was covered in vanilla buttercream and decorated with fresh flowers, black satin ribbon, and tiny white dots.

As you can see from the photo, the middle tier is twice the size of a normal tier. It is basically two separate cakes stacked on top of each other and dowelled in the middle. Then I just frosted it as one cake tier. It is cut the same way you would cut any other cake…you just cut the first cake and then take off the cardboard base and continue cutting the next cake.

For their favors they decided to go with cake ball lollipops. They choose buttermilk cake dipped in white chocolate and red velvet cake dipped in dark chocolate. We then bagged and tied all 115 bags and put their monogram on the front. I think these are such a great wedding favor and are quite tasty too!

These next treats were made for some of our corporate clients. We printed their logo on edible frosting sheets and then placed them on our delicious sugar cookies and also made matching cupcakes to go with them. For the cupcakes we placed the edible frosting sheet on a disc of fondant to give it stability.

This next cupcake was done for a friend of my sister’s. She threw her friend a graduation party and wanted some cupcakes for the celebration. I will be selling these fabulous liner’s along with many others on my website shortly! If you want to order some right away just leave me a comment and I can email you all the information.

This next cupcake is from a small birthday order that I did. I used a chocolate transfer sheet to get the fun design on top and then just colored the frosting and added some sugar sparkle to finish the look off.

This cake was made for one of my little brother’s friends. He had a rock climbing birthday party and his mom wanted to surprise him with a fun cake to go along with it! Here is a quick photo demo of how I did it.

And lastly, this final cake my sister and I made for an auction at my old high school. The cake was red velvet with cream cheese frosting and then I covered the cakes in white fondant. My sister made the gorgeous sugar flower and decorated the cake with black fondant lace.

Well, hope you enjoyed the random post of photos!

Tags: cake ball lollipops, chocolate transfer sheets, cupcakes long beach ca, edible frosting sheets, fondant covered cakes, fondant molds, kids birthday cakes long beach ca, logo cookies long beach ca, marvimon venue, rock climbing cake, special occasion cakes long beach ca, specialty sugar cookies, specialty sugar cookies long beach los angeles, sugar flowers, wedding cakes long beach ca, wedding cakes los angeles ca, wedding cakes orange county ca, wedding favors long beach ca
Posted in Baby Shower Ideas, Bridal Shower Ideas, Cakes, Children's Birthday Ideas, Cookies, Cupcakes, Desserts, Products You'll Love, Wedding Ideas, sugar flowers | 44 Comments »

Valentine’s Day Cupcakes

Saturday, January 31st, 2009

Well, Valentine’s Day is just around the corner, so I wanted to share some photos of Valentine’s cupcakes that my sister and I came up with. Some of the photos are from cupcakes I did last year, but most of them are new. Later this week I will be giving a demo on how some of them are done. I would definitely love to know which one is your favorite, so if you have time leave me a comment and let me know!

Thanks for checking them out!

Tags: buttercream cupcakes, chocolate transfer sheets, dragees, fondant, fondant cupcakes, Heart cupcakes, I love you cupcakes, impression mat, rose cupcakes, Valentine's Day Cupcakes
Posted in Cupcakes, Desserts, Valentine's Day | 68 Comments »

Cupcake Class & One of Sweet Melissa’s Recipes

Saturday, June 21st, 2008

Today was a lot of fun as it was the day of my cupcake class at Prep Kitchen Essentials. We had 13 ladies ready to bake, decorate, and eat their way through tons of yummy cupcakes. It was a tight schedule with lots of things to bake, many cupcakes to frost, and lots of decorations to make. I taught them how to make Vanilla, Chocolate, and Carrot Cake Cupcakes. They also learned how to make Vanilla Buttercream, Swiss Meringue Buttercream, Vanilla Cream Cheese Frosting, Chocolate Ganache Filling, and Peanut Butter Filling….like I said, it was busy. In addition to cupcakes and frostings, I showed them how to make modeling chocolate roses, use chocolate transfer sheets, texture fondant accents, and pipe flowers. Here are some photos from the fun day!

One of the recipes that we made today was from Sweet Melissa’s Baking Book…it was the delicious carrot cake! I had made this recipe before and loved it and thought I’d share my new found joy with my others. Instead of using the cream cheese frosting that it calls for I opted to use one of Chockylit’s recipes for her Vanilla Cream Cheese Frosting since I thought it would pipe better. It was a fantastic recipe and I highly recommend it!

Carrot Cake Cupcakes

adapted from Sweet Melissa’s Baking Book

2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon baking powder
4 large eggs
3/4 cup vegetable or canola oil
2 cups granulated sugar
1 teaspoon kosher salt
1 pound carrots, grated medium fine
3/4 cup walnut pieces, coarsely choppe

Before you start

Preheat the oven to 350ºF. Line two cupcake pans with cupcake liners.

To make the cake

1. in a medium bowl, whisk together the flour, cinnamon, baking soda, and baking powder.

2. In the bowl of an electric mixer fitted with the whip attachment, beat the eggs at high speed until light and frothy, about 1 minute. Decrease the speed to medium and add the oil, sugar, and salt, and mix until just combined. Decrease the speed to low and add the flour mixture, mixing until just combined.

3. Remove the bowl from the mixer. Using a rubber spatula, fold in the carrots and walnuts.

4. Divide the batter evenly between the cupcake liners.

5. Bake 20-24 minutes or until a skewer comes out clean.

Tags: carrot cake recipe, chocolate transfer sheets, cooking classes long beach, cream cheese frosting, delicious chocolate cupcakes, Prep Kitchen Essentials, sweet melissa, swiss meringue buttercream, vanilla buttercream, vanilla cupcakes
Posted in Cooking Classes, Cupcakes, Desserts, Recipes | 36 Comments »

Chocolate Transfer Sheet Cupcakes

Monday, March 24th, 2008

So sorry about the lack of posting this past week…right now I feel like I am writing to a long lost friend who I haven’t talked to in a while…but when holidays come, so do my orders and therefore my time for blogging is sadly cut short. The good news is that Blue Windows, one of the stores I got my cookies into, sold out of their first order of 2 dozen Easter sugar cookies in 1 1/2 days! I was so excited when I got the call and she wanted to order 6 dozen more!!! My hand wanted to kill me after the order, but I was just so happy that they sold well that I didn’t care at all. Well enough about cookies, this post is about cupcakes…chocolate peanut butter cupcakes to be exact. I brought these cupcakes along with a dozen Coconut Cupcakes with Cream Cheese Frosting to one of my church’s outreaches this past Saturday. Baking for people is my passion and I find so much fulfillment in being able to put smiles on people’s faces and a good memory in their hearts and minds. To jazz these cupcakes up I used chocolate transfer sheet designs and cut mini Easter eggs out of them for the top of the cupcakes.

This chocolate cupcake recipe can be found at Chockylit’s Cupcake Bakeshop, which is probably one of my favorite blogs out there. She is absolutely blows me away with the great combinations she comes up with and all of the creativity that flows out of each posting. The particular recipe is one of the best chocolate cupcake recipes out there and I have used it countless times…once you try it you will be a convert too!

I decided to fill the cupcakes with leftover chocolate ganache I had from another day and think it worked out pretty well. Chocolate ganache is simply a combo of 50% heavy cream to 50% chocolate. You just heat your cream until is it about to boil and then pour it over your chopped chocolate (my favorite is bittersweet) and let it sit for a couple minutes before you whisk it till it’s thoroughly combined. You can also add a tablespoon of butter and corn syrup to the mixture when it’s still hot to give it a better flavor and more shine. If you are going to use it for a filling you need to let it cool completely until it is a thick spoonable consistency. Then just add your ganache to a pastry bag fitted with a medium size pastry tip and insert your tip into the cupcake and squeeze the filling out until you feel your cupcake expanding and the ganache comes up to the top.

I tried a new frosting this time…peanut butter frosting! This frosting from Ina Garten’s show, Barefoot Contessa, got rave reviews online at the Food Network, so I thought I would give it a try. I was definitely not disappointed! This is a delicious and extremely easy frosting to make and makes a wonderful pairing with chocolate cupcakes. I piped on the frosting using a pastry bag and a #8 tip.

I found these great new chocolate transfer sheet designs at Fancy Flours. To see how you make chocolate transfer sheet cut out’s check out my posting on Valentine’s Day Cupcakes. These kind of adornments are very impressive looking to people and yet pretty easy to make in my opinion, so I would highly recommend that you try it out!

Well, here are some more fun photos I took of the cupcakes and a photo of the Coconut Cream Cheese Cupcakes that I made for the event too! Thanks for looking!

Tags: barefoot contessa, chockylit, chocolate cupcakes, chocolate transfer sheets, cupcake bakeshop, fancy flours, foodnetwork, peanut butter frosting
Posted in Cupcakes, Desserts, Easter, Products You'll Love, Recipes | 24 Comments »

Valentine’s Day Cupcakes

Friday, February 1st, 2008

Since Valentine’s Day is just around the corner I wanted to post up some directions for fun Valentine’s Day Cupcakes that everyone can do. First start off by baking up your favorite batch of cupcakes and frosting…you can find really cute cupcake liners online at the Confectionery House and if you don’t have a favorite cupcake or frosting recipe you can find the most delicious recipes at The Cupcake Bakeshop by Chockylit. Once your cupcakes have baked and are completely cool and your frosting is prepared you can start. To make these adorable heart cupcakes you need to first buy chocolate transfer sheets, which can be found online at Fancy Flours or American Chocolate Designs.

Place your chocolate transfer sheet on a flat surface that can be transported, like a cookie sheet. Have the shiny part facing down at the table, so that the cocoa butter design is on top.

Depending on what size of chocolate transfer paper you want to cover, melt enough chocolate (any kind is fine) to cover the sheet. You want the chocolate to be about 1/8th” thick. You can either melt the chocolate in a glass bowl over a pot of simmering water (don’t let the water touch the bowl) or you can melt it in the microwave on 30 second intervals. Once it is melted, pour the chocolate over the transfer sheet and spread with an offset spatula.

Once the chocolate is evenly spread, place the sheet in the refrigerator until the chocolate is dull and not shiny anymore. You want the chocolate to be just set. If the chocolate is completely hard then just leave the sheet at room temperature until it softens slightly. Once the chocolate is ready, push the desired cookie cutter into it and push down hard. If the piece don’t come off easily, then once you have punched out all of your shapes place the sheet back into the refrigerator until the chocolate is completely set and then break pieces apart. These pieces can be made ahead of time and left in the refrigerator until you are ready to use. If you want even more intricate instructions on chocolate transfer sheets you can go to Fancy Flours and they have a instruction sheet about them. So once your cupcakes are ready, pipe on your frosting with a large star tip in a swirl design or whatever you prefer and then place the chocolate transfer design on top. If you have anymore questions feel free to leave me a comment and I will get back to you!