Autumn Chocolate Transfer Sheet Cupcakes How-To

Autumn Chocolate Transfer Sheet Cupcakes How-To
You will need:
- Multicolor Leaves Chocolate Transfer Sheet
- Autumn Leaves Red, Green and Chocolate Chocolate Transfer Sheet
- Gold Tapestry Chocolate Transfer Sheet
- Melting Chocolate (white and milk, or dark)
- Pre-Made cylinder shaped mini cakes (we found ours at our local grocery)
- Your favorite frosting recipe
- Spatula

1. Lay out all mini cakes on wax paper or cookie sheet.

2. Prepare frosting and ice a thin layer (if not already frosted) all around the cake.

3. Cut chocolate transfer sheet to the correct height of the cakes. Cut into strips long enough to wrap around each cake. Lay strips face down on wax paper surface.

4. Melt chocolate over double boiler. Carefully pour melted chocolate over transfer sheets, carefully spreading out with a spatula to be sure all parts of the transfer are covered in chocolate. Let set for a few minutes.

5. Pick up each transfer sheet piece and wrap around each cake. Pressing up against the sides of the cake.

6. Refrigerate for an hour or until chocolate has hardened. Peel off plastic backing from transfer sheet.
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