Directions for Using Chocolate Transfer Sheets
Cake shown with Gold Thread Chocolate Transfer Sheet
Ice your cake (shown is a 10" round, but you may use any size) with any icing you choose. Chocolate buttercream is delicious!
	Cut the chocolate transfer sheet in a strip long enough to fit around the cake. You will need to tape strips together to make it long enough-- tape smooth sides. The strip should then but cut to the height of the cake, or slightly taller if you plan to decorate the top with fruit.
Place the cut transfer strip on top of a silicone mat, parchment paper or foil, rough-textured design facing up. Place one pound of chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is smooth and very warm to touch (about 115°F).
	Remove bowl and pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 transfer sheet strip. Using long offset spatula, spread chocolate evenly over transfer strip, covering completely (chocolate will run over sides of strip).
Allow to set up until chocolate on strip is set and loses gloss but is still flexible (generally 5-10 minutes). (do not let chocolate become too firm). Using your fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake. Press strip to seal chocolate to side of cake.
	Press the chocolate-coated side of the transfer around the cake to encircle it completely.
Refrigerate cake until chocolate strips are firm, about 30 minutes. Carefully peel transfer paper off chocolate strips.
	Once the chocolate on the inside of the strips has hardened, peel away the transfer paper.
Chill cake at least 3 hours and up to 1 day. Mound fruit atop cake. Refrigerate until ready to serve.
Special notes for working with chocolate transfer sheets: Spread melted chocolate thinly on the sheet... that's all it takes! Break up pieces and use them as elegant, unique cake & candy decorations. You can cut up transfer sheets and place on top of your just dipped candies. Chocolate transfer sheets work on all kinds of chocolate, any color; EXCEPT do not put a red transfer on red chocolate. Can be used with stenciled shapes. Fancy Flours offers more than 100 different chocolate transfer sheets for all seasons, holidays, events, locations or occasions. Transfer sheets are flexible and can be shaped any way you choose. Cut in strips and place on sides of a cake with chocolate. Chocolate Transfer Sheets should last until you use them. It's merely cocoa butter and powdered coloring embossed onto a clear acetate sheet. Store flat and dry. Keep as you would any other edible product. NOTE: GOLD sheets do look yellow until put onto a dark chocolate.