EDIBLE CAKE TRANSFERS SHEETS RECIPES

Steps:

• Weigh the Ingredients - Carefully weigh out the corn syrup and sugar using a kitchen scale. Measure out the tylose powder.
• Combine Sugar and Tylose Powder - In a large bowl, use a sifter to combine the sugar and tylose powder. This will ensure that the ingredients thoroughly combine.
• Add the Food Coloring to Your Corn Syrup - Add your choice of gel food coloring to the corn syrup. Use a spoon or whisk to thoroughly blend the two.
• Combine the Sugar Mixture with the Corn Syrup Mixture - Mix all the ingredients together in a large bowl using a rubber spatula. Make sure all the color is evenly dispersed.
• Add Sugar Paper to Silicone Mat - Lightly grease your silicone mat with cooking spray or a neutral-tasting oil. Add your separators, if desired, and begin rolling out the sugar paper.
• Cut the Sugar Paper - Using a sharp knife or pizza cutter, cut the sugar paper into the shape you would like for your cake decorations. If desired, add any additional coloring or designs you want to the sheet.
• Allow the Sheets to Dry - Allow the sheets to dry at room temperature overnight, or for 6-12 hours. Drying time will vary based on the humidity. The more humid your house, the longer it will take to dry.
• Add the Sheets to Your Cake - Carefully add the sheets to your frosted cake. If you are having problems with the designs sticking, lightly mist the frosting. Frosting that is slightly wet will help the sheets stick better.

Steps:

• Choose your image and print your edible paper.Decide on what image you would like to print on your edible paper. You can choose pictures, patterns, designs or shapes to be printed onto your edible paper.Once you have decided on an image, use your edible printer to print it onto your blank simi transfer sheets. Alternatively, if you do not have a printer then you can buy your own transfer sheets online that are available in different designs.
• Melt your chocolate wafers.In a microwave-safe bowl, melt your white, milk, or dark chocolate wafers. Microwave in 30 seconds intervals at half power until your chocolate is fully melted. Allow the melted chocolate to cool for a couple of minutes before using.Instead of using a microwave-safe bowl, you can also use a double broiler to melt your chocolate. Bring a pot of water to a simmer and place your broiler above the pan, allowing the chocolate to melt.
• Add the chocolate to the transfer paper.Lay your transfer paper down on a large baking tray lined with parchment paper or a silicone baking mat. Pour your melted chocolate onto your transfer paper, using an offset spatula to smooth it out. Then, allow the chocolate to cool for 1o minutes at room temperature before peeling off the protective plastic.In addition, you can also add your chocolate to a piping bag and pipe different designs onto the transfer sheet. Let the piped chocolate shape dry for around 10 minutes. Once dry, carefully pick them up and the designs will be set on the chocolate.
• Shape your chocolate transfer sheet.Once your chocolate transfer sheet has dried, you can use a sharp knife to cut the chocolate into pieces. In addition, you can also use cookie cutters to cut out different shapes of chocolate.Then, you can place your chocolate transfer sheets on different desserts to create beautiful decorations. Alternatively, you can also serve the chocolate pieces as is as a favor or side dish at a party.