Comments on: Chocolate transfers

By: Louise

Louise — Sun, 23 Nov 2008 23:39:24 +0000

Maria Emilia Alfaro: You can learn more on making chocolate transfers in the book: Whimsical bakehouse. Also try and see here:
http://www.countrykitchensa.com/whatshot/transfersheets.aspx

By: Maria Emilia Alfaro

Maria Emilia Alfaro — Sun, 16 Nov 2008 21:55:04 +0000

we want to know if you can tell me where I can found a book for instructions for the transfer the models we can make and all that things plese contact me I ama very excifted becouse I want to use my transsfer sheet

By: Louise

Louise — Sun, 15 Jul 2007 17:54:00 +0000

Yes! mommawants1more does some beautiful work.

Andrea: “kransekage” translated to “almond cake top” is also something you can get in Norway. It is made out of marzipan, icing sugar and egg whites. You can read and see more about it here: http://www.laglace.dk/eng/page/82

I hope you get the time to try make the icing butterflies. They are so sweet.

Louise

By: Anonymous

Anonymous — Fri, 13 Jul 2007 15:37:00 +0000

Hi,
No, I don't know this kransekage...Is it typical in Denmark ??

Talking about butterflies I am looking forward to trying the ones made by Peggy Porschen with royal icing, but did not have time yet. They must look gorgeous in a white cake !
Andrea

By: jcann

jcann — Fri, 13 Jul 2007 12:10:00 +0000

mommawants1more does beautiful work, her new website is great!

I have that book too, it is a great purchase.

By: Louise

Louise — Wed, 11 Jul 2007 15:01:00 +0000

Thank you! This book is also the next one I am buying Andrea. Remember you can also use the chocolate transfers on ice creme desserts and so on. I think I will use them on this years "kransekage" for new years eve. Do you know that type of cake??

Louise

By: Anonymous

Anonymous — Wed, 11 Jul 2007 13:47:00 +0000

after reading your post I had to order this book, among others too.

; )
andrea

By: Anonymous

Anonymous — Wed, 11 Jul 2007 07:48:00 +0000

Beautiful work, I love those butterflies!