Pop Up Scenery Cakes are a great option for those on a budget

Today we will learn about chocolate transfers. Basically, this is when we print an image on to a transfer sheet and spread melted chocolate on the printed side. When the chocolate sets, we remove the transfer sheet, leaving the chocolate with an image on it. The chocolate print is usually placed laying flat on a cake, but I will place it standing up. I call this concept, Pop Up Scenery Cakes. These cakes mimic the joy of reading a pop up book. Please enjoy this free Yeners Cakes Tips video.

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This tutorial does not have any downloadable content associated with it.
While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you've discovered an easier method or better tool to achieve good results. Please note that some items may be listed as sets, and it is usually recommended to have full sets, it may not be neccessary. In most cases, only one item from a set is actually used in the tutorial. Please watch the tutorial before purchasing any items to make sure you are not buying anything you don't need.
Tools & Materials
Chocolate transfer sheets
A4 size

Main character
Other characters
Filler objects

Cellophane Shop Online
For cones
Sticky Tape Shop Online
cake pop sticks
A4 size
Recipes & Ingredients
Finished Cake

Coated with related colour Fondant and textures

White Chocolate (Compound) Wikipedia

For piping on transfers

Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.

few cones

Royal icing is a hard white icing, made from egg white and icing sugar (mix or pure). A little addition of an acidic substance like lemon juice, citric acid or cream of tartar, the texture of the icing can be improved....[read more]


  1. Milica Nuttall Kraszko says:

    Hello Mr.Yener,
    thank you this budget saving tip – it is a wonderful and impressive solution for a tight budget. I was researching the internet for acetate edible prints but they do just icing and wafer prints. Could you please give me a clue on what can be used for this chocolate transfer? Or what printer you use for this chocolate transfer. Again, the printers do just wafers and icing prints.
    thank you very much for your answer

    1. Serdar Yener says:

      Look for TT blank chocolate transfer sheets. Same printer and same ink . Thanks


  2. Debbie Anderson says:

    Thank you so much Chef Yener, this is a wonderful concept any little girl would love.

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