How to Make Royal Icing Transfers

Enjoy this tutorial of how I make royal icing transfers for your cookie decorating! You can read more about them here, and see the full materials list:
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Royal icing transfers are icing motifs that you can make weeks (sometimes months if stored correctly) ahead of time to use on future projects! When you go to craft stores and see icing embellishments for purchase, those are essentially icing transfers or sometimes candies. There is no shame in buying premade decos!
Making your own can be fun, but depending on what you’re trying to accomplish, it does take some time. If you have a large batch of cookies you need to do, and you want to try your hand at icing transfers, scheduling time weeks or months in advance to work on the details can save you time in the long run.
The steps for making transfer is simple:
1. Print out your template.
2. Attach tracing layer to template (I like to use Washi tape on the edges) for piping your icing directly onto-you can use any of the following methods:
- Parchment Paper Sheets - precut, easy, the most accessible - here are the top ones from Amazon: amzn.to/2lzqNrv. (this is where I buy mine)
If you are piping onto parchment paper, do NOT put these in a dehydrator to quick dry as the parchment curls and your transfer will come out uneven on the bottom and your transfer may not dry flat, causing breakage with adhering transfer to cookie
- Clear Transparency Paper: amzn.to/2xIyyy7 (which I often also use in my Silhouette machine to cut my own stencils): this is my favorite way to pipe transfers. The material is super clear, I can cut the transparency paper to size, and they are sturdy enough so I can stick these into the dehydrator to speed up the drying process, and the do not curl as the icing dries. For recommendations on dehydrators, please see my resource blog post: borderlandsbak....
- Clear Sheet Protectors such as these: amzn.to/2lkl74v
3. Pipe your pattern on the transfer medium/tracing layer.
4. Let fully dry (I like to wait at least 24 hrs, leaving it uncovered), peel/pop off GENTLY; store in an airtight container until ready to use. Fully dried icing decorations can be stored for months. No need to fridge or freeze these.
When ready to you, you may adhere these directly onto freshly piped icing flood layer (for the smoothest look) or you can also dab a little glue on the back to adhere to a dried surface- up to you, and also depends on the shape, size, etc. Play with it.
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** Other materials listed + much more can be found on my resource blog post:
www.borderland...
** Read about my cookie and icing recipes:
www.borderland...
** Visit my Amazon Shop for curated lists of equipment & other fun things: www.amazon.com...
** My press-on nails are from Marmalade Nails: www.marmaladen...
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