Sugar Dot Royal Icing Transfer Sheets - click here to purchase.
Royal icing transfers are little candies used as decorative elements on cookies, cakes, and cupcakes.
Royal icing is piped onto a design transfer sheet that acts as a template. The shapes or "transfers" are allowed to dry overnight before being peeled off the backing. They can then be dropped onto a freshly flooded cookie or "glued" onto a dry base with more icing.
Royal icing transfers can be stored indefinitely so you can make them ahead of time for a specific project or keep some on hand to grab any time.
Royal icing transfers fit perfectly with my design style of "keep it simple".
* Always make extra transfers! They are fragile so can easily break. The more narrow the transfer, the more fragile. They can break while removing from the sheet protectors. They can break while handling during decorating. Oh, and sometimes you might drop one onto a flooded cookie and it lands upside down so you need to fish it out and drop on a new one! Watch and plan for all that!
* Be careful of color bleed. Use care when your transfer and base are two extremes of light and dark, for ex: white transfer onto black base or black transfer onto white base. Use as little food coloring as possible when making dark icing. Remember that it will darken as it develops and dries. You might want to use the "glue" method when bleeding is a concern. Bleeding is more likely to happen when dropping the transfers onto a wet base.
* Make sure the transfers are 100% dry before storing. Overnight is usually fine. If you live in a humid climate, allow more dry time. Using too much food coloring and over-mixing your royal icing can cause drying issues. If you've made either of those two mistakes, your transfers may never fully dry. They'll be difficult to remove but if you can, they're still usable. I wouldn't store transfers that haven't dried for future use though.
* Use care when piping multi-sectional designs with small protrusions. For example, the bee with wings. Check out my tutorial here with my #1 most important tip to make your transfers sturdier! Watch the video below. Notice how I piped the wings first, bringing them down into the body area? Had I piped the body first, then the wings above - those wings could have easily snapped off. Same goes for the pumpkin transfers - Notice how I swiped the stems INTO the center of the pumpkins.
Watch a few videos to see how to make the transfers and add them onto cookies.
Royal Icing Transfers are not just for cookies! They make fabulous decorations for cupcakes and cakes. Imagine carrots for carrot cake and lemons on lemon chiffon! Decorate birthday cakes with balloon and number transfers! The possibilities are endless!
Let's not forget about buttercream. You can absolutely use the transfer sheets with buttercream. Pipe your designs. Put them into the freezer. Peel them off and apply to your cake or cupcake.