Fall Leaves – Royal Icing Transfers

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Royal icing transfers are a big time saver if you plan ahead. Once they’re dry, you can keep them on hand so that they’re ready for you to place on top of a cookie, cupcake, or even into a dollop of whipped cream on a slice of pumpkin pie on Thanksgiving! You can see more Thanksgiving dessert tutorials from my friends Simply Bakings, The Squishy Monster, and Sweet y Salado on their YouTube channels.

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Here’s what you’ll need for this project:

• Flat, portable surface such as a cake board or sheet tray. I prefer to use a rectangle piece of Plexiglass, which I purchased from a local glass repair and installation shop.
• Waxed Paper
• Masking Tape (to hold down the paper)
• Round Template (Trace a 1-1/2″ round cookie cutter on a piece of paper)
• Flood consistency royal icing 
• Medium consistency royal icing
• Scribe tool
• Round decorating tip number 2
• Round decorating tip number 1
• Roll out cookie dough (my Orange Vanilla Spice cookie recipe is available in my tutorial shop)
• Colors: green, red, brown, yellow from the Wilton Color Right system

Watch the video below to see how to make these royal icing transfers:

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When drying your transfers, place them in front of a fan so that they dry with a nice sheen. This will also help to ensure that your transfers dry quickly, which prevents them from becoming porous and fragile. Keep them in front of the fan for at least the first hour of drying time and allow them to dry completely (at least 8 hours) before removing them from the paper. Read this post on royal icing for more troubleshooting tips.

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If you’re not going to be using the transfers right away, you can keep them in an airtight container for a few weeks until you’re ready to use them.

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Click on the images below for more fall cookies: