This post contains affiliate links. Read my affiliate disclosure here.
--
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.
--
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 1-½" 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:
--
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.
--
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.
--
Click on the images below for more fall cookies:
Hi Amber, i bought your bundle that included the yummy orange vanilla recipe, BUT can't find it anywhere, or didn't received it.. please help! Tnks!
Hi Adriana! Sorry for the trouble. Please send an email to support@sweetambs.com for assistance. Thank you for your purchase!
Ever inventive and elegant.
Exquisite work as usual!!
Thanks, Matt!
Hi Amber! Thank you. I love all of your work. This was a pleasant surprise. I haven't made this type transfer, but thought of trying it. I'm happy to see it come out so good and will go ahead and give it a try. I don't like RI, its too sweet for me. I tasted a cookie (I rarely do) but because it looks like too much to me I wondered about taste. Jeepers! One bite and I was sickened. lol hahahhaaaaa Yuck. I thought about doing a thinner layer, which I plan on doing today. Love watching you and very happy for your success. Thanks for the heads up on the book and Craftsy, which I've been searching for you. lol Happy T Day to you!