Reply to "Royal Icing Transfer Bleed - Design Redo?"

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

Try doing your transfers on acetate taped to a cookie sheet or flat surface. Parchment paper buckles as the icing dries, causing larger transfers on it to also buckle. This won't happen on acetate, and you'll end up with perfectly flat transfers. However, transfers will take longer to dry on acetate, and they still may not conform perfectly to your cookie surface if your base icing isn't completely flat.

1/3/1712:21 AM

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