Icing Transfers and Air Pockets

Hey, y'all! I've been having troubles with transfers causing unsightly air pockets when I drop them in  wet icing. It usually happens with larger pieces. When I set them down at first it's perfect! After 5 minutes or so this horrid air pocket emerges at an edge. It completely ruins my gorgeous cookie. I've tried setting an edge down and slowly allowing it to set down all the way . . . dropping it flat . . . piping icing on the back of the transfer and then applying. There's no one guaranteed way. Some will create the pocket while others don't. I'm using wax paper and taping it to a cookie sheet. Help! I've entered an art show competition and transfers would be ideal for what I have in mind. Thanks! Lynda B

Original Post
Econlady posted:

Try letting it dry and then attach with icing.

Hi! Thanks for your reply.

I've considered this. My concern is twofold; icing oozing out from underneath and the transfer won't have the sunken in look. However, it'll be better than those dang air pockets! Thanks!

 

LyndaB posted:
Econlady posted:

Try letting it dry and then attach with icing.

Hi! Thanks for your reply.

I've considered this. My concern is twofold; icing oozing out from underneath and the transfer won't have the sunken in look. However, it'll be better than those dang air pockets! Thanks!

 

Don't put so much icing on underneath.  It doesn't take much to attach

Julia M. Usher posted:
Econlady posted:

Try letting it dry and then attach with icing.

This (letting the underlying icing completely dry) would be my recommendation too - or using a thicker underlying icing to start.

Hi, Julia! The underlying icing I use is pretty thick. I know that when I place them under a fan it happens more often than not. The underlying icing forms the crust rather quickly and the underneath doesn't fill in...hence, a big air pocket. Blah!

I've always set them on wet icing...guess this technique applies to only eyes or small transfers. 

Econlady posted:
LyndaB posted:
Econlady posted:

Try letting it dry and then attach with icing.

Hi! Thanks for your reply.

I've considered this. My concern is twofold; icing oozing out from underneath and the transfer won't have the sunken in look. However, it'll be better than those dang air pockets! Thanks!

 

Don't put so much icing on underneath.  It doesn't take much to attach

You're right. a few dots here and there. I'm on it!

 

LyndaB posted:
Econlady posted:
LyndaB posted:
Econlady posted:

Try letting it dry and then attach with icing.

Hi! Thanks for your reply.

I've considered this. My concern is twofold; icing oozing out from underneath and the transfer won't have the sunken in look. However, it'll be better than those dang air pockets! Thanks!

 

Don't put so much icing on underneath.  It doesn't take much to attach

You're right. a few dots here and there. I'm on it!

Let us know if it works

 

I've made transfers that are larger and heavier and transfers that are very light and delicate. What I like to do is let my icing dry up somewhat, but not completely, before placing the transfer on top. The weight of the transfer will cause it to stick and sink, ever so slightly, into the icing. I usually wait until the icing is tacky (almost dry to the touch) before placing a transfer on top. But you may want to consider other factors, such as the weight of the transfer and how deep you want it to sink in, when determining how long to let the icing set. Hope this helps. 

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