Royal Icing Transfer Bleed - Design Redo?

I put pink royal icing transfers on wet black icing and, an hour later, they bled through. I did push them in since my transfers always seem to lay with a curve instead of flat. I'm going to have to redo these. Any advice? Should I try the transfers again or is there a better way to do this design? Thanks!

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Sheila's Sugar

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Hi, someone asked nearly this same question in the forums very recently. More info here, including my response: http://cookieconnection.juliau...rs-on-dark-wet-icing

(P.S. Be sure to search the forums first before posting, as chances are good the question may have been asked and answered already. It's nice when we can keep related comments/questions to one thread; just easier for people to find the topic later. Thanks!)

I was worried they would not look good if I put the transfers on dry because my transfers do not lay flat. They seem to curve up on the edges. I did the transfers in parchment. I thought it was my cookie sheet the last time it happened so this time I used a flatter cookie sheet but they still curve. 

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.

There is a theory that bleeding can occur when you have 2 icing of different consistencies next to each other.  I've been working with that concept and having more luck.  I'm also learning to let go of perfection.  It destroys the enjoyment of cookie decorating.

I made zebra cookies yesterday had the icing measured and the consistency the same. I used as little black Ameri gel as I could (I let the black icing sit for a few hours to darken). Then I placed the cookies in front of a fan. They still bled! Not horribly but I think I will need to invest in a dehumidifier

Sheila'sSugar posted:

I made zebra cookies yesterday had the icing measured and the consistency the same. I used as little black Ameri gel as I could (I let the black icing sit for a few hours to darken). Then I placed the cookies in front of a fan. They still bled! Not horribly but I think I will need to invest in a dehumidifier

I'm so sorry.  It's very frustrating, but I doubt your clients will notice or care.  I'm sure they are beautiful!

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CHELY Morales
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