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Manu posted:

Beautiful, Evelin! That royal icing transfer is amazing. I have no clue about how you made it and about how you were able to transfer it on the cookie without breaking it! This is something that one may not think about at a first glance to a such a perfect work of art.

Thank you Manu! It is the same method used on cakes with icing collars. If you use a high quality royal icing mix it doesn't break at all! โค๏ธ

Beyond words! Such talent you have. A question - what do you use for your surface to do the royal icing work? Silicone paper, waxed paper? I find that with a design of any size my surface paper wrinkles from the moisture in the icing, causing the design to not be perfectly flat when dried. I tried working with my pattern under a piece of clear plastic but it wouldn't dry on such a non-porous surface. Thank you. 

Anne Bodeman Widga posted:

Beyond words! Such talent you have. A question - what do you use for your surface to do the royal icing work? Silicone paper, waxed paper? I find that with a design of any size my surface paper wrinkles from the moisture in the icing, causing the design to not be perfectly flat when dried. I tried working with my pattern under a piece of clear plastic but it wouldn't dry on such a non-porous surface. Thank you. 

Hi Anne! I always use a clear plastic envelop, the one you usually use to place documents, with a white border with holes. It works both with transfers and collars! โค๏ธ