Reply to "Icing Transfers and Air Pockets"

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.