i had classes in 2008 or 09 i was in a baking class but wasn't learning about decorations hence the wilton classes anyway the instructor didn't refer to it as a transfer indicated more like pastillage
mpolly you could use raw whites see julia's recipe there are a lot of recipes out there king arthur has recipes too pros cons abound raw whites eggs dual usage you can use the yolks in food preps as well as the whites there's also dry whites and yolks i can't help with configuring amts for using these two products then there's pastuerized whites sm container here is almost $3 it lasts a while if you are only practicing use whites you'd have to know how to convert amt if you are only making half a batch which i would make just to practice another two cents is don't over do practicing you may do yourself a disservice become overwhelmed give up don't give up