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2-D Royal Icing Transfers (Part 2 - Complex Traced Shapes)

A Video by Julia M Usher

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More royal icing transfer-mania! In this video, I show how to make some of the shapes used in my bookworm and tiara videos, basically more complex traced shapes of two types - one where the outline is indistinguishable from the rest of the transfer, and another where the outline is purposely distinct from the flooding icing inside. Along the way, I share tips for getting the icing into very tight spaces, accelerating drying, and lifting dry transfers to minimize breakage.


P.S. Don't forget my special Club W (monthly wine club) promo mentioned in the video description on YouTube. If you follow the sign-up rules, you'll get a break on your first order of wine, and for each person I sign up, Club W sends a little money to me to help defray my video costs. Win-win for all!


P.P.S. To see this video in high definition and with all the linked annotations, click here. Also, be sure to subscribe to my YouTube channel so you don't miss my upcoming releases! There are many more to come.


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  • Damask Royal Icing Transfers: Transfers and Photo by Julia M Usher
Last edited by Julia M. Usher

I just looked at your video today and it brought a smile to my face because I made very similar royal icing transfer eye glasses last month.  I had the same problem with the glasses breaking in the middle.  I only let the black of my glasses rest 10-15 minutes before adding the white.  I've found less drying time gives me less bleed.  I made 55 of the glasses with zero bleed.  Earlier this month I did the ucla logo as a royal icing transfer.  They weren't perfect, but they made my life much easier.  I didn't put either of these on cookie connection because I was copying a college logo.  

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