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

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.