How to Make 2-D Royal Icing Transfers (Part 1 - The Basics)

If you hadn't noticed, I've had transfer-mania lately. My cookie perfume bottles had them; so did my cookies necklaces; and so will the cookie tiaras that I'll share next week.

So . . . what exactly are transfers and how does one make them? Most of you probably know this already, but if not . . . royal icing transfers are small royal icing elements piped off-cookie and allowed to dry; once dry, they're carefully lifted and secured to cookies usually with more royal icing. I most often use transfers to allow for more design flexibility. (Unlike wet icing, transfers can be moved around, allowing me to test different patterns before I ever stick the pieces down.) I also like to make transfers when I've got a particularly complicated shape to pipe that I'd prefer not to mess up directly on the cookie!

In this video, I talk about basic round and oval transfers, sharing tips for creating uniform shapes, minimizing breakage, and adding marbled and luster finishes. In a later video, I'll talk about those more complicated shapes!

P.S. Don't forget my special Club W (monthly wine club) promo mentioned in the video and 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.

Nice explanation! You make it look so simple!

Thanks! They really are pretty easy - esp. these simple shapes!