Royal Icing "Glue"

Hi, thanks for trying out my baskets. Re: my icing "glue," I use a very thick consistency and allow it to dry fully before transport. (See my recipe on my site, if you haven't already: https://www.juliausher.com/blog/more/royal_icing.) I travel with 3-D pieces laid on their sides for more stability. (If they have a base, prop up the end without the base - i.e., the basket end in this case - with a little bubble wrap, so there's less pressure on the base.) I've traveled across the world (literally) with baskets and boxes with no falling apart, but you have to start with a very thick icing, allow adequate drying time, and handle them carefully. (My only breakage during travel has occurred when someone or something hit my carrying containers . . .)

P.S. Your basket looks great!

Hello, would you excuse me if I join the conversation and ask Julia how do you travel with your cookies, I mean, which kind of containers and, are you allow to travel with them at the aircraft cabin with majors issues being it food?

thank you so much.

cheers, Marta  

Marta, I'm "forking" (moving) your question to a new forum, since it is a new question. Everyone, please look for my answer there. The link to the new forum will appear below.

Julia, thank you so much for all the helpful information.  I realize now that I may not have allowed it to dry enough before I moved the basket.   I absolutely love all your creations and will attempt to make another basket with the royal icing in the right consistency.

P.S.  I just received your Ultimate Cookies book.  I can't wait to try some of the projects! 

Great - thanks! I hope you enjoy the book!