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I’m making 200 cookies for a friend’s son’s Bar Mitzvah and ran into an issue with my RI (royal icing) transfers bleeding!  I knew about dark colors bleeding but these were white on yellow so I was surprised (and seriously bummed). I think my transfers were too thin. But . . . fixed them and thought I’d share in case anyone is looking for a fix in the future. It’s not perfect, but pretty good and certainly fine for a slew of teenagers! 

After the cookies were completely dry, I mixed up some 12 to15-second icing and used an angled paintbrush to paint on a layer of white overtop of the bled on icing, and it worked!  



Images (2)
  • Before
  • After!
Last edited by Julia M. Usher
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