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Dear cookies friends.

I have been using royal icing transfers a lot these days. I use pretty stiff consistency, small designs no coloring. Just simple white. Even after 12 hours in the dehydrator,  it crumbles in my hands. I use wax paper, no oil.

On the cookies, the drying is perfect. The temp of the dehydration is set at 95F. 

Thank you all for your help

Last edited by Julia M. Usher
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Thank you for your quick responses, ladies.

 

They were in the dehydrator for more than 12 hours. I remember putting them in overnight, then another 6 hours next day . . . hemm, so that makes sense Julia .

 

Also as I remove them from the dehydrator, they kind of feel warm to the touch & so fragile, while leaving them set at room temp, they rebuild structure & become less fragile.

 

What would be the best time in-out to dry the transfers?

 

Thank you all again

Last edited by Julia M. Usher

I'd only leave them in as long as it takes for them to easily separate from whatever it is you piped them on. The exact time will depend on the size of the transfer (i.e., the amount of icing involved). I haven't dried too many transfers to give a reliable estimate, but I'd say no more than 30 minutes to dry all the way through (for something small).

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