More royal icing transfer-mania! In a recent video (in the “Also See” section, below), I showed you how to make basic round and oval transfers for placing, piecework-style, on cookies. In this video, I show how to make 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.P.S. Be sure to subscribe to my channel so you don’t miss my upcoming releases! There are many more to come. For my complete 16-video (4-hour) cookie decorating fundamentals course, check out my DVD in the “Also See” link below. Thanks!