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? Glad you asked!

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!

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RELATED LINKS:
Royal Icing recipe (with consistency adjustments): http://www.juliausher.com/blog/more/royal_icing
2-D Royal Icing Transfers (Part 2 - Traced Shapes) video: http://tinyurl.com/qexgfmt
Embossed Cookie Necklace video: http://youtu.be/LO5LuwzOZuI?list=PLE8_nG5Lq4LUbYGzqezfqBNMhA4DJQmjP
3 Mil Acetate source: http://tinyurl.com/lky5l5h (not food grade); http://tinyurl.com/pz8m7aw (food grade)

CREDITS:
Video by: Kat Touschner, http://katcory.wordpress.com
Music by: Kevin MacLeod, http://www.incompetech.com

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Видео 2-D Royal Icing Transfers (Part 1 - The Basics) канала JuliaMUsher