Ok, so Saturday night I made my first royal icing transfers. There were a few small bumps along the way, which is to be expected.
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| Printed papers covered in wax paper. Hershey candies, delicious paper weights! |
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| Close up of the piping of the leaves. |
I created a template so I could easily trace the leaves, keeping them uniform and even. I placed the printed papers on a cookie sheet and covered them in wax paper. You can see that I used Hershey candies as weights so that the wax paper wouldn't move once I started piping.
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| A picture of me piping! |
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| Finished sheet of leaves! |
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| Close up pic of leaves piped. |
I piped some small circles, as well, just to see how they would come out. I have to say if you have the time and left over icing, pipe a bunch of extra simple shapes. You will always find a use for them.
I let the tray dry over night, so that they would thoroughly harden. The next morning, first thing, I went over to the tray and started pealing them off.
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| Pealing leaves off wax paper. |
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The transfers came off quite easily, the only problem was that I didn't pipe the stems thick enough, so many of them broke. It might not matter since they will be used as a topper for cupcakes, but my concern is having them look like orange lumps. I figured if they look weird on the cupcakes I could just add some extra piping to make a stem. Most of them did come out perfectly.
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| Some of the finished leaves. |
This is definitely a technique that will come in hand for all sorts of baked goods. The key is to plan ahead! They will last in air tight containers forever.
