Valentine's Day Royal Icing Transfers
This is How To video for My Royal Icing Transfer Sheet on Etsy. Transfer sheet is available to purchase: https://www.etsy.com/listing/93809443... This Royal Icing Transfer Sheet includes 10 Different Designs in 1 sheet: ・Heart Balloons Width 1.5” ・Open Love Letter Width 1” ・Love Letter Width 1” ・Muah Width 0.75” ・A Key To My Heart (a lock and a key) Width 1.25” ・Heart Rainbow Width 1.75" ・Heart Shape 1 Width 1", 0.75" and 0.5" ・Heart Shape 2 Width 1", 0.75" and 0.5" ・Heart Shape 3 Width 1", 0.75" and 0.5" You can create royal icing transfer by: 1. Print the downloaded file (Fit to Paper) If you have a cardstock, I recommend to use that. 2. Cover the sheet with clear sheet protector (My Fav!) , wax paper or parchment paper. I use clear sheet protector the most as the sheet fits perfectly in sheet protector. I also recommend to place it on something flat and steady (ex. a cutting board or cardboard) so that when you done you can easily move and let it dry. If you try to move without it, your creations could have cracked unless they are all dried. 3. Prepare appropriate consistency icings - Medium consistency (Like toothpaste) is recommended for outline and fill in. 4. Outline and fill in with icing by section, then add detail to finish 5. Let them dry overnight (at least 8 hours, I feel it takes longer to dry with clear sheet protectors but still my fav.) and gently peel them off. Store in air tight container. No direct sunlight. 6. Sprinkle on cookies, cupcakes or cakes!! For icing cookies, I prefer to add a little bit of icing on back of transfers and place it on iced cookies. You may placed it on freshly flooded cookie. However, I find that this method works well only on light colors such as white or very pastel colors as dried transfers tend to suck the freshly flooded icing color and could ruin your transfers. Available at https://www.etsy.com/shop/KazusARTNYC Follow me on: My Instagram: @kazusartnyc / kazusartnyc My Facebook@kazusartnyc / kazusartnyc Thank you for watching!

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