Pumpkin Royal Icing Transfers
I have been ready for fall since the first day the heat index went over ninety degrees this summer. Don’t get me wrong, I like summer but, there is something about the cool fall temperatures and the colors that gives me a natural rush. I imagine myself eating cupcakes with pumpkin royal icing transfers while going on a hayride as the beautiful leaves slowly fall down around me.
Pumpkin royal icing transfers can be used on cakes, cupcakes and cookies. Some people call them layons, edible decorations or even cupcake toppers. No matter what you call them, they are out friend. Since you can make them ahead of time, they will save you time on baking day. They also help make your decorations look uniform because the templates allow you to make them all the same size.
Notice I didn’t make the stems on the transfers. I wanted to use pretzels for the larger pumpkins and Chocolate Jimmie Stems for the small ones. I liked how the jimmies looked on the royal icing apples so much that I wanted the same look for the little pumpkins. I like texture and this is an easy way to add it.
Supplies for Pumpkin Royal Icing Transfers:
- Chocolate Jimmies
- Orange 15 Second Icing
- #2 and #3 piping tips
- Small Pumpkin Royal Icing Transfers
- Medium Pumpkin Royal Icing Transfers
- Large Pumpkin Royal Icing Transfers
- Extra Large Pumpkin Royal Icing Transfers– (great for placing on top of a round cake)
To decorate the small pumpkins, use the #1 tip to outline and flood with the orange icing. You can also make them white or another fun fall color if you choose. Then, follow this tutorial for outlining and flooding. Once they center section is flooded, add a Chocoalte Jimmie for the stem and let them dry completely. Remove them from the wax paper and store them in an airtight container away from the sun.
When adding pumpkin transfer to the cupcakes, pipe cream cheese icing onto pumpkin cupcakes. Then, place a pretzel across the top of the icing. Next, add a medium pumpkin transfer on top of the pretzel and then tie a little bakers twine to the adorable little baking cups.
For information on how to store royal icing transfers, click here.