How to Store Royal Icing Transfers
I am so glad you are here with me today. I have been trying to share how I store my royal icing transfers with you for months now. I have honestly started typing it a million times but, never completed it. I think I know why.
I store most of my royall icing transfers in Ball jars. I separate them by shape and size. Every time I started taking pictures of them, they didn’t look right. Then, it hit me. They needed some color. They looked kinda plain with gray lids. Then, I saw these cute little lids from Raising up Rubies thanks to picture on Pinterest I knew exactly how I was going to get my jars ready for their photo shoot.
How to Store Royal Icing Transfers:
I love the way they turned out! If you want to know how to make the lids. click here. I had labels on the lids before I saw her post but I can see what is in the jars now so much easier.
Now that we have cute little containers let’s talk about how to separate them. I may not be much help because seriously, all the jars you see in the first picture is not even half of my transfers. I am not kidding. Seriously, not joking here.
Anyway, most transfer can be stored in jars without any problems. I use the eye transfers the most and they are separated by small medium and large. I store them at the front of the cabinet for easy access.
Do you remember these popsicle transfers? Here they are stored in a jar upside down. They work better upside down because the stick won’t break if there isn’t any press on them.
Here is a jar full of snowman noses. As you can see they are several sizes in the same jar. I don’t use them that much so I consider this jar seasonal and didn’t want three different jars to keep them in.
I am kinda sad looking at this jar. It is almost empty! I need more eyes. I guess we know what I will make tomorrow.
Not all royal icing transfers should be stored in jars. I guess they can but, if I don’t want to take a chance non then breaking I have a different way of storing them. If a transfer has delicate pieces I prefer to leave them on the wax paper they were piped on.
I am not sure if this is a proper way to store my transfers but, it works for me. If you don’t care for this method it is alright. Just store your any way that makes you happy.
- To make these you will need a three ring binder, Ziploc bags, sheetprotectors and dividers.
- Once your royal icing transfers are completely dry, cut or fold the wax paper so it will fit in a Ziplock bag.
- Place it in the bag and press out the air and seal the bag.
- Slide the bag into the sheet protectors.
- Use the transfers when you need them.
It is that simple! I store the three ring binder with my cook books being careful not to crush them.
Well, there you have it. That is how to store royal icing transfers. How do you store yours? I would love to hear about it. Leave me a comment and let me know.
Bear hugs,
Okay Lisa you just blew my mind. Who would’ve ever thought to keep their royal icing transfers on the wax paper. I store some right now in jars but I’m still scared that they will break. Keeping them on the wax paper is such a great idea and I know that will work best for me. Thank you for the wonderful tip!
You are very welcome Jennifer! I have had good luck with the jars and the binder. I like the jars better because I can see them but, it give me peace of mind knowing the delicate ones will be safe.
Just curious how long will they keep for?
Royal icing transfers will keep a really long time as long as you store them in an airtight container and keep them away from the sun. I’ve personally tasted some that were six months old they were still perfect. I did make them with meringue powder instead of egg whites and they were great.
I am just starting to make a few more royal icing transfers and leaving them on the wax paper is a great idea. Now if I can just get them to look as cute as yours! 🙂
You are an amazing decorator Kim!! Royal icing transfers are a great way to practice with roayl icing. I wish I could do buttercream like you! 😉
Lisa,
Where did you get that shade of green spray paint? I want to make mine that color. I love your idea
Hi Barb,
The paint is Rust-Oleum Painter’s Touch Satin Green Apple. I LOVE it and want to paint everything that color. I guess it is a good thing I ran out. LOL
Amazing! I love the jars! I have saved every empty baby food jar from my 1st and I now know what to do with them, I will paint the lids and do this same thing… I never would have thought about the wax paper and stored in a binder: that is genius!!!! Time to re-organize my cookie room!
Have fun Myranda. I love organizing things. If I lived close I would come help ya!
Will do! And I would take your help without hesitation lol… I need to start organizing my cookie cutters next, seems no matter how organized I am, it just doesn’t seem enough…
Your jars came out cute – love the green color! Great idea with storing them on the wax paper too!
Thanks Kim. I thought the wax paper would keep them safe. Using a Ziploc bag is food safe and the binger helps keep them organized. I hope you enjoy it as much as I do. 🙂
You are just a genius!! I love, love this. And those lids are just adorable.
Everybody needs a jar of eyeballs! Jars are a perfect storage solution … love the painted rings and labeled lids … you are one smart cookie 😉 I admire you for making your own royal icing transfers! I have made some, but bought many sheets of them while I worked at a cake and candy supply store … they do keep for a long time!
Great organization tip, Lisa! I love the chalkboard lids idea, and the green choice of color is such a nice shade. (PS- I love how the first photograph coordinates perfectly with the colors of your blog header.)
Haha! You are thinking like a ture blogger when you notice the lids match the headder Mike! HUGS!!!
Wow!
You are super organized. I must start making these ahead of time too. I always have leftover icing.
Hi, This is Super Organized…Love it.
I like the idea of making these way in advance…I’m wondering how long is it safe to keep them?? and will colours fade??
thanks
Hi Kamal,
The royal icing transfer stay good for a really long time as long as they are stored in an airtight container, in a cool dry place, and away from the sun. If they are stored in the sun, they will fade.
Also, make sure they are completely dry before storing the. If there is any moisture it will cause them all to spoil.
That’s amazing! I have a question. Can I set a royal icing transfer on a frosted cake? I’m worried the butter in the frosting will melt it.
Hi Sarah! I use them on cupcakes all the time. I usually place them on a few minutes before the event so everything will look fresh. If there are dark colors on the transfers, it could bleed onto your icing. That is why I do it right before I serve them.
Here is a post that will help explaine: http://thebearfootbaker.com/2013/06/royal-icing-cupcake-toppers/
Hi Lisa,
Big fun here. Thanks so much for all you teach us. I love everything you do. However I follow your instructions step by step but when it comes to transfer RI I have lots of trouble. I paste some white letters over a red wet RI and soon after they start to absorb the red. At the end there were just a white fade/mix with red ugly letters over my cookies. Am I doing something wrong? I was even using americolor gels, this is not the first time this happened to me. Can you help me please? Thanks
Hi Adriana,
I am so sorry to hear about your bleeding issues. I am going to post a tutorial later today that will give you some tips to help avoid almost all of your bleeding issues. In the meantime, here are a few things that have helped me.
1. Let the royal icing transfers dry for at least a week. I let my black eyes dry for several weeks before I add them to white dots to make eyes. The longer they dry, the less chance of bleeding.
2. Dry everything with a fan once you add the transfers to the base cookie color. The fan will help speed up the drying process and will help reduce the bleeding.
3. You can also add the royal icing transfers to a cookies with dry icing. Just use a drop of icing on the back of each transfer to attach them. I have had to use this method several times in the past.
Hope these tips help. Also, come back tonight to see the one thing that has completely STOPPED my royal icing from bleeding!
Thank you, Thank you, Thank you so much! it’s really helpful. I’ll do exactly as you said.
Thanks for the tips amazing.
WoW!!! You can not imagine all the transfers I have had my kids eat because they have broken…. I recently organized my stencils in a 3-ring binder don’t know why I couldn’t think of doing this to my transfers….Thank you! You have just saved me many sugar rushed kid moments…..LOL!
Love your blog….can’t stop reading…kids already have raising skin, they are in the bath until I finish reading….hahahahah jk
I am glad you found a new way to store your transfers but, I don’t want your kids to hate me because I stopped the sugar high! LOL
Thanks for making me laugh tonight!
Bear hugs!
I love your RI transfers! I was hoping you had a template for small flip flops that i could use on a “beach scene” cookie
Thank you!
Mary Ellen
I will work on that for you Mary Ellen!
Hi there, I’m just curious how long can transfers be stored?
Thanks!
Hi Sarah,
They can be stored for a long time. Like months and months. Just be sure to store them in an airtight container away from the sun. The sun will cause the colors to fade.
How long can they be stored? Do they have to be refrigerated when stored?
They can be stored for several months. Like a really, really long time as long as they are completely dry (let them dry for a week or so before you put the lid on the container) and then store them in a cool dry place away from the sun. The sun will make the colors fade so placing them in a cabinet or on a shelf will work well.
Now is a good time to make royal icing transfers for your holiday banking. They really are time savers!
Hi Lisa,
How long can royal icing transfers be stored?
Thanks!
Hi Yuvika,
Royal icing transfers can be stored for a long, long time. You just need to keep them in an airtight container away from the sun. The sun can cause the colors to fade.
Do you store the transfers in room temperature and for how many days do they stay good. How do you know when they are spoiled? I use pasteurized egg whites to make my royal icing. Also how do you prevent dark color transfers like black and blue and red from bleeding on a white background. When the white icing is wet it seems to pull the color off the transfer and run on the white. I heard corn syrup may work to form a barrier but haven’t tried it yet. Any tips would be appreciated. Thanks a lot!!
Hi I love these. Can you tell me how’s long these last for in the jars or bags. Thank you.
Hi Lisa,
Royal icing transfers will last a very long time. Once they dry, (completely dry for several days) place them in an airtight container and store them away from the sun. The sun will cause the color of the icing to fade.
They will stay fresh for several months and some people say they will last for years. If they are completely dry when you store them you shouldn’t have any trouble using them for months and months!
Lisa
I wanted to know how far in advance can you make royal transfers?
That’s a good question, Christina! You can make them months in advance!
Store them in an airtight container away from the sun (the sun will fade the colors) and they will be great for many, many months. Just be sure they are completely dry when you store them. Let them dry for several days and you will be a happy girl in the future! 🙂
What you do looks so interesting