Good point Dorota! Thanks for the tip!

Do not put cake with icing in the fridge, because this way it becomes matte! You should know that the cake with icing retain moisture longer.

Hi Autumn,

I have used royal icing transfers on cakes and cookies but to be 100% honest, royal icing is tricky. Sometimes it behaves very well while other times it has a tendency to “melt” if the cake icing is moist or if it is really humid. When I use royal icing transfers on cakes or cupcakes, I add them at the last possible minute. If it is birthday or wedding shower, that is the last thing I do before the sweet treats are served. If you add them the night before, the royal icing may decide to melt and make your life really hard! LOL

So the short answer is yes you can use them on cakes, but add them at the last possible second or you will need to something else like chocolate or fondant for a longer lasting result. 😉

Hi Rachel,

I have noticed when I rush and place “fresh” royal icing transfer (one that is a few days to a week old) onto a cookie with wet icing, bleeding can occur. If you let the royal icing transfer dry for a few weeks or longer, the chances of it bleeding are rare.

Humidity is what causes the colors to bleed so when you place a royal icing transfer onto a cookie, make sure the transfer has had a long time to dry completely. If there is any moisture in your transfer, you could have a bleeding issue. The dryer the better!

I place the transfers in front of a fan as soon as I pipe them. I will let the fan dry them for a couple of days and then move them to an out of the way location to let them dry longer. You can store them in an airtight container away from the sun (the sun will make the colors fade) for months and months an months. That is why I think they are the perfect decorations for cookies.

When is the event with the black and white cookies? Do you have time to start the transfers now? If not, email me at lisa@thebearfootbaker.com and I will give you a few more suggestions.

Bear hugs!

Love this tutorial. Do you ever have bleeding issues when your icing transfer is dark and your background is white? Your red sleigh/white background is a perfect example! I have a large order with black on white and transfers would save me a lot of hassle!

Hi Debbie,

Try making your icing a little thicker. If it is thin, it can run and lose the shape. If it is thicker, it will stay in place and make a perfect circle.

Hope this helps,
Lisa