Free Pumpkin Royal Icing Transfers for Your Cookies
Fall is a magical time of year. Yes, I know Christmas is the most magical time of year, but to me, fall is a close second due to the beautiful fall colors. Since Christmas is a time to give, I thought fall should give us a few cookie memories to share. Here are ‘Three Free Pumpkin Royal Icing Transfers for Your Cookies” so you can share and enjoy the magical fall colors with everyone.
Supplies:
(may contain affiliate links)
Recipes:
Cookie Cutters
- Any plaque, square, or rectangle cutter will work. As a matter of fact, you can add royal icing transfers to any shape cookie cutter you like.
- Victorian Plaque Cookie Cutter
- Rectangle Cookie Cutter
Royal Icing Colors:
- Use any royal icing colors you want! Isn’t this fun?!
- Turquoise- Americolor
- White- Americolor Bright White
- Outrageously Orange- The Cookie Countess
- Green- Americolor Avacado
- Totally Brown- The Cookie Countess
Download Your FREE Pumpkin Royal Icing Transfers:
FREE PATTERNS HERE:
- Jarrahdale Pumpkin Royal Icing Transfer Patterns
- Sugar Pie Pumpkin Royal Icing Transfer Patterns
- Fairytale Pumpkin Royal Icing Transfer Patterns
Tools:
- Tipless Piping Bags
- Turkey Lacer
- Thingamagenie or Turkey Lacer
- Foam board- Tape your pattern on it so you can pipe your pumpkins. It’s a great base. I get mine at The Dollar Tree and Here is my Simple Lemon Royal Icing Transfer Tutorial that will show you how to cut it into pieces a little larger than your paper.
- Parchment paper or TMP Cookie Bags for covering the pattern so you can pipe on them.
- Painters tape to hold the pattern, parchment paper, or the cookie bag.
Airbrush Supplies:
Airbrush Colors:
- True Blue- The Cookie Countess
- Outrageously Orange- The Cookie Countess
- Gourmet Green- The Cookie Countess
How to Make Free Pumpkin Royal Icing Transfers for Your Cookies Video:
Enjoy the video!
Let’s Make Some Cookies:
- Tape your pattern and parchment paper or cookie bag onto the foam board.
- Pick the royal icing color of your choice and outline the pumpkins. If you worry about the icing sinking as it dries you can pipe a few support lines in each section. Let this dry for about ten minutes or until the royal icing crusts over.
- Fill the outer sections and let them dry until the sections crust over. This will make each section look separate when they dry.
- Flood the center section.
- Use a turkey lacer, Thingamagenie, or toothpick to help smooth the icing in place and to pop any air bubbles.
- Do this with all your pumpkins.
- Let them dry completely before you remove them from the parchment paper or decorating bag.
- Store them in an airtight container away from the sun until you’re ready to decorate with them.
You might be wondering why there aren’t any stems on the pumpkins. That is a great question. I usually mix a little brown royal icing and pipe the stem on the cookie where I want to add the pumpkin. Then, I use that icing as the glue to hold down the transfers. It’s quick, simple, and you don’t have to worry about the brown from the stem bleeding into your icing colors as they wait for you to use them. Simple!
Now bake some pretty plaque cookies and add those pumpkin royal icing transfers. They’re pretty, simple, and a great way to quickly decorate some cookies for friends and family.
Looking for more Free Pumpkin Royal Icing Transfers? Here ya go!
- Pumpkin Royal Icing Decorations
- Pumpkin Royal Icing Transfers
- Sweet Sugar Belle’s Pumpkin Royal Icing Accents
Bear hugs,
Wow, this pumpkin royal icing looks amazing. Thanks a lot for sharing it.
Just what i needed, thank you!!!!, you have taught me how to keep my icing from sinking which I have always had a issue with Thank you!!!!! and this will help me create things ahead of time, less Stress!!!!