Hi Michele.

You don’t have to buy transfer paper. You can use wax paper but I really like using cello (cookie bags). You know, the kind that you package cookies in. The royal icing slides right off once the royal icing is dry. I usually get mine from Truly Mad Plastics- https://trulymadplastics.com/Super-Clear-Cello-Bags-4-25-x-6-5-100-pcs-p78475257.

I cut the bags at the seams and tape them and the pattern to a piece of foam board with masking tape. I get the foam board from The Dollar Tree and then cut it into manageable sized pieces. Here’s a tutorial here- https://thebearfootbaker.com/simple-lemon-royal-icing-transfers/ on how I cut it. Just cut the foam board a little larger than the 8.5 X 11 inch piece of paper, tape the pattern, then tape the cello bags or wax paper on top.

Start piping the patterns with royal icing and let everything dry before you remove them. It doesn’t cost a lot and the results are amazing!

Store the dry royal icing transfers in an air tight container away from sunlight. They will last a very, very long time!

Hi Kimberly!

I haven’t shared how I used these yet. I’ll work on it so you can see them soon.

Bear hugs!