Comments on: Royal Icing Eyes & Templates

By: Lisa Snyder

Lisa Snyder — Wed, 12 Jan 2022 04:33:22 +0000

Hi Eileen,

Eyes can be hard to make sometimes. That is why I like to make them as royal icing transfers because you can make them ahead of time and you know they look good. Once you pipe the eyes you can place them in front of a fan to dry. Drying the outer layer of the royal icing quickly will help them dry without falling in the center.

Hope this helps!

By: Eileen Daudelin

Eileen Daudelin — Wed, 05 Jan 2022 15:01:26 +0000

Thank you for all of your amazing tips.
I have trouble when making eyes with the centers caving, how do I prevent this from happening?
I would love some suggestions.

By: Barbara Karr

Barbara Karr — Wed, 08 Apr 2020 19:06:55 +0000

I NEED to tell you that not only are you talented and creative you are also generous and nurturing.. I am always in awe of the tips and instructions you share. During this time of being confined to our homes you print out this recipe for Royal Icing Eyes. What great timing! This gives us an opportunity to stock up on future decorations. Bless you for your kind and giving nature. Just know you are treasured.

By: Lisa

Lisa — Sat, 01 Jul 2017 10:15:12 +0000

In reply to Linda.

Hi Linda,

I use Alan Tetreault’s and you can find them here: https://www.globalsugarart.com/black-pearl-dragees-4mm-4-ounces-by-chef-alan-tetreault.html.

I always try to use thick icing when making eyes. The thicker the icing, the less chance of the color from the pearls bleeding. Also, dry them in front of a fan to help the top layer crust faster. I hope this helps!

By: Linda

Linda — Wed, 28 Jun 2017 01:58:34 +0000

I have used 2 brands of black pearls for the pupils for my eyes, but I always have a problem with the black bleeding into the whites of the eyes or any light color that I have placed them into. Is there a specific type of black pearl that you use, and if so, what brand do you find is the best for this type of work?

By: Lisa

Lisa — Thu, 14 Apr 2016 23:00:45 +0000

In reply to Leonie.

Twin grandsons! You lucky lady! I bet you have a ball with them.

The eyes will stick to the cake pops but I have found it best to use a small amount of royal icing to glue them into place once the chocolate on the cake pop has dried. Sometime due to humidity royal icing will get weird and melt a bit especially if there is a lot of moisture in the surface you are sticking them to.

Also, make the eyes with 15 second royal icing. That just means once you make the icing, pull a knife through the icing and start to count, one Mississippi, two Mississippi until you get to 15 Mississippi. When you count to 15 Mississippi the line should disappear. Thicker icing will hold better than thin icing.

Monster eyes are simple. Print the templates and tape them to the back of a cookie sheet and tape them down. Cover them with wax paper and tape it into place. Pipe the eyes and add the pupil. Let them dry for a few days. Remove them from the wax paper and then store them into an air tight container. You can make them months ahead of time. Just don’t store them in the sunlight. It will cause them to turn colors.

If you have any problems or questions, email me. I am here to help!

Bear hugs and give those grandkids a big hug from Tennessee!
Lisa

By: Leonie

Leonie — Tue, 12 Apr 2016 19:33:05 +0000

These are awesome! I’ve never worked with royal icing and my DIL wants me to make monster cake pops for my twin grandsons 1st birthday. These should stick to the cake pops no problem right? Stupid question, how do I pipe the monster eye shapes? I keep looking at the template wondering what the?

By: Lisa

Lisa — Fri, 18 Mar 2016 01:44:02 +0000

In reply to Jan Lakey. I make it on the computer with Publisher or PicMonkey.

By: Jan Lakey

Jan Lakey — Fri, 18 Mar 2016 00:42:40 +0000

How do you make the repeating pattern transfer sheets?

By: Lisa

Lisa — Thu, 14 Jan 2016 11:57:19 +0000

In reply to sandra. Hi Sandra, I am not sure I understand the question you are asking. Can you give me a little more information? I am sorry.