Strawberry Royal Icing Transfers
Summer time is a perfect time for strawberry treats like cookies, cakes and cupcakes. Make them a little cuter by adding a strawberry royal icing transfer. They are easy to make and will add a cute touch to all your summer treats.
I made these strawberry cookies yesterday and I wanted to add a little something to make them look a little more like summer so I add a little cookie decoration. I think the strawberry royal icing transfers really did the trick. Don’t you?
Supplies for Strawberry Royal Icing Transfers:
Large Strawberry Template
Small Strawberry Template
Strawberry Sprinkles Template
Red Royal Icing
Piping Bag or Bottles
Green Icing with Leaf Tip (You won’t need these until you are ready to apply the strawberry royal icing transfers. More on that later.)
Begin by prepare your templates like this. With the red icing and a #2 tip, fill in the strawberry patterns. You don’t have to be perfect with these because all strawberries are not exactly the same. If you look closely at the picture above, you can see some of the patterns under the wax paper. It is OK to have a carefree attitude with these. It will actually make them cuter.
Once you have flooded your strawberry shapes, let them dry overnight.
Next, mix a little yellow icing and apply little lines with a paintbrush randomly over the berries and let them dry completely.
I stop decorating there because I don’t like storing these after piping the caps because the tips will break off. So store these cute little guys and when you are ready to use them on your cookies, cakes or cupcakes, place a strawberry where you want and then pipe the strawberry cap.
See how cute the sprinkles are! Once I dropped them onto the ice cream, I added the green caps with a leaf tip and had myself a nice little treat. I just with the ice cream would have been strawberry. You can find the cute little cups over at Bakers Stock. They have all kinds of neat things there.
If you are in the mood for some strawberry treats this summer then, you have to see these:
Lila Loa- Strawberry Cookies
Sweet Sugar Belle- Strawberry Shortcake cookies
Chocolate Covered Strawberry Cake Bites
Sweet Sugar Belle- Pretty Strawberry Cookies
Strawberry Cheesecake Bites
Not Your Momma’s Cookies: Strawberry and Blueberry Shortcakes
Strawberry Cookie Recipe
For information on how to store royal icing transfers, click here.
Oh so cute! And strawberry sprinkles just sound like the cutest thing ever made from RI 🙂 Another great transfer!
Thanks Michelle! I love all sprinkles! Hehehe
I think these just might be my favorite of all your RI transfers:)
Thanks Susan! You made my day:)
Another one hit out of ballpark Lisa! Awesome!
Oh this is such a good idea. I would put them on everything!
Someone mentioned last week that they add RI transfers to oatmeal! It made me wonder what else I can add them to! LOL
Another SUPER cute idea! I just love that you share all your templates…so sweet of you!
I used to do my RI Transfers like you do…paper and template taped onto an upside down cookie sheet, but it was always a little awkward for me and I found that if I did not get it taped down perfectly, it would not lay flat. Then someone at the Cookier’s R Us Forum (sorry, I don’t remember who) said they used page protectors to do their transfers. Just slide your template in and ice right on the protector. I tried it once and was hooked. No tape and they pop off super easy! And you can wash them and use them over and over!
Thanks Terri! I always have trouble getting the paper to lie flat (when decorating the cookies). This will really help me out when I try my first batch of transfers. The hard part is deciding which one to try first!
Thanks so much Terri!! That is a great tip. I would suggest if anyone wants to use something other than wax paper that they need to check to make sure what they use is food safe.
Love this tip.
Honestly, I am usually more conscience of things being food safe and I am not sure why it did not occur to me when trying this. I am not really sure how I would know for sure since it is doubtful it would be labeled on a box of page protectors…sad, this worked so well! I see that that Marilyn (Montreal Confections) uses flat sheets of parchment paper…that may be the next best thing!
Thanks for the heads up!
I think these strawberries are the sweetest thing! So many uses!
I want to be in your brain and see what you are thinking Kim!! I know you will come up with something amazing!!!
Perfect timing, Lisa! I’m just about to make strawberry mousseline icing for cupcakes for my mom’s birthday. I was wondering what I should put on top… 🙂
I am glad you can use them Megan! I want your “strawberry mousseline icing!” Sounds like a great birthday treat!
I use sheet protectors all the time.
Thanks Gitty! I will have to give it a try.
Some nice things about using sheet protectors are that you can just slip the sheet out once you finished a page and start again. Sheet protectors are not flimsy so they’re easy to move around, say from the table to the counter, and the 8 1/2 x 11 size is convenient, especially if you’re printing stuff off of your computer
So adorable! I look forward to Template Tuesdays every week! Were your strawberry cookies the ones from Lila Loa?
Hi Nessa! The cookies are a recipe I am working on and will add soon:) I am excited about them!
I loved the strawberries… never thought about making transfers!!!!
Now, I already read your post about photo tips but would like to ask whether you use
“sunshine” to take every single picture you post on your blog?
I don’t use the light box for every picture. I did when I first started blogging because I worked a full-time day job. Now I like natural light but, use the light box at night and when the weather is bad. The best thing I did for my photography was buy a gray card for white balance. You can see that post here: http://thebearfootbaker.com/tag/custom-white-balance/
Hope this helps,
Gah – so cute on ice cream! Love them 🙂
These are the cutest! Regarding the use of page protectors (I’m not sure if they are food safe). If you use edible icing images, the clear plastic backing sheet that peels away from the icing sheet could be used safely to make your transfers on. Barring that, you could use Saran Wrap which I have done often. Apply a light coating of Crisco to the Saran Wrap and make your transfers. You can tape down your Saran Wrap to your decorating surface with masking or painter’s tape (to avoid damage to the surface) When they are completely dry they will lift right off. Have you ever frozen your transfers? I have and they freeze quite well.
I’m in love with these, especially the sprinkle-sized ones!!! So adorable. The bright yellow “seeds” really help the red pop. Thanks for all the templates. I was planning on making some sprinkle-sized balloons from your templates this week after doing some cookies, but as usual, I ran out of time. I simply piped the extra RI into straight lines to make jimmies. I’m determined to make some sprinkle-sized decorations from one of my our many amazing templates very, very soon. Thanks again!
I’m SOOO making up a reason to use these!
Hello, what’s the storage instructions for these cute li’l berries? Do they need to be refrigerated? Thanks!
They don’t need to be kept in the refrigerator. Store them in an airtight container in a dry place. Tutorial coming soon.