Thanks So much. As a newbie, I've watched many a cookie being decorated and have never come across such a well explained video on all the litte things I have been wondering about. You're a star!
Hi! Theyc an absolutely be made ahead and saved for future use. No need to freeze, just store in a cool dry container and they are good for months! Makes decorating day super easy to just pop them on!
Hey! Thank you for this!! I do not have a dehydrator yet. Are we letting them dry fully or how do you know when they're crusted enough to go on to the next step?
Hi! You can certainly air dry or use a fan to help the icing dry faster which will also improve the finish of the icing. When you look at your icing from the side, it will no longer appear wet (super shiny) and that's the easiest indicator that it has crusted. It only takes a short time in a dehydrator, a little longer with a fan and much longer if just air drying. It also depends on your icing and humidity level in your home, as far as time it will take. I hope this helps!
WHAT!?!?! OMg HOOOWWWWW! I’ve been having such cruddy results using luster dust with alcohol. It gets all gross and chunky. This looks AMAZING! Doesn’t the edible ink dry by the time you get to the dusting step? Explain the sorcery!!!!
Haha! You'd be surprised how long moisture remains from edible marker...you've got time. Luster dust sticks to any moisture, so as long as your flood is completely dry, the excess will dust right off! It's super simple!
Thank you for all the transfer sheets and all the educational information you provide for us newbies! <3 Your cookies are incredible!! Do you place the cookies in the dehydrator after each section or after all sections are completed? I'm wondering how quickly they need to be placed into the dehydrator for the setting and shine. Thank you!!
Hi! Into the dehydrator after each section to lock in the puff and get the great sheen! You want them to go into the dehydrator while the icing is still wet. Happy decorating, Bestie!!
Wow! thank you for sharing your transfers and a video showing how to use them. Going to order the sheet protectors that you use. Can not wait to try this.
Hi! Of course! This blog post should answer all your questions but I'm happy to help if you have any other questions! We could never live without our dehydrator for cookie decorating! www.yourbakingbestie.com/dehydrator-for-cookies/
I now have your RI recipe and can not wait to try out the "puffy" look on my cookies. Thanks so very much. That is so very kind of U to do for all of us. God bless and have a great day. Charlie
Does this apply to making drop cookies as well?! My chocolate chip cookies always used to come out thicker but lately they’re so flat😩 I thought it had to do with creaming butter and sugar too long, or butter too soft. Should eggs always be cold? Some say eggs should be room temperature. Thank you!
I just printed off some of your transfer sheets. I’m excited to give it a try!How do I know the page protectors are food safe? You do beautiful work!Thanks
Hi! You'll need to know what you sheet protectors are made of (material) in order to know if it is a food-safe material. I use transfer sheets made of Polypropylene, which is a food-safe material. Happy decorating!
All sheet protectors are made for office supply purposes. But you should look for ones that are made of Polypropylene if you want to ensure they are food-safe. The ones we use are linked in this post. www.yourbakingbestie.com/royal-icing-transfers/ @@TLSimmons7352
Nice tutorial Erica! I love ❤️ all of your transfer designs you provide on your website. I am intrigued by the gold pen you use for the coins. Can you share any information about it?
Hello! So happy to hear this! And yes, I featured these metallic edible markers in this post and I still LOVE them! www.yourbakingbestie.com/metallic-edible-markers/
Hi! that's called a flower nail and they are definitely necessary for making florals. Your other option is to try to make your flowers directly on the cookie, but it's not nearly as easy since you can't spin a cookie like a flower nail. In the blog post, I link to flower nails on Amazon, or they are available at Michaels, Hobby Lobby, Joann, etc. They are very cheap so if you're interested in learning florals, I'd definitely pick some up! 😊
I love using your technique!!! ❤I’ve been getting so many compliments 😉After I get done with shaking off the excess, the icing flows over the sides. How long should I shake the cookies to prevent this?
Hi! I'm thrilled to hear you're loving the technique! If your icing is flowing over the sides, it may be a tad too thin. If you're shaking off the excess enough before flipping, you shouldn't have any runover. So either thicken your icing a tad or shake off more excess so that you don't get it running over. I use a true 5-second consistency for all my dipping! I hope this helps!
@@yourbakingbestie4979 Thanks for the tips! I’ll watch your video again and try it again in a couple of days for Valentine’s Day. Sometimes getting the consistency right is tricky 🤷♀️
