Create Royal Icing Designs Without Cookies

This is an article about a subject, use of Royal Icing pattern material for Royal Icing transfers, that I know nothing about!

I happened on this information by accident when creating this new (as of April 2018) website. It answered a burning question I had about how a Royal Icing cookie artist could make so many exact same designs for an order.

To produce dozens of designs, it seemed to me that a designer would need a lot of pre-made sugar cookies, then hope that in the process of replicating the design,  she or he would not make a mistake.

Littleviews: Example of cookie patterns in use from the Country Kitchen Sweethart siteI’ve read about various ways designs could be copied and transferred to cookies, but all seem very clumsy. After the third cookie, it seems to me that designer would get sick of using them.

Well! It turns out that the Royal Icing recipe is also a recipe for sugar candy. After it is piped, it turns hard and can be lifted off a surface and pasted onto a cookie using an underlay of Royal Icing or other pasting product.

I have yet to try this, but using pattern material seems like a great way to develop skills! I plan on trying one or two patterns sold on the Country Kitchen Sweetart site.

I do not plan on replicating the patterns to paste on cookies, however. I am not a fan of very hard Royal Icing. Still, this technique might be useful with my own corn syrup-based recipe. I won’t know until I try.

I encourage you to visit Country Kitchen Sweetart’s website and rest assured, I have no business arrangement with it. If you just started being a Royal Icing cookie decorator, you’ll find this site’s products quite interesting. The company is in Fort Wayne, Indiana.  If you live nearby, or like to travel, they host classes on pastry-decorating topics that seem to be worth-while attending.

As my own site is new, I do not yet have a forum or discussion area, so if you use these pattern-makers, or something similar, let me know at (as well as sign up for my once-a-month newsletter).

Should you want to investigate before I add more information, do a web search on the subject of how to use Royal Icing transfer material.

PS: Since writing this, I started the page, Royal Icing Transfer Links. There, I posted videos by Julia Usher that demonstrate the topic, and am starting to gather reference sites, which will be updated periodically.

Contact me, Karen Little, at