Why I Don’t Make Cherry Stems as Royal Icing Transfers
If you’ve ever picked up a royal icing transfer only to have the stem snap off, you’re definitely not alone.
I made this mistake for years before realizing there was a much easier way.
Now I still make the cherries and leaves as royal icing transfers, but I leave one important piece off—the stem.
Because it’s so thin, the stem is usually the first thing to break when removing the transfer from the parchment or acetate sheet.
Instead, I simply place the cherries and leaves onto the cookie and pipe the stem directly onto the cookie.
It only takes a few seconds, but it saves a lot of frustration.
Why This Works
✔ Less breakage
✔ Easier placement
✔ Cleaner finished cookie
✔ Less wasted icing
My Tip
Allow your cherries and leaves to dry completely before removing them.
After placing them on the cookie, pipe the stem last.
It gives you much more control and creates a cleaner finished design.
Download the Free Cherry Transfer
I’ve included the transfer template I use so you can practice at home.
👇
DOWNLOAD THE FREE CHERRY TRANSFER
(This button will link to your free download.)
Supplies I Used
(Amazon Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.)
Save This Tip
Don’t forget to save this tutorial to Pinterest so you’ll always have it when you’re decorating cherry cookies.
❤️ Personal Use Notice
This transfer template is for personal use only.
Please do not resell, redistribute, or claim this template as your own.
Watch The Full Tiktok Tutorial here!
Happy Decorating, Amy
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