Ok so I’ve encountered something I never have before in my cookie career with this humidity. I tried to make some Royal icing transfers the usual way and even after 36 hours they turned into a crumbly mess and didn’t harden like usual. It’s 30degrees C here with insane humidity. I tried putting them in the freezer. Im chalking it up to a lost cause for this order but im wondering if any of you fabulous cookie people have any tips for me for next time as i dont think this humidity will be letting up any time soon. So annoying 😅 /rant …. Also attached some pics of most recent few orders for thread tax 😃 thanks for listening!
by AnalystWestern8469
3 Comments
For both humidity & royal icing transfers, i will sometimes use a food dehydrator! I use the dehydrator more often for transfers (instead of whole cookies which could dry out)… since I want my transfers fully dry so it works great
They all look great
The detail on the Chanel cookies is amazing!!