How to Use a Segmented Stencil to Make Royal Icing Transfers

When your base is dry enough to touch, gently lay your stencil on top and add another layer of stenciling-consistency icing and scrape gently. Carefully remove the stencil.

Using a Pen Blade or other sharp cutting tool, gently and carefully trace your final desired shape into the background icing, leaving the stenciled design fully intact. You need to leave enough of a border around the full design that the background will maintain stability and keep your transfer from breaking. 

This is best to do while the icing is not 100% dry. You can easily cut through the icing without breaking any part of the transfer. Once you have your shape cut, simply allow the transfer to dry completely.

Once your transfer is completely dry, you can simply break off any pieces of icing that are on the outer edge of the line you cut with your Pen Blade. Alternatively, you can use a Thingamagenie to gently scrape away the excess dried icing. Make sure to not touch the main design, however, or you could break it.

Once you have isolated the main design, flip the parchment sheet upside down and roll the paper away from the transfer. This is safer than trying to peel the transfer away from the paper!

Glue your transfers right onto your cookies with a dab of royal icing, and that's it! This is an easy way to make your stencils even more versatile and your cookies even more adorable.