New here! Question about flooding...

I've had very little success with royal icing transfers: they tend to break when you take the backing off and, if they're not COMPLETELY dry, the just crumble up into nothing. My go-to transfer now is the frozen buttercream transfer (FBCT). When you make this transfer, the visible side is the one that goes next to the waxed paper or plastic wrap. Then you fill in the background, place the whole thing in the freezer until it's good and hard. You then place the transfer on the surface of the iced cake and peel the "backing" off the top. Does this make any sense? Once you've got it on the cake you can add any surface details that you want to pop Hope this helps..

flooding would be good

flooding on a cookie would be more secure and you have the extra option of not having to place it flat

maybe that's what you meant, on a cookie 

marzipan would work great if it's not in the can with the fondant

oh and there's the frozen buttercream transfer too

Here's a frozen buttercream transfer I did for a cupcake cake a few years ago:

The Bratz image is the transfer and the earrings and pendant were overpiped. The background was actually a different color than the doll's hair, but for some reason they came out the same in the photo. Sorry not to put this in my original post, but this is the first time I've had to look for my own photos since the big change and I couldn't find them right away. Ya learn something new every day!