How To

Care Instructions: Wash with cool water and soap. You can use a soft nail brush to give them a light scrub if necessary. Rinse off soap and allow to fully dry before storing.

Cutter and Embosser Sets: Roll your fondant out to desired thickness. I like to use cornflour under and on top of my fondant to stop sticking. Don’t over do it with the cornflour or you will dry your fondant out. To help with this fill a new chux cloth with cornflour and gather and secure with a rubber band. I prefer rolling my fondant out on a My Pastry Mate Mat. https://mypastrymate.com.au/buy/my-pastry-mate-medium/. Once your fondant is at your desired thickness, slip a flexible chopping board underneath, this helps release the fondant from either the mat or the bench, the chopping board also helps get a clean cut.

There are a few options when it comes to using your cutter and embosser. The easiest I find is to stamp your fondant and without pulling your stamp up you pop the cutter over the top and press down on the cutter. This helps line up the cutter and embosser easily. While pressing down on the cutter you then give it a round and round motion essentially rubbing the cutter and fondant in a circle. This will create a nice clean edge.

The other option is to stamp your embosser and then take that away and line up your cutter to the stamped design. The actual cutting part is the same, make sure your press down enough and give the cutter with the fondant in it a swirl on the flexible chopping board to get a clean cut.

Sticking your fondant on your cookie: My preference is something viscous. Like piping gel or apricot jam. I boil some water and use that to thin the jam slightly. The reason I don’t use water is that you never know how much you are getting on the cookie and I find if you use too much water you can effect the shelf life of the cookie. Use a clean brush and paint some jam on to your cookie. Carefully pick up you fondant and place on the cookie. I use my finger to smooth around the edges.

Bagging your cookies: Let your cookies dry overnight before bagging them. Lots of moisture in the air can effect drying time, if this happens you can use a dehydrator, I found 10 minutes at 50 degrees and let cool completely before bagging worked well. You can also pop them in your oven with just the light on for an hour or so.

Sticky Stamp Pad: Use our sticky stamp pad to hold your text embossers, font sets, numbers and extras. These are designed to be used all together so you can mix and match and customise your cookies easily. Your sticky stamp pad will be very sticky when your first use it. You can dust with some cornflour to help with this. Once you are finished with your embossers you can take them off by either pushing at the bottom of the embosser (better for small things) or you can gently flex your sticky stamp away from the embosser to break the seal and make it easier to take the embosser off. Once your stamp starts to loose it’s stickiness just wash with cool water with soap and allow to dry completely and your stamp will be sticky again.