Tips & Tricks 

Fr+++es+h Fonda+nt Is Key+++

Always use fresh fondant - it should be soft, a little sticky, and easy to work with. If it’s dry or cracking, it’ll be harder to get a clean stamp.
 

Light Dust+ing of Cornflour

Before stamping, give your stamp a light dust with cornflour to stop it from sticking. Just a little - too much can dull the design.
 

Don’t Skimp on t+he Base Fondant

We recommend rolling your base fondant to around 6mm thick. The extra thickness gives the stamp something to press into and makes lifting it off much easier. The more fondant, the better the impression!
 

Press Firmly and Evenly

Use firm, even pressure when stamping. Press with force to ensure the design is transferred cleanly - don’t be afraid to give it a good push, just make sure the pressure is consistent.

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Lift Gently

To remove your stamp, gently wiggle it from side to side, working your way around the edges. Avoid pulling it up from just one corner to prevent smudging the design.

 

Scraping Excess Fondant

Use our scraper tool or a flat square of acrylic to remove excess fondant after stamping. Press down firmly and scrape at a 45-degree angle - it’s okay to be a bit forceful here! If any fondant lifts, just lightly press it back down with your finger.

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Fondant Sticking to Your Hands?

We recommend using a good pair of food-safe gloves to reduce sticking and keep your fondant smooth.

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Two-Toning Tip

When adding fondant into your stamp (before pressing into the base), try this: make a few tiny indents with a toothpick or ball tool in the coloured fondant. These create small air pockets that help the coloured fondant grip better when stamped.