Hanging Egg Branch - Acrylic Fondant Embosser With Optional Cutter
Introducing our long awaited collaboration with cookie cutter powerhouse, The Cookiery at: www.thecookiery.ca
We're bringing your favorite cutter designs to life with fondant stamp embossers with our line of Inkpot Impressions! In this Easter release, we've created your favorite Melissa @themillerswifecustomcookies designs, ready to be used for your fondant sugar cookies, and paired with our specifically sized cutters. All embossers are created with food grade acrylic.
✔️ Stamp design: 3.5" x 3.5" or 88.9mm x 88.9mm
✔️ Cutter: 3.5"
BAKING MADE EASY - Inkpot Impressions Instructions
1. Brush Inkpot Impressions fondant stamp and fondant with a light amount of cornstarch or icing sugar to ensure that the fondant does not stick to the stamp. We recommend using a fresh batch of fondant due to it's malleability and softness.
2. Press the stamp down onto your fondant. Ensure that you are pressing the acrylic evenly on all sides of the fondant and that any visible air pockets are squeezed out. Slowly lift the stamp.
3. Voila! Your fondant is ready to be placed on your sugar cookie. Brush any cornstarch or icing sugar particles away with a small brush and cut out the design with the matching cookie cutter.
✔️ You can opt to purchase the matching cutter designed specifically for this embosser. Please note: If you've purchased the Cookiery cutter with a similar design to this, it will not fit this stamp, you will need to purchase the cutter as was altered to fit this stamp precisely.
🛑 CARE INSTRUCTIONS:
Wash the stamp with a soapy soft sponge in warm water. Use a small soft bristled brush for any areas that need to be cleaned. Ensure that the acrylic stamp is washed with care as it is acrylic and can get scratched. Wipe with a soft cloth and air dry. Do not place in dishwasher.
🛑 For Cookie cutters: NOT DISHWASHER SAFE. Handwash only in cool soapy water, and air dry.
All cutters and acrylic stamps are made-to-order in-house at The Cookiery HQ!