1. Basic Sugar Paste Techniques

The sugar paste sticks to the stamp. How do I avoid this?; Let the fondant dry for 2-3 minutes after opening it. Lightly dust the surface (and the stamp) with a little cornstarch or powdered sugar.

What is the ideal thickness for an impressive 3D print?; Recommended thickness is approximately 3 millimeters. This way, there is enough material to fill the embossed design when you press it, without it tearing.

How do I achieve perfectly cut edges without "scratches"?; Press firmly on the dough and make a very light circular motion (wiggle) before lifting the cutter for a cleaner cut.

2. Advanced Techniques (Embossers & Debossers)

What is the correct order? Do I stamp first or cut first?; We always push. first the stamp and then cut with the cutter. If you press the stamp into an already cut shape, the sugar paste will spread outwards and become distorted.

The print comes out shallow on one side. How do I achieve even pressure?; Avoid pressing with your fingertips (they create indentations). Use a fondant smoother, another smooth stamp, or gently run your rolling pin over it with steady pressure.

What are debossers and how do I use them?; They push the background down, letting the design stand out (3D).

The secret: Use thicker fondant (4mm). Place the stamp on the counter (design side up), place the fondant on top and roll it out with the rolling pin, pressing firmly.

How do I color the embossed letters or design?; Use edible powder colors mixed with a little pure rubbing alcohol or vodka. Apply with a very thin brush. The alcohol evaporates quickly without melting the fondant.

How do I create two-color designs directly with the stamp?; Press small pieces of fondant (in the 2nd color) into the indentations of the stamp. Clean off any excess. Then, put the base color on top and press with the rolling pin. Don't forget the cornflour so they don't stick!

3. Secrets for Perfect Cookies (Dough)

My cookies are spreading during baking and losing their shape! What am I doing wrong?; For detailed 3D cookie cutters, you need a no-spread cookie recipe. Omit the baking powder/soda completely.

Important: Freeze the cut cookies in the refrigerator (15-20 min.) or in the freezer (10 min.) just before putting them in the oven.

How do I ensure that all the cookies are the same thickness?; The ultimate secret is the Slats (dough guides). If the dough is asymmetrical, the stamp will be deeply impressed on one edge and not at all on the other.

Find the slats we made especially for you here: Pastry guide sticks (dough and sugar paste sticks)

The dough sticks to the cutter and loses its shape. What do you suggest?; Dip the cutter in a little flour (or cocoa) before each cut. Most importantly, though, it is the dough must be cold. Refrigerate for 30 minutes before cutting.

4. Tips for a Professional Finish

The “Cling Film Trick” for rounded edges: Want a perfect, “puffy” rounded finish on the edges (like a pillow)? After you’ve stamped, spread some clear plastic wrap over the fondant. Place the cutter over the plastic wrap and press to cut!

How do I perfectly stick the fondant to the baked cookie?; It doesn't need a lot of moisture. Apply it baked cookie (not the sugar paste) with a little water using a brush, or a little edible glue. If you add too much water, the design will slip and be damaged.

5. Troubleshooting

The embossed design is too shallow. What can I do?; Try it. reverse technique: Place the stamp on the counter (with the design facing up), put the sugar paste on top and roll it gently with the rolling pin.

How do I fix rough edges in sugar paste after cutting?; Gently run your fingertip over the edges, using circular motions. This will smooth out any imperfections immediately after cutting.