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Reply to "Rubber-Stamping on Wafer Paper/Wafer Paper Handling"

Originally Posted by Wildflower:
Were you more successful on the second try? If so, yeah for you! (If not, it's entirely someone else's fault.)

Dona, it would be helpful to see photos of what went wrong, to help, and also to learn from you so I won't make the same mistake. Don't cry, you can get your revenge by eating them! To be clear, you are stamping an image on it ahead of time, because it is a curved surface you can't stamp on? Do you need to overlap the paper to get the shape, or can you cut off the extra? Does getting it wet cause problems with the stamp colors running?

I was considering doing something similar, and thought that if the royal icing is very dry and hard, I could use a handful of rice to weigh the paper down. Maybe if it dries while being held down, it will stay the correct shape even if it does not stick as well as I like, without the corners lifting? My concern is that the rice might soak up moisture and stick, or the stamped color will be absorbed into it, blurring the image. Wish there was a way to "set" the stamp... like hair spray but edible, lol!

Julia, you suggested using corn syrup as the glue. Is there any type of adhesive already on the paper that activates when wet? Does corn syrup seep through causing a problem with the stamped image? Does the paper have enough give/stretch that the stamped image might become distorted?

Also, will stamping a particularly wet image after applying it to the cookie make the edges curl up? I would like to do some where the stamp goes off the edge of the paper onto the icing surface. Do they tend to curl more towards one side (such as the shiny side), possibly making it adventageous to stamp on the other side?

Dona had photos posted, but she deleted them for some reason. The issue I saw was a lot of curling edges on the paper. The paper did not appear to be stamped.

 

Answering your stamping on wafer paper questions here. Any others should go into another forum topic.

 

1. Maybe if it dries while being held down, it will stay the correct shape even if it does not stick as well as I like, without the corners lifting?

A: There is no need to weigh down stamped or unstamped wafer paper; you're overcomplicating this, I think . . . just be sure to use a minimum of corn syrup as I explained above and press down the edges every now and then while the corn syrup dries. 

 

2. Also, will stamping a particularly wet image after applying it to the cookie make the edges curl up?

A: I don't understand this question, i.e., what you mean by a "stamping a wet image". You can't stamp a wet cookie, or the icing will get messed up. You want to stamp the paper off the cookie and then apply the stamped paper to the icing. Or wait for the icing to completely dry, apply the paper and then stamp on the paper/icing. If the paper is reasonably dry and stuck down at the edges, you should be able to stamp it just fine in the latter scenario.

 

3. Do they tend to curl more towards one side (such as the shiny side), possibly making it advantageous to stamp on the other side?

A: I don't think so. As noted above, the more important consideration is the stamp quality and cleanness. You won't get nearly as clean a looking imprint if you stamp on the rough side, because the stamp doesn't make as much contact with the low points on the paper.

 

4. Julia, you suggested using corn syrup as the glue. Is there any type of adhesive already on the paper that activates when wet?

A: No

 

5. Does corn syrup seep through causing a problem with the stamped image?

A: It can; as noted above, if the paper gets too wet from anything it will deform and even dissolve.

 

6. Does the paper have enough give/stretch that the stamped image might become distorted? 

A: No. Unless you get it so wet that the paper disintegrates.

 

 

 

Last edited by Julia M. Usher
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