Reply to "Rubber stamping"

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

I have a tutorial on my site on rubber-stamping on royal icing: https://www.juliausher.com/kitc...d_springtime_cookies

I address the food-grade issue at the end. But basically it's a gray area, so use your discretion.

One of the lessons in my new video series also addresses rubber-stamping in great detail, again on royal icing. More info about that series can be found here: https://www.juliausher.com/store/video/videos_on_dvd

The stamping technique that you'd apply to royal icing is the same as you'd apply to fondant. The only difference is whether you allow the fondant to fully dry before you stamp, or if you stamp the fondant while it's malleable. If you stamp the fondant while malleable, you'll also get a neat embossed effect in addition to the color of the stamp.

I do A LOT of rubber-stamping so if you have more specific questions, please post them in another topic under this forum and I'd be happy to address.

6/12/1311:42 PM

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