Stamping edible food stamps on your mouthwatering sugar cookies is an easy yet effective method to add texture, design, and messages to batches. Here are a few tips to make sure you get the perfect edible food stamps:
Practice makes perfect
Do you want to practice before using it on the real batch of cookies? Spoon some rounds of icing on top of waxed paper or parchment and allow them to set. You can then use the rounds to train yourself by stamping the images to grow your confidence.
The best surface
Cookies iced with royal icing are most likely the best surface for edible food stamps since the icing will set firm and offers relatively flat surface. However, cookies topped using a simple confectioners’ sugar glaze or chocolate can also be stamped. Ensure that before stamping the icing is fully set.
A cookie can also be topped using a fondant cutout. First of all, cut out the fondant and allow it to it dry. Stamp your design and let it set.
Inking the stamps
How do you ink the stamps? There are a couple of choices. Probably the simplest way to do this is by using edible markers and brush the stamp’s bottom part. Benefits of this technique include:
- It is easy to combine colors. Thus, you can make various portions of the image in a variety of colors. You can ink just a section of the design instead of the whole thing. In addition, you can add extra design elements manually like names or other small designs.
- You can use a brush to paint on the ink. Mix gel food coloring using a bit of isopropyl or vodka to dilute the ink. Once it’s to a thick but fluid consistency, you can brush it on the stamp’s bottom part.