Fondant stamps - debossers - lanterns

Stamps for fondant, but also for cookies or biscuits, biscuits and biscuits

Difference between embosser and debosser: Embossers stamp the subject into the fondant. Debossers stamp the subject "on" the fondant. So it rises from the fondant and gives a nice 3d effect.

With our fondant stamps you can give your baked goods the finishing touch. Be it for birthdays, baby shower parties, weddings, Christmas, Easter or just because.

Roll out the fondant to a thickness of 3mm, place the stamp on the fondant and press down firmly. If the fondant sticks to the stamp, simply sprinkle some icing sugar or starch over the stamp and try again. Then cut out with any cutter and place on the pastry.