If you’ve followed this blog for a while, you will know I love SweetStamp products and it’s so exciting when they bring out new products! Recently they launched an exciting new collection of OutBoss stamps and Stamp N Cut cutters, perfect for weddings, engagements, and hen parties. These OutBoss stamps are incredibly easy to use and create stunning effects on cakes, cupcakes, and cookies.
In this post I’ll be doing a little unboxing and sharing my latest video tutorial, where I’ll be showing you my top tips and tricks for using fondant stamps, along with my fool proof no-spread sugar cookie recipe. Plus scroll down for 10% off on the SweetStamp website.
Click below to watch my tutorial showing how to use the SweetStamp OutBoss stamps and the Stamp N Cut cutters to make these cute wedding cookies ⇩
Unboxing The New SweetStamp collection
I couldn’t have been more excited when I opened this box to reveal the most beautiful bridal collection. This is just a small selection of the new designs from SweetStamp so make sure you check out their website if you have some bridal treats to make.
Now before we dive into how to use the stamps I really wanted to share some of my favourites from this box of goodies. Firstly if you’re planning a hen party this set below would be perfect, there is a ‘Bride to Be’ stamp which you can see me use in the video tutorial, ‘Future Wifey’ and this really detailed bride stamp.
There is also ‘Will you be my bridesmaid’ which I love. How perfect would this be on a cupcake or bento cake to present to your best friend to ask her to be your bridesmaid!
As well as Hen part there are stamps and cutters for engement parties too. The Stamp N cuts come with their own shaped cutters, which make them perfect for cookies.
Now I have to mention these mini bows. How pretty are these! I can think of so many themes of cakes or cookies these would be perfect for. What about for the side of ballerina cake, there are endless possibilities.
10% off SweetStamp
Sweet Stamp have kindly given me a 10% off voucher code for you to use. This can be used on any purchases made on their website. To receive the 10% off all you need to do is visit their website sweetstamp.online and enter the code CAKESBYLYNZ at the checkout!
How to use Fondant OutBoss Stamps
OutBoss stamps are stamps that you can use with fondant. You place the stamp onto your fondant and roll over the top to reveal the prettiest raised lettering or design. To get the text really raised I actually like to place the fondant over the stamp (so doing it the on the reverse), I find as you roll over the fondant it really pushes into the stamp.
One thing that is really important with these stamps is corn flour. By dusting cornflour onto the stamp before you push in your fondant it allows it to release really easily. You can then dust as excess off.
Now these look great as they are or to make the design stand out you can take some editable paint or lustre dust and brush over the top to highlight the raised lettering. You can then cut them out with a cookie cutter and add to your cookies or cakes. I always love how this looks!
How to Use Stamp N Cut Cutters
As well as the OutBoss stamps there were also the Stamp N Cut cutters. These are shaped cutters with a matching fondant stamp. The stamps works in exactly the same way as above, but it the video tutorial I show you a different two tone technique.
You can use a scraper, I’m using one from a SweetStamp letter set, but you could also use the scraper you use to smooth buttercream onto your cakes. Use this to push the fondant into the stamp, taking off any excess. Then push this into the piece of fondant and roll over the top. The fondant in the stamp them sticks to the larger piece, making it stand out so much that you don’t need to paint it, unless you want to. You can then use the shaped cutter to cut out the design.
This is such a great technique, you just need to make sure that the design or lettering is quite thick, else the fondant can get stuck in the stamp and this can be quite frustrating. If you are finding it gets stuck I’ve also found fondant with less stretch works better. There are also some more little tips in the tutorial above.
I really hope you enjoy the tutorial and I hope you’ll be able to use some of these techniques to make your own cookies. If you haven’t already you can subscribe to my YouTube channel for more free cake decorating video tutorials.
Tools I used
(Use code ‘CakesbyLynz’ for 10% off all SweetStamp products)
Bride to be OutBoss Stamp: https://bit.ly/4bDK7YJ
Diamond Ring Stamp N Cut: https://bit.ly/4bNN2hF
SweetStamp Large Fluffy Brush: https://bit.ly/3VF90Ol
SweetStamp Small Brush Set: https://bit.ly/3pa6FsR
SweetStamp Edible Glue: https://bit.ly/3Gu6D6O
Timeless Letter Set: https://bit.ly/3x3hkhg
Mini Pickup Pad: https://bit.ly/3Rax6NV
SweetStamp Gel Colours: https://bit.ly/3Rax2h9
Build a Block Letterset (with small scraper): https://bit.ly/3VepviE
SweetStamp Spatula: https://bit.ly/3Duipxb
Edible White Paint: https://bit.ly/3ySYUAs (Use code CAKESBYLYNZ15 for 15% off)
SweetSticks Lustre Dust: https://bit.ly/4ebGjj1 (Use code CAKESBYLYNZ15 for 15% off)
Corn Flour Dusting Pouch: https://tidd.ly/47FeETr
~ Please note that some of links above may be affiliate links. If you click the link and purchase any item through that link, I will receive a small commission from the website but this does NOT add any additional costs to you. Thank you so much for supporting this blog x ~
No Spread Sugar Cookies Recipe
Ingredients
- 200 g Room Temperature Butter
- 200 g Caster Sugar
- 360 g Plain Flour (All purpose)
- 1 tsp vanilla flavouring extract (Or flavouring of your choice)
- 1 Medium Egg
Instructions
- Cream the sugar and butter together in your mixer.
- Add your medium egg and 1 tsp of your favouring and mix this through until combined.
- Slowly add in your flour a table spoon at a time, giving the flour time to absorb the butter in the mixture. Mix until you have a dough that clings together.
- Roll out your cookie dough on a lightly floured surface, to a thickness of 5mm. Then cut out your shapes placing your cookies on a sheet of parchment paper.
- Place your cookies in the fridge for 30 minutes to firm up.
- After 30 minutes place your cookies onto a chilled baking tray (still on the parchment paper) into a preheated oven at 180°C or 356°F. For 8 – 10 minutes, until the edges start to go slightly golden in colour. If you have multiple batches make sure your baking tray is completely cool before adding your next batch of cookies.
- Place your cookies on a wire rack to cool and they are ready to decorate. You can then decorate them with royal icing or fondant. Watch the video above to get some ideas!
- To store your cookies place them in an airtight container in a cool, dry place. This will keep them fresh for around a week.
Plus why not save this tutorial for later and pin it to Pinterest
