I'm thinking about using rubber stamps on my crusting buttercream to give it a nice wrapping paper design. Have any of you guys done this? I know it can be done on fondant but I'm wondering about buttercream because I do not want the colors to bleed, run or fade. I was then going to spray with luster spray to give it a nice glossy finish. Any suggestions would be greatly appreciated.

I would think that this could be done, but keep in mind that you might damage the stamp over the long run. The fat in the buttercream would probably start to break down the rubber. (You know that your rubber is starting to break down if it seems to get softer and gets a sticky or tacky surface.) Don't do it with a stamp you love!

Heres some fun stamps that I got and they were REALLY cheap.....in the stamping section of the craft store...lots to choose from to!

I think I paid like 2.00 for all of that...and I have recently bought about 30 other pieces and I LOVE them!!!

Sounds like a fun idea but I am always worried do you think the rubber is food safe making contact with the butter cream. I am always a worry wart so I would love to know.
Thanks

these aren't rubber these are foam

wgoat5 thank you so much for clearing that up for me, sounds like a fun idea to play around with!

This sounds like a great idea. What are you going to use for "ink"?

you don't use ink or I guess you can on fondant with the food colors...you make an impression with the stamps then go over them with frosting. You are welcome cupcake!!!

Well the reason I wanted to use a rubber stamp not foam is because I want to stamp the Colored design onto the buttercream. I want a smooth finish and not something you stamp, make an impression then fill it in with more buttercream. For the color I was going to use wilton or americolor watered down with either vodka or clear vanilla extract then paint the stamp with a sponge roller then gently place the stamp on the crusted buttercream. I think this would leave the colored design of the stamp on the cake plus save time because now you do not have to fill in with buttercream. I have a 12" x 18" cake to cover and I would love to know if this would work.

When you guys try it, please post a pic. I'd love to see it!

Hmmmm.....if you press very hard at all with the rubber stamp you are going to leave a slight impression, just a forewarning.....you could use a stencil that you could wrap around the crusting bc or fondant then use a foam roller I guess.

Thanks wgoat5. The stencil is a good idea. I think I will try it with the stencil and then with the stamp and see which one I like. Really trying to get my buttercream to look like wrapping paper. Thanks

You are very welcome cant wait to see it!!! Post your tries ok?

Another good idea is to use the plain suncatchers that you can paint. They have enough of an indent to add to it. I was doing a beach themed cake and wanted dolphins and other fish added t it. I think I paid like .25 for some of them and they also make a nice impression on fondant.

wgoat5 I've seen the foam stamps how welldo they work? Do you need any particular recipe for the buttercream? Any other tips would be helpful.
Thanks

they work great just make sure your icing has a good crust on it

In "The Ultimate Cake Decorator" by Murfitt and Pickford, they press the rubber stamp in lustre dust and then press onto fondant. It makes an impression that has a luster. Very Pretty. I have not tried it, but I don't know why you couldn't do that in crusted buttercream. It would make it so the rubber is never directly on the buttercream.

What a great idea. I would love to see the pictures.

There was a thread on this earlier, and someone checked with their extension office. They said some of the mounted rubber ones had an adhesive that shouldn't be used on cakes. The foam ones and UNmounted rubber were said to be just fine to use.

I like the idea of the foam stamps with writing since my writing can be atrocious! Will someone PM their photo to me (if they make a cake with one!) as I might miss the posted pix. I would really appreciate it!

Thanks!! Great Ideas from Great CC Members Once Again!

Not sure how this would work as I have only done this with scrapbooking...I use the color pens on my stamps as the "ink" and huff on the stamp to keep the ink wet until I am done coloring it. (huffing is where you blow air on the stamp to keep it moist, but huffing like you would on a window when you were a kid to steam it up and write on it). I wonder if it is possible to try this with the food color pens? HTH.

Becky

If you are using a rubber stamp mounted to a piece of wood, I think you would need an even and flat area to stamp otherwise, you'll get blank areas. If you have any edible image frosting sheets, you could use airbrush color to ink the stamp, stamp just like paper, then cut up and apply to your cake.

However you decide to do this, please post pics and any information on how this went.

Thanks!