Anyone used rubber or foam stamps to decorate cookies? If so, please tell me how you did it and what icing you stamped on, any tips will be great!
Thank you all,
Amy
I've stamped on cookies before but I've only done so on Fondant.
After I've cut out the fondant (same cookie cutter I use for cookies) I've taken a small sponge roller, dampen and wring out the excess water.
On a small saucer add a few drops food coloring. I smeared the color across the saucer to get good coverage on my roller. Then gently roll the roller over your stamp. Then stamp the cookie. You will need to do this method each time you stamp. If your quick enough you can stamp at least 3 cookies per roll. I like this method since I don't get too much excess food coloring on the stamp. It doesn't have thick blotches or too light of areas on your stamping image.
(does that make sense?)
Hope it helps.
Shyla
I have stamped on fondant for cookies using a rubber stamp dipped in dry . It worked really well too.
Mgd, the dust didn't come off? It sound interesting, I'll have to try that myself.
I tried it last night. It was an UGLY experiment. I took a paint brush, dipped in gel colors and painted on the surface of the stamp. Still not dry this morning and did not make a nice image. I will have to try the roller method. Liquid color I presume?
Are there any instructions anywhere to do this.What fondant works
I am sure the stamping works the same on fondant as it does on RBC. I roll out my buttercream then stamp all over it and then use my cookie cutters to cut out the shapes I want, then I pop it in the freezer for a few minutes then put a few drops of Karo syrup on top of the cookie and then place the RBC cut out on top of the cookie and its done. I find that the RBC works better when it's a little cold.
hth
That second pic is awesome!! What is the stamped part on the first pic??
I tried it last night. It was an UGLY experiment. I took a paint brush, dipped in gel colors and painted on the surface of the stamp. Still not dry this morning and did not make a nice image. I will have to try the roller method. Liquid color I presume?
I use americolor and vodka. The vodka will help with the drying. I know I said water. My apologies, I ment vodka or extract. The sponge roller will give you an even coverage. Just like the INK stamping method before they came up with the pads.
Kell those cookies are awesome. I love the cross's and the raised detail.
So explain it to me again, how do you do the stamping? I'm lost on the foam roller thing and confused on the rubber stamp. (I know, I'm dense!) 
So explain it to me again, how do you do the stamping? I'm lost on the foam roller thing and confused on the rubber stamp. (I know, I'm dense!)
I hope this will explaine it a little better. When you add the food coloring to the plate add a few drops of vodka/extract and blend with paint brush. Make the width of the color to the width of the roller to get better coverage. I stamped a sheet of paper since I didn't have extra fondant.
Roll the roller over the stamp generously to get more color.
hope it helps.
Oh yes, that helps a lot!! Thank you! And I'm assuming you can do this on fondant as well?
I'm assuming you can do this on fondant as well?
Yes, sorry about the paper things, I didn't have any fondant made and didn't have a project to use it on so I just stamped the paper. You get the exact effect on fondant.
Don't sweat it!! The paper was perfect for a demo!! (Do I see a tutorial in your future???) 
(Do I see a tutorial in your future???)
LOL, not professional enough. I quickly flipped it out there to you. 
now that didn't sound right. LOL
so in theory you could use this same technique to stamp directly onto a baked sugar cookie and then use those lines as your pattern for royal icing, yes? It would make it easy to get exact proportions.
Yes, I wish I had photos of my cookies that were stamped directly onto the cookie then outlined with RI. (didnt' have camera then) You can stamp almost anything that is made. I've even stamped on chocolate. (see attachment) What you don't see in the photo is some detail in the leaves and around the edges of the roses is with RI. (bad photo)
When I get home I will stamp a cookie and add it) If you stamp on dark (example: chocolate cookies) use a touch of white to the color you will be using in your RI. This way it will slightly match the RI of choice. Your stamp outline will blend and you won't be able to see the marks if a mistake is made.
so in theory you could use this same technique to stamp directly onto a baked sugar cookie and then use those lines as your pattern for royal icing, yes? It would make it easy to get exact proportions.
Freddy, Here is the example of the sugar cookie, using the exact same method.
Thanks Crofles, They are addicting. I haven't stamped in a while so I had to dig my things out of the dark again.
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