Cookie Stamping

Baking By glory2god Updated 22 Jan 2014 , 9:57pm by Irishcreme57

glory2god Cake Central Cake Decorator Profile
glory2god Posted 18 Feb 2007 , 6:41pm
post #1 of 12

would someone please tell me what i am doing wrong?

11 replies
lmn4881 Cake Central Cake Decorator Profile
lmn4881 Posted 18 Feb 2007 , 6:42pm
post #2 of 12

Your picture didin't come through... sorry

glory2god Cake Central Cake Decorator Profile
glory2god Posted 18 Feb 2007 , 6:45pm
post #3 of 12

how do i get the picture to show because when i click on the message the picture is showing?

danar217 Cake Central Cake Decorator Profile
danar217 Posted 18 Feb 2007 , 6:49pm
post #4 of 12

I can see it. Those are really neat!! How did you do it? Is it just a normal rubber stamp? What is the ink?

glory2god Cake Central Cake Decorator Profile
glory2god Posted 18 Feb 2007 , 6:53pm
post #5 of 12

its a normal rubber stamp and the wilton food color. but i didn't think it came out okay. i'm planning on adding a border but there are spots were parts of the letter is missing. am i not pressing hard enough. how hard is too hard before you break the cookie?


ShyannAutumn Cake Central Cake Decorator Profile
ShyannAutumn Posted 19 Feb 2007 , 4:43pm
post #6 of 12

It looks as if your stamp was very wet in some places and other areas you didn't cover the stamp with color, leaving the empty holes.

Others posted on ideas of how to use the stamps. ( don't remember all of them) some suggested ink pad that you could add food color too.

What I've done in the past was use the small sponge roller that I could roll over the stamp. I put a couple of drops of food color onto a plate and ran the sponge roller over the color until I gotten complete coverage on the sponge, then rolled over the stamp. If your fondant isn't smooth (bumpy) you won't get the stamp like you want. The stamp won't go into the groves. To fix this what you might want to do is purchase a black food color pen and fill in the empty spaces.

Hope that helps

Forgot to add.... If that it's fondant you are usingas frosting make several extra pieces and practice on the throw away dough before stamping your cookie. You can get an idea of what you need to do, either add more or use less. Also, stamp your dough before you place it on the cookie.

glory2god Cake Central Cake Decorator Profile
glory2god Posted 19 Feb 2007 , 9:50pm
post #7 of 12

thank you very much. i was trying to stamp with the rolled buttercream already on the cookie. will try stramping then adding to cookie after it drys. i just had a company tell me it wa against the law to use the regular stamps on food products. is that so?

jillchap Cake Central Cake Decorator Profile
jillchap Posted 19 Feb 2007 , 9:55pm
post #8 of 12

i've used stamps on both cookies and cakes before, and as far as i know it's not illegal... as long as they've never been used for anything other than food coloring, i don't really see how it could be a problem. if you're selling the cookies, make sure that the people buying them know that they've been in contact with a latex product (for allergy reasons) and you should be okay!
HTH icon_biggrin.gif

ShyannAutumn Cake Central Cake Decorator Profile
ShyannAutumn Posted 20 Feb 2007 , 12:24am
post #9 of 12

just as Jill said. I've never heard of it being illegal. Some will tell you it isn't food safe because of the glue but I have never seen a stamp that had glue oozing out on the laytex. Laytex allergies could be a problem for those who suffer from it. Just let your customers know that you use laytex tools in making your cookies.

Someone in another forum mentioned speaking with a doctor about the stamps (Sorry don't remember the forum or person who posted) She said they told her pretty much the same. Laytex allergies.

I have used, and it was said by others, that they have used sponge stamps. The only thing I didn't like about them was the stamps were limited and quite boring when you want something a little more special. So I try to keep the prints to my own method of transfer and food coloring. It takes a little longer but I really don't have to worry about it too much.

Sorry, I know that was much help.

glory2god Cake Central Cake Decorator Profile
glory2god Posted 20 Feb 2007 , 1:18am
post #10 of 12

thanks for the replys. i am beginning to think it was a sales pitch because this company makes "food safe stamps". the person was really nice until she discovered that i was only ordering a little over $20.00 in merchandise then she had to go "and should not have answered the phone because they were closed for the holidays". i contacted that company after i received am pm with information about the company. but i have contacted a different rubberstamp maker and sent them an email asking if there is anything that they make the stamps out of that would make it unsafe to use on fondant. i'll let you know what they tell me.

on a different note, i removed the rolled buttercream from the cookies and remixed. i colored it and rolled it out then stamped it. i'm waiting on it to dry then i'll try to figure out how to make the lettering stand out a little more.

glory2god Cake Central Cake Decorator Profile
glory2god Posted 21 Feb 2007 , 12:27am
post #11 of 12

received a reply from the other company and they stated that in order of the stamp to be food safe it must have fda approval and they do not have fda approval. i will be glad to send anyone that pm me a copy of the email but i will not post that company's name here. therefore, the person i spoke with yesterday was correct.

Irishcreme57 Cake Central Cake Decorator Profile
Irishcreme57 Posted 22 Jan 2014 , 9:57pm
post #12 of 12

Do you sell your cookies? He may have been referring to copyright infringement. Most of the popular stamp brands that you get at craft shops don't allow use in commercial industry - whether it's food or cardmaking/paper craft.

Quote by @%username% on %date%