Cake design embossers and outbossers
Embossers, outbossers, stamps, and letter sets for marking designs, text, and textures on fondant and cookies.
Embossing or outbossing
The embosser imprints a recessed design, while the outbosser cuts and marks in one operation. The range includes text (letter and number sets), designs (lace, geometric patterns, themes), and background textures.
Achieving a clean impression
Work on a fresh surface: freshly rolled fondant, soft royal icing, or firmed buttercream. Press evenly without moving, then remove vertically. A light dusting of powdered sugar prevents the tool from sticking.
Frequently asked questions
Embossing or outbossing?
One creates an indentation, while the other cuts and marks at the same time.
What surface?
Fresh fondant, cookies, soft royal icing.
On royal icing cookies?
Yes, as long as the icing is still soft.
Care?
Lukewarm water, dry completely, store flat.
