If you like rubber stamping and you like cupcakes then today's post featuring a tutorial on how to stamp on fondant from the book Cupcake Decorating Lab: 52 Techniques, Recipes, and Inspiring Designs for Your Favorite Sweet Treats! is for you.
An added tip from The Creative Cake Shop: If you want to write something unique on your fondant cupcakes, try using Wilton's Extra Fine Food Writer Markers. They give you added control and can even be used to color in your stamp instead of food painting!
And if cupcake decorating is your thing or you want it to be you can get yourself in the running for a copy of simply by answering the question:
What is your favorite flavor of cake?
Answer by Thursday May 9th at midnight.a Rafflecopter giveaway
Giveaway open to residents of the US and Canada only. By entering our giveaway, you are automatically signed up for our Craftside e-newsletter.
Now onto the tutorial on how to stamp on fondant:
Click on these pages from Cupcake Decorating Lab to enlarge and read the full tutorial on how to stamp on fondant.
More about the Quarry book:
Discover easy, accessible, and fun techniques for making beautifully decorated cupcakes with Cupcake Decorating Lab! This inspiring guide starts out with basic techniques, such as frosting cupcakes with an offset spatula; using a piping bag and tips; flooding cupcake tops with icing; frosting with chocolate ganache; and tinting buttercream.
The labs in the book cover a wide variety of exciting decorating techniques, such as how to make sugared and candied fruit and flower garnishes; stamping, stenciling, and piping on fondant; and scroll work, writing, and borders. You’ll also find fun ideas for children, weddings, holidays, entertaining, nature themes, and more. Plus, the author includes all of her favorite cake and icing recipes! Create the most delicious and stylish cupcakes imaginable with Cupcake Decorating Lab!
Bridget moved to New York City to become a food stylist, gaining experience in both print and television for major food brands and publications. Flour Girl, her custom cake and dessert business, was launched as a creative side business. She returned to Chicago in 2004 to work as culinary director at a culinary consulting firm doing recipe and menu development, testing, writing, product ideation, and food styling. In 2006, Bridget relocated to her hometown of Cleveland to focus on her growing Flour Girl business, which in turn led to her partnership with John and Tatyana. In 2011 they opened Luna Bakery & Cafe. Luna offers fresh breakfast, lunch, and dinner options including crepes, salads, paninis, local espresso, and coffee. Specialities include: made from scratch pastries, cupcakes, and wedding cakes. To learn more about Luna visit www.lunabakerycafe.com.