Stamped Fondant Plaque | From SugarHero.com

Stamped Fondant Plaques

Course: Dessert
Cuisine: American
Keyword: fondant
Dessert Type: Decoration
Prep Time: 30 minutes
Servings: 24 plaques
Calories: 35kcal
Author: Elizabeth LaBau
These fun stamped fondant plaques are SO easy to make. All you need are clean, unused stamps, plus a few other household items, to make your very own edible stamp pads and stamps. Plus, they can be customized with whatever colors, designs, or shapes you’d like!
Print Recipe

Ingredients

  • 8 oz white fondant
  • Circle cutter
  • Clean, unused stamps
  • Gel food coloring I like Americolor brand
  • Felt, or an uninked stamp pad
  • Corn syrup
  • Sparkling sugar

Instructions

  • Dust your work surface with powdered sugar. Roll out the fondant into a thin layer about 1/8” thick.
  • Choose a circle cutter that’s large enough to contain the design of your stamps. Cut out 24 fondant circles, re-rolling the fondant scraps if necessary until you have 2 dozen circles. Place them on parchment-covered baking sheets dusted with powdered sugar.
  • For the best results, let the fondant circles sit and harden at room temperature overnight, or place them in a very low oven (170 F) for no more than 10 minutes, then cool completely until hard.
  • To make your own stamp pad, cut a circle of felt to fit a small plastic lid or container. You can also use an uninked stamp pad, or folded paper towels—untextured towels work best.
  • Lightly mist the felt with a spritz of water, then add gel food coloring. Brush it across the surface of the felt until it’s absorbed.
  • Press a clean stamp firmly onto the felt stamp pad until it has an even coating of food coloring. Do a few test stamps to make sure that you know how much pressure to use, then load the stamp up with color again, and press it onto a fondant circle. Repeat with other stamps and colors.
  • As you use the stamp, you can add more food coloring as necessary. If the felt starts to dry out, you can spritz it lightly with water to revive it.
  • If desired, you can wait until the stamped fondant patterns dry, then brush a thin layer of light corn syrup around the edges of the fondant circles and roll the edges in sparkling sugar.
  • Stamped fondant plaques can be made weeks in advance. Let them dry completely, then store them between layers of parchment paper at room temperature. Do not let them come into contact with moisture, or the ink will run and the fondant will get soft and sticky.

Nutrition

Calories: 35kcal