To use the Embossing Stamps simply press the raised patterned surface gently into freshly rolled sugarpaste, marzipan or pastillage.
Take care not to press too hard otherwise the outer edge of the stamp will also be impressed.
The technique can be carried out directly on the covered cake, or for plaques, onto rolled out paste.
「IT IS IMPORTANT TO COMPLETE THE EMBOSSING BEFORE THE SUGARPASTE, MARZIPAN OR PASTILLAGE BEGINS TO SKIN OVER」
The embossed pattern can be impressed into the sugarpaste and left as a relief design, or you can allow the paste to dry, then paint the detail using edible colourings with a fine paintbrush, or by lightly colouring with blossom tints.
Another idea is to first dip the embossing stamp into blossom tint dust, shake off the excss and then impress the pattern into paste to create a lightly coloured effect.
Some of the less detailed designs are ideally suited to embossing into paste to from a pattern which can be piped using a fine No.00 piping tube (tip) with coloured royal icing.