Crack me open and let the surprises begin – I’m the cookie stamp that’s all about the suspense. With a jagged crack slicing through my eggy silhouette, I’m made for Easter cookies with personality. Whether you’re hinting at a hidden hatchling, building a dino-themed bake, or just love the idea of an egg that’s about to burst, I bring that little extra drama to your dough.
My sharp-edged crack design is embossed into fondant or chilled dough with just a press, giving you a clean, raised effect that looks fab with minimal effort. I pair perfectly with my matching cutter, which outlines the egg shape with just enough wobble to mimic the organic look of a real cracked shell. It’s the perfect combo for minimalist cookies that still pack a punch – especially when you paint in the crack with chocolate, edible dust, or gold leaf for extra impact.
Use me for Easter baking sessions with the kids, sweet dino-themed party favours, or gender reveal cookies with a surprise inside. You can even use me as the “before” cookie in a set (imagine a series: cracked egg, hatching, then full chick or dino!). I’m simple to use, endlessly reusable, and great for both beginner bakers and fondant fans who like to get a bit fancy.
Made to order with care – but once I’m gone, you’ll have to shell out more to crack the code again!
Measurements – 5.5cm x 7cm
Stamp – embossed (finished design on cookie is raised)
Care Instructions
HANDWASH ONLY:
Before first use and after each use, wash gently with warm, soapy water
NO SOAKING: Avoid soaking for prolonged periods
DRY COMPLETELY: Air dry thoroughly before storing
HEAT SENSITIVE:
Not dishwasher safe and may warp in hot water or high temperatures
Use a soft-bristle brush (like a toothbrush) to clean any intricate details
ALWAYS ENSURE YOUR CUTTERS AND STAMPS ARE CLEAN AND DRY BEFORE USING
Cookie Decorating Made Simple
1. PREPARE YOUR FONDANT
- Knead your fondant until smooth and pliable. PRO TIP – put fondant in microwave for 5-10 secs at a time until pliable enough to work with.
- Dust your bench with cornflour and roll out your fondant to between 2.5-3mm thickness.
2. TRANSFER YOUR DESIGN
- Lightly dust the acrylic stamp with cornflour to prevent sticking.
PRO TIP – Use a paintbrush to get into the smaller spaces. - Press the stamp firmly onto the fondant, applying even pressure.
PRO TIP – Use a rolling pin to roll over the design. - Carefully lift the stamp to reveal the design.
3. ADD TO YOUR COOKIE
- Use a matching cutter to trim the fondant to size.
- Attach the fondant to your cookie
PRO TIP – make your own sugar syrup (1:1 ratio of boiling water and sugar) to create a sugar syrup glue.
