Diamond Ring Cookie Stamp – Bake the Bling!

Put a ring on it – and make it edible! I’m the Diamond Ring Cookie Stamp, here to dazzle your bridal showers, hens nights, engagements, and "she said yes!" celebrations. Whether you’re planning a sweet send-off for the bride-to-be or adding sparkle to a proposal cookie box, I bring all the bling without breaking the bank.

With my classic engagement ring silhouette and geometric diamond detailing, I press a clean embossed shape into fondant or chilled dough. My matching cutter creates a perfectly shaped outline, giving you a flawless canvas to decorate – from pastel pretties to full gold glam. Dust me with shimmer, paint me with edible metallics, or personalise with the bride's name or date inside the ring – however you decorate, I shine.

I’m perfect for engagement parties, bridesmaid proposal boxes, cookie favours, or just for fun at a hens night. I pair beautifully with other bridal designs or stand out solo as the statement cookie of your set. Easy to use, reusable, and made to last, I’m a stress-free way to elevate your bakes with a little luxury.

Made to order with love – and trust me, once the wedding season kicks off, I’m gone faster than the bouquet toss. Grab yours before I sparkle off the shelf!

FAQs

What size is the stamp and cutter?
Measurements – 8.5cm tall x 6cm wide
Stamp – embossed (finished design on cookie is raised)

Do I need the matching cutter?
Yes – the cutter is shaped to match the ring design exactly. Using them together gives you that perfect outline finish with clean edges and minimal trimming. Highly recommended for a flawless result.

Can I personalise the design?
While the stamp itself has a fixed shape, you can easily add custom touches with edible pens, painted details, or small fondant lettering. Popular ideas include initials, a wedding date, or a little heart in the centre.

What material works best?
This design works beautifully with fondant rolled to 2.5–3mm thick. You can also try modelling chocolate or firm cookie dough. Just be sure your dough is chilled for best results when stamping.

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.

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