Sprinkle me silly – I’m the ice cream cone cookie stamp that’s bringing all the scoop shop vibes to your next bake. Sweet, swirly, and topped with plenty of personality, I’m here to make your cookies look good enough to melt over.
I’m a made-to-order stamp and cutter set, measuring 10cm tall by 6.5cm wide – perfect for party trays, birthday boxes, or sweet shop-themed treats. My deep-engraved acrylic stamp gives you waffle cone texture, swirled soft serve, and a cheeky chocolate drip. Pair me with the included 3D printed cutter, and you’ve got flawless cookies in minutes.
Use me with fondant or chilled dough to serve up bakery-level designs. Add sprinkles, pastel fondant, or keep it classic – you’ve got the cone, now it’s your call on the flavour!
Measurements – 10cm x 6.5cm
Stamp – embossed (finished design on cookie is raised)
Made to order with care – but production queues fill up fast, so don’t wait too long!
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.
