Ticket – Last Rodeo Cookie Stamp

Let’s get this party started (and ended!) in the sweetest way possible – I’m the Ticket – Last Rodeo cookie stamp, designed for the bride-to-be who’s ready to go out in bold, cheeky style. I’m here to turn your hens night cookies into a total mic drop moment.

I look like a vintage event ticket, but instead of entry to a concert or rodeo, I grant you access to baking brilliance. With a sassy “Last Rodeo” raised design, I’m your go-to stamp for hens parties, bachelorette boxes, final fling favours, or western-themed events with a twist. Got a cowgirl bride with a wicked sense of humour? I’m your VIP.

Use me with fondant or chilled dough – just roll it to 2.5–3mm thickness, press me in firmly, and I’ll give you a raised design that’s perfect for dusting, painting, or leaving plain for an effortless, modern look. Whether you’re styling pink and sparkles or keeping things cool and minimal, I always stamp in style.

Not just pretty – I’m practical too. The stamp is 3D printed for that clean raised fondant finish you love, and the matching cutter is 3D printed from food-safe PLA to give you fast, consistent shapes every time. You can buy me as a full set (stamp + cutter), or just the stamp if you already own a 90mm x 55mm ticket-style cutter.

Want to make sure I fit your event theme?
I’m great on vanilla, chocolate, gingerbread, or shortbread bases and pair perfectly with buttercream palettes or edible paints.

Measurements – 90mm x 55mm
Stamp – embossed (finished design on cookie is raised)

Made to order with care – and party season gets hectic, so jump on the queue while you can!

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FAQs

What makes this stamp ideal for hens parties?
I’m cheeky, bold, and shaped like a vintage ticket with a “Last Rodeo” message – made for final flings, cowgirl vibes, and unforgettable bakes.

Can I use the stamp with fondant and dough?
Absolutely. Roll your fondant or dough to 2.5–3mm thick and press me in. You’ll get a clean, raised design either way.

Do I need the matching cutter?
If you already own a 90mm x 55mm ticket-style cutter, you can grab the stamp only. Otherwise, I come in a full set so you’re all sorted.

Will the design suit different flavours?
Yes! I work beautifully on vanilla, chocolate, shortbread and gingerbread. Go wild with colour or keep it classy – I’m flexible.

How do I get the best result?
Use firm fondant or chilled dough, roll to 2.5–3mm, press firmly, and decorate as you like. I also love a light dusting of cornflour before stamping!

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.