Cake design embossers and outbossers
Embossers, outbossers, stamps, and letter sets to mark patterns, texts, and textures on fondant and biscuits.
Emboss or outboss
The embosser imprints a recessed pattern, the outbosser cuts and embosses in one operation. The range includes texts (sets of letters and numbers), patterns (lace, geometry, themes), and background textures.
Achieving a clean embossing
Work on a fresh surface: freshly rolled fondant, soft royal icing, or firm buttercream. Press regularly without moving, remove with a vertical motion. A light dusting of powdered sugar prevents the tool from sticking.
Frequently asked questions
Emboss or outboss?
One embosses, the other cuts and embosses at the same time.
On which surface?
Fresh fondant, biscuit, soft royal icing.
On cookies with royal icing?
Yes, as long as the icing is still soft.
Care?
Lukewarm water, complete drying, flat storage.
