Cookie cutters for biscuits, fondant, and cake design
The Patissland cookie cutter collection includes over 700 references of cutters made from food-grade stainless steel and BPA-free plastic, designed for pastry chefs, cake designers, and decorated biscuit creators. Geometric shapes (round, square, heart, star, flower), letters and numbers, animals, and seasonal themes: Christmas, Halloween, Easter, Valentine's Day, birthdays, wedding cakes.
Available brands: Wilton, PME Cake, Patisse, Decora, FunCakes, and JEM. Each cutter is suitable for biscuit dough, fondant, marzipan, and covering fondant.
- Clean cut on dough 4 to 6 mm thick
- Dishwasher-safe stainless steel, lifespan of 10 to 15 years in workshop use
- Sold individually, in thematic sets of 3 to 6 pieces, or in volume kits for workshops
- Permanent stock, shipping within 24 to 48 hours
Stainless steel or plastic: how to choose
| Criterion | Food-grade stainless steel | BPA-free plastic |
|---|---|---|
| Cutting precision | Clean edge, cuts through 6 mm without deformation | Optimal up to 4 mm dough thickness |
| Durability | 10 to 15 years in workshop use | 3 to 5 years with regular use |
| Maintenance | Dishwasher-safe, immediate drying | Hand wash with lukewarm water |
| Child handling | Sharp edge, adult supervision required | Rounded edge, suitable for children's workshops |
| Ideal use | Regular production, thick fondant | Thematic sets, first-time equipment |
For first-time equipment, the most cost-effective approach is to choose stainless steel for shapes used weekly (round, heart, star) and plastic for seasonal sets used once or twice a year.
Instructions for a clean cut
- Roll out the dough to a consistent thickness of 4 to 6 mm, then let it rest 15 to 20 minutes in the refrigerator
- Flour the cutting edge: flour for biscuit dough, cornstarch or powdered sugar for fondant
- Place the cutter perpendicular and press firmly without twisting
- Lift vertically, then transfer the shape with a thin flat spatula
- Return the tray with shapes to the refrigerator for 15 minutes before baking: the edges stay sharp
For fondant, work at 3 to 4 mm thickness with cornstarch and let the shapes dry for 5 to 10 minutes before handling. Find our fondants in the fondant collection.
Themes, seasons, and related collections
Fir trees, snowflakes, and gingerbread men for Christmas cookies, pumpkins and ghosts for the scary theme, eggs and rabbits for Easter, hearts for Valentine's Day and wedding cakes. Letter and number sets complete number cakes and personalized birthday biscuits.
To go further in decorated biscuits, combine your cutters with cookie stencils, cookie cutters, and the Oh my Cookie universe. The full ranges of Wilton and PME Cake are available on their dedicated pages.
Frequently Asked Questions
How to use a cookie cutter on fondant?
Roll out the fondant on a silicone mat lightly dusted with cornstarch, at 3 to 4 mm thickness. Dip the cutter edge in cornstarch, press vertically, and lift without twisting. Let the shape dry for 5 to 10 minutes before handling.
What dough thickness for decorated biscuits?
4 to 6 mm for classic shortbread, 3 mm for very crunchy biscuits, 8 mm for soft biscuits to be filled. Consistency is key: use two calibrated rulers to roll out evenly.
How many cutters to start a workshop?
About 20 versatile references cover 80% of annual needs: graduated rounds, graduated hearts, graduated stars, a Christmas set, and a Halloween set. A professional cake designer usually works with 50 to 100 references to cover all seasons.
How to maintain stainless steel cutters?
Wash with warm soapy water or in the dishwasher, then dry immediately by hand to prevent corrosion. Store dry, in a closed box, sorted by shape families.
Can fondant be cut with a cookie cutter?
Yes. Roll fondant to 2 to 3 mm, dust with cornstarch, and cut with a firm vertical motion. Stainless steel models provide the cleanest edges on fondant and covering fondant.
