From our Fine & Dandy embosser collection where the designs are delicate and detailed but still have pop. A LEAVERS 25 cookie/fondant embosser in a varsity style font font, NB the image is last year’s embosser, you will be supplied with the current 2025 design. Simply roll out your icing to 3- 4mm thick. We like to leave our rolled out fondant for around five minutes to air dry just reduce any tackiness but it does depend on the fondant brand used. Just experiment until you find a technique that works for you and the brand if fondant you use. Place the embosser on top and press extremely firmly or give a quick firm roll with a rolling pin, or both! The depth of the embossing will depend on how hard you press or roll over the embosser, we recommend a heavy rolling pin followed by a firm press putting plenty of weight behind it. Carefully remove the embosser to view the results. Paint with edible paint or a dash of lustre mixed with alcohol for a glimmering finish. Use to decorate cookies or cupcakes. Pattern area will fit within a standard 68mm diameter round or 70mm square cookie cutter and can go up to 85mm round or square.
