So today, I am showing you how to STAMP on your cupcake medallions instead of stenciling. Both are equally adorable.
If you want to see it demonstrated on Studio 5, click HERE. You will see it at about the 4:21 mark.
Here's how you do it:
Rolling pin, Vodka (Don't worry, the alcohol WILL evaporate!), Luster Dust, New & clean sponge brush, Fondant, and Cutter of your choice.
Then you need to choose your stamp. Make sure it is a clean stamp that is ONLY used for edible decorating purposes and has not been used for anything else.
After you've gathered your supplies, you want to make your metallic "Ink".
You can use this same technique with regular food coloring replacing the luster dust if you don't care to have that metallic sheen (but WHO doesn't like gold?!)
Now you can cut your shapes out before you stamp as well. I was doing a single one but if you are doing multiple, you will want to cut them out FIRST.
Now whip up some thinner Royal Icing and place it in a piping bag fitted with a Wilton #3 or #4 tip.
Pipe a delicate boarder and allow to dry. Wa-la!
Now you have a beautiful fondant medallion that is elegant enough even for a wedding.
Happy Caking Everyone!!