Stamping on Cupcakes? Yep, totally . . . we stamped on cupcakes today in our hostess-club workshop. Check this out. So, this time, when I give you the project recipe – it’s literally a recipe.
I just made some cupcakes from a box (Duncan Hines Classic White Cake) and used icing from a can (Pillsbury Classic White). We used the food-color markers to color directly onto the rubber stamps, and then stamped the image on the icing paper. (I washed my stamps in soap and water, first, which usually isn’t advisable for your stamps because soap and water can dry out the rubber, But, but who knows where those stamps have been. Right?) As the web site claims about the icing paper, "this very cool, specially formulated icing product simulates a cardstock weight paper." We carefully trimmed the icing paper and placed them on freshly iced cupcakes. The fresh frosting re-softens the icing sheet allowing it to "melt" somewhat onto the icing without the design bleeding. When you devour the cupcake, you don’t notice the icing paper.
We used images from the Time Well Spent and Double Line Doodles stamp sets. Okay, truthfully, I didn’t partake. At 210 calories per cupcakes without the icing, they’re definitely not on my diet. But, they sure smelled good. I apologize that the quality of the pictures isn’t that great, but, I had to snap the pictures before the cupcakes disappeared.