CHOOSING THE RIGHT STAMP
Learning to two tone can feel tricky at first, but practicing on the right stamp makes a huge difference. Start with a design that isn’t too detailed or fine. Our Milestone Embosser is a great beginner‑friendly option it adds a fun pop of colour without the overwhelm.
PREPARE THE STAMP
You can lightly dust a bit of cornflour into the stamp with a brush if you like, I skip this step for larger sections. Then take your fresh fondant and press it into the stamp, making sure it fills the design.
SCRAPE THE EXCESS
Next, scrape away the excess fondant. Use one of our fondant scrapers (or any firm scraper). Hold it at roughly a 30‑degree angle and glide it across the surface to get a clean, even finish.
PRESS INTO BASE FONDANT
Your fondant needs to be fresh and slightly sticky for the best results. Make sure there’s no flour on the base layer or the fondant won’t grip inside the stamp. I roll my base fondant to about 5 mm, then press the stamp down in one smooth movement. Gently lift from any corner and it should release cleanly with a crisp impression.
