Put your stamp on something sweet with these personalized fondant hearts that are the perfect decorative touch on your favorite cupcake.



Ingredient Checklist


Instructions Checklist
  • Lightly dust a clean work surface with cornstarch. Using a small rolling pin, roll out half the fondant about 1/8 inch thick.

  • Blot one of the monogram stamps in cornstarch, and quickly but gently press stamp into the fondant. Repeat, blotting stamp each time in cornstarch and leaving about 3 inches between each imprint, until entire surface has been stamped.

  • Cut out hearts by centering and placing the heart cutter over each imprint. Remove all excess fondant from around the cut-out shapes; roll out again, and stamp and cut out more hearts, if needed, or reserve for another use.

  • Repeat with remaining fondant half, using the other monogram stamp. You will need to make an equal number of hearts with the two stamps.

  • Using an offset spatula, carefully transfer fondant hearts to parchment-lined baking sheets; let stand at room temperature until completely dry and firm, about 1 day. Cover dry hearts with plastic wrap until ready to use.

Cook's Notes

You will needa small rolling pin, a two-inch heart-shapedcutter, and two new, clean rubber stampswith initials, which can be custom-made.

Reviews (1)

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
How to make fondant.