Is it an embosser? Or a debosser? Or maybe an imprint? Or something that
goes 'up'? There are almost as many stamp names as there are creators
to choose from! But to simplify things, there are only really two ways to stamp; to Emboss and to Deboss. Let's start with what those words mean (officially, anyway):
Emboss verb
to mould or carve a decoration or design on a surface so that it is raised above the surface in low relief
Deboss verb
to press a design onto a surface so that it creates a sunken area
Collins Dictionary, 2023
The cookie world has adopted these terms for cookie stamps, but over time they've started to be used interchangeably. As you can imagine, this has left a lot of our bakers asking “So...which one is it?!”
To avoid all confusion and to make sure you find exactly what you’re looking for at TCC, we label our stamps as Impression and Raised designs. Here's a breakdown of their key differences:
Impression Stamps
Are used by pressing down into fondant. Great for simpler designs, giving results that beginners and professionals love!
- Pros: Easy & quick to use, generally cheaper, efficient for large batches
- Cons: Less detailed, generally cheaper
Raised Stamps
Are used by pressing & wiggling, or rolling icing over them. They have an element of luxury and finesse, perfect for that professional touch.
- Pros: Incredible details, endless design options, intricate finish, great for creating depth, layers and two-toning.
- Cons: Can take a little longer per cookie, higher price point
There is no right or wrong, whichever you choose.
Whether a beginner or seasoned professional, every baker has a unique set of skills and preferences.
Either way, you'll be sure to find something you love at The Cutter Creator 😘
1 comment
You summarised that beautifully Naomi! 👏🏻👏🏻 Your designs, whether they are impression or raised, are always amazing 😍