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Yes we do 🙂

These Bluey images are printed on wafer paper card, so they are edible.

Yes, this is absolutely a debosser! The brand Kaela uses here is Sweet Stamp, and their range of debossers are called OUTboss :) You can check our their range on our website here -> www.lollipopcakesupplies.com.au/products/sweet-stamp-outboss

It is called a debosser but whoever decided that needs to go back to school. A raised image is embossed and a pressed image is debossed, ask any leather worker for the past 4000 years. The tool has been debossed to create a embossed image, therefore it should be called an embosser because it's embossing. It should be named after the achieved result.

Great Question. I would recommend heat sealing them in cookie bags. If you leave the images exposed to moisture for too long they will go sticky. You can dust a light amount of corn flour over the image to stop it sticking/sweating in the bag too 😊

@@lollipopcakesupplies Thankyou. You have been really helpful

It won’t set as hard as chocolate without oil added, but it’ll be hard enough to not melt instantly. Coconut oil is a good one to add instead of a vegetable oil as it is solid at room temperature, so that will help the chocolate harden more.

Hi , we have a range of sizes available. For Scallops, we have 6", 8" and 10".

Thank you!

Cake Cream is essentially made of dried egg white and sugar. You can check out the detail on our website (the link in description).

Hi Shannon! You can use either! It's really a personal preference for the taste :-)

Oh how exciting, and such quick delivery - awesome! Happy macaron making!

@@lollipopcakesupplies thank you!!!!

Oh no :-( What brand of fondant and embosser are you using?

Hi! 45g of water and 100g of almond flour to 125g of Cake Cream. The recipe can be found here. cakecream.com.au/recipe/macaron

Hi! You can find it here. cakecream.com.au/recipe/macaron

Hi Steven! We don't stock these products so you may need to contact a place you have purchased them if you have some issues 🙂

No problems! Enjoy decorating!

Hi Ruby! Thank you for your feedback! We will certainly look into having this topic as one of our cake classes!

Hi Ruby! The cake cream is amazing! It is very stable and will work great for you, we LOVE it! Like all things, nothing is humidity proof unfortunately, however the cake cream is quite stable. We would still recommend keeping the cake in the fridge until serving as the weather/humidity can defiantly melt the cake cream just like any other icing if left out for long periods of time. We recommend using butter with the cake cream as per the instructions on the recipe 😊 You could always make your own swiss meringue buttercream from scratch and add in Solite/Bakels shortening rather than butter to make it more stable as well if you had a favourite recipe.

@@lollipopcakesupplies thanks so much. I just placed an order for your pre mix this afternoon because the last time I made it from scratch it was sooo stressful!! I just hope I ordered enough!😋 💞

@@rubykeiss1540 Thank you! Good luck with your creation!!!! 🥰

Thank you so much Glenda, really appreciate it 🥰

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Thank you so much, we totally agree! We love her too 🥰

Hi Paula, yes we do! 🙂🙂🙂

@@lollipopcakesupplies thank you! I will have to try using the shortening as I had trouble transferring it from the embosser onto the fondant

@@Paula-nd3bg Awesome! Have a try and let us know how you go!!

I’ve been using bakels in my embosser and it’s impossible. Going to go and get some fondastic tomorrow 🤞🏻🤞🏻🤞🏻

How do you successfully scrap it off so it's got clean lines? Mine always seems to either come out when I scrap or have really messy lines.

Thank you Jamie!!

Aww thank you Jasmine! I'm sure it will turn up great! Good luck with the hubby's cake! ❤❤