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Custom Cookie Cutters Happy Easter embosser

Custom Cookie CuttersSKU: LBD131

Celebrate Easter with a batch of cookies using the Little Biskut "Happy Easter" embosser.

Embossers can be stamped up to 4mm in depth. 

Our embossers take up the full width of the disc in any direction so you know they will fit beautifully on something slightly larger than the disc option you choose.

60mm size is perfect for round cookies 70mm+, hexagon and standard heart shape cookies 76mm+.

All embossers feature new large easy to hold and lift handle that has a CCC logo close to the right way up to make it quicker to see what way up the design is and lift the embosser out of the fondant, dough or gum paste with ease.

Hand wash only, keep below 50 degrees/c (122 degrees/f)/ *DO NOT wash in dishwasher.

$14.95

or 4 fortnightly payments of $3.74 with

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Custom Cookie Cutters Happy Easter embosser

Shipping & Delivery

Affordable shipping: Shipping is $7.99 for standard shipping ($9.99 for Rural addresses).

Same/Next day dispatch: We do our absolute best to book couriers for orders placed and paid before 11:00AM (Mon-Fri) on the same day, otherwise all orders are posted on the next business day.

Delivery times: Depending on location delivery is usually within 2 working days.

Free Instore Pickup: Collect from our Whangaparaoa store.


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HEAR FROM OUR CUSTOMERS

"Thank you for our beautiful and delicious cake! My daughter loved it!"

— Stephanie Baird

"I have been coming to you guys for 2 years now for my kids cakes and I always enjoy coming in to see you guys to plan/design the cakes. Great service, friendly smiles, love your guys work! I recommend you guys to everyone that sees and asks about the kids cakes. P.s the raspberry and white choc muffin was amazing! Thanks guys!"

— Haley Dudley

"We didn't give the team at Coast Cakes a huge amount of notice, but they were able to make us a beautiful, quality, fruit cake with traditional marzipan/royal icing. Decorated tastefully too. Our parents were thrilled with their 60th Anniversary Cake."

— Fleur Nicolson


 

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