Comments on: Sweet Little Sugar Stamps with a How to Video

By: Lisa

Lisa — Thu, 09 Mar 2017 12:30:53 +0000

Hey Letitia,

I’ve missed you girl!

You should store meringues in an airtight container away from the sun and they’ll stay fresh for up to a week. This isn’t one of those treats you can make weeks in advance, but you can make them several days in advance.

The sugar sheets themselves stay fresh for up to one year. When you receive the stamps in the mail, it will have directions on how to store them. You can also find some information here at the Sugar Stamps site: http://sugar-stamp.com/.

Hope this helps! Let me know if you need more info.

Bear hugs,
Lisa

By: Letitia Pope

Letitia Pope — Tue, 07 Mar 2017 18:25:24 +0000

Lisa, Do you happen to know how long meringues will last? I’m just wondering how far in advance they could be made before an event? I know that meringues need to stay in an airtight container, but I’m just not familiar with how long they last. Any idea?

Letitia

By: dezi

dezi — Fri, 24 Feb 2017 23:46:12 +0000

In reply to Lisa. It did, and I thank you very much!

By: Cori @ Sweet Coralice

Cori @ Sweet Coralice — Fri, 24 Feb 2017 23:30:49 +0000

Hi Lisa! I love these sugar sheets!!!! I got some last month and didn’t get a chance to make them for Valentine’s Day so I’m just going to go ahead & make them for my family so they don’t go bad, nothing wrong with that right? lol. My favorite ones are the Jungle Animals for babies/lil ones! Definitely will be ordering more as they are so cute!

By: Janis S. TheCookieMomster

Janis S. TheCookieMomster — Thu, 23 Feb 2017 19:27:38 +0000

In reply to Janis S. TheCookieMomster. By "sugar sheets" I mean "sugar stamps". Also, since the sugar stamps come in full sheets, can you still use any designs that are baked without meringue on top? Or does the design become ruined from the heat and air directly touching it? Thanks! :)

By: Janis S. TheCookieMomster

Janis S. TheCookieMomster — Thu, 23 Feb 2017 19:16:23 +0000

I apparently am in the “dark ages” as I have yet to see those ADORABLE sugar sheets on-line. Thanks to you, Miss Lisa, I have been made aware of them and now MUST try them as well! 🙂
Like Dezi, I too would like to know if “fanned heat” is the same as “convection”. I assume it is but would like to know for sure.
Thanks for opening my eyes to Sugar Sheets! 🙂

By: Lisa

Lisa — Thu, 23 Feb 2017 17:40:13 +0000

In reply to dezi.

Can I tell you a secret Dezi? I used my regular old oven and they turned out fine! I made several batches and just set the temp and baked away. No dark spots and they were dry inside and out. 😉

You don’t have to have the Sugar Sheets to try the recipe. You can make a batch in your oven and see how they turn out. Hope this helps!

By: dezi

dezi — Thu, 23 Feb 2017 02:38:38 +0000

Hi Lisa,

I need to ask you a question about this procedure. I saw these a few weeks ago and like you, I knew I HAD to make them. I am glad that you discovered them too but I need to know about the “fanned oven heat.” Is this a convection oven that you are talking about? If it is, I am so scared to get one as I am afraid of converting all my recipes to this kind of oven heat. Maybe I am the last one on the planet to not have a convection oven, but I am super comfortable with the standard ovens I have always purchased. Would you please let me know if indeed you are talking about convection ovens. I might not be able to try these if it is so. If it is so, how long have you been baking with convection heat? Thank you a ton for the info, okay? Dezi