CutterCraft has a great range of cookie cutters, handmade right here in Melbourne. We enjoy baking and decorating these shapes to inspire you and show you how good a simple biscuit can look! We also have a good range of decorating tools and supplies plus mini cookie cutters ideal for baking bite size cookies or making cupcake toppers.

Contact Dahna on 0425 734 599 or email with any enquiries. [email protected]



An absolutely delicious recipe that has the perfect flavour balance when using royal icing! These cookies are not as sweet as a sugar cookies, I think they’re even tastier!

An easy recipe to work with, easy to bake and will make your taste buds dance every time !

Ingredients ~

2 & 1/4 cups plain flour

3/4 cup icing sugar

185g unsalted butter

3 egg yolks ( keep the egg whites to make royal icing at home)

1 – 1 &1/2 tsp vanilla essence (or to taste)

Method ~ ~ Sift the flour and icing sugar and add it to the butter in your food processor. You can use a mixer, but in a processor is so much quicker !
~ Turn on to medium speed until the mixture combines and resembles fine bread crumbs. About 1-2 minutes
~ While processor still on, add the egg yolks and the vanilla essence and continue processing, until a dough begins to form. Another 1-2 minutes.
~ Remove the dough from the food processor onto a lightly floured bench and knead lightly until it is smooth.
~ Roll dough out to the perfect cookie thickness ~ 6mm thick Cut desired shapes using CutterCraft cookie cutters. Bake at 165 degrees (@150 degrees fan forced) for about 13-13.5mins mins (medium sized cookie) or until light, golden brown. Leave on baking tray for 5 minutes before transferring to a cooling rack. If baking larger cookies bake for @14mins and/or reduce oven temperature slightly to reduce browning edges.. Ovens will vary in heat settings.

TIPS – ~ Roll cookie dough between 2 pieces of baking paper as soon as you have made your dough. This cuts your work down by half by not having to attempt rolling out a ball of cold dough.
~ Place this in the fridge for 10 mins before cutting shapes to cool the butter down after working with the dough.
~ Place shapes into freezer for about 10 mins before baking in the oven to ensure your dough remains the same size. Place straight from freezer into oven. (Some people say it is a waste of time to roll, fridge, freeze, bake, but when you have a production line going, it all works hand in hand and works well…for me anyhow 🙂 ~ When placing cookie dough in the fridge or freezer, ensure 2 pieces of baking paper is between each cookie dough layer…The reason for this, is when the dough is cold it adheres to each other, making it difficult to separate. ~ I have baked straight from bench to oven without chilling and has spread about 2mm in size. This is totally fine if decorating with royal icing, but if using fondant I’d rather have the cookie exact, so I would freeze dough. ~ If freezing cookie dough for another day, ensure properly wrapped in glad wrap so it’s air tight. I recommend to leave between its baking paper so as then no imprints from the glad wrap that occur. ~ All ovens bake and heat differently, so a few time and temperature adjustments may be needed to get your desired result. ~ Use a fondant smoother and lightly swirl over the top of your cookies as soon as they come out of the oven. No pressure required, just light, swirling actions. This eliminates any air pockets, lumps or bumps that may have been caused whilst baking. I do this every time with the best results ! ~ Freeze baked or unbaked cookies up to 3 months.


Sizes ~ Available in 5″- 12″ sizes as a set to save you money or also sold separately. Each trim ring is actually 1/2″ smaller than your standard baking tin to allow for ganache or buttercream coatings, using your ganache boards to level and even. To see full range and details click here

Timesavers ~ Revolutionary in speeding up your decorating process in the kitchen. Fully handmade, resuable, over 2″ high with a very important safety edge, and designed with strength to with stand the pressure and not bend out of shape.

Method ~ Our handmade cake trimming rings eliminate the need to crumb coat and trim the cakes hard edges/sides, freehand. Simply torte your cake to desired thickness layer/s and trim using your cake ring. It’s as easy as that! Fill your layers, stack and begin your coating processes, without ever having to hand trim your cake edges again.

Cakes ~ Works ideal for all mud and dense cakes without fuss or crumbs. For softer lighter cakes like a sponge you will find the cut may crumble the sides a little as it has less structure. To compensate trimming a cold cake is best. If your cake does crumb a little, your crumb coat will fix this.

IMPORTANT ~ Care for your cake rings. Clean with a damp cloth, and dry with a tea towel or hand towel immediately after, Ensure your cake trim rings are completely dry and they will last forever. You can oil cutters with cooking oil or butter if you wish, but generally the butter from your cakes is protection enough. Store in an air tight container in a dry location. Do not immerse in water or leave wet as they will tarnish. Will not effect use, but will effect look.

Share ~ Please share your successes, your action photos and any videos with us! We’d love to share. Instagram ~ #cuttercraft Facebook ~ @cuttercraft Tag your friends who may love this revolutionary handmade product!

Contact us ~ For any queries or questions contact us today. Tinplate steel. Made in Melbourne.


Make your own gorgeous Santa sleigh gingerbread house for the festive season and fill with your favourite lollies! It’s simple 🙂

You can decorate your house with royal icing after you have glued it together, but with this set above, I decorated each piece and then glued together when all the cookies pieces were dried. I prefer to decorate each piece before gluing the house together to ensure my design is the way I want it, rather than run the risk of the RI dripping…unless it is the look you are going for.



A simple video to show you how to quickly cut out your desired scallop size and also ruffle (frill) the edges using a ball tool and modelling pad. All products available at CutterCraft. Please also see our 2 different picture tutorials with full instructions, showing you different ways to use these marvellous templates.

Click link below to view clip


Now you can cut whichever width chevron design you like, thick or thin, narrow or wide. Long or short. It is a double sided template. Any which way to suit your project, whether it be a cake or a cookie! It is super simple to cut out using our straight edge cutter and with a little practice on the transfer method, you will have gorgeous results every time. There are baking baking <a style=

Please also see our picture tutorial with full instructions

click link below to view clip

Chevron acrylic template and cutter



What a wonderful creation for wedding favours, christenings or just to impress!

I hope you all try it once you see how easy it is and I’d love you to post your creations on my FB page too 🙂 The result may look like ‘rocket science’, but it is clever and simple…I just had a play and I hope you do too. In no means is it perfect, but as a whole, the look of these biscuits is very effective and as I always say, practice makes perfect confidence.

Depending on your recipe, you will need about ‘outlining’ piping consistency royal icing (RI), paint brush, blotting cloth (I used paper towel) and a bit of water..that’s it ! See Royal Icing recipe here.

You want your RI ‘drop’ to hold it’s own shape to what you have piped, you do not want it to spread into a blob (too thin) and you do not want it to spiral out of your tip (too thick)


Using the medium acrylic scallop template for this 10″ cake was a breeze to create…and very enjoyable, not to mention creating it ombre style, made for it extra lovely.


So many gorgeous layered looks can be created with these simple, acrylic scalloped templates. 3 sizes available caters for every size cake to proportion. These are so simple to cut using a scalpel, at first I was concerned, but after cutting my first, it was super easy, with a wonderful, clean, sharp edge. TIP – when cutting your fondant, hold your scalpel more upright, than on an angle, this way you can manoeuver you blade in and out of the scallops with ease. I hope you find this tutorial informative and exciting, to create a masterpiece of your own.

FullSizeRender Now you too can create your own chevron decorated cake or cookie! A dual sided chevron acrylic template, small and large with the ability to make each chevron strip as thick or as thin as you like. Yes, that’s right 2 different chevron sizes on the same template, plus with this comes a straight edge cutter to make perfect cuts every time and the best thing is that you can make any chevron width you like, you are not limited to one thickness or size! I hope you find these instructions clear and simple enough, but as with trying any new product, it does take patience and practice. Before long you will be transferring with ease. As for now, we cannot make a perfect sharp chevron cutter, I have thought out of the box, to try providing a solution, and I think this is a pretty good one…It was new to me as a thought in Oct 2014, now a product to be mastered and executed well in Jan 2015. There are certainly other products on the market, different, but to achieve the same result, but I hope you see the ingenuity of this template and enjoy learning with me along the way.


Make your own gorgeous mini gingerbread house for the festive season or high tea! It’s simple 🙂

You can decorate your house with royal icing after you have glued it together, but with this set above, I decorated each piece and then glued together when all the cookies pieces were dried. I prefer to decorate each piece before gluing the house together to ensure my design is the way I want it, rather than run the risk of the RI dripping…unless it is for the look of snow on the roof top 🙂

About 6 months or more ago, I watched a tutorial (twice) of the amazing Paul Bradford Sugar School wiring petals making a gorgeous fantasy flower. I have used what I saw to have a play myself. I have not watched any other tutorials or spent hours on the internet looking how to make them, I watched it and and had a go at it. So, it’s not at all perfect and I’m sure others do different ways or techniques and I know there is immense room for improvement…but, we all have to start somewhere, don’t we?!

This is for those who have purchased a CutterCraft starter cupcake kit. It is a short video of how to make a few extra cute flowers using your kits, with a different technique of using the tools. I find I use this technique more and more to create more details in each flower. Now, with a few simple steps, create a gorgeous frangipani and other cute cupcake toppers in addition to all those on your DVD. Follow us on Facebook for the next DVD, intermediate level, but using the exact same tools and cutters in your kits!


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This easy to make carnation, is a load of fun to make and feels very rewarding when complete. You can experiment many ways, to create it to be rough ruffled as I have done or more delicate ruffled. Add it to your cupcakes and would also make a beautiful topper for a cookie!