Prep the Foam: Steam milk to create a smooth, thick layer of foam (not too bubbly). A flat surface allows the stencil to rest evenly.

• Placement: Fill your cup just below the rim & position the stencil just above the foam surface, about 1–2mm, to ensure a sharp image without sticking to the wet foam.

• Use the Right Tools: Use a fine-mesh shaker or sieve for a light, even dusting. A heavy hand causes powder to pile up and smudge.

• Less is More: Start with a light dusting of cocoa, cinnamon, or matcha. You can always add more, but you cannot take it away.

• Contrasting Toppings: Use dark cocoa powder on white milk foam for high contrast and better definition.

• The Reveal: Carefully lift the stencil straight up immediately after dusting to prevent the moisture from making the powder bleed.

• Prevent Sticking: If the stencil touches the foam and gets wet, clean it immediately before using it on another cup to avoid smudging. 

For Cocktails (Cocoa, Lustre Dust or Edible Glitter)

1. Shake your cocktail so you have a thick foam layer.
2. Place stencil flat over the glass.
3. Sprinkle cocoa, cinnamon, lustre dust or drink shimmer.
4. Remove slowly and serve immediately.

Works beautifully on:

• Espresso martinis
• Sours
• Baby Guinness
• Pornstar martinis
• Festive fizz

For Cakes & Cupcakes

With Lustre Dust:

Place stencil onto freshly covered sugarpaste. Roll lightly, brush vegetable fat over exposed design, then dust with lustre powder for a metallic finish.

With Royal Icing:

Hold stencil in place with small dollops of icing. Spread evenly using a scraper, then lift for crisp definition.

With Chocolate:

Spread melted (not too hot!) chocolate over the stencil onto a set chocolate surface for elegant toppers.