Author's Note: I decided using not just edible stamps, but edible paint as well, would be both fun and challenging. To make my base paint, I used this recipe but substituted 1/2-cup each cornstarch and bread flour for the all-purpose flour, and used coarse kosher salt. (The larger-grained salt led to a sparkly final result, which was an unexpected bonus!) All the colors were created by adding different spices, either by themselves or mixed with other seasonings.
I used a yuca root (also called cassava or manioc) instead of potato to make the stamps from. (smaller version for dial-up users) Yes, it was as long as my forearm, elbow to fingertips!
My very detailed original pre-stamping sketch on the back of an envelope
First stamp loaded up with sumac-colored paint and stamped onto 'canvas'
Assorted wedge-shaped stamps (small) as used for WIP 1 (small) & WIP 2 (small)
More elaborately carved stamp for hills & foliage (smaller) after use; finished but still damp stamp-painting (small)
Close-ups to show the sparkling effect in the finished, fully-dry piece: left half, right half (sadly the sparkles don't show up at smaller size)
Special thanks to Bob Ross (1942-1995) for years of inspiration. :D