Homemade edible confetti: a tutorial

Edible cake confetti 5

Edible confetti. What’s not to love.

edible cake confetti 4

After I had the idea I googled it and it turns out you can actually buy this stuff. Hence the “homemade” in the title of this post. But making it yourself means you can control the colours and the additives. And spend time when you should otherwise be doing mundane housework enjoying the meditative qualities of kneading fondant icing and flexing your punching muscles.

Edible confetti on cake on white stand

What you need:

  • Fondant icing (I use Orchard brand, available in large supermarkets here).
  • Gel food colouring (I use Americolour and Wiltons brands).
  • Icing sugar and a sieve
  • Baking paper
  • Paper punch (a handheld circular punch works best for this project)
  • Rolling pin
  • Cake cooling rack (good but not essential).

Edible confetti on cake 1

What to do:

1. Start by sifting some icing sugar through your sieve onto a corner of your workspace. Make a little pile of it. You’ll use this to dry the fondant out a bit as you knead it.

2. Tear off a golf-ball sized piece of fondant and knead until smooth and pliable. If it is too sticky, add some sieved icing sugar.

3. Add a drop or two of food colouring. These gel colours are very intense and you only need a little. Better to add a little and more as needed.

4. Knead the colour through the icing until it is even, adding icing sugar as you go to keep it soft but not sticky. It tolerates quite a lot of icing sugar being added without compromising the texture or colour so don’t be afraid to add a fair bit if required.

5. Roll out your ball of fondant as thinly as you can between two sheets of baking paper. It doesn’t have to be paper-thin – just thin enough to get into the paper punch.

Green fondant icing rolled out

Peel your flattened fondant off the paper and place on another piece of baking paper on a tray to dry for a few hours. When it is dry and you can lift the whole thing off the paper without it drooping too much, transfer it to a cake cooling rack if you have one to let the air get to all sides of it. If not, just leave it on the tray and allow to dry for 24 hours.

Once the icing is stiff enough, get punching.

Icing with paper punch

Try not to do this:

Edible confetti on my fingers

That’s it.

I am loving how this looks. Quite “spectacleear”, as my 4 year old would say.

Edible cake confetti 2

And there you were thinking your paper punches were limited to use with paper, washi tape, masking tape, soap and fabric. Oh, you!

This is a post in twirling betty’s paper punch-a-palooza series. If you enjoyed it, you might also like:

1. Paper punch stencils

2. Paper punch fabric luggage tags

3. Paper punch washi tape stickers

4. Paper punch fabric confetti

4. Paper punch sparkly snowflake envelope

5. Paper punch soap confetti

6. Paper punch washi tape cake stand decoration

7. Paper punch stencilling on clothes with masking tape or freezer paper

Large paper punch-a-palooza series header

7 thoughts on “Homemade edible confetti: a tutorial

    • Thanks G – I had fun photographing this one. How can you not get good shots with colours like those on white? So yeah, it was the confetti that took the shots, not me, Ha. x

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