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

Edible bunting.

It seems impossible to visit any site with a vaguely crafty theme without finding bunting of some description.  There is  doily bunting, newspaper bunting, mini-bunting and your garden-variety fabric bunting in just about every permutation of colour and pattern you can think of.   Is it just me or does “bunting” start to sound a little bit rude if you say it over and over.  We best move on.

It appears to actually be a law that craft blogs must make some kind of reference to bunting.  So before I get arrested, here’s mine:  edible bunting.

I don’t claim full credit for this idea.  I got the idea from the special party edition of Donna Hay’s Kids’ Magazine (annual 6, 2009) where they had used red and white twine strung through small triangles of flat, red licorice laces to make bunting which was strung across the end of a swimming pool cake.  Very cool.  Except I couldn’t find the licorice laces.

So I came up with this idea to use the coloured parts of licorice allsorts as flags instead.


Initially I tried to just prise the layers of the allsort apart but when that didn’t work so well I ended up kind of slicing the layers apart.  Then I just cut each piece into triangles and popped them onto the icing.  I found the hearts at Spotlight.  Ahhhhhhhh, Spotlight. More on my Spotlight addiction in a future post.

I made icing “string”  at the ends of the flags using the icing you can buy in tubes. I also used it to write Sophia’s name.  Badly.  It might be cute to do icing “string” between each flag too.

Close-up-edible-bunting - compressed

The cake itself was nut, milk and egg-free to cater for the kids with allergies and tasted okay. The icing, on the other hand, was revolting.  I whipped dairy-free spread with icing sugar. And then a bit more icing sugar.  And then the whole bag in a vain attempt to disguise the taste of the spread.  Well, at least it looked cute!

Just in case you’re not totally bunting-ed out (or should  that be “bunted”  – now that really does sound rude)  you might like to check out the little bunting greeting cards in my etsy shop.