Homemade Cupcake Confetti
Lately I've been consumed by the idea of DIY edible gifts. Especially the kind that can be doubled up as favours... you know, like petit chocolates for a wedding, maybe a cute little macaron pop, or a boxed cupcake for a bridal shower. We all know that to have these little delights made up in massive numbers can be a very expensive operation. So I thought that I'd post a few simple tips and tricks for those of us who love a little DIY, and share one of my personal and ridiculously simple favourites.
Homemade Cupcake Confetti
You will need:
A paring knife A small rolling pin (large one will work too!) Some corn flour A Wilton number 12 round piping tip Ready to roll fondant, in your choice of colours Tip - Always add colour to your fondant gradually, especially when colour matching
Begin by dabbing a small amount of corn flour to your work bench. Roll out your coloured fondant very thin, to a thickness of no more than 2 millimeters I like to let my rolled fondant dry out for at least 15 mins before I start the next step!
Dust a little extra corn flour over the surface of the rolled fondant. Using your piping tip, press firmly, and repeatedly into the fondant in straight lines , this will get the most out of your rolled fondant.
You don't need to release each round of confetti with each press. Instead, only tip out the contents of the piping tip when it fills to the top, and you can just feel it on your fingertips. Use your paring knife to release the odd stubborn round that wont come out.
Let your confetti rest in a cool dry place for at least 24 hours.
Once you've allowed your confetti to dry over night, they'll be ready to mix up and package beautifully.
Tip: These jars were purchased at Hot Dollar Bondi Westfield for $1.50 each. Don't be conned into spending too much. Always Check the variety stores first!
