Almond paste recipe. "Not to be confused with marzipan, almond paste is a basic mixture of ground almonds, powdered sugar, egg white or glucose syrup and optionally a few drops of good quality almond extract." Great as a filling for cakes, almond croissants, etc.
How to Color Sprinkles and Jimmies.
How to make MODELING CHOCOLATE with step-by-step pictures! Great for decorating cakes and cupcakes. This tastes so much better than fondant...just like tootsie rolls! From cakewhiz.com
How to Make Almond Paste (NourishingJoy).
you can make your own HOMEMADE sprinkles with nothing but sugar, egg whites, flavoring and a pinch of salt! AND you can make them any color your can imagine!
How to dye coconut.
How to make your own colored sprinkles.
How to make a shiny glaze for fondant.
Five-Minute Marzipan (Epicurious).
Homemade almond paste (Food.com). Making almond paste is so simple and tastes fresher than any you can buy.
How to make edible metalic glitter (Lindy's Cakes). Gotta try this!
How to make semi-sweet modeling chocolate (Julia Usher). It's quick, easy, and much tastier than rolled fondant, especially if you use a high quality chocolate.
How to make white modeling chocolate (Julia M Usher). Great because it can be tinted any color and tastes better than fondant.
The difference between modeling chocolate, fondant, and gumpaste.
Homemade marzipan (dailydelicious).
Amy's Confectionery Adventures: Chocolate Marshmallow Fondant.
Easy Modelling Chocolate Recipe and Tutorial (Cake Journal). "Modelling chocolate is quite similar to fondant but it tastes better, is easier to use and can be easily made at home in your microwave. Great for figurines, detail work, covering cupcakes and even flowers."
How to make marzipan at home. Tips and tricks and four recipes.
How to make your own sprinkles for cakes, cupcakes, cookies, etc.
How to make modeling chocolate.
Homemade rainbow sprinkles (iambaker). "Three ingredients....can be tinted any color...and it actually tastes good!"
How to make your own consistent-sized fondant pearls.