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Half & Half

By Zilly Rosen

Recipe information

  • Yield

    Makes about 8 oz

Ingredients

4 oz store-bought white fondant
4 oz ready-to-use gum paste
Plain vegetable shortening (as needed)

Preparation

  1. Step 1

    1. Knead the fondant and then the gum paste separately on a counter until smooth, then combine and knead until well mixed. If the mixture becomes sticky, add a little shortening.

    Step 2

    2. Cover with an upturned bowl or cup to prevent a crust from forming. To store, roll the mixture into a ball, double wrap in plastic wrap, and keep in a sealed container at room temperature for up to two weeks.

From Zombie Cupcakes: From the grave to the table with 16 cupcake corpses by Zilly Rosen, (C) © 2011 Andrews McMeel Publishing, LLC
TagsFrostingDessertCookbooks
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