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
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
