Need more drying support than fondant but not as much as gum paste and still want your guests to be able to bite into it? Give this a try.
Author: Lorrie Gauthier
Recipe type: Confectionery
- 450g fondant/sugarpaste
- 450g gum paste/flowerpaste
- Knead both sugar doughs together until they are well combined. Roll into a log and cut into useable sized pieces. Double plastic wrap each and store in a freezer bag that you squeeze extra air out of. Can be used right away. Can be frozen if needed.
The amounts do not have to be exact. You can simply grab a ball of fondant and an equal sized ball of gum paste to get the exact amount you need. Also try 75/25 if that will suit the project better.