Half & Half

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.