* FP = flower paste = gum paste; SP = sugarpaste = fondant; mix similar size pieces of both types of paste.
** Keep on adding the CMC until the paste get thicker (you need to use more pressure to knead it) and holds the shape well.
7.
Repeat the previous steps for the second larger ball (but use a 55 g ball of white 50/50 FP/SP mix with added CMC). Leave the smaller egg shell on the ball to dry. You can take the bigger one off once it holds its shape.
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