* 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.
8.
Cover the cake board with green sugarpaste. Use cocktail sticks to texture it (as if you would like to pull out/pull up some sugarpaste).
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