Sugarpaste (with added CMC*):
white - 92 g
black - 27 g
red - 1g
Flower paste:
black - 5 mm ball -
white - 1 g ball
* CMC – keep on adding it to the sugarpaste gradually until the paste gets thicker (but you can still roll a smooth ball). The CMC makes the sugarpaste hold its shape well (the parts won't sink). I add more to the body and head than to the rest of the body parts. Add the CMC shortly before forming the parts.
3.
Roll a 3 g ball of black sugarpaste. Form a tapering down towards one end sausage. Flatten it slightly. Repeat this step for the second arm.
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