* FP = flower paste = gum paste; SP = sugarpaste = fondant; to make a 50/50 FP/SP mix, mix similar size pieces of both size of paste f.ex. 20 g flower paste and 20 g sugarpaste.
3.
Roll two 10 g balls of white flower paste and form tapering towards one end 6 cm long sausages. Use the fine side of the dresden tool to mark a bending line.
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