Ingredients

Makes about 8 oz

　　4 oz store-bought white fondant

　　4 oz ready-to-use gum paste

　　Plain vegetable shortening (as needed)

　　

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.

　　From Zombie Cupcakes: From the grave to the table with 16 cupcake corpses by Zilly Rosen, (C) © 2011 Andrews McMeel Publishing, LLC