Theatre Ballet Cake with Royal Icing Cookies . CHOCOLATE GANACHE RECIPE ・ 150g milk chocolate ・ 150g dark chocolate ・ 300g double cream Melt in the microwave together in a bowl and mix thoroughly OR Boil double cream on a stove. Pour the double cream on chocolate and mix together. MODELLING PASTE RECIPE ・ 500g fondant ・ 1 - 2 tsp CMC (because every fondant is different, try with 1 tsp first then adjust accordingly) Mix together and leave for 1 - 2 hours before use, because when time goes by the fondant paste will become firmer GUM GLUE RECIPE ・ ½ tsp gum powder / tylose powder (CMC) ・ ¼ cup of water (boiled then cooled water) 1. Mix gum powder and water in a jar. 2. Leave overnight and store in the fridge. 3. Use up to 1 - 2 weeks. If put in room temperature it will become mouldy very soon. You can adjust the consistency by adding a bit of water. It will not mix with water well, but just leave it. The next day it will all swell up like jelly.

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