Ingredients
- 1 tbsp of Gelatin
- 1/2 cup of Water
- 250g of Liquid Glucose
- 1.5kg of Icing Sugar
- Desired Flavour
- Few drops of Glycerine for moisture (optional)
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Preparing the Liquid
- With low heat on a cooker, warm the water
- Add the gelatin and stir till it dissolves, make sure it does not boil
- Scoop in the liquid glucose
- Add few drops of essence to enhance smell and taste
- Add few drops of glycerine and leave to cool
Preparing the Fondant
- Sieve 1.5 cups icing sugar into a mixing bowl
- Pour in the cooled mixture and work through to form a dough
- Keep adding the remaining icing sugar until the dough comes together and does not stick to the hands
- If it is too hard, you could add few drops of water
- Knead in the bowl then transfer to a dry surface for about 5minutes
- Put in an air tight bag and then into a sealed container for about 12hours
- When you are ready to use the fondant, knead again on a dry surface sprinkled with little icing sugar
- Roll out on the surface and place the fondant on the cake
- Design as desired with cutters and other accessories