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1
In a large bowl (do not use metal), sift the sugar and make a well in the center.
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2
In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes.
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3
Begin to heat the gelatin and stir until the gelatin is dissolved and clear.
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4
Do not boil.
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5
Turn off the heat and add the glucose and glycerine, stirring until well blended.
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6
Add the flavoring.
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7
Pour into the well of sugar, and mix until all of the sugar is blended.
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8
Use hands to knead icing until it becomes stiff.
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9
Add small amounts of confectioner's sugar if the mixture is sticky.
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10
Form the mixture into a ball and wrap tightly in plastic wrap.
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11
Place in an airtight container.
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12
This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid.
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13
Do not refrigerate.
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14
To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick.
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15
Make sure that the fondant is large enough to fit over the top and sides of the cake.
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16
Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream.
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17
(The icing makes the fondant adhere to the cake.)
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18
Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat.
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19
Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife.
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20
Decorate the cake with buttercream or royal icing.
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21
This fondant keeps a cake fresh for two days at room temperature.
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22
Do not refrigerate a cake with fondant icing.
