This is an old Australian/English recipe used by cake decorators for many years prior to the ready made being available – It is a dream to work with.
This quantity should do a 10inch cake (being generous because we do our fondant layer a LOT thinner than Americans & English)
1/4 cup water
1 tablespoon gelatine
3 tablespoons liquid glucose
1 tablespon glycerine
5 cups sifted pure icing sugar
extra 1-1/2 cups sifted pure icing sugar
Dissolve gelatine in water (either in the microwave – medium heat for 10sec bursts) or in bowl over a saucepan of simmering water DO NOT ALLOW TO BOIL (because this will destroy the setting qualities of the gelatine)
Remove from heat and add glucose and glycerine, stir to combine and cool to lukewarm.
Place icing sugar into a basin (I use glass or stainless), make a well in the centre and add the liquid. Stir until icing sugar is combined. When mixture becomes too stiff to stir, mix with hand.
Turn fondant out onto a surface that has been well dusted with the extra sifted icing sugar. Knead lightly until it becomes smooth, pliable and without stickiness.