FONDANT ICING

Ingredients
500 gm. Icing sugar
1 1/2 tbsp. liquid glucose
40 ml. water
1 1/2 tsp. gelatin
1/2 tsp. glycerin


The fondant made out of this recipe is sufficient to cover a 9" cake.
here I have made some star and heart patterns with orange color fondant. To stick such patterns on to your cake you require piping gel.

Method
in a bowl, mix liquid glucose with water. Add gelatin to this mix.
in a huge pan, boil water and place the bowl of gelatin mix over the boiling water (double boiling method) and melt the mix.
Once the gelatin is dissolved, add icing sugar and glycerin and make a smooth pliable dough.

 Note: if you want to store the fondant, wrap it in a cling foil and keep it in an air tight container and store it in fridge.
you can use desired colors to the fondant.
if the fondant becomes too dry, just put 2-3 drops of water and knead again. it will become soft. but be careful  with water, if you put too much of water, the fondant becomes sticky.
if the fondant appears sticky, add a little icing sugar and knead again.
always use a clean surface to roll out the fondant and dust the surface with icing sugar for easy rolling.
you can use fondant tools or cookie cutters to create interesting patterns.
its better to use liquid food colors rather than food color powder because the liquid blends well with the fondant and it gives a uniform color.