Classic Fondant

Ingredients:

1/4 cup boiling water
1/2 cup glucose
1 Tbs. gelatin powder
1-1/2 Tbs. glycerin
1/2 tsp. almond extract
2 lbs. sifted confectioners' sugar
1/2 cup cornstarch

** You will need latex gloves for a portion of this recipe.

Preparation:

In a large heatproof bowl, pour boiling water over the glucose and stir until liquefied. Add gelatin powder, glycerin and almond extract. Stir well.

Place sugar in a large mixing bowl and make a well in the center. Add the gelatin mixture and blend with your latex-glove-covered hands. Vigorously knead in the bowl for five to 10 minutes or until smooth.

Dust the work surface and rolling pin with cornstarch to prevent the fondant from sticking. (You may also want to lightly dust the fondant surface with the cornstarch.) With a rolling pin, roll fondant into a circle large enough to cover the top and sides of cake. It should be rolled to the thickness of two quarters stacked on top of one another.

Tips

• Food coloring can be added to the icing and kneaded in before it's rolled out, if you prefer.