How to make rolled fondant icing

Fondant is a smooth, sugary icing that gives cakes and cookies a flawless finish.
You Will Need
* 1/8 c. cold water
* 1 1/2 tsp. gelatin
* 4 c. powdered sugar
* 1/4 c. light corn syrup
* 1 1/2 tsp. glycerine
* 1-2 tbsp. vegetable oil
* Covered saucepan
* Large mixing bowl
* Wooden spoon
* Plastic wrap

Step 1: Prepare the gelatin
Pour the water into the saucepan and heat on low to medium heat for a few minutes. Sprinkle the gelatin over the water and stir to dissolve. Cover the saucepan and turn off the heat.

Step 2: Prepare the sugar
Put the sugar in a large mixing bowl and make a small well in the center. Pour the corn syrup and glycerine into the well, then pour the warm gelatin mixture over the top. Lightly oil the wooden spoon and fold the sugar into the liquid mixture until well combined.

Step 3: Incorporate the dough
Lightly oil your hands and start mixing the dough with your fingers until it becomes stiff. Knead the dough thoroughly – use your elbows! – until the sugar is incorporated.

If the dough is too sticky, add more oil to your hands and rub it into the dough until it becomes pliable.

Step 4: Knead the fondant until it's super smooth
Turn the dough out onto a lightly oiled surface and continue kneading it until it becomes very smooth and shiny.

Step 5: Give it a rest!
Shape the fondant into a ball and wrap it tightly in plastic wrap. Let it rest at least 20 to 30 minutes before rolling, shaping, or covering your cake. You’ll have enough to cover a two-layer 8-inch cake.

Fact: Many European bakeries still use centuries-old fondant recipes to decorate cakes.