Rolled Fondant Icing for Wedding Cakes

• 1 tbsp (15 ml) unflavored gelatin
• 1/4 cup (60 ml) cold water
• Or 2 tbsp (30 ml) Rosewater mixed With 2 tbsp (30 ml) cold water
• 1/2 cup (125 ml) glucose syrup
• 1 tbsp (15 ml) glycerin
• 2 tbsp (30 ml) solid white vegetable shortening
• 2 lbs (.9 kg). powdered sugar
• nonstick spray
• powdered sugar
• cornstarch

1. Soften gelatin by sprinkling over water in 2 cups (475 ml) glass bowl.
2. Set in small pan of simmering water and stir until gelatin is dissolved.
3. Blend in glucose and glycerine.
4. Add shortening and stir until melted.
5. Remove from heat.
6. Place sugar in large mixing bowl and make well in center.
7. Add gelatin mixture to well and stir with wooden spoon until blended; then mix with hands and vigorously knead in bowl until smooth.
8. If mixture seems too dry, add several drops of water, rosewater or corn syrup and knead again.
9. If mixture seems too sticky after kneading, add more powdered sugar and knead again.
10. Spray work surface and rolling pin with nonstick spray.
11. Dust with powdered sugar and cornstarch.
12. Roll fondant into desired shape large enough to cover cake top and sides, rotating it after every 2 or 3 rolls to prevent sticking.
13. Dust top with powdered sugar and cornstarch.
14. Elevate layer from work surface for easier access to all sides.
15. Slip fists gently under fondant; then lift onto layer, covering evenly and completely.
16. Trim excess.
17. Smooth fondant gently with hands until it covers top and sides of cake.
18. Trim again as necessary.
19. Brush away any cornstarch or sugar.

unflavored gelatin, cold water, rosewater, glucose syrup, glycerin, solid white vegetable shortening, nonstick spray, powdered sugar, cornstarch

Taken from online-cookbook.com/goto/cook/rpage/000CDA (may not work)