Sprinkle the gelatine over 3 tablespoons water in a small bowl. Leave until the gelatine is spongy.
Place the bowl over a saucepan of hot water and stir until the gelatine has dissolved. Add the glucose and glycerine and stir until melted. Strain through a sieve.
Sift the icing sugar into a large bowl, make a well in the centre and pour in the gelatine mixture. Mix until it becomes too difficult to stir with a spoon. Tip the mixture out onto a bench, add the flavouring, if using, and knead with dry hands into small and pliable dough.
Wrap the icing in plastic wrap and store in an airtight container in a cool place (but do not refrigerate).
Knead again before using, adding more sifted icing sugar as necessary.
This fabulous fondant recipe is courtesy of Planet Cake’s good friend Greg Cleary who is a great cake decorator in his own right. Greg lives in Brisbane Australia which gets very humid, so if you are having difficulty with humidity and find commercial fondant is too sticky this would be a good recipe to use.