15/12/2023
All weather Fondant Icing
Icing Sugar 1kg
Gelatine 1tbsp(heap)
Glucose 1& 1/2 tbsp
C.M.C 1 tsp(Dry season) Raining season 2 tsp
Water. 1/2 Cup
Note:If you are working during harmattan season work inside your shop not aside to avoid your fondant from cracking, also use less C.M.C
PROCEDURE
✍️In a clean bowl sieve your icing sugar
✍️Add in your C.M.C and mix with your hands gently
✍️take a little plate put your 1/2 cup water and add your gelatine mix with your spoon and place on double boiler
✍️Once it properly dissolves add your glucose and allow to dissolve
✍️bring it out from double boiler pour inside your icing sugar mix in batches
✍️knead till stretchy before use
