This can be bought at a cake decorating supply store or home-made. It is soft and pliable and must be worked fairly quickly, as it will dry out. It should be wrapped securely in plastic wrap if you are not using it. Roll out on a smooth work surface dusted with a little sifted confectioners' sugar or cornstarch. it remains fairly soft for cutting and eating. Ingredients: 3-1/4 cups confectioners' sugar, sifted 1 large egg white 2 tbsp liquid glucose (available at a cake decorating supply or specialty store) cornstarch
put the confectioners' sugar, egg white and glucose into a food processor or mixer and blend together until the mixture resembles fine breadcrumbs. Knead the mixture with your hands until it becomes smooth and pliable, like dough. A drop of water may be added if the mixture is too dry. A little cornstarch may be added to prevent it becoming sticky. It is ready when it no longer feels sticky and can be rolled out. The whole process can be done by hand in a bowl. Coloring Fondant Specialty cake decorating shops sell a wide range of colors including black. Only the thick paste colors must be used to color the fondant, as liquid colors will make it too wet. Simply knead in thoroughly to the ready-made fondant. Colored lustre powders are available to brush on after the icing has dried to shape. Different effects can be achieved by appyling the colors not only with a soft brush but on a sponge. A pale wash of color can be painted on the icing and allowed to dry, then a fairly dry brush can be dragged across to give a wood grain effect.