Flavouring of own choice, several drops

Sift sugar into bowl

Place gelatine and water in a small bowl, stand in saucepan in a little water, about 4cm, and dissolve over gentle heat. Using this way to dissolve gelatine, you do not boil the mixture or loose any liquid in dissolving.

Remove from heat, stir in glucose and glycerine until dissolved.

Remove bowl from water and stir liquid into sieved sugar. Knead well until icing becomes smooth and pliable.

Add colouring if liked, also flavouring to taste, and is ready to use.

Add a little extra icing sugar if to soft, but if it is not going to be used for awhile, store in airtight container at room temperature, then knead in the extra sugar when ready to use on cake.

This quantity will cover a 20x20cm or 250g cake