Put cold water in a sufuria

Add gelatin

Stir well

Let it settle for 20mins as it thickens

Then put it on heat but inside another pan with water till it melts (don't heat directly)

Add the glucose syrup

Then the glycerine and pepper mint /vanilla extract while still on heat(optional)

Sieve the icing sugar in a bowl

Add the above melted syrup to the icing sugar

Then mix well to the right consistency

Knead well to acquire a perfect finish

Knead thoroughly to the right consistency.Once it becomes less sticky to the hands it's ready

You can also check if it's ready when you fold it and stretch a little bit...it should not break

Oil it then wrap in a cling film. Oiling prevents hardening (I prefer solid cooking fat)

Take a piece then roll to a big shape, use corn flour to roll it

Right enough to cover your cake,before covering it with the fondant use a little bit of royal icing to cover the crumbs it also enhances the cakes firmness

Then cover your cake basing on its shape,then trim the unwanted pieces

Shape perfectly as you smoothen it

Apply the same to the rest of the cakes

Till you acquire a perfect finish