In a steel bowl,add in water and pour in the gelatin, wait for it to bloom

Once bloomed add in the glucose powder, glycerin, shortening and vanilla essence

Double boil the mixture as you mix to incorporate well till it fully mixes

In a large bowl sieve the icing sugar and make a well and pour in the melted gelatin mixture

First stir with a wooden spoon, when well incorporate put the mixture on a fondant mat and start kneading by hand till you achieve a smooth texture, but do not overwork it

Once done, roll the fondant in cling film and let it rest for 8 hrs.

When ready to use, knead it again to activate it, apply a little shortening on hands before starting to knead

Roll it with a normal chapati roller by dusting corn flour on surface so that your fondant does not stick, to neither thick nor thin thickness and to desired cake size

Cover your coated cake with the fondant, trim the edges and smoothen with a fondant smoother