Combine the gelatine powder , the water , the glucose and the glycerine into a small saucepan and place over medium , stirring , without boiling , until the gelatine is dissolved . Then remove from the heat and cool till the liquid is barely warm .

Meanwhile , finely rift the icing sugar into a medium bowl , and add the warm prepared liquid is, and st.s until mixture becomes to stiff to stir .

Once mixture becomes to stiff to stir , use your hands (clean hands) to work the ingredients into a ball , then turn the icing onto a lightly sifted icing sugar dusted surface and knead the icing until smooth .

Once smooth ,enclose the prepared icing into plastic wrap to keep airtight . Keep icing at a cool room temp for 2 days , or in the fridge for 1 week , it can also be kept frozen for 3 months - just thaw in the fridge overnight . And before use , after any storage , knead the icing on a lightly cornfloured surface to return it to it's correct consistency .

Best to use jell food colouring to change the colour to what you with , just add a couple drops and knead it into the icing before use .

Use on cakes or for cake decorating . Enjoy . :-)