• Dry ingredients - Place 600 grams of powdered sugar in the bowl of a stand mixer with the dough hook attachment along with the meringue powder and salt. Stir to combine and set aside.

  Pro-tip - If you do not have a good stand mixer that can manage a heavy dough such as fondant you can also do this in a large bowl and wooden spoon then, knead by hand.
  ½ tsp Meringue powder , ½ tsp Salt , 5 cups Powdered sugar
• Wet ingredients - add the whipping cream into a microwave-safe bowl. Sprinkle the gelatin over the cream and let bloom for 2 minutes. You can also do this over a double-boiler

  Pro tip - soaking will dissolve the gelatin better otherwise it can be grainy and cloudy.
  ¼ cup Non-dairy liquid creamer , 1 ½ tbsp Gelatin
• Dissolve the gelatin in the microwave on high for 30 seconds or more until completely dissolved.

  Pro-tip - do not overheat the gelatin as it can lose its gelling ability
• Next, add the corn syrup, glycerin, and vanilla extract to the dissolved gelatin and combine well. The mixture must still be barely warm. If the gelatin is already setting, warm it up for 10 seconds more.

  Pro tip - depending on the temperature of the ingredients you may or may not need to warm it further. What's important is that the gelatin is still liquid not setting.
  ½ cup Light corn syrup , 3 tbsp Unsalted butter , 1 ½ tbsp Glycerin, 2 tsp Vanilla extract
• This is your wet ingredients mixture. If you plan to make the full batch with one color you can add your gel food color at this point. Alternatively, you can make the base fondant and then color it in small batches as you need.

Knead

• In the bowl of your stand mixer with the powdered sugar, make a hollow in the center and add in the liquid ingredients. Start mixing at medium speed.

  Pro tip - if you are doing this by hand start mixing from the center out incorporating powdered sugar as you go.
• Make sure you get all the powdered sugar mixed well and incorporated before you add any more powdered sugar.

  Pro tip - You may or more not need more powdered sugar but best to add less than more right now. Also, you can always add more later even before using.
• Knead in the butter or veg shortening while kneading – this also helps with the stickiness.

  Pro tip - the fat combined with the gelatine will make it more elastic.
• Once you have a dough formed, transfer to a flat surface or counter lightly dusted with powdered sugar and knead. If you feel the mixture is dry grease your hands and counter with butter or vegetable shortening and knead. Alternatively, if the dough is too sticky add a tablespoon or two of powdered sugar.

  Pro tip - If possible do not add any more powdered sugar at this point as it will stiffen when the gelatin sets. You want the fondant to form a dough but not be too dry. A little sticky is ok too.
• Divide into two or four portions and place each in a zip-lock bag. And seal well.

  Pro tip - fondant is sugar so it dried very easily. If it forms a crust it will give you are very grainy fondant. So, make sure to always keep it double wrapped in a plastic then storage bag or plastic then container.
• Leave in the fridge overnight or at least 4 hours.

  Pro tip - it is important to let the fondant rest because this gives the gelatine time to set and become elastic. Once set you can store it at room temperature.

Using fondant

• Take the fondant out of the fridge and leave it at room temperature. When ready to use knead it until it is smooth and pliable.

  Pro tip - if the fondant is hard you can warm it in the microwave for 10 seconds but making it too warm will result in a too soft fondant that is difficult to handle.
• It is best to use vegetable shortening to knead the fondant. However, if it is still quite sticky you can add powdered sugar.

  Pro tip - the elasticity of your fondant is dependent on the quality of your gelatin and the amount of powdered sugar used.