5 tablespoons water
2 sheets (leaves) gelatine
2 teaspoons liquid glucose (you should be able to find this in the supermarket, if not try your local chemist/drugstore)
500g (1lb 2oz) icing sugar (confectioner's sugar)
2-3 tablespoons cornflour (cornstarch)
1. Place 5 tablespoons of water into a small heatproof bowl and stand inside a saucepan with about 2cm (1/2 inch) of water in the base.
2. Using scissors, cut the gelatin leaves into small pieces and place into the water in the bowl. Gently prod them to make sure all the gelatin is submerged.
3. Place the saucepan on a gentle heat and slowly heat the water. As it heats up, the gelatine should start to dissolve. Once it has dissolved completely remove the bowl from the heat.
4. Spoon two teaspoonfuls of liquid glucose into the gelatin and stir in.
5. Place the icing sugar (confectioner's sugar) into a large mixing bowl.
6. Tip the gelatin/glucose mixture into the centre and stir in.
7. When you can no longer stir, use your hand to mix the rest together. (It will seem quite lumpy at this stage.)
8. Sprinkle the cornflour over your work surface and place the gelating icing on top. Knead the icing adding more cornflour if necessary. You should end up with icing that feels quite silky and smooth.
9. Place into a plastic food bag (as it will start to harden very quickly )until you need to use it.
Gelatin icing can be used immediately and does not need to be refrigerated. If it gets difficult to handle you can try softening it by giving it a quick blast in the microwave (about 5 seconds)