Step by step method

1. Remove lid from bottle of liquid glucose and stand the bottle in hot water to warm.
2. Sift icing sugar into a bowl, reserving about 250ml to use when rolling out.
3. Soak gelatin in 50ml cold water then dissolve over hot water until clear.
4. Melt the vegetable fat.
5. Make a well in centre of icing sugar and add melted gelatin, glucose and melted fat.
6. Stir well then knead.
7. If the mixture is too dry, add a little beaten egg white or if it's too wet, add a little icing sugar.
8. This paste should now be smooth, pliable and easy to work with.
9. Colouring can now be worked through at this stage.