Fondant icing does not always have to buy, but can be made yourself in a few steps.
To prepare for the fondant, weigh and prepare all the ingredients. Mix the ground gelatine with 7 tablespoons of water and set aside for a few minutes (note: no longer than 15 minutes, otherwise the gelatine will lose its binding power). Then heat the gelatine-water mixture, but it must not boil.
Dissolve the glucose in 2 tablespoons of water, heat briefly and mix the glucose water with the gelatin water. Now stir in some of the powdered sugar (about 250g).
Add the melted vegetable fat and stir until a homogeneous mass is formed. Now gradually mix in or knead in the remaining powdered sugar.
The consistency of the fondant icing can be made even more fluid with a little more melted palm fat or water, if desired.