Mixture should cool until lukewarm. Next, place 4 cups of icing sugar in bowl and make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands.
Covers cakes with a perfectly smooth, satiny surface.
Prepare cake by covering with buttercream icing. Before rolling out fondant, knead until it is a workable consistency. Lightly dust smooth work surface and rolling pin with icing sugar to prevent sticking. Roll out fondant, sized to your cake, with a rolling pin, lifting and moving as you roll. Add more icing sugar if necessary.