In a small saucepan, add water and and gelatin. Stir until softened (about 5 minutes).
Heat the gelatin and stir until it is dissolved and clear.
Turn off the heat and stir in the corn syrup and glycerine.
Add the vanilla extract
In a large glass bowl, sift the sugar and make a well in the center.
Pour gelatin into the well of sugar, and mix until all of the sugar is blended. Use your hands to knead the icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
Form the mixture into a ball and wrap tightly in plastic wrap.
Place in an airtight container for about 8 hours. Do not refrigerate.
How to Cover a Cake with Fondant
Prepare the cake by lightly covering with buttercream frosting.
Knead fondant before rolling it out. - If fondant is sticky, add a few pinches of confectioners' sugar. Dust your counter top, rolling mat or wax paper and rolling pin with the sugar as well to keep the fondant from sticking.
Roll out the fondant to the size of your cake.
To keep fondant from sticking, lift and move as you roll and add more confectioners' sugar if needed.
Gently lift the fondant over rolling pin and position on cake.
Shape the fondant cake with a cake decorating smoother.
Start in the middle of the cake top, move the fondant smoother outward and down the sides to smooth and shape the fondant to the cake. Insert a pin on an angle into air bubbles, release air and smooth the area again. Use a sharp knife to trim excess fondant around the cake.
Decorate the cake.
Covers one 9" round cakes. Do not refrigerate cake.