Master cake decorator Penk Ching shows how easy it is to take designing cakes to the next level—with the use of fondant.

For the fondant
2 tablespoons gelatin
1/2 tablespoon cold water
1 cup glucose
2 tablespoons glycerin
4 tablespoons shortening
2 pounds powdered sugar

For the gumpaste
3 tablespoons cold water
1 tablespoon unflavored gelatin
2 tablespoons glucose
1 tablespoon shortening
2 1/2 cups powdered sugar

1  Put gelatin and water in a small glass container and set it on a small pan of boiling water. Leave until softened, then stir until dissolved.

2  Add glucose and glycerin and stir over very low heat until well blended. Add shortening. In another bowl, make a well in the center of the powdered sugar and pour in the gelatin mixture. Stir with a wooden spoon then mix with hand and knead until smooth.

3  Dust with cornstarch to roll fondant.

Photgraphy by David Hanson | Styling by Angelo Comsti