Fondant Icing

Makes sufficient to ice the top and sides of an 8-inch encircling cake
450gm icing sugar; 1 egg white; 50gm liquid glucose; a few drops food coloring (optional)
Strain the icing sugar into a large bowl. Create a well in the centre of the icing sugar and add the egg white and glucose. Beat with a wooden spoon, slowly but surely drawing in the sugar from the sides. Carry on beating until the icing becomes rigid and firm. If the icing is too coloring, add a hardly any more icing sugar. If using coloring, add a few drops and press it in. this will keep for three days if wrapped taut and left in the refrigerator.