Instructions

1. Rub a little fat over your work surface.
2. Knead up your fondant until it’s nice and soft
3. Sprinkle the Cellogen or alternative onto the work surface and knead it into the fondant.
4. Make a small well into the mix and add the egg white, mix well, it may be a little sticky, this is fine, add more fat to the work suface if you need it.
5. Sprinkle the Cream of Tartar over the work surface and knead it into the mix.
6. Once the paste had been kneaded and all the ingredients are incorporated, wrap it tightly in cling wrap, a few times and put it into an airtight container.
7. It’s best left over night before using it.
8. Wrapped in cling wrap and in an airtight container it will last for months at room temperature.