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The two problems I get with fondant are either too watery (too much water) or too grainy and stiff (sugar not dissolved enough or not beaten enough). There’s lots of recipes out there with varying proportions of water to sugar. The Cushman one I’ve seen has 300ml to 1 kg sugar, but the one I use...

20 is quite cheap for that book, I’ve been trying to get hold of it for the last few years but it’s out of print and they don’t seem interested in reprinting it. I’d happily buy it off you (or anyone else) for twice that price - after you finish reading it of course! I can also turn it into an...