Rolled fondant (adapted from this recipe)
750 g (6.25 cups, unsifted) confectioners sugar
75 ml (5 Tbsp.) water
2 tsp agar-agar powder
20 g (1.5 Tbsp.) refined coconut oil
35 g ( 1,75 Tbsp.) sugar syrup (substitute corn syrup or agave nectar)
Start by adding the confectioners sugar (powdered sugar) to a mixing bowl. You don’t need to sift the sugar. Set aside. Combine water and agar agar powder in a small saucepan and cook for one or two minutes until it turns into a jelly-like mass. Add sugar syrup until dissolved, remove from heat, add coconut oil and stir until the oil is melted and everything is well mixed. Let cool a bit.
Pour the mass into the mixing bowl filled with sugar and kneed with your hands until you get a smooth, marzipan like mass. Voilà, your fondant!
Now you can store it in an airtight container, bake some cakes, make a filling if you like and then start decorating. If you want to work with the fondant, roll it out between two layers of plastic wrap.
You should try to always keep the fondant wrapped in plastic because it dries very fast. If it gets to dry while working with it, you can add a few drops of lemon juice. Also put some drops of lemon juice or water on the cupcake before you place the fondant there. I also added a few drops of food colouring.