In this lesson, we take an in-depth look at all-purpose fondant icing using Alexander Donskov’s technique.
This is a practical method that produces fondant icing that doesn’t run, doesn’t feel sticky, and always stays glossy. It can easily be adapted to any flavour or colour and delivers consistent, repeatable results.
Suitable for a clean, smooth glazed finish and for use with chocolate transfer sheets.
POURED FONDANT
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delivers consistent, repeatable results
I Want
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Expand your creative possibilities in pastry
You’ll be able to work confidently with fondant icing, creating different flavours, colours, and images, and adapting them to your collection’s style, your display case needs, or the season.
This technique allows you to go beyond basic options and take deliberate control of the result — from appearance to flavour profile — while maintaining consistency and quality in your work
Get Access
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Your product will attract more attention from customers. This fondant icing catches the eye
what does the training cover?
I’m In
master three versatile fondant icing flavours
Chocolate, cream (white), and berry — with an understanding of how to adapt them to any application.
learn to work with fondant icing professionally
So that it always stays glossy, doesn’t become sticky, doesn’t run, and performs predictably in production.
a dedicated focus on images and patterns
We’ll show you how to transfer images and patterns onto fondant icing using chocolate transfer sheets — neatly and consistently.
POURED FONDANT