Fondant icing Fondant icing Fondant icing, also commonly referred to simply as fondant (, ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting," coming from the same root as "fondue" and "foundry." However, what the French call "fondant" is sugar glaze, which has to be applied hot on pastries like "mille-feuille," while fondant icing would be referred as "pâte à
Continuous foam separation of foam that can form from this process. They are wet foam (or "kugelschaum") and dry foam (or "polyederschaum"). Wet foam tends to form at the lower portion of the foam column, while dry foam tends to form at the upper portion. The wet foam is more spherical and viscous, and the dry foam tends to be larger in diameter and less viscous. Wet foam forms closer to the originating liquid, while dry foam develops at the outer boundaries. As such, what most people usually understand as foam is actually only dry foam. The setup for continuous foam separation consists