Fondant icing sugar syrup, produced by processing fondant with invertase. Fondant fancies are a type of cake typically coated in poured fondant. "Rolled fondant," "fondant icing," or "pettinice," which is not the same material as poured fondant, is commonly used to decorate wedding cakes. Although wedding cakes are traditionally made with marzipan and royal icing, fondant is increasingly common due to nut allergies as it does not require almond meal. Rolled fondant includes gelatin (or agar in vegetarian recipes) and food-grade glycerine, which keeps the sugar pliable and creates a dough-like consistency. It can also be made using powdered sugar and melted
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