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
Firefighting foam substance that could deal effectively with them. He invented fire-fighting foam, which was successfully tested in experiments in 1902 and 1903. In 1904 Loran patented his invention, and developed the first foam extinguisher the same year. The original foam was a mixture of two powders and water produced in a foam generator. It was called chemical foam because of the chemical action to create it. In general, the powders used were sodium bicarbonate and aluminium sulfate, with small amounts of saponin or liquorice added to stabilise the bubbles. Hand-held foam extinguishers used the same two chemicals in solution. To actuate