Icing (food) desired colour. Sprinkles, colouring mist, edible ink designs, or other decorations are often used on top of icing. The simplest icing is a glacé icing, containing powdered sugar and water. This can be flavoured and coloured as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream
Direct injection expanded foam molding the material. It is also cross-linked, which means that the cells are connected in a way that makes the foam strong and durable with high tear and tensile strength. All polyolefin elastomers are also resistant to most chemicals, which allow the products to not only be used in a chemical environment, but also very cleanable with most household cleaners. The process itself is known to be very interesting, because the injected compound is not foam, until an endothermic reaction in a hot mold activates the blowing agents, resulting in an expanded foam part. This requires the mold cavity size to