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
Compressed air foam system foams have long drain times, meaning the bubbles do not burst and give up their water quickly, and long duration. Wet foams, such as type 4 and 5, drain more quickly in the presence of heat. A major advantage of using CAFS is having the unique ability to produce a wide range of foam qualities or foam types to provide the most appropriate foam response to individual fire situations. This gives the fire officer the advantage of custom tailoring the best foam type for the tactical use and fire problem at hand.. After testing a dry type 2 foam in