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
Quantum foam Quantum foam Quantum foam or spacetime foam is the fluctuation of spacetime on very small scales due to quantum mechanics. The idea was devised by John Wheeler in 1955. With an incomplete theory of quantum gravity, it is impossible to be certain what spacetime would look like at small scales. However, there is no reason that spacetime needs to be fundamentally smooth. It is possible that instead, in a quantum theory of gravity, spacetime would consist of many small, ever-changing regions in which space and time are not definite, but fluctuate in a foam-like manner. Wheeler suggested that the Heisenberg