Nicholas Lodge and other equipment for the home economics department. Lodge traveled to the United States in the 1980s to demonstrate at the International Cake Exploration Societé (ICES) convention. At the time, most American cakes were covered with thick buttercream icing. Many of the students in Lodge's classes had never seen the techniques he was using to decorate cakes with royal icing and rolled fondant. Feeling like the cake decorating field had become saturated in England, Lodge decided to move to the United States and teach classes on cake decorating. During a two-week class in Atlanta, Georgia, he decided to make the
Cooking banana no botanical distinction between bananas and plantains. Cooking is also a matter of custom, rather than necessity, for many bananas. In fact, ripe plantains can be eaten raw since their starches are converted to sugars. In some countries, where only a few cultivars of banana are consumed, there may be a clear distinction between plantains and bananas. In other countries, where many cultivars are consumed, there is no distinction in the common names used. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". All modern true