Mr Kipling pack designs were slightly revamped, with more emphasis put on the name of each product; the write-ups on the back of the pack no longer purport to be written by Mr Kipling. Premier Foods also introduced what it termed 'Snap Pack' packaging (now renamed 'Snack Pack'), providing cakes in individually sealed plastic packs to keep them fresh. It quickly became a top-seller for the brand. Mr Kipling French Fancies are small sponge cakes, resembling petits fours, topped with a hemisphere of vegetable-oil "buttercream". The cakes are coated with fondant icing, with several varieties drizzled with a second colour. Standard varieties
Foam (culinary) the air-oil phase and the aqueous phase. If the surfactants are at equal concentrations at the interface, proteins are generally less effective than small surfactants, such as lecithin or monoglycerides, at decreasing the interfacial tension. Of course, this is not true of heated soybean or whey protein, which readily forms copious foam. Foams consist of two phases, an aqueous phase and a gaseous (air) phase. Foams have been used in many forms in the history of cooking, for example: whipped cream, ice cream, cakes, meringue, soufflés, mousse and marshmallow. It has a unique light texture because of the tiny air