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
Induction cooking 24 kHz. Such high frequencies are not feasible with inexpensive power semiconductors; in 1973 the silicon-controlled rectifiers used were limited to no more than 40 kHz. Even a thin layer of copper on the bottom of a steel cooking vessel will shield the steel from the magnetic field and make it unusable for an induction top. Some additional heat is created by hysteresis losses in the pot due to its ferromagnetic nature, but this creates less than ten percent of the total heat generated. New types of power semiconductors and low-loss coil designs have made an all-metal cooker possible. Panasonic