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
Direct injection expanded foam molding the material. It is also cross-linked, which means that the cells are connected in a way that makes the foam strong and durable with high tear and tensile strength. All polyolefin elastomers are also resistant to most chemicals, which allow the products to not only be used in a chemical environment, but also very cleanable with most household cleaners. The process itself is known to be very interesting, because the injected compound is not foam, until an endothermic reaction in a hot mold activates the blowing agents, resulting in an expanded foam part. This requires the mold cavity size to