Fondant icing a supersaturated solution until nucleation occurs. While the solution is supersaturated, if a cook puts a seed crystal (undissolved sucrose) into the mix, or agitates the solution, the dissolved sucrose crystallizes to form large, crunchy crystals (which is how rock candy is made). However, if the cook lets the solution cool undisturbed and then stirs it vigorously, it forms many tiny crystals, resulting in a smooth-textured fondant. 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
Sea foam Additionally, seawater that contains released dissolved organic material from phytoplankton and macrophytic algae that is then agitated in its environment is most likely to produce stable, longer-lasting foam when compared with seawater lacking one of those components. For example, filtered seawater with added with the fronds of the kelp, "Ecklonia maxima," produced foam but it lacked the stability that unfiltered seawater provided. Additionally, kelp fronds that were maintained in flowing water therefore reducing their mucus coating, were unable to help foam form. Different types of salt are also found to have varying effects on bubble proximity within sea foam, therefore