Icing (food) desired colour. Sprinkles, colouring mist, edible ink designs, or other decorations are often used on top of icing. The simplest icing is a glacé icing, containing powdered sugar and water. This can be flavoured and coloured as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream
Aluminium foam sandwich bonding. Foams used in this method are either closed-cell or open-cell. When a closed-cell foam is used then it is produced from aluminium alloys either by liquid metal route (e.g. Alporas, Cymat) or by powder metallurgy route. Open-cell foam core is made of aluminium and other metals as well. Face sheets are chosen from a variety of aluminium alloy, and other metals such as steel. For in-situ bonded face sheets the core is closed-cell foam. The goal of in-situ bonding is to create a metallic bonding between the foam core and face sheets. This is achieved in three ways. A