Nicholas Lodge and other equipment for the home economics department. Lodge traveled to the United States in the 1980s to demonstrate at the International Cake Exploration Societé (ICES) convention. At the time, most American cakes were covered with thick buttercream icing. Many of the students in Lodge's classes had never seen the techniques he was using to decorate cakes with royal icing and rolled fondant. Feeling like the cake decorating field had become saturated in England, Lodge decided to move to the United States and teach classes on cake decorating. During a two-week class in Atlanta, Georgia, he decided to make the
Foam peanut through a steaming process. By feeding plastic strips through the device, it would create the foamy cellular structure that is the trademark of the classic packing peanuts. It also allowed the plastic to be created in such a way that they would interlock, providing a more secure shipping solution. Foam peanut Foam peanuts, also known as foam popcorn, packing peanuts or packing noodles, are a common loose-fill packaging and cushioning material used to prevent damage to fragile objects during shipping. They are shaped to interlock when compressed and free flow when not compressed. They are roughly the size and shape