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
Types of municipalities in Quebec Types of municipalities in Quebec The following is a list of the types of local and supralocal territorial units in Quebec, including those used solely for statistical purposes, as defined by the Ministry of Municipal Affairs, Regions and Land Occupancy and compiled by the Institut de la statistique du Québec. Not included are the urban agglomerations of Quebec, which, although they group together multiple municipalities, exercise only what are ordinarily local municipal powers. A list of local municipal units in Quebec by regional county municipality can be found at List of municipalities in Quebec. All municipalities (except cities), whether township,