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
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