Cake or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips. An embossing mat is used to create embossed effects. A cake turntable that cakes are spun upon may be used in cake decoration. Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing (also known as sugarpaste), and buttercream are used as covering icings and
Foam (culinary) the air-oil phase and the aqueous phase. If the surfactants are at equal concentrations at the interface, proteins are generally less effective than small surfactants, such as lecithin or monoglycerides, at decreasing the interfacial tension. Of course, this is not true of heated soybean or whey protein, which readily forms copious foam. Foams consist of two phases, an aqueous phase and a gaseous (air) phase. Foams have been used in many forms in the history of cooking, for example: whipped cream, ice cream, cakes, meringue, soufflés, mousse and marshmallow. It has a unique light texture because of the tiny air