Fondant icing sugar syrup, produced by processing fondant with invertase. Fondant fancies are a type of cake typically coated in poured fondant. "Rolled fondant," "fondant icing," or "pettinice," which is not the same material as poured fondant, is commonly used to decorate wedding cakes. Although wedding cakes are traditionally made with marzipan and royal icing, fondant is increasingly common due to nut allergies as it does not require almond meal. Rolled fondant includes gelatin (or agar in vegetarian recipes) and food-grade glycerine, which keeps the sugar pliable and creates a dough-like consistency. It can also be made using powdered sugar and melted
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