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 peanut 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 of an unshelled peanut and commonly made of expanded polystyrene foam. 50–75 millimetres (2-3 in) of peanuts are typically used for cushioning and void filling packaging applications. The original patent was filed for by Robert E. Holden in 1962 and was granted in 1965. Polystyrene-based packing peanuts were developed