Nicholas Lodge and other equipment for the home economics department. Lodge traveled to the United States in the 1980s to demonstrate at the International Cake Exploration Societé (ICES) convention. At the time, most American cakes were covered with thick buttercream icing. Many of the students in Lodge's classes had never seen the techniques he was using to decorate cakes with royal icing and rolled fondant. Feeling like the cake decorating field had become saturated in England, Lodge decided to move to the United States and teach classes on cake decorating. During a two-week class in Atlanta, Georgia, he decided to make the
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