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
Cooking In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat. Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including corn and flax oils. Fats are used in a