Icing (food) desired colour. Sprinkles, colouring mist, edible ink designs, or other decorations are often used on top of icing. The simplest icing is a glacé icing, containing powdered sugar and water. This can be flavoured and coloured as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream
Foam not have interconnected pores. The closed-cell foams normally have higher compressive strength due to their structures. However, closed-cell foams are also, in general, a more dense foam, require more material, and as a consequence are more expensive to produce. The closed cells can be filled with a specialized gas to provide improved insulation. The closed-cell structure foams have higher dimensional stability, low moisture absorption coefficients, and higher strength compared to open-cell-structured foams. All types of foam are widely used as core material in sandwich-structured composite materials. The earliest known engineering use of cellular solids is with wood, which in its