Fondant icing Fondant icing Fondant icing, also commonly referred to simply as fondant (, ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting," coming from the same root as "fondue" and "foundry." However, what the French call "fondant" is sugar glaze, which has to be applied hot on pastries like "mille-feuille," while fondant icing would be referred as "pâte à
Foam weapon is used. The general convention of most modern groups is that there must be at least one layer of stiff closed-cell foam for safety reasons. Some groups differ on the thickness required and this mainly stems from issues of safety and control. Some full-contact groups require more padding on striking surfaces. Some foam weapons also feature a tip made of open cell foam or other foam types that allow a progressive give, which is often much softer and more compressible than the foam on the core. This allows for a wielder to execute a thrust on their opponent without fear