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
Surface chemistry of cooking easy to clean. They are also resistant to very high temperatures due to the strong bonds between all of the atoms. This means that they can be baked or used around hot oils. Silicone has a very specific use as cookware, since it is not rigid. Most silicon used in cooking is in the form of spatulas or molds, and as such serve a different purpose than the previously discussed materials. Cooking techniques can be broken down into two major categories: Oil based and water based cooking techniques. Both oil and water based techniques rely on the vaporization of water