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
Reticulated foam Reticulated foam Reticulated foam is a very porous, low density solid foam. 'Reticulated' means like a net. Reticulated foams are extremely open foams i.e. there are few, if any, intact bubbles or cell windows. In contrast, the foam formed by soap bubbles is composed solely of intact (fully enclosed) bubbles. In a reticulated foam only the lineal boundaries where the bubbles meet (Plateau borders) remain. The solid component of a reticulated foam may be an organic polymer like polyurethane, a ceramic or a metal. These materials are used in a wide range of applications where the high porosity and large