Fondant icing a supersaturated solution until nucleation occurs. While the solution is supersaturated, if a cook puts a seed crystal (undissolved sucrose) into the mix, or agitates the solution, the dissolved sucrose crystallizes to form large, crunchy crystals (which is how rock candy is made). However, if the cook lets the solution cool undisturbed and then stirs it vigorously, it forms many tiny crystals, resulting in a smooth-textured fondant. 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
Quantum foam Quantum foam Quantum foam or spacetime foam is the fluctuation of spacetime on very small scales due to quantum mechanics. The idea was devised by John Wheeler in 1955. With an incomplete theory of quantum gravity, it is impossible to be certain what spacetime would look like at small scales. However, there is no reason that spacetime needs to be fundamentally smooth. It is possible that instead, in a quantum theory of gravity, spacetime would consist of many small, ever-changing regions in which space and time are not definite, but fluctuate in a foam-like manner. Wheeler suggested that the Heisenberg