Nicholas Lodge and other equipment for the home economics department. Lodge traveled to the United States in the 1980s to demonstrate at the International Cake Exploration Societé (ICES) convention. At the time, most American cakes were covered with thick buttercream icing. Many of the students in Lodge's classes had never seen the techniques he was using to decorate cakes with royal icing and rolled fondant. Feeling like the cake decorating field had become saturated in England, Lodge decided to move to the United States and teach classes on cake decorating. During a two-week class in Atlanta, Georgia, he decided to make the
Fondant icing is similar to rolled fondant but with a stiffer consistency, which makes it a good sculpting material. "Sugar paste" or "gum paste" is similar to rolled fondant, but hardens completely—and therefore is used for bigger cake decorations, such as bride and groom figures, bigger flowers, etc. Sugar paste is made mainly of egg whites and powdered sugar. Poured fondant is formed by supersaturating water with sucrose. More than twice as much sugar dissolves in water at the boiling point as at room temperature. After the sucrose dissolves, if the solution is left to cool undisturbed, the sugar remains dissolved in