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
Sea foam include petroleum compounds, pesticides, and herbicides. Structurally, sea foam is thermodynamically unstable, though some sea foam can persist in the environment for several days at most. There are two types of sea foam categorized based on their stability: 1) Unstable or transient foams have very short lifetimes of only seconds. The bubbles formed in sea foam may burst releasing aerosols into the air, contributing to sea spray. 2) Metastable foams can have a lifetime of several hours to several days; their duration is sometimes attributed to small particles of silica, calcium, or iron which contribute to foam stability and longevity.