Icing (food) desired colour. Sprinkles, colouring mist, edible ink designs, or other decorations are often used on top of icing. The simplest icing is a glacé icing, containing powdered sugar and water. This can be flavoured and coloured as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream
Foam rubber Foam rubber Foam rubber (also known as cellular, sponge, or expanded rubber) refers to rubber that has been manufactured with a foaming agent to create an air-filled matrix structure. Commercial foam rubbers are generally made of either polyurethane or natural latex. Latex foam rubber, used in mattresses, is well known for its endurance. Polyurethane is a thermosetting polymer that comes from combination of Methyl di-isocyanate and polyethylene and some other chemical additives. Foam rubber was first produced in 1929 by Dunlop Rubber researcher chemists E. A. Murphy and Eric Owen using whipped latex. In 1937 isocyanate based materials were first