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
Foam food container had when filled into the container, whether hot or cold. Foam take-out containers are made from EPS foam, or another type of polystyrene foam, and produced by injecting the foam into a mold. They are usually white in color, although they may be printed or impressed with a company logo or other message. Incorrectly referred to as Styrofoam, which is a trademark of The Dow Chemical Company for closed-cell extruded polystyrene foam currently made for thermal insulation and craft applications. The term is often incorrectly used as a generic term for expanded (not extruded) polystyrene foam, such as disposable coffee