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
Foam (culinary) foaming power at a specific protein concentration is determined. A protein will always have certain stresses that it must overcome, such as gravitational and mechanical; it is the protein's ability to stabilize foam against these stresses that determines the foam's stability. The foam's stability is usually expressed as the time required for 50% of the liquid to drain from foam (a 50% reduction in foam volume). Foam (culinary) In cuisine, foam is a gelling or stabilizing agent in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and