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
Aluminium foam sandwich bonding. Foams used in this method are either closed-cell or open-cell. When a closed-cell foam is used then it is produced from aluminium alloys either by liquid metal route (e.g. Alporas, Cymat) or by powder metallurgy route. Open-cell foam core is made of aluminium and other metals as well. Face sheets are chosen from a variety of aluminium alloy, and other metals such as steel. For in-situ bonded face sheets the core is closed-cell foam. The goal of in-situ bonding is to create a metallic bonding between the foam core and face sheets. This is achieved in three ways. A