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Fondant icing, also commonly just called fondant (/ ˈfɒndənt /, French: [fɔ̃dɑ̃] ⓘ; French for 'melting'), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. [1] It does not have the texture of most icings; rolled fondant is akin to modelling clay ...
Cake decorating is the art of decorating a cake for special occasions such as birthdays, weddings, baby showers, national or religious holidays, or as a promotional item. It is a form of sugar art that uses materials such as icing, fondant, and other edible decorations. An artisan may use simple or elaborate three-dimensional shapes as a part ...
Sanding Sugar, crystal sugar, nonpareils, confetti, dragées. Sprinkles are small pieces of confectionery used as an often colourful decoration or to add texture to desserts such as brownies, cupcakes, doughnuts or ice cream. The tiny candies are produced in a variety of colors and are generally used as a topping or a decorative element.
Icing (food) Icing, or frosting, [1] is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.
Maroon (US/UK / m ə ˈ r uː n / mə-ROON, [2] Australia / m ə ˈ r oʊ n / mə-ROHN [3]) is a brownish crimson color that takes its name from the French word marron, or chestnut. [4] " Marron" is also one of the French translations for "brown".
The ISCC–NBS System of Color Designation is a system for naming colors based on a set of 13 basic color terms and a small set of adjective modifiers. It was first established in the 1930s by a joint effort of the Inter-Society Color Council (ISCC), made up of delegates from various American trade organizations, and the National Bureau of ...
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