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Fondant icing, also commonly referred to simply as fondant (UK, US: or, from the French), is an edible icing used to decorate or sculpt cakes and pastries.

It is made from sugar, water, gelatin, 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.

Sugar paste icing is a very sweet edible sugar dough usually made from sucrose and glucose.

It is sometimes referred to as sugar gum or gum paste, but should not be confused with fondant.

It can be used to cover cakes, to mold features, and create decorations for cakes and many other uses.

Cake decorating is one of the sugar arts that uses icing or frosting and other edible decorative elements to make plain cakes more visually interesting.

Alternatively, cakes can be molded and sculpted to resemble three-dimensional persons, places and things.

Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food.

There are various types of sugar derived from different sources.

Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose, and galactose.

The "table sugar" or "granulated sugar" most customarily used as food is sucrose, a disaccharide of glucose and fructose.

Sugar is used in prepared foods (e.g., cookies and cakes) and it is added to some foods and beverages (e.g., coffee and tea).

In the body, sucrose is hydrolysed into the simple sugars fructose and glucose.

Other disaccharides include maltose from malted grain, and lactose from milk.

Longer chains of sugars are called oligosaccharides or polysaccharides.

Some other chemical substances, such as glycerol may also have a sweet taste, but are not classified as sugars.

Low-calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose.