Yes, all apple leaves are curled.
The percentage of humidity around stomata is more in curled leaves than those of flat leaves, hence the diffusion of water vapour is slower in curled leaves.
how long will a fondant iced chocolate cake keep
velcro rollers
Fondant won't really "preserve" a piece of cake. It will keep it fresher a bit longer, but the cake will still go bad soon thereafter.
Having curled leaves helps reduce water loss by limiting the surface area exposed to the environment, which decreases transpiration. It also creates a microclimate that retains moisture near the leaf surface, reducing the gradient for water loss. Additionally, curled leaves can protect stomata from direct sunlight and wind, which can further help regulate water loss.
Curled up leaves reduce surface area exposed to the sun, minimizing water loss through transpiration and maintaining moisture within the plant. This adaptation helps the plant conserve water and survive in a hot, dry climate.
Fondant
The types of parsley I'm familiar with are the Italian or French parsley with its flat leaves that look a bit like celery leaves, and the 'normal' curled parsley with its dense finely cut and curled leaves. The Italian parsley is more strongly flavored than the curled, and grows taller when mature.Take a look at the Related Link under the blue box at the left for a photo of the two main types.
Fiddleheads are the name for the young, coiled, edible shoots of the ostrich fern (Matteuccia struthiopteris) before they unfurl into fronds.
fondant that is rolled
To make fondant softer, you can knead in a small amount of vegetable shortening or glycerin. Alternatively, you can try microwaving the fondant for a few seconds or lightly steam it to soften it up. Be sure to work in small increments to avoid making the fondant too soft or sticky.