Chocolate icing for a chocolate cake - recipes for a delicious and beautiful dessert coating

Chocolate icing for a chocolate cake can transform even the most ordinary and simple dessert. All you need is a couple of ordinary ingredients, a good recipe, and an amazing decoration for homemade sweets will be ready in just a quarter of an hour.

How to create chocolate frosting?

The most common way to decorate a dessert is to create icing for a cake from a chocolate bar. Nothing else is needed for its production, but you can supplement the recipe with a small amount of butter. Before melting the chocolate for glaze in a water bath, you need to construct a system from a pan of water and a saucepan. It is not recommended to melt chocolate over an open fire; it may curdle.

chocolate – 100 g;
butter – 20 g.

Break the tile and place it in a saucepan.
Boil water in a saucepan and place a container of chocolate on top.
Stirring constantly, wait until all the slices have dissolved.
At this step, remove the glaze from the stove, add butter, and mix well.

Chocolate and milk frosting

Chocolate icing for a chocolate cake, the recipe for which is described below, is prepared very simply and quickly. To enhance the taste, you can supplement the composition with a spoon of cocoa powder. There is no need to wait until the fudge has cooled; for dessert, it is applied hot, this way the cake will be better soaked, and the glaze itself will harden, forming a glossy surface.

dark chocolate – 100 g;
butter – 50 g;
milk – 100 ml;
sugar – 50 g;
cocoa – 2 tbsp. l.

Heat the milk in a saucepan without bringing it to a boil.
Throw in the butter and pieces of chocolate, dissolve, stirring constantly.
Mix cocoa with sugar and pour the milk-chocolate mass into this mixture in a stream.
Stir until the sugar dissolves and apply to the cake while it is hot.

Milk chocolate frosting

This recipe for chocolate glaze is the most common and hassle-free, the bar can be melted in a water bath or in a microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) oven, oil is certainly added to the composition, if desired add a spoonful of cocoa for the richest taste. If the fudge ends up being very thick, add 20 ml of warm water or milk. This glaze option is not suitable for creating drips, but it is suitable for covering a soufflé cake.

milk chocolate – 100 g;
cocoa – 1 tbsp. l.;
butter – 50 g;
water – 20 ml.

Break the tiles and melt using the comfortable method.
Add butter and a spoonful of cocoa to the hot chocolate and stir thoroughly. Add warm water as needed.
Chocolate icing for a milk chocolate cake is ready to use.

Chocolate and cream frosting

The most common dessert design option is to create a frosting from chocolate and cream for the cake. This fondant can be used to decorate completely different sweets; it is more like ganache - a thick and quickly hardening cream. Choose dark, high-quality chocolate, which lends itself well to melting; cream is necessary only with the highest fat content, at least 35%.

dark chocolate – 100 g;
butter – 40 g;
cream 35% – 100 ml;
sweet powder – 50 g;

Break the chocolate and place it in a bowl.
Dissolve the powder in the cream in a saucepan and heat without bringing to a boil.
Pour cream over the chocolate slices and wait until they dissolve.
Add the oil and beat the mixture with a whisk as needed.
The bittersweet chocolate glaze is ready to use.

Chocolate and butter frosting

Cake frosting made from chocolate and butter is a common option for decorating homemade desserts. It is important to keep in mind when choosing a base for fudge that the higher the percentage of cocoa beans in the composition, the thicker the substance will be. If you want to get streaks on the surface of the cake, you need to increase the amount of milk, taking into account that the icing will harden as it cools.

bitter chocolate – 200 g;
butter – 150 g;
milk – 100 ml.

Heat the milk in a water bath.
Drop in the chocolate pieces, stirring constantly.
Remove the dishes from the stove, throw in the oil, stir thoroughly and use immediately.

Mirror chocolate glaze

The mega-popular mirror glaze made from snow-white chocolate is actually incredibly easy to prepare. This fudge will turn an ordinary shortcake into a real masterpiece. And the glossy mass comes out thanks to the addition of gelatin; other ingredients are completely familiar to similar recipes. Considering that the base is made from snow-white chocolate, the sugar in the composition will be unnecessary.

milk – 100 ml;
cream 35% – 100 ml;
vanilla;
gelatin – 15 g;
snow-white chocolate – 150 g.

Pour gelatin with a small amount of water.
Mix milk and cream in a saucepan, heat without boiling.
Remove the milk from the heat, throw in the chocolate pieces, stir until dissolved.
Add vanilla and gelatin, stir well until smooth and glossy.
Strain the mixture through a sieve and serve for dessert while it is still hot.

Frosting made from snow-white chocolate and condensed milk

The glaze made from chocolate and condensed milk comes out incredibly sweet, which is why it is often used with unsweetened shortcakes, so the taste of the finished dessert is most balanced. This fondant will do an amazing job of decorating not only a cake, but also other sweets. According to the mixture, the mass comes out the most dense and thick, in contrast to the other, most common options.

snow-white chocolate – 150 g;
condensed milk – 100 ml.

Break the tile and melt it in a water bath.
Add condensed milk, stir thoroughly.
This regular chocolate frosting for a chocolate cake is ready to use right away.

Colored frosting for snow-white chocolate cake

This snow-white chocolate icing with coloring can transform the most sour dessert. Fondant designs require high quality gel dyes, but if you don't have any, use berry syrups, although they won't give the mixture a rich, eye-catching color. For a glossy effect, add gelatin to the composition.

sweet powder – 100 g;
water – 100 ml;
snow-white chocolate – 150 g;
cream – 100 ml;
dye – 5 ml;
gelatin – 10 g.

Pour warm water over the gelatin and leave for 30 minutes.
Make syrup from powder and water.
Warm the cream with chocolate, pour in the syrup, beat with a blender.
Pour in the gelatin mass and dye without stopping the device.
Strain the glaze through a sieve and use as intended while still warm.

Soft icing for chocolate cake

Soft chocolate icing for a chocolate cake does not harden on the surface and remains smooth, like cream. This fondant is perfectly absorbed into the top cake, so it does not need to be soaked in additional syrup. For a special smell, cognac or brandy is added to the composition, but if the delicacy is being prepared for children, it is better to avoid such additives.

sugar – 150 g;
cognac – 20 ml;
cocoa – 1 tbsp. l.;
chocolate – 100 g;
butter – 70 g;
milk – 50 ml.

Melt the chocolate, pour in the milk, heat the mixture without bringing it to a boil.
Mix sugar and cocoa and add chocolate to the dry mixture.
Add cognac, butter, stir until smooth and apply to the cake.

Chocolate frosting in the microwave

Regular chocolate frosting is made in minutes, you just need to watch the time. The chocolate is stirred during melting for any 10 seconds. Using only ordinary ingredients, the result is a smooth, sweet glaze that hardens on the surface within an hour. This amount of ingredients is enough to cover a huge cake.

dark chocolate – 150 g;
milk chocolate – 100 g;
butter – 50 g;
cream 35% – 100 ml.

In the microwave (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves), melt the chocolate, stirring for any 10 seconds.
When the mixture becomes smooth, add butter and pour in the cream.
Microwave the frosting for another 10 seconds.
Stir and use immediately.

How to create chocolate icing for a cake using a step-by-step recipe with photos

There are a huge number of recipes for chocolate glaze, from very simple to quite complex. A warm and beautiful crust not only gives the cake a particularly attractive look, but also affects the taste of the product. Also, with its help, you can draw beautiful patterns on baked goods or create a congratulatory inscription, for example, for a birthday boy. In general, any cake or pastry can become truly unusual if you have chocolate icing.

Now I would like to share several recipes for chocolate icing using available ingredients.

Recipe for making chocolate icing for a chocolate and cocoa cake

Ingredients

sweet sand	150 g
glucose syrup	150 g
gelatin	12 g
water	70 ml
dark chocolate	150 g
cocoa powder	25 g
cream 33% fat	150 ml
water for swelling gelatin	70 ml

Let's prepare the components

First of all, pour the gelatin with water, stir it thoroughly and set it aside so that it swells.
Next, sift the cocoa powder through a fine sieve to get rid of large lumps.
Break the dark chocolate bar into randomly shaped pieces.

Preparing the glaze

Pour glucose syrup into the pan.
Then add sweet sand there.
After this, add boiled and cooled water.
Stir the resulting mixture thoroughly. Next, place the pan with the syrup on low heat on the stove.
Stirring the mixture intensively, bring it to a boil and complete dissolution of the sweet sand. Then remove the pan from the heat and pour the dark chocolate pieces into the hot glaze.
Stir until the hard chocolate pieces disappear.
Next, add the swollen gelatin and sifted cocoa powder.
Mix everything thoroughly with a whisk.
In a separate bowl, slightly heat the cream; it should be slightly warm. Then pour the warm cream into the chocolate mass and mix everything.
Next, take a blender and beat our icing well.
Now we apply the glaze to the cake or put it in the refrigerator.

Video recipe: how to create chocolate frosting from chocolate

The video below will introduce you to the step-by-step sequence of making chocolate glaze according to the recipe described a little higher, and will also tell you all the secrets of properly cooking the product, which will help you avoid various mistakes. In addition, you will learn how to properly store the finished glaze so that it does not lose its freshness and brilliant color.

Recipe for making chocolate icing for a cake from cocoa and sour cream

Ingredients

butter	100 g
cocoa powder	60 g
sweet sand	45-50 g
sour cream	45-50 ml

Let's prepare the products

First of all, sift the cocoa powder through a fine sieve.
After this, melt the butter in a saucepan over low heat.

Preparing the glaze

Without removing the pan from the heat, pour sugar over the melted butter and stir the mixture until the sugar is completely dissolved.
After this, add sour cream, mix the resulting mixture to obtain a uniform thickness.
Next, add the sifted cocoa powder and mix thoroughly.
While actively stirring the glaze, cook it for 5-7 minutes.
Apply the finished glaze to the cake or other delicacy.

Video recipe: how to make chocolate glaze from cocoa

I suggest you watch the video below and see with your own eyes how quickly and easily you can prepare mirror-like chocolate glaze from very ordinary and cheap ingredients.

Recipe for making chocolate icing for a cake from cocoa powder and milk

Ingredients

sweet sand	90 g
cocoa powder	90 g
butter	100 g
milk	225 ml

Let's prepare the products

First, sift the cocoa powder through a fine sieve.
Then cut the butter into small pieces.
After this, slightly heat the milk.

Preparing the glaze

Pour sugar and sifted cocoa powder into a deep saucepan.
Then add warm milk and mix the mixture slightly.
Place the pan over medium heat and cook the glaze, stirring constantly and very vigorously with a spoon for about 10 minutes. The longer the glaze cooks, the thicker it becomes.
Remove the finished glaze from the heat and immediately add the butter cut into pieces.
Carefully mix the chocolate mass until a homogeneous mixture is obtained.
Now you can safely apply glaze to a cake or other baked goods.

Video recipe: how to make super shiny chocolate frosting for a cake

Watch the video below, based on the recipe described above, and make sure that making a shiny chocolate glaze is not at all difficult.

How to use chocolate frosting

Now that you know how to make the perfect frosting, all that's left is to find the right cake! Below I will share with you ideas for cakes that can be prepared quickly, simply and without much time.

First, the mirror glaze will be the finishing touch to one of the most popular and beloved cakes in our country. I offer you the best traditional recipe for Prague cake, which can be prepared simply and quickly at home.
Please also pay attention to the traditional recipe for Bird's Milk cake. The taste of this sweet is familiar to everyone from childhood, and there is nothing complicated in making it; the necessary ingredients will undoubtedly be found in your kitchen.
Don't miss the traditional Snickers cake recipe. This delicacy will be a real gift for lovers of chocolate and nuts, and children will be completely ecstatic about it.
Start your morning with a deliciously fragrant chocolate pancake cake, a treat that goes great with breakfast.

9 best recipes for making chocolate glaze

Every housewife wants the baked culinary masterpiece to be not only tasty, but also beautiful. The perfect coating for a confectionery product is a chocolate mirror shiny glaze.

Cakes, pastries, and cookies topped with icing not only give them a nice appearance, but also a special taste. There are several options for making such sweets.

1.Regular chocolate glaze.

The most common glaze is made from sugar and water with the addition of cocoa.

2.Chocolate glaze with sour cream.

The most common recipe for homemade chocolate glaze. It comes out similar to real bitter chocolate and has a specific sourness that dilutes the cloying sugar.

Excellent for frosting a cake.

Ingredients:

Sour cream 100 gr.
Sugar 3 tbsp. spoons
Butter 2 tbsp. spoons
Cocoa powder 3 tbsp. spoons

How to make chocolate frosting with sour cream:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. As the glaze boils, add butter and continue cooking until the butter has dissolved.

Then remove from the heat, cool slightly and put it to work: glaze a cake, pastry or cupcake. The glaze cools quickly, and when cooled it becomes very thick, but does not harden.

3.Chocolate glaze with starch.

A unique method for making chocolate glaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods.

Ingredients:

Potato starch 1 tbsp. spoon
Cocoa 3 tbsp. spoons
Sweet powder 3 tbsp. spoons
Water 3 tbsp. spoons

How to make chocolate glaze with starch:

Pour sifted sweet powder, starch and cocoa into a bowl. Add very chilled water and mix well. That's all! The finished glaze can be used to coat baked goods.

By the way, the indicated quantity of goods is completely enough for icing, which can cover eight cupcakes (mini-cakes).

4.Brilliant chocolate glaze.

Another recipe for “cool” glaze making. The result is almost real chocolate, only shiny.

Ingredients:

Sweet powder 0.5 cups
Milk 0.5 cups
Cocoa 3 tbsp. spoons
Butter 1.5 tbsp. spoons
Vanilla

How to make shiny chocolate frosting:

Mix cocoa with sweet powder and dilute with warm milk. Add softened butter and a pinch of vanillin there. Grind until you get a shiny glaze. The glaze hardens quickly, so it must be created after baking.

5.Prof chocolate icing.

Naturally, it is difficult to compete with specialists. But everything is in our hands. And if we know the recipe for a truly professional chocolate glaze, then why not try making this tasty, shiny and beautiful “smear”.

Ingredients:

Butter 1 tbsp. spoon
Condensed milk 1 tbsp. spoon
Cocoa powder 1 tbsp. spoon

How to make professional chocolate glaze:

You see, it’s quite simple to understand the composition of the glaze given to us: everything is one to one. And preparing it turns out to be even easier. It is necessary to melt the butter (the fattier the better), add condensed milk and cocoa to it.

Mix everything, grind and cover your confectionery creations with the finished glaze.

6.Chocolate icing in the microwave.

Do you like to cook in the microwave? Then this glaze recipe is just for you.

Ingredients:

Butter 2 tbsp. spoons
Milk 3 tbsp. spoons
Cocoa powder 3 tbsp. spoons
Sugar 0.5 cups
0.3 bars of bittersweet chocolate

How to make chocolate frosting in the microwave:

Heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put chocolate there and put everything in the microwave.

After three to four minutes, take it out, mix it and use the finished glaze for its intended purpose (to cover a cake, cupcake or pastry).

7.Bitter chocolate glaze.

Perfectly suitable for such a famous cake as “Sacher”. Well, any other cakes can also be successfully coated with the glaze given to us. It also mixes well with coconut flakes.

Ingredients:

Bitter chocolate 2 bars
Sweet powder 0.5 cups
Milk 2 tbsp. spoons

How to make bittersweet chocolate glaze:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with sweet powder and add to melted chocolate. Place on heat and cook, stirring, until the glaze turns into a thick paste.

8.Chocolate-nut glaze.

How about chocolate, but only snow-white? You can also use it to make an unusual chocolate glaze, for example, a nut one.

Ingredients:

Butter 0.3 packs
Sweet powder 0.5 cups
Snow white chocolate bar
Milk 1 teaspoon
Any nuts
Vanilla

How to make chocolate nut frosting:

Remove the butter from the refrigerator and leave it for some time until it becomes soft. Put the broken chocolate bar and butter into a saucepan and melt it all in a water bath.

Then add milk, sweet powder, nuts and vanillin. Stir and remove from heat. The glaze is ready.

9.Chocolate glaze with gelatin (glaze).

Ingredients:

300 ml water
350 g sugar
250 ml cream
125 g cocoa
6 plates (12 g) gelatin

How to make chocolate glaze with gelatin:

Heat water, sugar and cream, add cocoa, stir so that there are no lumps. Add melted gelatin and strain. Can be used as a sauce, but do not add gelatin (you can add zest).

Small tricks

In order for your experiments with glaze to be fruitful, listen to the advice of experienced confectioners:

1. The glaze on the baked goods should first be applied in a thin layer, and the thickest layer should be placed on top.
2. It is better not to pour very hot glaze over confectionery products - let it cool slightly.

To accurately determine the readiness of the brewed glaze, use the “finger method”: if a finger dipped into the glaze endures, then it is ready for use.
Glaze based on sweet powder, prepared using the “cool” method, is best consumed immediately, because it hardens quickly.
Hot glaze must not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and glaze, or simply sprinkle the cream with cocoa powder or sweet powder.
Chocolate glaze mixes well with coconut, vanilla, rum and cognac.

Chocolate glaze

Recipe 1: Chocolate glaze with milk and cocoa

3 spoons of milk;
sugar 5 spoons;
3 spoons of cocoa;
50 gr. oils

Production
1. Pour sugar into a cooking container, add cocoa and mix the dry products well so that no lumps form.
2. Add milk, butter, put on the stove.
3. Cook over low heat, stir continuously, making sure the mixture doesn’t burn.
4. After 2 minutes, drop a spoonful of homemade glaze onto a saucer chilled in the freezer.
If the drop freezes, then you can turn off the heat and use it as intended. 5. If the mass spills and does not harden, then increase the cooking time and check the product for thickness every half a minute.

Recipe 2: Glossy chocolate frosting with cream

0.12 kg chocolate;
2 teaspoons sweet powder;
50 ml water;
50 ml cream;
30 gr. butter.

Production
1. Break the chocolate bars into cubes, place in a bowl and place in a steam bath.
The container does not have to touch the water; we will heat it over the steam released during boiling. 2. As the tiles begin to melt, add water a little at a time and stir.
3. Add sweet powder and continue to hold the bowl over the steam.
4. Add cream, mix.
5. The last ingredient is butter. As soon as it melts, the homemade glaze is ready and you can put on glossy clothes for baking.

Recipe 3: Chocolate icing for Gelatin cake

2 tsp. gelatin (or 3 leaves);
0.18 kg sugar;
0.13 ml cream at least 30%;
0.14 liters of water;
0.07 kg cocoa.

Production
1. Add 40 ml of water to gelatin, set aside for swelling.
2. Mix cocoa with sweet sand, pour in the remaining water and cream.
We put it on the stove. 3. Cook over low heat for 8-10 minutes.
We're filming. 4. Add dissolved gelatin to the hot mass, stir vigorously until completely dissolved.
5. Cool the chocolate icing for cakes to a temperature of 45-50 degrees and use it as intended.

Recipe 4: Chocolate glaze for cake with condensed milk

3 spoons of cocoa;
4 tablespoons of softened butter;
4 tablespoons of condensed milk (not boiled, ordinary snow-white).

Production
1. Place a pan on the stove and put butter in it, melt it.
2. Add cocoa powder (or chocolate broken into small pieces, about 70 g), mix well.
3. Pour in the condensed milk and keep it until it boils; the mixture can quickly burn, so don’t stop stirring.
4. Remove from heat, cool to 50-60 °C and cover the surface prepared in advance.

Recipe 5: Chocolate glaze for cocoa cake with sour cream

2 tbsp. l. cocoa;
2 tbsp. l. sour cream;
2 spoons of sugar.

1. Combine all ingredients and rub with a spoon until smooth.
This needs to be done immediately in a saucepan in which we will cook the glaze. 2. Place the saucepan with the ingredients on the stove, heat until boiling, cool slightly and you can pour over the cake.
Naturally, this option does not have a beautiful, glossy finish, but it is perfect for sprinkling with nuts, coconut flakes, and decorative dragees. It is important to apply the sprinkles before the glaze hardens. If they are made on a sugar base, then the surface does not have to be hot.

Recipe 6: Chocolate glaze for cocoa cake with cognac “Beloved”

60 gr. cocoa;
spoon of cognac;
2 spoons of milk;
30 gr. oils;
60 gr. Sahara.

Production
1. Mix cocoa powder with sugar, add milk and place on the stove.
Stir until the grains are completely dissolved. 2. Add butter cut into pieces and cook for 3 minutes.
3. Remove from heat, pour in cognac, stir, cool slightly and you can decorate the cake.

Recipe 7: Chocolate glaze for chocolate cake with eggs

60 gr. butter and bitter chocolate;
2 testicles.

Production
1. The butter must be kept outside the refrigerator for several hours so that it becomes soft.
2. Separate the yolks from the whites.
Beat the egg whites to stiff peaks using a mixer or whisk. In a separate bowl, grind the yolks with a spoon until they become snow-white; to speed up the process, you can also use a mixer. 3. Grind the chocolate on a fairly large grater or finely chop it with a huge knife.
You can just break it into cubes, but it will take longer. 4. Place a bowl in a water bath and melt the pieces of tile.
5. Add softened butter and immediately remove from heat.
Stir the mixture until the fatty bits are completely dissolved. 6. Add the mashed yolks and stir vigorously.
7. Carefully add the protein foam, mix and decorate the cake. This glaze takes quite a long time to harden, it can take up to 2 hours to set, but it does not crumble or peel off when cutting out the cake.

Recipe 8: Chocolate glaze for chocolate cake with potato starch

0.15 kg of powder;
5 spoons of milk;
50 gr. chocolate and butter;
1 heaped spoon of starch;
3 spoons of dark cocoa.

Production
1. In a saucepan, mix sweet powder with starch, add cocoa and milk.
2. Chop the chocolate bar into pieces, cut the butter and put everything together in a saucepan.
Mix with the rest of the ingredients. 3. Place on low heat and cook continuously until slightly thickened. As soon as the mass begins to remain on the spoon, you need to remove it from the heat, let it cool slightly and can be consumed. For the most even coating, you can level the surface with a knife; after a couple of minutes, the marks will flow together and will not be visible.

Recipe 9: Chocolate glaze with honey “Sweet tooth”

0.1 kg chocolate;
2 spoons of honey;
0.05 kg butter;
4 tablespoons each of milk and powder.

Production
1. Break the chocolate pieces and put them in a bowl.
Place in a water bath. 2. Add chopped butter and melt.
3. As the mass begins to melt, add milk and stir.
4. Pour in the powder and keep in a water bath until the mass becomes homogeneous.
5. Remove from the stove, add honey and vigorously stir for a minute until it is completely dissolved.
6. You can use the mass for its intended purpose.

Recipe 10: Snow-white chocolate icing for a chocolate cake

0.2 kg of snow-white chocolate;
0.1 kg of sweet powder;
3 spoons of milk.

Production
1. Chop chocolate bars into random, not very large pieces.
Place in a bowl and place in a water bath. It is not allowed to heat snow-white chocolate on the stove or in the microwave; it is a rather capricious product. 2. Add sweet powder and milk, mix and continue cooking until the mass is completely homogeneous.
3. Remove from heat, let cool to 50 degrees and cover a suitable surface. For stripes, you can put the mixture in a pastry bag or draw patterns using a spoon.

Recipe 11: Homemade chocolate icing for cakes made with milk and flour

20 gr. flour;
0.1 kg sugar;
40 gr. cocoa;
80 ml milk;
50 g butter.

Production
1. To prevent lumps from being created during the manufacturing process, you need to pour sugar, cocoa and flour into a bowl and rub well with a spoon.
2. Add milk, cut the butter into pieces, and place on the stove.
The fire should be small. 3. Cook the mixture until it thickens; stir continuously, scraping the setting layer from the sides and bottom of the pan.
4. Cool the chocolate glaze until warm, grease the surface and let it harden.

Recipe 12: Homemade chocolate glaze “Snow White with cream”

0.15 l cream;
0.2 kg of snow-white chocolate;
Vanillin to taste.

Production
1. Grind the tiles and send them to melt in a water bath.
2. At this time, whip the cream with a mixer into a strong foam.
You can immediately add vanillin or any other flavoring. If you plan to paint the glaze, then it is better to add pigments at this step too; with the help of a mixer they will be more evenly distributed in the mass. 3. Combine both masses, mix with an ordinary spoon and decorate cakes, pastries, and all kinds of pastries.