Sweet, shiny and aromatic icing sugar, is a confectionery cake mix for coating confectionery products. Chocolate, sugar, vanilla, milk, caramel, lemon glaze - any sweet tooth can choose a sweet coating for desserts and pastries to your taste.

Chocolate glaze - how to make a “shiny” coating?

Confectioners love chocolate icing for its versatility and excellent taste. Chocolate glaze can cover not only cookies and gingerbread cookies, but also everyone’s favorite chocolate cakes.

Confectioners are advised to use classic dark chocolate or cocoa for the preparation of delicacies. Give preference to a quality product, rather than a vegetable substitute. The second option is difficult to process and threatens not to melt at all in a water bath.

For cooking, you will need the following ingredients:

• 125 grams of powdered sugar;
• half a glass of milk with a fat content of 3.2%;
• 70 grams of cocoa;
• butter 5 grams;
• vanillin extract.

Heat the milk without boiling. Take the icing sugar and mix it with cocoa, then pour in the milk and mix thoroughly so that no lumps appear. Then put the oil and vanilla extract. Continue rubbing the glaze until a shiny mass appears. Chocolate fondant is ready!

Expert Opinion

Anastasia Titova

Confectioner

Tip: the chocolate mixture quickly hardens. After cooking, it must be applied to a confectionery product. Due to the rather rare consistency, it is possible to apply the mixture to the product without special confectionery devices.

Sugar icing - cooking process

New Year's holidays are just around the corner. So, it's time to please your loved ones with delicious homemade cakes. Sugar icing is widely used to cover cookies, gingerbread cookies and muffins. Its preparation does not require special skills from the cook. You should only carefully observe the technological process of preparing a sweet treat.

The recipe for a “simple” sugar glaze

This simple recipe is suitable for pouring even hot gingerbread and cookies. To prepare it, take 200 grams of powdered sugar and 5 tablespoons of milk (you can also use plain water). Bring the milk to a boil, remove it from the heat and begin to sift the icing sugar through a sieve, kneading the sweet mass with a spoon. Beat the icing with a mixer and let it cool. Standing a little mass thickens. This is the perfect coating recipe for freshly prepared, hot desserts.

Traditional sugar icing recipe

The classic recipe of the presented coating is ideal for Christmas gingerbread cookies. For the preparation of sugar glaze, you will need the following ingredients: a cup of sugar, ½ cup of water and lemon juice to taste. Pour sugar into a non-stick pan and pour water over the mass. Stir icing constantly until sugar is completely dissolved. Do not forget to remove the foam and continue to cook the mixture until thickened. Pour in lemon juice 5 minutes before finishing. Let the sweet mixture harden by placing it in a cold place. The resulting sugar coating is used to glaze cakes, pastries and gingerbread decorations.

Protein Sugar Glaze

Take 4 egg whites, lemon juice to taste, a glass of powder and dye. Separate the protein from the yolk and beat it with a mixer. In the mass add half a serving of powdered sugar and start kneading. Add lemon juice while continuing to whisk the mass. Start the rest of the powdered sugar gradually into the mixture. If desired, you can add food coloring to give the desired shade to the glaze. The glaze hardens quickly, so after cooking it must be immediately applied to a confectionery product.

Remember that you can independently control the consistency of sugar glaze. For example, for home biscuits, the ideal option is liquid glaze. To cover cakes and muffins, it is worth preparing a thick treat, as it will be easier to carry out culinary manipulations with it. Now you know how to make the perfect icing sugar for baking at home!

The recipe for fragrant vanilla glaze

Vanilla glaze fell in love with many sweet tooth for its rich and “deep” aroma. The sweet mixture can be used to glaze cakes, cakes, donuts and cupcakes. It all depends on how much liquid you want to add to the icing. Imagine! Replace milk and cream with your favorite condensed milk. We are sure that such a recipe will please the sweet tooth!

To prepare vanilla glaze at home you will need:

• a cup of powder;
• a couple of tablespoons of milk;
• 3 teaspoons of condensed milk;
• discretionary salt
• a teaspoon of melted butter;
• vanilla extract.

Melt the butter and let it cool. Pour milk, condensed milk, a pinch of salt and vanilla extract into a deep bowl. Mix the ingredients and sift into powdered sugar. Beat the mass thoroughly with a mixer. At the exit, the glaze comes out quite thick. You can dilute it with milk, finishing on the right consistency.

Expert Opinion

Anastasia Titova

Confectioner

Confectioner's tip: to add vanilla glaze to the shine, add a teaspoon of melted gelatin to the mass.

Caramel glaze - originally from childhood

If you still have not decided how to decorate a freshly prepared confectionery, then take note of the caramel icing recipe. Covering will decorate any dessert - from a classic cake to Easter cakes. The confectionery coating is very easy to prepare, you will need: 150 grams of milk, 100 grams of brown sugar, 40 grams of butter and 1/2 cup of powdered sugar.

Cooking steps:

1. Mash butter with a fork, set it on fire.
2. Add the milk and brown sugar to the melted butter. Knead the mass until a homogeneous consistency is obtained.
3. Cook for 2-3 minutes, stirring constantly with a wooden spoon.
4. Remove the cooked mass from the heat, and pour powdered sugar into it.
5. Whisk the icing with a whisk.

Well, the dessert is ready. If desired, flavor enhancers can be added to the mass. For example, vanillin. Dessert for sweet is ready!

The classic recipe for custard glaze

If you adhere to the correct cooking technology, then custard glaze will please with its appearance. At the end of cooking, it comes out shiny and white. It should be applied exclusively to cooled baked goods, after which it cools quite quickly.

Ingredients:

• 250 grams of sugar.
• 4 squirrels.

Place a glass bowl in a water bath. Pour in the prepared proteins and a glass of sugar, and begin to beat the mass until a homogeneous consistency. Remove the bowl from the water bath and taste the glaze. If sugar crunch is not present in the mass, the icing is ready. If sugar inclusions are present - continue to whisk.

Saturated and vibrant color glaze

The perfect glaze for the original decoration of confectionery. After the final hardening, it becomes hard and perfectly retains bright colors. A great option for decorating cakes, cookies, gingerbread cookies and cupcakes.

Ingredients:

• a cup of icing sugar.
• 20 grams of milk.
• 20 grams of sugar syrup.
• Half a spoonful of syrup to choose from.
• Food colorings to choose from.

Pour milk and powder into a bowl, mixing until smooth. Add the syrup and the selected flavor to the resulting mass. Beat with a mixer until hard glaze is obtained. Arrange the mass in bowls and enter the desired amount of dye. To glaze cookies, it is enough to dip a dainty into the coating. To decorate cakes and cupcakes, you should type colored icing in a pastry syringe.

Glazing is the final step in the preparation of any dessert. We hope that our recipes will complement the confectionery with a special taste, giving it a mouth-watering appearance!

Sweet, shiny, glossy - it's all icing. Confectioners are very difficult to do without it. It is covered with cakes and pastries, painted on gingerbread cookies and cookies, poured on tops of cupcakes and.

Glaze is not only beautiful, but also useful. Thanks to her, baking preserves freshness longer. In addition, preparing this decoration for the cake is very easy, and not expensive. Of the products you need only sugar and water. This is for the simplest glaze. But there are many recipes for this jewelry, sometimes it seems that there are so many recipes in the world of confectioners, and even much more: everyone has at least two loved ones.

Read also:

Glaze, like any other product, has its own rules, and if you follow them, then baking will always be beautiful, fragrant and effective.

Consistency

Glaze should not be too thick and not very liquid. About as sour cream. Then it will be well applied to the product, quickly grasp and will not drain. If you followed the recipe, and the icing turned out to be too thin - add a spoonful of powdered sugar, and if it turned out too thick - a teaspoon of hot water.

Different goals

The tops of cupcakes or donuts are watered with liquid glaze. The icing consistency of 20 percent sour cream goes to patterns and drawings on cakes. And you can make the icing even thicker - and glue with it one half of the cake with the other. The brush will help in this.

Powder

It must be ground very carefully. Right in a few minutes. And when you open the cover of the coffee grinder, “sugar smoke” should come from the powder. Yes, and of course, do-it-yourself powder is best, not bought. Moreover, it is done very quickly.

In addition, it is better to sift the powder.

Lemon juice

They often replace water in the preparation of glaze. And sometimes a few drops are added to the icing for flavor. Lemon juice gives the glaze an excellent taste and smell. And if the pastries are very sweet, then it makes sense to use more lemon juice, this will create a contrasting, voluminous and interesting taste.

On squirrels and yolks

With eggs, the glaze acquires a rich taste and a soft, dense texture. Protein glaze is often used for Easter cakes or for drawing patterns. And the yolks give the glaze a yellowish tint - very beautiful. But it is better to dry such glaze for safety reasons in the oven. Although often in recipes this is not mentioned.

Put the product in the oven, heated to 100 C or a little more, even a little heat will protect you from salmonella, as it dies at 70 C.

With butter

When making icing for cakes - often add fat, butter. The icing with it turns out to be soft, creamy, it is well suited for cakes. The version with chocolate or cocoa and butter looks especially beautiful.

Secret:If you grease a cupcake before coating with a thin layer of jam, then the icing will lie perfectly evenly and will shine very beautifully

Dyes

Often it is recommended to add food colors to the glaze, with them the color is bright, and the product takes on a festive, cheerful look. Of course, there is nothing wrong with the use of food colors from a bag, but you can put natural tinting products into the icing. For example, a spoonful of raspberry jam - and the red color will turn out, and a magical raspberry flavor. An intense orange tint will give a pinch of turmeric and a slice of butter.

Secret:  for icing it is better not to take porous chocolate. And if you add a spoonful of cocoa to chocolate, then the color will be more saturated.

How to apply?

Liquid icing for Easter cakes and muffins is applied with a brush. You can apply it in several layers. Glaze for drawing is applied using a pastry syringe. You can, by the way, use a regular disposable syringe.

Simple glaze

200 g icing sugar

4 tbsp. l hot water

Step 1.  Mix the powder and water, put on a small fire.

Step 2  Cook, stirring, until the icing is smooth. About 5-7 minutes.

Step 3Pour gingerbread or buns with hot glaze.

Egg yolk glaze

5 yolks

1, 5 cups icing sugar

3-4 tbsp freshly squeezed orange juice

Step 1.Beat the yolks with orange juice until a stable foam is formed.

Step 2Gradually inject powder previously sifted. Stir everything until smooth.

Step 3 Coat a cake or cookie with icing, dry in an oven at a temperature of approx. 100 S.

Icing with rum

1 cup icing sugar

3 tbsp roma

1 tbsp. l hot water

Step 1.Sift the icing sugar.

Step 2  Add water and rum and grind very carefully. Cover cupcakes or cakes.

Chocolate glaze

100 g chocolate

3 tbsp. l water

1 tbsp. l butter

100 g icing sugar

Step 1.Break the chocolate into pieces, add hot water to it and heat until the chocolate dissolves.

Step 2Then put softened butter and powdered sugar and grind into a uniform glaze.

Protein Glaze

Good to use for patterns.

1 cup icing sugar

1 tsp lemon juice

Step 1.Beat the protein to cool foam.

Step 2Sift the powder into the protein and beat again very well. Add lemon juice.

Step 3Fill a pastry syringe or bag with glaze. Apply a pattern to cake, cookies or gingerbread cookies.

Toffee Glaze

200 g hard toffee

40 g butter

1/4 cup milk

1-2 tbsp. l powdered sugar

Step 1. Heat butter and milk in a saucepan.

Step 2Add toffee and powder, cook until the sweets are completely dissolved, stirring constantly.

Step 3. Apply to the cake in several layers.

After reading this article, you will know how to make icing from sugar. To create it, you do not need egg whites and powdered sugar. Enough water and granulated sugar. The only drawback of this glaze lies in the fact that it freezes quite quickly. Therefore, after cooking, it must immediately be applied to baking.

Ingredients

To make the simplest and most delicious icing from sugar, you need to prepare:
— two hundred grams of granulated sugar;
— one hundred twenty milliliters of hot water;
— three teaspoons of lemon juice.

Glaze preparation

White icing from sugar is created very quickly and very simply. First you need to pour sugar in a saucepan. There it is necessary to pour hot water. Cook the mixture should be on low heat until the sugar syrup begins to bubble and thicken. As soon as it becomes clear that the syrup is slowly draining from a spoon, it must be removed from the heat, add lemon juice to it and quickly mix with a spoon.

Making white icing from sugar will seem to you a less time-consuming process if you use a mixer to whip sugar syrup. As soon as the sweet mass begins to turn from transparent to white, the glaze can be considered ready. At this point, it must be quickly applied to baking. After all, as a rule, it freezes in a matter of minutes.

Skillful housewives, who know how to make icing from sugar, manage to turn frozen sugar fudge into liquid. They recommend adding a little water to the icing pot and stirring, heating the mixture over low heat. However, it should be noted that when heated, the white sugar icing may again become transparent. Therefore, you should try not to miss the moment, so as not to make sugar syrup out of the glaze.

How to make sugar icing colored?

As mentioned earlier in this article, this recipe creates a rather capricious sweet fudge. After sugar syrup becomes white, it usually begins to solidify. Wanting to make fondant a different shade, food coloring should be added together with lemon juice in hot and thick syrup. And then mix the mixture with a spoon or mixer to make it opaque.

The use of sugar glaze

Since making sugar fondant is very simple, it can be used to decorate any type of baking. As a rule, this type of sugar icing for Easter cake is created. But some housewives decorate it with gingerbread cookies, cookies, muffins and donuts. This sugar icing is obtained with a beautiful uniform texture, therefore it looks great on baking of any type. She really just can’t fill the cake. I liked this sugar icing. The recipe is very simple. It can be done when there is only sugar in the cupboard and there is no icing sugar and eggs.

Features of Sugar Fudge

Now you know how to make white fondant and the fact that it freezes very quickly. But it should also be noted that it also crumbles, if cut into pieces, drenched with it, or bite the cookies decorated with it. Therefore, if you prefer to create the perfect baking, then such a fondant is most likely not suitable for you. Still, it is in the case when it is necessary to make attractive pastries, and in the house there were no chicken eggs and powdered sugar.

Gingerbread icing amazingly complements their incredibly pleasant taste. The treat is very tasty, but at home cooking has its own specific characteristics.

It is not difficult to observe them, but as a result, you will get on your table a portion of mouth-watering, tasty gingerbread in the glaze, which can also be effectively served with tea.

The recipe for baking you will find in my other articles on the site, because this time I decided to pay attention to cooking glaze.

General cooking principles

The consistency of the glaze for gingerbread should not be thick and not liquid. Only in this case, the mass is well fixed on the gingerbread. The dough is covered with a delicious treat and does not drain from the surface of the treat.

A thick glaze mixture will need to be diluted with a few drops of warm liquid. To dilute a liquid aromatic mixture to decorate baking, you need sah. powder.

The component is prepared from regular sugar or sugar. sand. To get sah. powder is worth using a coffee grinder.

For this purpose, lemon juice is used. This component is able to replace water.

It perfectly affects the taste of the glaze. Sweet gingerbread cookies need lemon juice. Chickens. eggs help the mass of the glaze to become dense in composition, but also soft.

Chickens. the yolks must be introduced into the mixture so that it turns yellow in color. Baking should be dried using an oven.

In this case, the temperature should be about 100 g. This method is also able to protect the body from harmful salmonella.

Even a child can cook a glaze. In order to replace colored glaze with a bright shade, there is another secret: you need to enter food. dyes.

In this case, the product will have a colorful look. Tbsp raspberry jam will contribute to the shade of red from the glaze, as well as a pleasant aroma.

An orange tint is able to give turmeric powder to the mass.

Glaze is applied to the surface of the dough with a large quantity, and with its help it will be possible to apply a beautiful pattern. You can draw on gingerbread with a simple syringe from a pharmacy, only my advice is that you need to remove the needle.

Well, it’s time to learn how to prepare a glaze for delicious homemade pastries.

Chocolate glazed with sour cream

Delicious sugar icing is prepared from a minimum set of components, the recipe for how to cook it is presented a little below.

Components:

80 gr. sugar; 130 gr dark chocolate (grate); 245 ml of sour cream.

Cooking Algorithm:

1. I rub the sour cream with sugar. I put the mass on a small fire. It is necessary to make sugar crystals dissolve completely.
2. Glaze does not stop interfering. Add to the mass grated chocolate. I keep it on low heat so that the mass becomes homogeneous. I take it off the fire and wait until the mixture becomes thick.
3. I dip the refreshment in the icing and put it on the dish. I serve to the table, but it is important to wait for the sugar icing to dry completely. Try other types of glaze.

Sugar White Glaze

Powdered icing is very popular among housewives.

Components:

1 PC. chickens. squirrel; 225 gr. powdered sugar; 4 ml of lemon juice.

Cooking Algorithm:

1. Pour juice into a bowl, then add protein.
2. Beat the mass, add the powdered sugar, which must be sieved beforehand.
3. I interfere with the sugar mass of proteins thickened. It should not drain from the whisk.
4. I pour a mass of glaze into a sealed container.
5. Add 2 drops of lemon juice before applying to the gingerbread cookies.
6. It should be applied using a bag of polyethylene.
7. You need to put it in a bag, make a hole of about 1 cm and cover the treat.

After waiting for the sugar icing to dry, you can serve refreshments to delicious tea. If you want to apply drawings, you can take toothpicks and apply lines of the same thickness.

Turn on your imagination and create real culinary masterpieces with a special decor.

Chocolate sugar glazing

Components:

195 gr. white chocolate; 70 gr. coconut flakes; 40 ml of chilled milk; 160 gr sah. powder.

Cooking Algorithm:

1. I crush the chocolate into small pieces. I put it in a bowl and drown it with a water bath.
2. I pour the icing sugar into a bowl, pour in half of the indicated amount of milk and mix well.
3. Add dissolved chocolate to the liquid composition, interfere with the icing so that it becomes uniform in composition.
4. Add the milk left after the first batch.
5. Beat a mass of glaze using a mixer. I decorate the gingerbread cookies with the sugar mixture, which contains sugar. powder, the specified amount of white chocolate, sprinkle with coconut on top of the decor.

Homemade Sugar Glaze on Chicken Squirrels

Protein glaze is easy to prepare. The recipe prescribes the use of only three components, everyone can cope with its preparation.

Even small children are able to complete the culinary business successfully.

They will help mom, and they will feel like adults, charging with positive energy.

Components:

3 pcs. chickens. proteins; 1 tbsp lemon juice; 350 gr sah. powder.

Protein glaze will be ready in 10 minutes.

Cooking Algorithm:

1. I take chickens. proteins that should be cooled in advance. Mix with a fork with lemon juice.
2. I introduce powdered sugar into a mixture of proteins. If there is no sugar at home. icing, just take the sugar and grind it in a coffee grinder.
3. I turn on the blender to beat the mass until thick. It should not flow along the corolla. Sah. the powder will make the mass homogeneous.
4. I put the icing in a container with a sealed lid and send it to a cold place. Before using the mixture, it is worth diluting it with lemon juice. Glaze should be applied to baking.

Sugar white fondant glaze

This glaze recipe is perfect for decorating gingerbread.

They are usually cooked for Christmas, it must be said that white curls made of glaze perfectly complement ginger dough.

Components:

2 pcs. chickens. eggs 15 gr tangerine zest; 300 gr sugar.

To make the icing you will need to spend 20 minutes of your time.

Cooking Algorithm:

1. Chickens. the eggs must be fresh. I divide them into squirrels and yolks. I do this as carefully as possible so that they do not mix. In the opposite case, everything will have to be redone, since the mass will not break up.
2. I add sugar to the coffee grinder, it should turn out sah. powder. Be sure to sift with the help of kitchens. sieves. If such a tool is not at home, you can take a thin gauze. Such a procedure is very important, because the glaze should be uniform in composition.
3. I interrupt chickens. protein and icing sugar together to make a steady kneading of homogeneous foam. I introduce the zest of mandarin and mix well.
4. I put the icing on the surface of the gingerbread, it is necessary that the fudge has time to cool. After 5-6 hours, I apply another layer of glaze. White fondant goes well with the taste of gingerbread.

Colored glaze for painting baking

Fondant can be not only white, but also colored. It will differ from a simple white mass only in color, and its taste, components, consistency will be the same if you decide to make any other.

Components:

1 PC. chickens. eggs (only protein is needed); 250 gr powdered sugar; dyes.

The choice of dyes will depend entirely on you personally. It takes about 10 minutes to cook.

Cooking Algorithm:

1. Sah. I mix the powder and the protein together using a simple fork or a spoon. The mass should be thick in composition. Check this is not difficult, it is worth spending a tablespoon. on the surface of the mixture. If the line disappears after 10 seconds, then everything was done correctly. In another case, it is worth adding a little more powdered sugar and diluting the mass with a couple of droplets of boiled water, but cooled in advance.
2. I lay out the mass on small plates. Add food. dye into each of them and mix.
3. I fill the cellophane bag with glaze, cut off the corner and do the painting. If there is no special at hand. Dyes should go the easy way. For example, you can use raspberry jam or turmeric for red or orange.

Icing

Very tasty icing, perfectly complement the thick gingerbread.

It will beautifully make streaks around the edges, making the treat even more mouth-watering.

Components:

1 tbsp. sugar; floor art water.

Cooking Algorithm:

1. Pour water into a saucepan and add sugar. I interfere with the grains to completely dissolve.
2. I cook the glaze, I interfere until large bubbles appear.
3. I remove the mass from the fire and let it cool. Only then do I introduce almond, vanilla or any other flavor. There are no clear instructions here.
4. Lubricate the treat with a silicone brush. I put it on the grate so that the extra glaze drips. It is better to put parchment under the bottom.

Lemon glaze

A very interesting creamy icing, which has a slight sourness, and not a sugary-sweet taste. It seems that this icing is sugar free.

Components:

80 gr. next oils; 2 tbsp. powdered sugar; 2 tbsp lemon juice.

Prepare a creamy lemon glaze for 1.5 hours.

Cooking Algorithm:

1. Words I take out the oil (of low fat content) 1 hour before cooking, so that it becomes soft. Mix with powder and juice with a blender. The mass needs to be mixed first at low speed, and then accelerate momentum.
2. Creamy glaze should be brought to the desired consistency, after which I put it for 1 hour in the cold.
3. Put on gingerbread cookies.

Chocolate glaze with butter

Creamy chocolate icing can be used for gingerbread, cakes or as fondant for pies. Even a novice cook can easily cope with its preparation, the recipe is quite simple. Make sure of this from your own experience.

Components:

40 gr cocoa powder; 70 ml of plain water; 10 gr. next oils; 150 gr. Sahara.

Glazing will be ready in 20 minutes.

Cooking Algorithm:

1. Mix sugar with cocoa powder using a coffee grinder.
2. Sending to boil on fire. Words I heat the oil with a microwave.
3. Pour boiling water over the dry ingredients and do a good kneading.
4. I introduce the words oil.
5. I let the mixture stand for 40 minutes. I put on treats. This should be done carefully so as not to spoil the appearance of goodies for tea.

On this article came to an end. I hope that you will find the perfect recipes for delicious glazing for yourself and delight your loved ones with magnificent gingerbread cookies with a beautiful decor.

I wish you success in the kitchen!

My video recipe

Sugar glaze. Sugar glaze is one of the most successful finishing touches of almost any confectionery product (especially for sweet pastries), which often have an unfinished appearance in the absence of such a glaze. Preparing icing is very simple, and applying it to baking is also not difficult - this is what distinguishes it from all kinds of creams. If the icing is prepared correctly, then it will ideally lie on the confectionery and quickly set. And so that she grasps even faster, it is recommended to cool it first.

There are a huge number of varieties of sugar glaze and methods for its preparation. In all recipes, only the main component remains unchanged - sugar. At the same time, not only regular sugar, but also icing sugar, as well as cane or brown sugar, is perfect for the preparation of sugar glaze. By the way, it is quite realistic to make powdered sugar at home as well - for this, sugar must first be ground in a coffee grinder, and then sifted. And as additional ingredients may be cream, chocolate, vanilla, egg whites, butter, fruit juices, coffee, cocoa, etc. Coffee and cocoa used in the recipe should in no case contain any impurities - They must be completely natural and high quality. If chocolate is present in the recipe, it will not hurt to make a choice in favor of a quality product with a rather high percentage of cocoa beans, otherwise there is a risk that the icing will not harden. And so that it always turns out to be five plus, eggs should be purchased only fresh, and dairy products - with a fairly high fat content. As for juices, ideally they should be freshly squeezed - sugar icing, prepared with the addition of packaged juices, is unlikely to be successful.

Sugar glaze can be either transparent or white, or colored or matte, and its taste can be not only sweet, but also sour. However, regardless of these parameters, confectionery decorated with such glaze will always look extremely appetizing and elegant!

Without exception, all the hostesses will not hurt to know that for the preparation of sugar glaze, do not use aluminum dishes. Sugar glaze, which is planned to decorate biscuits, cakes, tarts or pastries, can be considered successful if it is not too thin and at the same time not particularly thick. If it is necessary to glue products, it makes sense to prepare a thick glaze, and if it is prepared in order to fill it with muffins or donuts, it may well be liquid.