Everyone knows that dessert is not only sweet and tasty, but also very beautiful, appetizing and aesthetic. Do not invent something supernatural, it is enough to prepare a fondant of chocolate or cocoa. It is suitable for decorating cakes, cupcakes and buns, donuts, cakes and rolls, eclairs. As for the species of sweets, they are 3: they can have a consistency of a very soft dough, there is a form of glaze and a fairly viscous mass. The purpose of the fisos is to turn the usual dessert into culinary creation, masterpiece, make a "candy" from it. Despite the many recipes, use proven and best preparation methods.

Chocolate fudge, cooked at home, it turns out tender, sweet and tasty. If you do not know how to make a fondant for a cake and buns, cupcakes, cupcakes, you will fit a simple and simple recipe for cooking from cocoa powder. As for chocolate sweets for the cake, it should have an ideal consistency.

The correct chocolate sweet recipe will help substantially transform any cake, make its surface attractive, smooth and glossy. Chocolate sweet has a rich, bright color and pleasant aroma. It is important to note that such a glaze is excellent not only for cakes, but also for buns, cupcakes.

The main ingredient in this recipe is cocoa powder, the quality of which directly affects the final result, namely, the color, aroma, taste and consistency. It is advisable to use high-quality, dark powder in which there are no taste amplifiers, a variety of plant additives.

Ingredients:

• creamy oil - 100 grams;
• cocoa powder - 5-6 tablespoons;
• milk - 150 milliliters;
• white / brown sugar - 10 tablespoons.

Cooking algorithm:

1. Mix in a cocoa saucepan with the desired sugar. Thoroughly sort them with a conventional spoon, it is important that they are connected. Make sure that there are no cocoa powder lumps.
2. Creamy oil melt on slow heat, then add to the sugar mixture and pour milk. Stir carefully, send to the stove and boil. Do not forget to constantly stir, as a chocolate fondant can easily burn.
3. When the mixture comes to a boil, the fire should be reduced to a minimum, boil and stir. When the cream acquires a more dense consistency, it must be removed from the stove and cool.
4. Before applying a fondant to a confectionery product, cool it to 38 degrees.

If you make a chocolate sweet on the proposed recipe, it will turn out shiny, smooth and without white plaque. This can be achieved if you used oily butter, it is at least 82-83%.

White sweet

Many are interested in the question, how to prepare a chocolate sweet of white chocolate? The answer will surprise you, as the cooking process is extremely affordable and easy.

Ingredients:

• brown sugar - 100 grams;
• creamy oil 82% - 65 grams;
• chocolate white - 140 grams;
• starch - 20 grams;
• egg yolks - 2 pcs.;
• cream - 75 milliliters;
• lemon zest - from 1 lemon;
• liquor - 20 milliliters;
• vanillin - 1 bag.

Cooking technology:

1. Prepare a fondant of white chocolate is very simple. For the beginning, the white chocolate should be broken down, send it to a deep bowl.
2. Mix cream with lemon zest, and then add any liquor. This will help strengthen the taste quality glaze.
3. Chicken yolks to put in the container, add brown sugar and vanillin. It is not necessary to beat a blender / mixer, it is enough to use a wooden blade and lose the ingredients. Make sure that a homogeneous structure is accustomed.
4. After that, the cream with the zest should be sent to the stove and slightly warm, without bringing to a boil. After that, yolks are added to the cream, everything is mixed. This is done quite intensively, it is important to avoid the formation of lumps.
5. In the resulting mixture, the starch (corn, potato) should be neatly administered. Hold on the stove until the mixture becomes thick. After waiting for this point, the creamy oil should be added and stirred by a spoon. Thanks to the manipulation done, the ready-made white chocolate fondant will be smooth, brilliant and homogeneous.
6. The resulting mixture is transfused to pieces of white chocolate, thoroughly whipped with a whisk. Sweet is ready, you can safely decorate buns, cakes, muffins and cakes.

Sweet from black chocolate East West

For cooking, you must prepare the necessary products that are listed in the recipe.

Ingredients:

• water - ¾ glasses;
• black chocolate - 60 grams;
• sugar - 9 tablespoons;
• a citric acid solution - 12 drops.

Algorithm of actions:

1. To make a chocolate fondant, you need to pour sugar into a small saucepan, pour hot water and stir carefully. You need to dissolve all crystals. The edges of the pan wipe with a damp cloth from sugar that could stick.
2. Capacity with syrup goes on the stove, you need the strongest fire. Bring to a boil, remove the foam formed on the surface. The saucepan needs to cover with a lid, cook before the formation of a solid ball.
3. How to determine ready syrup or not? To do this, it is enough to perform the following: a drop of syrup must be pouring into ice water, the syrup is ready in the event that a solid ball is formed.
4. Two minutes before the end of the preparation, add a solution based on citric acid. When the syrup is ready, it is worth sprinkling with water, put a pan in cold water to cool in minutes.
5. After that, it is whipped with a wooden blade for ten to twenty minutes until the white mass is obtained. After that, it is necessary to add grated black chocolate, the mixture is heated to 55 degrees.
6. The finished sweet fudge is placed on the baking sheet, it should have kind of formation, its thickness is about two centimeters. The surface can be spattered, cool. Before serving to tea, cut into pieces, you can sprinkle with sugar powder and coconut chips. If you want, you can add nuts into the chocolate mixture.

In fact, the sweet is a syrup of sugar, water and lemon juice, which is boosted up to 115 degrees, then quickly cools and is whipped to the poles using a blade or mixer. As a result, it turns out the homogeneous weight of the white color, consisting of the smallest sugar crystals, which make the texture of sugar sweets with a pile, soft and homogeneous.

At home, cook sugar sweet is not too difficult. The main thing is clearly follow all the recommendations given: Observe the proportions (water and sugar ratio of 1: 3), weld the syrup to the desired temperature, add lemon juice on time, quickly cool. In total, you will have about 550 g of sweet. This quantity is enough to iron 20 romewa women or decorate 3 large cupcakes. The finished sweet can be stored for 2-3 months in the refrigerator, so there is a reason to cook at once a large portion and spend the need.

Total cooking time: 40 minutes
Cooking time: 15 minutes
Exit: 550 g

Ingredients

• sugar - 500 g
• water - 160 ml
• lemon juice - 1 tsp.

How to cook sugar sweet

Put sugar sand in a saucepan or in a saucepan with a thick bottom, fill with cold water and put on the stove by installing the middle fire. Constantly stirring, bring to a boil so that the sugar grains are completely dissolved.

Remove the foam and wash the brush of the smallest sugar crystals from the walls of the casserole.

Boil 4 minutes without stirring, then add fresh lemon juice.

Continue boil without stirring (!), While the temperature of the syrup will reach the mark of 115-117 degrees Celsius. Approximately this can take 2-5 minutes, it all depends on the intensity of the boiling, the width of the pan and other factors.

If you don't have a thermometer, then make a sample "on a soft ball." For sample, drip a little syrup in a bowl with ice water and fingers try to roll the ball from it. If the resulting ball is soft to the touch, the syrup reached the desired temperature. If you roll it hard, then continue cooking on.

Now syrup needs to cool as quickly and evenly. To do this, place the saucepan in a deep bowl with cold water and ice. Slowly shake the saucepan from the side to the side so that the syrup is evenly mixed. After about 10 minutes, it cools up to the required 40 degrees (to the touch is felt as pleasant heat).

Now the syrup must be taken. Stir it with a silicone spatula about 10 minutes while it does not bother and does not thicken. You can use a mixer with a hook with a nozzle for this purpose, but it is more convenient to carry out the procedure manually, so you will not take the fudge and do not spoil it.

The finished sweet must turn out to be soft, white, do not stick to the hands. It will be thick, but at the same time plastic. Remember it with your hands, collect on the ball and place in the container.

Tighten the bowl of the food film and leave in this form for a day somewhere on the table at room temperature - the fudge should be stated to complete the micro crystallization process. Then she needs to once again stretch, cover with a lid and remove into the refrigerator for storage.

How to use a fudge to cover desserts?

1. Crouch the portion of the fondant from the container (3-4 spoons is sufficient, as a rule).
2. Add a 1 teaspoon of lemon juice or boiled cold water, stirre and warm up on a water bath until it melts. But do not overheat higher than 55 degrees! Otherwise, the fondant will crumble and will not be a glossy, but matte. If necessary, press more water until the fudge reaches the consistency of the liquid sour cream and will flush with a spoon with a ribbon.
3. Cover hot icing. Confectionery - work very quickly, as it freezes instantly, just for 7-10 seconds! If the fudge froze faster than you have time to apply it, then warm again in the water bath. It is possible to warm up the fudge in the microwave, impulse, for 5-10 seconds, each time intensely stirring with a spoon.

Sweet or confectionery glaze is the final barcode in the preparation of desserts. Without it, many of them seem so appetizing as with her. About cooking a confectionery glaze or sweets and will be discussed in this article.

In general, of course, the glaze and sweet from the point of view of professional cooks are different things. The first is different from the second smaller plasticity, as the fudge hardens slower than the glaze. However, there is nothing criminal in to equate these two pastry additives to one group. After all, the use of them is completely the same: to decorate cupcakes, cakes, cakes for Easter, gingerbread, cakes, etc.

So, what is the fond? Sweet or fondant mass is called welded sugar syrup - this is the basic option, the classic of fonders. It is not difficult to make it at home: for this, the syrup is boiled from sugar and water, which is further cooled quickly with ice and then whipped with a mixer. Everything is quite simple, and even a novice culinary can get a great fudge if the instructions should be strictly followed.

The principle of the transformation of sugar and water into the fondant mass is that thick sugar syrups are prone to sugar - the formation of small sugar crystals, which, at the expense of their softness and give the fudge a special texture. For the smallness of crystals, however, it is necessary to make several special steps - in everyday life for this, lemon acid is added during cooking in syrup, which prevents the growth of crystals. It is believed that the ideal for sweet is the proportion of 30% of water to the entire mass of sugar.

A variety of variations of sweets today there is a mass. Depending on the presence in the formulation of milk, they are divided into three large groups: sugar, dairy or creamy and cream-brule (with a large number of previously undergoing thermal treatment of cream or milk). In the process of cooking, fruit-berry components can be added, respectively, such options are called fruit sweet. Cocoa powder, crushed nuts and other ingredients, which determine such a variety of this confectionery additive are added to the fuddle. To begin with, it is better to learn how to prepare a basic or classic odds.

Classic Sweet Cooking Recipe

It will take: 500g sugar, 150g of water, 1 tbsp. Lemon juice, ice.

How to prepare a traditional confectionery sweet.

1. Sugar sugar in a saucepan, pour water, turn on the middle fire and stirring to dissolve everything before dissolving sugar when boils - turn off the plate and remove the foam. Putting sugar from the walls of the pan should be removed with a wet brush - they can cause the formation of large crystals that violate the consistency of sweets.
2. Next, turn on the fire again, pecking about 4min without stirring and pour 1 tbsp. Lemon juice, continue to boost syrup for another minute. The readiness is determined by the sample on a soft ball: you need to jump on a third of the teaspoon of the fondant mass, omitted into cold water, frozen syrup to remove with the spoons with your fingers, you need to roll the ball from it, which should be plastic and soft. If such a ball turned out, the saucepan must be immediately removed from the fire.
3. Pour the syrup into a wide bowl, to decompose the pieces of ice from above, give the mass to cool about 40 degrees (it will take 15-20min). Further first with a spoon, and then mix the fudel with a mixer - a total of up to 10-15 minutes. When whipping the fudge will be gradually tolery and thick. Sweet readiness is determined in her mind: it is nelipe, very thick, plastic. The finished fondant for better crystallization is better to leave for a day, putting in a plastic container, at room temperature, cover with a damp cloth, and from above - lid.
4. Next, it can be removed into the refrigerator for storage. For use, the desired amount of fonders takes and heated slightly with constant stirring to the fluid consistency, better - in a water bath. To give a color at this stage, you can add beet juice or cocoa to the fudge.

It seems difficult to prepare sweets only at first glance, in fact everything is much easier, it is worth only to try, and you can make sure. Well, we will tell you about two popular odds.

Creamy sweet recipe

It will take: 100 ml of oily cream, 40g cream oil, 1 cup of sugar, pinching vanillin.

How to cook cream sweets:

1. In the pan of pouring fat cream, pour sugar and put the butter, turn on the weak fire and bring everything to a boil with constant stirring, otherwise the mixture will nourish.
2. I respect the mixture before purchasing a cream shade, in cold water to lower a drop of sweets, then, if it froze and rolls well in a plastic ball, remove the fudge from the fire - she is ready.

Sweet can be used not only to cover confectionery products, but also to pour into the molds and apply as dessert.

Protein confectionery recipe

It will take: 300g sugar powder, 2 egg whites, 2 tbsp. Lemon juice.

How to prepare a protein sweet:

1. Chilled proteins beat with a pinch of salts, while they are 3-4 times no longer increase in volume.
2. Continuing to beat, introduce gradually sugar powder and lemon juice. Sweet of proteins should turn out strong, lush.
3. Next, it is possible to add syrup, jam or food dye and immediately use to be appointed.

Technically to sweets, this protein version includes little, because it is not exposed to heat treatment - in fact it is whipped proteins. However, this version of the glaze is also called sweet, and it is used quite often.

Subtleties of cooking sweets

• It is very important not to digest the fondant: if the ball rolled, but it is too solid and non-volatile, it means that the mass is already digested and the fondant will not work out. If the ball, on the contrary, does not roll, then it must be heated further, mixing often.
• Fast and uniform cooling is one of the main conditions for the correct crystallization of the syrup, so it is very important to perform this stage correctly. If there is no ice, you can pour syrup with cold water, but it is neatly so that it covered the fudge only from above, without forming recesses in its thicker. Or the tank with fondant can be put into a large size filled with icy water.
• If the crust was formed during the cooling process, the mass must be heated again and add more lemon juice.
• After cooling the fudge, you must first gently mix with a spoon or blade and only after that - a mixer. When to stop whisk? When the mass acquires cream color and become similar to consistency on sour cream.
• On the destination of the fudge can be used immediately.
• To give color or other shades of taste in the finished sweet, you can add syrups, juices, coffee, tincture, brandy, rum, liqueurs, jams and jams.
• When stored in the refrigerator, the fudge should be wrapped with a food film, otherwise it can dry.

Try cooking houses with your own hands and feel yourself a real pastry!

Appetizing snow-white sugar sweet is often the final stroke when making many sweet dishes. Undoubtedly, you can do without it, but the sparkling glossy hat not only makes the finished products finished and sophisticated - it is also very tasty. With proper preparation, sugar sweet remains soft and gentle, perfectly cutting into a knife, while completely will not stick to the hands.

A little theory - without it. Under the fondant (fondant weight), it is customary to understand sugar syrup to a certain temperature. At home, make real sugar sweets is not very difficult - it is important to strictly follow the instructions and recommendations. In fact, everything is quite simple: syrup is boiled out of sugar and water, which is then cooled quickly and is whipped with a spatula or mixer.

The basic principle of the wonderful transformation of sugar sand and water in the sugar mass is to form very small crystals of sugar, which, thanks to their softness and distinguish the finished sweet texture. And in order to obtain exactly the smallest crystals that will not increase in the amount, it is important to add acid to boiling sugar (citric or lemon juice). By the way, 30% of the liquid is considered to prepare a sugar sweet fudge.

From the specified amount of products, approximately 630 grams of finished sugar sweets are obtained. It is enough to cover 3 large cupcakes, 4 large slices or pieces of 20 rum women. A snow-white fondant can be stored for quite a long time in the refrigerator, so it is advisable to make it in advance and use as needed.

Ingredients:

Preparation of dishes by steps with photos:

Take a saucepan or a saucepan with a thick bottom. In the dishes, we smear all sugar sand and pour water (can be cold, it can be hot - it does not matter).

When sugar syrup boils, remove the foam. Then a wet culinary brush wash off the remains of sugar from the walls - this is a very important stage, since even several crystalline can cause crystallization of sugar sweets. We close the dishes with a lid and cook syrup on a rather strong, but not maximum heat about 3-4 minutes (do not interfere!). After adding lemon juice or diluted citric acid to it. How much cooking syrup is on, I will not say you - it depends on the volume of dishes and the intensity of heating. But it is important to simply navigate visually. Initially, syrup will be strongly and actively boiled - it looks like a boiling of simple water. Then you will notice how it began to thick and the bubbles have become smaller. It's time to check the readiness of sugar syrup. Who has a culinary thermometer, it is simpler - boil the syrup to 112-114 degrees. As practice shows, my thermometer gives 113.5 degrees when the syrup is welded on a soft ball.

The sample on a soft ball: a teaspoon is buried quite a bit of boiling syrup and drip into a bowl with ice water (I put it in the freezer at the very beginning of cooking). If the droplet dissolved immediately, the syrup is not ready yet. I grabbed a little, but it still can not be taken into my hands - cook syrup further, but already alert.

But when the drop of cooled syrup can be taken in the fingers and roll the ball, which is perfectly holding the shape, but at the same time mild and elastic, sugar syrup is welded to the desired consistency. Usually, my syrup is ready for a third check.

Immediately remove the saucepan with boiling syrup from the fire and quickly cool it. It is very important - so we stop its further heat treatment, otherwise you can digest syrup and get caramel. In order to quickly cool the syrup, you need to place a saucepan in the capacity of greater volume (bowl or sink) with ice water and interfere with the shovel syrup.

Cool sugar syrup is recommended to 40 degrees (if there is no thermometer, just try your finger - you feel pleasant heat). Properly prepared and already cold sugar syrup must be thick, brilliant and silky. From the blade, it flows like kissel.

Now the last jerk - you need to beat sugar syrup. You can do it with a shovel or mixer. The spatula, of course, is longer and harder, but with the help of a mixer, the fondant can be easily reversed. Here I say the beat time is even harder - how much you have enough strength and patience to do with a shovel, but it is advisable not to stop and bring the started to the end. Scared? No, not for a very long time - 10-12 minutes will have to work the blade, but this is an off town. A mixer is literally a minute. But in this case, even for a couple of unnecessary seconds you can spoil all the work done. Therefore, do not be lazy and work the shovel - actively interfere with the syrup, not missing a single piece of one. Do not directly beat, but simply intensely interfere with syrup. You will see how practically transparent contents of the saucepan will begin to thick. Then he will become all whiter and whiter, but to drain with a wide ribbon. This stops - the sugar sweet is fully ready. Give it to cool.

Literally for a couple of minutes, it will turn into such a white-white plastic mass. From it you can easily make something. If you wish, you can immediately cover such a sweet homemade baking, but for better crystallization, sugar sweets are recommended to raise at least a day. That is why it is most convenient to prepare in advance, stored in the refrigerator and use as needed.

How to store ready-made sugar sweet. Here I just got her hands from the saucepan and gathered in a ball - he is so smooth, pleasant to the touch and completely not sticky. Shifted to a suitable bowl.

It is desirable to tighten the surface of sugar sweets with a food film and only after that it is hermetically closed with a lid. All, put the fondant in the refrigerator, where it can be stored for quite a long time - month for sure. Well, on the other hand, what can happen to her if there are no perishable products?

Sweetneed to decorate confectionery products - cupcakes, cakes, cakes. Even ordinary cookies, you can make more attractive with the help of fondations. Sweet It happens two types - liquid (freezes very quickly and after frozen becomes matte) and firm (bottled on figured forms, cooled). The solid fudge can remain quite a long time.

Sweet

Here are some recipes of various solid fonders.

Sweet creamy.

Sweet creamy.

Sweet for cake at home. We need products:

• Cream - 1 cup;
• Sugar - 1.5 glasses;
• Honey - 1 tbsp. a spoon.

Cooking:

In the saucepan, pour sugar, pour cream. Mix well to homogeneous mass.

Put on the fire, bring to a boil constantly stirring. Put honey - cook on slow fire until ready stirring constantly. Readiness is determined like this: a little syrup to drop into a bowl with cold water, try to roll the ball if the ball does not stick to the hand means syrup ready.
Pour a lot to pour into a trailer or pour through molds (for ice), leave cool.

Pour into the latch or molds.

When the mass be cooled, remove it from the tray (molds), and then cut into the squares.

Milk sweet for cake at home

Dairy sweet is a very tasty dessert, which is absolutely not difficult to prepare at home.

We need products:

• Creamy oil - 120 grams
• Sugar powder - 60 grams
• Dry milk - 220 grams
• Liquid cream - 2 teaspoons
• Cedar nuts - 50 grams
• Cashew - 20 grams

Number of portions: 6-7

Requirements.

In a comfortable dish, we mix the creamy oil of room temperature, milk powder, sugar powder. Add 2 spoons of cream, cedar nuts, knead the dough with hands to a homogeneous mass. The amount of milk / cream may vary. It is important that the mass acquire a homogeneous soft consistency. Then we send the mass to the refrigerator for 10 minutes.

From the mass they scratch the cubes, decorate them with nuts and lay out on a plate. Then send the sweets to the freezer for 20-30 minutes.

I pull them out of the freezer and serve it.

Sugar sweet.

Kulich is covered with sugar sweet.

Decorate homemade pastry - muffins, cakes, cakes, even ordinary cookies, can be with sugar sweets. It is very convenient that the fondant can persist for a long time and you can cook it.

We will need products:

• Sugar sand - 2 glasses;
• Water - 0.5 glasses;
• Lemon juice -1 teaspoon.

Cooking:

Pour sugar into the pan and fill it with warm boiled water. As you should mix, boil on slow heat until the sugar is completely dissolved. After the syrup boils, a white foam is formed on the surface. Remove it with a regular spoon.

Cover with a saucepan with a lid, continue to cook syrup to the sample "on a soft ball." For such a sample, from time to time, take a slightly boiling syrup from the pan from time to time and lower it into a cold water container. After one minute, from the contents of a teaspoon, try rolling into the ball. If the ball does not work, let the syrup still bother. At the very end of the cooking in syrup, add one teaspoon of lemon juice. It can be replaced with citric acid solution.

After cooking syrup as quickly as possible, cool. To do this, put a saucepan with it into a container with cold water or ice. Spring surface sprinkle with cold water to prevent crust formation.

After cooling the syrup, take up (10-15 minutes) with a wooden shovel to the formation of a homogeneous white mass. The resulting mass is called sweet.

To store the fudge, cover with a wet napkin and close the saucepan with a lid. As you need, you can take a part of the harvested mass, warm it up in a water bath and use to decorate a cake or any confectionery.

Chocolate fudge.

We need products:

• Milk condensed-395 g;
• Brown sugar-1 st;
• Honey-2 Art. spoons;
• Creamy butter - 125 g;
• Chocolate dark - 180 g;
• Cherry - 100 g;
• Pistachios - 100 g;
• Coconut chips - 80 g.

Cooking:

Lubricate a square shape with a side of 20 cm, unlose paper for baking. In a saucepan, connect the conjugated milk, sugar, honey and butter. Heat, stirring, on a small heat, while sugar is completely dissolved and the mass will not become homogeneous.

Lightly increase the fire, bring the mass to a boil. Prepare, constantly stirring, 6-8 minutes, until the mass thickens and will not fall behind the walls of the pan.

Remove from the heat and add chocolate, breakdown to pieces. Stir until the chocolate is completely dissolved.

Add half dried (or sugarted in syrup) cherries, half pistachios and all coconut chips, mix.

Lay out the chocolate mixture in the prepared shape and quickly dissolve the surface.

For it, distribute the remaining pistachios, cherry, slightly pressing them. Substitue for 30 minutes to cooled the fudge (Fage). Then cover the film and put in the refrigerator for 6 hours to froze. Before serving with a piece with a side of 2.5 cm. Have a nice appetite!

That's what a ready-made dish looks.

Ready sweet.

Sweet for cake.

Sweetit turns out thick and almost instantly freezes, so everything must be done very quickly.

1/2 cup sugar stirring with 2 tbsp. Cocoa spoons, add 2 tbsp. Water spoons. All stir in low heat until sugar is dissolved, add a piece of butter to the finished glaze. Cool and cover a cake or cake. Caution, freezes pretty quickly!

The specified volume is suitable for decorating cakes or cakes, for example, to make a beautiful cobweb. If you wanted to completely cover the top and sides of the cake, take the products in a double volume.

To cover the cake fondant, it is best to pour her cake from above, starting from the center. If the mass has already begun to stick, you can warm it up to a liquid state so that it flows freely. Boca is cooked by the already thickening mass.

Sweet Oil.

We need products:

Sugar powder - 1 cup

Softened oil or margarine - 80 gr.

1 tablespoon of vanilla essence

Milk - 2-3 tablespoons

Couple oil, sugar powder, 1 tablespoon of milk and vanilla essence. Drive the mixer, gradually adding milk to the formation of a homogeneous mass

You can prepare an oil sweet with various additives.

Oil sweet chocolate.

Prepare oil sweet. Connect 1 tablespoon of cocoa powder and 1 tablespoon of hot water, cool. Mix with cooked sweet.

Coffee oil oil.

Prepare oil sweet, replacing milk with water. Connect 2 tablespoons of soluble coffee and 1 tablespoon of hot water, cool. Mix with cooked sweet.

Oil lemon oil.

Prepare oil sweet, replacing milk and vanilla with lemon juice. You can also use oranges or lime. Add 2 tablespoons in the fudge of a finely grated zest. If desired, paint the sweet with dyes.

Now you have a few sweet recipes for the decoration of your "masterpieces".

Try, experiment.