![Pastry Pastry](https://www.sefcozeelandia.gr/en/recipes/zacharoplastiki/@@images/image-1280-0df84cf568d179daa37212bd5b18b253.png)
![Pastry Pastry](https://www.sefcozeelandia.gr/en/recipes/zacharoplastiki/@@images/image-768-d3b70e3803d2ce82fdd4fe9794ecedda.png)
Coating
Coating
It prolongs the freshness of the final products.
Preparation
For the use of coating cakes, cupcakes, muffins, cakes on a stick or viennoiserie snacks melt the Dip at 40°C and continue with its application.
For the use of gâteau coating melt the Dip at 40°C and then add 100-200 gr sunflower oil.
For the use of ice cream gâteau coating melt the Dip at 40°C and continue with its application.
For the creation of buttercream, whip 200 gr of Dip and add 100 gr of Margarine Princess or butter.
![Coating](https://www.sefcozeelandia.gr/en/recipes/zacharoplastiki/glaso-kigies-mpezedes/dip-white-choco-caramel/epikalypsi/@@images/image-400-8e1b3937d2ce05a60590c390f07be5f3.png)