cupcakes Tips Valuable Tips and Techniques Revenues

Tips for decorating cupcakes

Check out three amazing tips to decorate cupcakes easily!

Tip 1: Choose smooth and firm fillings, preferably without porosity to facilitate nozzle decoration.

Tip 2: Use your creativity to choose different types of nozzles and spatulas.

Tip 3: Be careful with the filling level so you don't mess up your decoration and don't end up leaking.

Did you like the tips? Comment here which of these tips you didn't know yet.


Make and Sell at Easter: Nhá Benta Egg!

Easter egg is already something indispensable in the catalog of any bakery, filled with creamy Nhá Benta so, there's no way to resist! It's a guaranteed sale for you baker or baker who works hard at the beginning of the year!

Check out this amazing and super practical recipe:


01 can of condensed milk in firm consistency (or the same amount of white brigadeiro)
01 can of cold and whey-free cream
200g of powdered milk of the brand of your choice
25g Iceberg Chef Emulsifier

Method of preparation:

In the mixer, take all the ingredients and mix them on low speed, until all the powdered milk is incorporated into the other ingredients.

Then increase to high speed and beat for 5 minutes or until the mixture has doubled in volume and is very creamy.

Then transfer to a bowl with a lid and take it to the fridge for at least 3 hours.

Use it to fill your spoon egg or to fill your Easter eggshells and then glue the two parts together with our Spray Ice!

We hope you like it! Oh, and if you have any questions, comment below and #blogicebergchef will answer you quickly 😉


Learn how to make Cheesecake Souflè: a dessert capable of conquering everyone's palate!

Have you ever heard of Cheesecake Souflè?

It's a much creamier and lighter version than popularly known recipes!

Today we brought you a recipe for this wonderful dessert for you to try: 😉

✨100g of butter

✨300g of Cream Cheese

✨130ml of whole milk

✨8 yolks

✨60g of wheat

✨8 whites

✨60g of starch

✨60g Iceberg Chef icing sugar

✨60g of refined sugar

✨Iceberg Chef release agent for greasing.

Method of preparation:

Place all the cream cheese with the milk and butter on low heat, let it heat up, turn it off and set aside.

Outside the fire, incorporate the yolks into this warm mixture, using a fouet.

Then beat the egg whites with all the sugar until peaks form.

Gradually add the wheat and the sifted starch to the yolk mixture, then the whites in snow, incorporate all the ingredients and bake in a bain-marie at 170C!

The result is simply amazing! light, super fluffy and creamy🤩

How about doing it and telling us what you think?


American Pancake Recipe

Today's #receitaicebergchef: Super Soft American Pancake🤩


-2 eggs

-120ml of milk

-220g of wheat flour

– 25g of refined sugar

– 10g of yeast for cake

– Iceberg Chef vanilla aroma

-nutmeg to taste

– Liquid Gel dye according to the desired colors

Method of preparation:

In a bowl, place the eggs, milk and aroma, mixing until smooth.

In another bowl, place all the dry ingredients and then mix with the liquids with the aid of a fouet.

Then just divide and color the dough! take it to the skillet of the size you want!😉

How about doing it at home?


Buttered Biscuit Recipe

Our impalpable sugar butter cookies turned out wonderful!

write down the MUST-HAVE recipe:

150g unsalted butter

100g impalpable sugar Iceberg Chef

150g of wheat flour

1 egg

1 tsp Iceberg Chef Vanilla Flavor

1 and 1/2 teaspoon of yeast

Method of preparation:

Add all ingredients to an electric mixer on medium speed, until well blended and creamy in texture.

Then place the dough in the pastry bag and shape the cookies into the shape you want, in a baking sheet.

Bake at 180°C for 15 minutes, let it cool and it's ready to serve.

You can also add pieces of guava, chocolate chips and candied fruit!

It becomes divine😋

How about doing it at home?


Fudge recipe

Chocolate Fudge is a popular candy in the United States and England, it has a soft texture and can be prepared with dried fruit and toasted nuts.

According to American confectionery books, the candy came from a recipe that went wrong and resulted in a soft and tasty chocolate bar that appealed to North Americans and was later named Fudge😋

There are numerous variations of recipes, it can be made with both milk and semisweet chocolate and white chocolate! today we brought you a great recipe for you to try and tell us what you think 😉


-30g of chopped apricot

-40g of lightly roasted almonds in the pan

-25g unsalted butter

-320g of semisweet chocolate 55% cocoa (or milk if you prefer)

-5ml of vanilla or fruit essence

-150g of condensed milk

Method of preparation:

In a saucepan, place all the chocolate, condensed milk and butter, mixing until melted and becoming a smooth mixture. remove from heat and add essence, chopped almonds and apricot.

In a baking dish lined with parchment paper, place the mixture and spread well, refrigerating for at least 2 hours until it acquires a firm texture, cut into squares and decorate the way you prefer!

How about doing it at home?