Abstract: The object of the present invention is to efficiently drizzle decorative toppings onto baked goods in order to finish them in a decorative manner, while improving their taste. The baking of all types of edible pastries has variously required different modes of sugar coating, glazing, and frosting among which is a common technique called drizzling. In this process amounts of a usually warm, somewhat liquid, or molten topping is essentially dropped by fingers onto the pastries, forming thusly many random looking ridges of flavorful icing.