One of the easiest ways to decorate is to sift a fine coating of cocoa powder or confectioners' sugar onto your dessert. This technique is sometimes called dusting. To take this technique one step further, you can create a design on the top of your dessert by sifting cocoa powder or confectioners' sugar through a stencil.

• You can use a paper doily as a stencil, or you can create a custom stencil by cutting a design out of sift paper or light cardboard.

• If the top of your dessert is dry, you can lay the stencil directly on top. Place the cocoa powder or confectioners' sugar in a fine mesh sieve and gently tap, rather than shake, a thin even layer over the stencil. Take care to use a minimal amount. You want an even coverage, but if you use too much, the design will blur when you remove the stencil. Then slowly lift the stencil up, being careful not to disturb the design.

• If the top of your dessert is moist or sticky, rig a frame that will hold the stencil above your dessert. You can do this by placing the dessert in a pan that is slightly larger and taller, or by arranging glasses or boxes around the dessert, upon which the stencil can rest.

If you've never used a stencil, it's a good idea to practice first by stenciling onto waxed paper. Once you've stenciled a few desserts, you'll have a feel for how much cocoa powder or confectioners' sugar to use and what stenciled designs look best.

Two more tips: Use alkalized (“Dutch-processed”) cocoa powder for dusting and stenciling; it has a softer flavor. And don't be shy about blending cocoa powder and confectioners' sugar together. Adding ground nuts or spices provides varied effects and flavors.