The present invention relates to methods, apparatuses, and systems for coating food items, such as dough-based products, with sugar-based toppings such as glazes, icings, chocolate coatings, and the like. The present invention, in one embodiment, provides a gentle transfer of sugar-based coatings from a first container where the coatings are maintained in a fluid form suitable for coating, to a second container which comprises an applicator for coating the food product. Also described are systems for making freshly prepared food products at the point of sale comprising having the first steps of production take place at a manufacturing unit, and the final steps of production take place at the retail setting.