We make sure to bake Easter cakes ourselves, too. And we certainly decorate it with a special protein glaze for Easter cake. Such white protein glaze for Easter cakes in the form of a fluffy “cap” on the Easter cakes looks very festive and adds solemnity to this symbolic pastry.
The recipe for protein glaze for Easter cake is quite simple, but it still has its own nuances. If you strictly follow them, you will certainly succeed: the whites will be whipped properly, the glaze will be quite firm and beautiful. Well, and of course, very tasty!
By the way, this is a protein glaze for Easter cake that does not crumble when cut and does not crumble, which is important. So, how to make protein glaze for Easter cake - a detailed master class with step by step photos at your service!
Ingredients for coating 2-3 Easter cakes:
- 1 egg white;
- 200 g powdered sugar;
- 1-2 tsp. lemon juice.
How to make egg white icing for Easter cake:
To prepare the white glaze, we use only well-chilled eggs. Therefore, we place the eggs in the refrigerator 5-6 hours in advance. Before preparing the glaze, wash the eggs thoroughly and wipe dry. Using a knife, carefully break the eggs and separate the whites from the yolks. Pour the whites into a mixer bowl.
A prerequisite for making a good egg white glaze is that the mixing bowl and beaters must be completely clean and dry. Therefore, we thoroughly rinse the bowl and whisks with detergent, rinse thoroughly and wipe dry. And only after that we use it for the protein glaze. Wash the lemon and wipe dry. Squeeze a couple of teaspoons of lemon juice. Add to proteins.
Beat the egg whites with lemon juice for 20-30 seconds at low speeds, the same amount at medium speeds, and then at the highest speeds until a thick foam forms. Beating time depends on the freshness of the eggs - fresh eggs whip longer.
Gradually, continuing to beat, add powdered sugar one tablespoon at a time until the desired thickness of the glaze is achieved.
Well-beaten whites should not drip off the spoon or beaters; the whites form stable peaks. The whipping process is not long - 4-6 minutes. You may need a little more powdered sugar (2-3 tablespoons).
You need to decorate the cakes right away, since the protein icing for the cake dries out quite quickly. The cakes should be cooled by this time, otherwise the glaze will flow. 
After applying the protein glaze for the Easter cake, decorate it with confectionery sprinkles on top until it hardens. Children love this process very much - feel free to entrust this work to them: it is difficult to spoil something in this case, and the children will get great pleasure.
Leave the decorated Easter cakes at room temperature until the glaze hardens.
Isn’t it true that we got a very beautiful white icing for the Easter cake?
Happy holidays to you!
If desired, the glaze can be tinted with food coloring. To do this, add dye to the finished glaze and mix well until smooth.
Frosting for Easter cakes can be made in several ways. It could be a white glaze, chocolate glaze or eggless sugar icing. Read this article for three options. step-by-step preparation icing for Easter cakes. Choose the option that you like the most. Let your Easter cakes be very tasty!
This is my favorite cake frosting recipe. This glaze is very simple to prepare; it turns out white, dense, dries quickly, does not stick, does not crumble or crumble. To prepare this glaze you will need:
- gelatin - 1 tsp.
- sugar - 1 tbsp.
- water - 6 tbsp.
Icing with gelatin: preparation.
1 tsp pour 2 tablespoons of gelatin cold water. Leave to swell.
Meanwhile, 1 tbsp. sugar pour 4 tbsp. water and place on small fire to cook the sugar syrup. Cook until the sugar dissolves, be sure to stir so that the sugar does not burn.
When the sugar has dissolved, remove the syrup from the heat. Add the swollen gelatin to it and stir until the gelatin dissolves.
Now take a mixer and beat the resulting mixture until it becomes white and thick.
Apply this glaze to the cakes immediately as it hardens quickly. After the cake has been anointed, immediately pour in the decorations, since the gelatin has not done its job.
This glaze is beautiful, and will not crumble after a few days, will not crumble when cut, dries quickly, and does not need to be dried further.
Protein glaze with powdered sugar.
It is traditional to prepare sugar icing for Easter cakes from egg whites and sugar. You can also make this glaze using this recipe. For the white glaze you will need:
- egg white - 1 pc.
- powdered sugar - half a cup (can be replaced with sugar, but powder is better)
- lemon juice - 1 tbsp. (can be replaced with citric acid on the tip of a knife)
- salt - a pinch
- vanillin or vanilla sugar- optional for flavor
How to make glaze with egg white and powdered sugar.
Separate the white from the yolk. Add a pinch of salt to the protein and beat with a mixer for 1 minute. A thin foam should appear.
Now add powdered sugar (half a glass, or 60 g) to the protein and pour lemon juice(1 tbsp).
Using a mixer at high speed, beat the egg whites and powder until a thick foam forms. Cover the cakes with this glaze and decorate to your taste. If you want the icing not to stick, put the cakes in the oven for a couple of minutes so that the whites dry out.
Chocolate icing for Easter cake.
If you want to add a little variety to your cakes, you can make chocolate frosting. It is done very simply and quickly.
Take milk or dark chocolate without additives and butter. Proportions 1:1. That is, per 100 gr. you need 100 grams of chocolate. oils
Break the chocolate into pieces and melt in the microwave or in a water bath. Add soft butter (you need to take it out of the refrigerator in advance!) to the soft chocolate, stir. And again melt everything together until it forms homogeneous mass. That's it, the glaze is ready!
Wait until the glaze cools and becomes thicker. After this, you can apply it to the cakes. You can decorate with grated chocolate and orange zest or Easter cake sprinkles.
Bake Easter cakes with love! Happy Easter to you!
A lot of recipes have already been written. But in addition to the white delicacy, colored glazing is also quite common. One that can be used not only for Easter bread, but also for all kinds of cakes, cupcakes and pastries at any other time. holidays and quite ordinary.
To simply please your household with all sorts of goodies.
Interestingly, the main ingredient of this sweet decoration can be not only proteins, gelatin and powdered sugar. Great taste and a beautiful smooth surface for baking can be achieved using chocolate, yolks, lemon, starch and even cheese!
Don't believe me! But in vain! Both the taste and color of such a product are quite rich without any dyes or flavoring additives!
It’s somehow already customary that the glaze is prepared mainly with egg whites. But quite interesting and tasty option It is also obtained from yolks.
And what’s remarkable is that if you cook it from store-bought eggs, it turns out almost white. But if the eggs are from domestic chickens with bright yellow yolks, then the coating will take on a delicate, orange-lemon hue.
We will need:
- Chicken egg – 2 pcs.
- Granulated sugar - ½ cup.
- Powdered sugar - ½ cup.
- Water – 2 tbsp. l.
Preparation:
1. First, you need to remove the eggs from the refrigerator so that they reach room temperature. Then carefully separate the yolks from the whites using a special device, an egg separator. Or just carefully pour it from shell to shell in the old “old-fashioned” way.
In order to get an excellent coating, it is best to use fresh eggs that are no more than a week old. Then it is much easier to separate the whites from the yolks, and the required consistency of the finished sweet is obtained much faster.
2. Pour into the pan granulated sugar. Then add water and mix well until all the sugar becomes “wet”.
Place on low heat and stir constantly until it is completely dissolved and a clear, homogeneous syrup is obtained. Immediately turn off the heat and give the mixture some time to cool.
It is important that during further manipulations during preparation of the product, the yolks do not brew in the syrup. While it’s cooling, let’s prepare the other ingredients.
3. To obtain a more delicate consistency of the finished mixture, powdered sugar must first be sifted through a strainer. This must be done in order to give her the opportunity to get enough air during this.
4. Combine the sifted powder with the yolks and beat the mixture thoroughly using a mixer. Knock down until it forms a beautiful, lush egg foam. This must be done without delay, because the syrup will not wait, it also cools down quite quickly.
5. As soon as the sugar liquid has cooled to 40 degrees, add the whipped yolk mixture into it in small parts. And immediately stir quickly.
You can do this with a mixer. In this case, a beautiful and slightly viscous glaze forms much faster.
6. Don’t wait too long for our coating to harden. It is best, as soon as it is prepared, to immediately begin decorating the finished baked goods.
Just don’t forget that the baking must be already cooled down, otherwise the smooth “cap” may slide off.
Like this interesting recipe. I like him. And you try to cook according to it. I think that he will not leave you indifferent either.
Video on how to make glaze with gelatin that does not crumble or stick
I have already brought this recipe to your attention on this topic. But it is so good that it cannot be ignored here either.
And it should be noted that you can prepare our decoration using it without eggs at all. You will probably be surprised and say that this is impossible. So it’s possible, and how. For cooking we will need gelatin.
In my opinion, the recipe is simply wonderful. And there are practically no worries with him. Everything is fast and simple, like twice two. This glaze can be prepared for any other baked goods.
And since today we are more concerned with preparing it in colored versions, then, of course, this delicacy can be obtained in any color with the addition of additional natural ingredients.
Chocolate fudge made from powdered sugar and starch without eggs
Beautiful chocolate fudge You can quickly make it using dark chocolate. But it turns out much more interesting when prepared using cocoa powder. Moreover, it is also much more tender, be it in color or in taste.
In fact, the result of the recipe for making such fudge is reminiscent of homemade chocolate spread.
We will need:
- Powdered sugar – 1 cup.
- Milk – 2 tbsp. l.
- Butter – 1 tbsp. l.
- Cocoa powder – 2 tsp.
- Starch – 1 tsp.
Preparation:
1. First you need to melt the butter. This can be done in several ways:
- just let it sit in an iron cup on the table at room temperature
- put in the microwave
- pour boiling water into a plate and place a cup of oil in it
However, it is not at all necessary to melt it until liquid state. It is enough for it to become very soft and pliable.
Let me remind you that it is better to have oil with a fat content of 82.5%.
2. Sift through a strainer into a cup with soft oil all bulk ingredients: cocoa powder, powdered sugar and starch. And mix everything well until smooth.
3. Heat the milk a little higher room temperature(at least 30 degrees), and pour it into the oily brown mixture in two batches. Careful not to spill, stir until smooth.
Why exactly heat the milk, and why should the butter be warm?
And the answer is very simple. In order for the ingredients to be easily and simply combined, and the bulk components do not form lumps when mixed.
If you wish, at this moment you can also add a spoonful of cognac, liqueur or condensed milk to give the fudge a little piquancy and amazing aroma.
4. Now the mixture needs to be simmered a little over low heat until it thickens slightly and resembles liquid chocolate spread. But this should not be done for more than 5 minutes.
You can also adjust the thickness yourself during cooking: adding a little milk, you can get a slightly liquid mixture, but adding powder, on the contrary, will help thicken it slightly.
If instead of cocoa powder you add 100 grams of melted dark or white chocolate to this recipe, you will get an amazingly delicious chocolate-based fudge.
So experiment and end up with a delicious product.
Recipe with white chocolate and butter
Making coatings with chocolate is very popular not only for Easter cakes, but also for sponge cakes, and even cakes like “ bird's milk" You can, of course, use the previous recipe and the advice at the end, but this option is still different from the previous one.
The result of cooking gives a more glossy and shiny surface of the glaze. And by adding food coloring to the recipe, you can get it in any desired color.
We will need:
- Powdered sugar – 1 cup.
- White chocolate – 100 gr.
- Butter – 1.5 tbsp. l.
- Water – 4 tbsp. l.
- Lemon juice – 1 tbsp. l.
Preparation:
1. Pour powdered sugar into a small saucepan, add water and lemon juice. Mix all ingredients with a spoon and then put on low heat. With constant stirring, boil the resulting sweet liquid by 1/4 volume (you should get ¾ syrup). Then cool a little.
1 tbsp. l. lemon juice can be replaced with lemon water. To do this, it is enough to take citric acid in an amount of ¼ tsp. and mix it with one tablespoon of water.
2. At the same time water bath set to melt White chocolate with butter. This can be done directly in one cup. Once they have melted, we still need to carefully mix them until they have a homogeneous consistency.
3. Allow the sugar syrup to cool slightly, then, with constant stirring, pour in the oily syrup in a thin stream. chocolate mass. Beat it well with a whisk until you get a beautiful, delicate and slightly stretchy glaze.
4. To prevent it from hardening and turning into a thick paste, it is advisable to immediately use a spatula and apply it to the cooled baked goods.
The sweet, fudge-like mixture adheres well to the surface and is very tasty. As I said above, if desired, you can tint it with food coloring of any color.
The perfect starch-based recipe without eggs
Remember glazed gingerbread cookies like in childhood? They were incredibly tasty and at the same time translucent delicious coating. This is what we ate first, simply gnawing on it.
It was truly a perfect coating that always lay evenly on the gingerbread cookies, did not drip and never stuck to your hands after it hardened on the baked goods.
Now is the time to remember this noteworthy recipe! And although eggs (in particular, whites) were not involved in the preparation, the fudge still turned out to be “glossy.” And it always looked quite original, even on Easter baked goods, even on the same gingerbread cookies, and even shortbread cakes.
We will need:
- Starch – 10 gr.
- Milk – 4 tsp.
- Unscented sunflower oil – 1 tsp.
- Powdered sugar – 150 gr.
Preparation:
1. Sift the bulk ingredients (starch and powdered sugar) into a cup and mix them well together with the usual stirring with a tablespoon or spatula. What will be more familiar and convenient for you.
2. Pour in warm milk (you can simply let it warm to room temperature, taking it out of the refrigerator in advance) and mix thoroughly to obtain a homogeneous consistency.
3. Top up sunflower oil and mix all the ingredients thoroughly again so that they do not separate, and you get a homogeneous plastic mixture.
You won't need to beat this for a long time. Just good mixing is enough to get a thick consistency that will flow fairly slowly down the spoon.
4. After cooking, apply the glaze evenly to the baked goods and leave it to “harden” for about 20-40 minutes. Then you can serve it to the table, or arrange Easter cakes close to each other. They will no longer be afraid to stick to each other.
Bon appetit!
The easiest recipe for making lemon glaze
Although the lemon coating usually turns out opaque white, yet from the angle of light it looks slightly yellowish. At the same time, it has a fragrant lemon scent. And although its taste is sweet, it still has a gentle sourness.
If you want to get a bright yellow color for this glaze, you can add a little to the mixture. yellow dye, or orange juice.
There are quite a lot all kinds of recipes lemon sweetness, but my family loves it, prepared exactly according to the old recipe. Our family has been using it for many years.
It only contains two ingredients, but that doesn’t stop you from enjoying its taste and pleasing your eyes! And very often I use it to frost cupcakes, cookies and even sweet pies. I use it to give sweet pastries exactly this unique sourness.
We will need:
- Lemon juice - 3 tbsp. l.
- Powdered sugar – 150 gr.
Preparation:
1. First, you need to saturate the powder with oxygen and get rid of lumps by sifting through a strainer. This procedure is mandatory and should not be skipped.
The fluffier the powder, the airier and more delicate the mixture turns out.
2. Pour in lemon juice in small portions with constant stirring. You can do this with “shuffling” or “rubbing” movements so that the juice penetrates well and evenly into the powdered sugar.
It is at this step that you can adjust the consistency: a little more juice and the glaze is a little thinner, a little less and it becomes a little thicker.
IN in this case Do not use a mixer for combining and whipping. Because of this, powdered sugar can quickly crystallize and the coating will quickly crumble!
3. Beat the powder and lemon well until smooth. It is advisable to achieve a state where the mass turns out to be slightly white and opaque, while a slight yellowish tint will appear.
It will also be noted that finished product becomes shiny almost immediately.
4. Dip the cooled pastry into the resulting mixture and let it dry a little.
If it turns out slightly runny, you can get a nice drip on your baked goods.
Delicate glaze made from cream cheese and powdered sugar
Many people love curd cream in cakes and pastries. Can you make a great one with curd cheese? delicate glaze, which those with a sweet tooth will eat first. Moreover, if you apply it to a still slightly warm Easter cake, it will be a little saturated with it. cheese cream and it will become incredibly tasty!
We will need:
- Soft curd cheese – 250g.
- Powdered sugar – 250 gr.
- Butter – 70 gr.
- Vanilla extract – 1 tsp.
Preparation:
1. Beat warm butter until creamy. It is better to do this with a mixer at low speed. In this state, the butter will be able to combine more easily with the cheese, since it will be almost the same consistency.
2. Place a gentle mixture into the whipped butter. cottage cheese. Philadelphia or its analogues are best suited. Turn the mixer back on and beat the cheese and butter until well combined.
3. You can sift the powder directly onto the buttery cheese mixture, and beat everything again until smooth with a mixer at the lowest speed. In this case, the powder will not fly out of the cup.
As soon as a beautiful shine and airy, stable peaks appear, the glaze is completely ready.
4. It is advisable to immediately coat it Easter bread and let dry for half an hour.
Look how beautiful it is! It’s delicious, it’s simply beyond words! Connoisseurs cheese products will understand what we are talking about.
The frosting is like creamy caramel - very tasty.
Do you like Milk Cow candies? And my household enjoys eating not only the candies themselves, but also sucking out the delicious liquid caramel filling with great pleasure.
Would you like to do something similar to taste in order to decorate the top of Easter cakes or any other sweet pies? Then I suggest you very much delicious recipe creamy caramel frosting!
We will need:
- Powdered sugar – 180 gr.
- Brown sugar – 100 gr.
- Milk – 60 ml.
- Butter – 50 gr.
- Vanilla sugar – 8 gr.
Preparation:
1. Place butter in a saucepan and let it melt a little over low heat.
2. Pour milk in a thin stream with constant stirring and mix it well with the butter.
3. Add in small portions Brown sugar, and completely dissolve it. Make sure that grains of sugar do not fall to the bottom and burn - otherwise a burnt sugar smell may appear. The end result will be a sweet syrup.
4. Without ceasing to stir, let the liquid boil and reduce it slightly for two minutes. Then turn off the heat and place the saucepan on a hot rack on the table.
5. Divide the pre-sifted powder approximately in half. Pour in one half first, stirring the mixture constantly. You can beat well with a mixer or whisk, and then cool the resulting slightly thickened liquid to 40 degrees.
6. While stirring the cooled sugar-cream mixture, add the remaining half of the powder and vanilla sugar.
Beat with a mixer until a stable thick consistency appears. This will be the finished glaze with a taste like those delicious milk candies.
7. Using a spatula, coat the pastries or cakes and let them stand for about 20-30 minutes until the coating dries.
It looks delicious, doesn't it?
The photo shows what color you can still get to decorate the top of the products. This color can be achieved using natural or food colorings. You can tint the mixture with carrots or beet juice, spinach juice. ABOUT natural dyes we talked a lot!
They say how to do this with food colorings
Therefore, if you want not only to decorate them, but also to decorate them in an original way, today’s article can help you with this. Moreover, they are so amazing delicious views you can easily prepare glaze especially for Easter, even for regular pie or a cake.
Bon appetit and enjoy the “gourmet” – enjoying the unusual glaze!
The most delicious and favorite pastry for Easter is undoubtedly. But the cake itself cannot be imagined without its main component - glaze. This is a delicious, sweet top of Easter cake - a delicacy not only for children, but also for adults. For a white, beautiful hat, strewn with multi-colored confectionery sprinkles, in our family there is always carnage, you want to eat it before anything else.
But how to make the glaze so that it does not stick, hardens well, and does not crumble when cutting the cake? This question worries most housewives on the eve of the holiday, when everyone is baking Easter cakes.
There are many recipes for baking fudge. Let's look at several cooking options together, especially since it won't take much time.
Modern cooking gives flights of fancy to the preparation of glaze. It can be protein-sugar (classic), gelatin, chocolate and many other options. Now you can also find on store shelves ready mixture for making glaze at home.
Protein topping for cake made from powdered sugar and lemon juice
This classic recipe from powdered sugar and eggs. It is the one that is most popular and known to most chefs.
We will need:
- protein – 1 pc.;
- powdered sugar – 100 g;
- lemon juice – 1 teaspoon.
Preparation:
Glaze with citric acid
This recipe is good because you don’t always have lemon at home, but... lemon acid Usually available to everyone who has at least once encountered baking.
We will need:
- citric acid - a pinch;
- powdered sugar - 0.5 cups;
- protein – 1 pc.
Preparation:
Custard glaze for decorating Easter cake with sugar and protein
Custard glaze prepared in a water bath, which is much preferable for many than to use in cooking raw eggs. It tastes just as amazing, but looks more glossy than classic protein.
We will need:
- protein – 1 piece;
- sugar – 60 g;
- lemon juice – 0.5 tsp.
Preparation:
Sugar fudge for Easter cakes with gelatin without eggs, which does not crumble
Glaze with gelatin is prepared as simply as the rest. It also has its own plus - the absence of eggs in the recipe. When it dries, it becomes dense, shiny and, most importantly, it does not crumble when cut.
We will need:
- gelatin – 1 teaspoon;
- powdered sugar – 150 g;
- water – 6 tablespoons;
- lemon juice – 1 teaspoon.
Preparation:
It is best to mix the ingredients in a small saucepan.
- Place the pan on the stove and heat over low heat, stirring constantly with a whisk.
Important! We do not boil, but only warm up our fudge.
Video of making chocolate glaze from cocoa
Now you know how to make that delicious white cap from Easter cake icing so that it doesn’t crumble or stick, but at the same time looks very appetizing.
The icing can be made not only white, but also to decorate the Easter cakes different colors. For example, in pink by adding beet juice to the finished fudge, or in yellow by adding a little turmeric. It is better, of course, to use natural dyes.
Let your household appreciate your culinary skills on this holiday. Happy upcoming holiday to you, dear readers!
Just as there is no Easter without Easter cakes, so Easter cakes cannot exist without icing! Of course, it is quite possible to close your eyes to all traditions and calmly do without the usual holiday baking, however, let's be honest, is it Easter? Easter is when the whole family wakes up in the dark and goes to church to bless goodies in a beautiful basket, it’s when you have paint fights, it’s when grandpa takes a knife and cuts a lush sweet cake, on which the crust of snow-white glaze bursts with a pleasant crunch...
Basic egg white glaze
Housewives, when decorating Easter cakes, usually resort to this icing recipe: inexpensive and simple, it provides the perfect “cap” - shiny, dense, very solemn and elegant.
Ingredients:
2 squirrels;
1 cup fine sugar;
1/3 tsp. salt.
Beat the well-chilled whites with salt into a thick foam at medium speed. Gradually adding sugar, increase the speed to maximum and beat until the sugar grains are completely dissolved and the protein peaks are stable - the glaze will be glossy, thick, slightly viscous and at the same time holding its shape perfectly.
If you haven't calculated the time, and you want the glaze to dry a couple of hours ago, you can put the decorated Easter cake in the oven. 15-20 minutes at a temperature of 15-160 degrees is enough for the glaze to lose its stickiness, but not darken.
Simple sugar icing
Nothing special, just icing. Ideal if you don’t want to distract attention from the cake itself. If you choose it, you should take into account that it is quite “liquid” in color - to get a good “cap”, you need to apply several layers of glaze, each time waiting for the previous one to dry completely.Ingredients:
100 g powdered sugar;
3-4 tbsp. l. lemon (orange) juice.
Sift powdered sugar through a fine sieve and mix with 3 tablespoons citrus juice, if necessary, add more liquid - the finished glaze should slowly flow from the spoon, not fall into a lump and not quickly run down.
Berry glaze for Easter cakes
Delicate, with subtle berry aroma and the aftertaste of summer... Oh, what a wonderful glaze this is! There are no raw proteins in it, it is simply prepared and in general it is wonderful recipe for Easter cakes.
Ingredients:
1 cup powdered sugar;
4-5 tbsp. l. natural juice any berries.
Sift the powdered sugar, pour in 4 tablespoons berry juice(need I say that we are talking about natural, homemade juice, and not about a set of chemical elements mixed with water, poured into colorful PET packaging?). Rub well. If necessary, add a little more juice - the glaze should not be lumpy, it should not be placed on the cakes, but poured, so focus on the consistency of thick sour cream.
Berry juice gives a good color tint, but you should understand that the glaze in most cases will still be calm pastel colors. If you want to tear-out-your-eye-flowers, use additional food coloring.
Chocolate icing for Easter cakes
Nothing unexpected, just chocolate glaze - classic, familiar, loved since childhood.
Ingredients:
100 g sugar;
2 tbsp. l. cocoa;
60 ml water;
50 g butter.
In a small saucepan, mix cocoa and sugar and dilute with water. We put butter there and put it on the stove. Stirring, cook until slightly thickened - after cooling the glaze will become much thicker. If desired, you can add vanillin or a spoonful of orange liqueur.
Chocolate cream glaze
Very interesting glaze, slightly sour, not cloying, restrained and pleasant. It will take a little longer to prepare than usual, but the results are worth it.Ingredients:
1/2 cup sugar;
2 tbsp. l. heavy cream(better than dense village ones);
50 g butter;
3 tbsp. l. cocoa.
Mix cocoa with sugar, add softened butter, mix with cream. Stirring constantly, cook over low heat until thickened.
Chocolate glaze
Perhaps one of the most simple options: I bought a bar of chocolate, melted it, poured it. To prevent the finished glaze from cracking and leaving you with a gray matte coating, there is one secret.
Ingredients:
1 bar of chocolate (black, milk or white);
30 ml heavy cream.
Pour the cream into a ladle and add the broken chocolate into pieces. Place on the fire and, stirring constantly, bring to homogeneity.
Mastic for decorating Easter cakes
Mastic is a sweet mass that is great for decorating Easter cakes: it is equally easy to roll out and use for modeling three-dimensional figures. If you have no experience, you can start by cutting out heart-shaped flowers using ordinary cookie cutters. If you have the skills to work with, for example, polymer masses or the same plasticine, you can create three-dimensional decor - flowers, Easter eggs, birds.
Ingredients:
200 g mashmallows (chewable marshmallows);
500 g of powdered sugar.
In a water bath or microwave oven bring the mashmallows to complete softness - the marshmallow will visually increase in volume, and when touched it will stick very much, begin to deform and fall off.
10 secrets of successful glaze:
- If you love protein glaze (it’s really wonderful - both in price and appearance, and taste) and fear of raw proteins, you can cook Italian meringue: brewing a whipped fluffy mass with boiling sugar syrup, may not kill all existing threats to your health, but it will definitely reduce the risks.
- Unless the recipe states otherwise, apply the glaze only to completely cooled cakes. This is important, it ensures the right texture and prevents dripping, leaking, curdling and disappointment.
- Have you prepared the icing? Apply immediately. This is a thing that a priori should harden, so any delay in the bowl threatens with an uneven, unsmooth, ugly appearance.
- The basis of most icing recipes for Easter cakes is powdered sugar. Don't neglect sifting it: a few simple movements will ensure that the end result does not disappoint with piles of unstirred, clumped sugar.
- Knead until completely, perfectly homogeneous. Lumpy icing with small dry balls of cocoa or sugar on the cakes looks disgusting.
- An Easter classic - definitely white glaze However, sometimes you can allow yourself a little hooliganism: Easter cakes with colored icing look especially festive. If you don’t want to use food coloring, think about natural coloring substances - spinach juice, beets, blueberries, carrots.
- Easter cakes decorated with glaze not only on top, but also on the sides look beautiful and original: to do this, you need to put the cooled baked goods on their side, apply patterns to the opened piece, wait until dry, carefully turn them over and apply patterns again.
- In addition to a banal tablespoon, it is convenient to apply glaze to the cake using a pastry brush (if the glaze is liquid) or pastry syringe(more thick glazes). In addition, when sufficient quantity For glaze, you can simply dip the cake “head-on” into a bowl with the prepared mixture.
- If you decide to use various confectionery gadgets in the form of multi-colored sprinkles to further decorate the cakes, do this immediately after applying the glaze, otherwise it will harden and refuse to hold your beauty.
- However, if the soul demands super-beauty, but the mind rebels against ready-made sprinkles, you can go more in a healthy way: Easter cakes are decorated with chopped nuts, chopped small pieces chocolate, dried fruits, candied fruits, marmalade, coconut flakes and a host of other similar sweets.
P.S. On the shelves of any supermarket in front of Easter holidays you can find a huge selection ready-made glazes for Easter cakes. Please do not. Don't turn Holy holiday The Resurrection of Christ in the celebration of fast food, prepare homemade glazes for Easter cakes, enjoy the family weekend, enjoy what you have, for whom to cook. Let the holiday be happy and unforgettable!
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