Sugar glaze for Easter cake with gelatin. Homemade frosting made from powdered sugar and lemon juice
Very soon we will delight our family and friends with our magnificent Easter cakes. Recipes for preparing special holiday dough you can look or
But what unites all this holiday baking? Of course she's beautiful snow-white glaze, which coats our rich, sweet culinary creations.
But bad luck, some types of this sweet coating look simply amazing at first, but after a few hours they begin to crumble, break, or crumble badly when cutting the “paskas” into pieces.
But that’s not a problem either! After all, you can always prepare magnificent, snow-white, homogeneous and smooth glaze By special recipes, which will not allow the “snow-white cap” to crumble and upset us.
The secret of non-falling glaze is that it should be thick, viscous and at the same time uniform in structure. It looks like thick sour cream.
Very often experienced housewives To better secure the “white glaze” and give it maximum elasticity, place the coated baked goods in an additional oven preheated to 180 degrees for 5 minutes.
Only here it is very important to seize the moment so that the heat does not cause the delicate and fragile coating to darken and dry out. Otherwise, these manipulations with the oven will lead to the opposite result and everything will crack and crumble even more.
But the biggest trick experienced chefs is to use gelatin as one of the main ingredients! It is this that gives the coating elasticity and prevents it from spreading during application to the surface. It also prevents crumbling when the knife passes the blade through the dried sweet white beauty of the baked goods.
We will need:
- Granulated sugar – 1 cup.
- Water – ½ cup + 2 tbsp. l.
- Edible gelatin – 1 tsp.
Preparation:
1. Pour gelatin into a mug or small deep plate and pour two tablespoons of it warm water. Stir it well and let it sit for about 30 minutes so that it has time to dissolve and swell well.
2. In order not to waste time, about five minutes before the gelatin is ready, pour it into a clean saucepan granulated sugar and fill it with half a glass of water. Place over low heat and stir constantly until the sugar is completely dissolved to make it sweet. clear syrup, somewhat reminiscent of very thin honey.
As soon as this happens, remove the pan from the heat and let it cool to at least 50-60 degrees.
3. Carefully, so as not to get burned, add the swollen gelatin into the sugar substance, and then, using a mixer, beat at medium speed for 3-5 minutes so that the mixture is thoroughly mixed and begins to turn white and thicken right before your eyes.
Once you have a nice smooth creamy mixture, you can stop beating.
If you want to add color, you can add any food coloring while whisking. The same can be said about your favorite flavor.
4. To prevent the icing from spreading over the cake, you need to cool it slightly and only then dip the baked goods into it, or use culinary brushes or spatulas.
How to make icing with powdered sugar
Many people do not eat eggs due to their beliefs, being vegetarians. Happens to many of them allergic reaction. And some people just don’t use it raw product for fear of getting salmonellosis.
Therefore, they always have the opportunity to prepare a traditional decoration based on only 2 publicly available components. And only then you can use your imagination and use your taste preferences, adding at least chemical culinary colors and flavors, or natural spices in the form of vanillin, ground cinnamon or citrus zest.
This recipe is without eggs, and therefore it can be safely adopted by everyone who does not eat them due to certain circumstances.
We will need:
- Powdered sugar – 1 cup.
- Water – ½ cup.
Preparation:
1. To give the product maximum homogeneity and airiness, it is necessary for the powdered sugar to gain oxygen. To do this, it is advisable to immediately sift it through a sieve into a bowl, in which it is then planned to prepare the desired snow-white consistency for coating.
2. The water must be heated to 40 degrees so that when it is combined with the powder, lumps do not form and the sweetness dissolves quickly and evenly.
3. Pour warm water into the bowl with powder in a thin stream while constantly stirring.
Instead of water, you can use milk, juice, fruit drink or dissolved cocoa drink.
4. To thicken the mixture a little, it is best to beat it additionally with a whisk for a couple of minutes.
5. Now the baked goods can be dipped into the resulting snow-white mixture and allowed to dry.
The thicker the coating, the longer it will take to dry.
Recipe for making decorations for Easter cakes with gelatin and without eggs, like marshmallows
I recently found a recipe for frosting that turns out almost like a thin, sweet marshmallow.
After experimenting a bit with reducing the rate of sugar crystallization by adding citric acid, I was able to achieve a slightly chewy crystallized sugar coating on the cakes.
We will need:
- Granulated sugar – 1 cup.
- Water – 2 tbsp. l. + 4 tbsp. l. + 0.5 tsp.
- Edible gelatin – 1 tsp.
- Citric acid – 1/4 tsp.
- Vanillin, food coloring, flavorings - to taste.
Preparation:
1. In a deep cup or glass, soak gelatin crystals in 2 tbsp. l. warm water. Let it swell for 15-30 minutes (depending on the quality and recommendations of the manufacturer).
2. Mix ½ tsp hot water with ¼ tsp. citric acid until the crystals are completely dissolved and cool until room temperature.
The resulting lemon mixture will help control the rate at which the glaze hardens.
IN in this case the finished coating will be quite elastic and tender for only half an hour, and then it will harden, so you will need to act very quickly when coating. The more lemon mixture, the more time to work with finished product you will have in stock.
3. Pour granulated sugar into a saucepan and pour 4 tbsp. l. warm water and mix well.
4. Place the saucepan with the contents on slow fire and with constant stirring, bring until the sugar crystals are completely dissolved. Depending on the quality of the sugar, you may simply need to heat it to 50-70 degrees, or bring the syrup to a boil.
Remember that the syrup should not boil, because it will quickly crystallize into one solid candy.
If you add 1-2 tablespoons more water, you can get marshmallow glaze.
5. Add to sugar syrup lemon mixture and mix well.
6. Add swollen gelatin into the hot transparent lemon-sugar mixture and immediately beat everything with a mixer until creamy with steep, stable peaks. Cool to 40-50 degrees, otherwise the mixture may leak a little.
7. While whipping, add a little vanillin or any other flavoring and coloring additive of your choice.
8. Dip the baked goods into the prepared airy, viscous mixture or apply it to the Easter cakes with a spatula. It is advisable to immediately sprinkle with colored sprinkles. Then the coating dries and the sprinkles no longer stick.
9. Ready culinary masterpiece set aside and let it cool until the glaze crystallizes and stabilizes into a nice “cap.”
Glaze with gelatin that does not crumble or crumble
We will need:
- Gelatin – ½ tsp.
- Water – 3 tbsp. l.
- Granulated sugar – 100 gr.
Preparation:
1. Heat water to 70 degrees and dilute gelatin with one tablespoon in a cup. It is necessary to stir it vigorously so that the gelatin crystals dissolve and become a homogeneous transparent jelly-like mass.
2. Pour sugar into a small saucepan or iron bowl and pour the remaining 2 tbsp into it. l. water. Mix well and put on low heat until the sugar dissolves to form sugar syrup.
3. As soon as the sugar dissolves, immediately mix it with the steamed gelatin jelly, remove from the heat and let cool slightly with constant stirring.
4. Using a mixer or a special whisk attachment on a blender, beat the sweet mass until it becomes a beautiful white airy foam.
5. Without delay, apply this beautiful foam to the Easter cakes, sprinkle colored sprinkles on top and let the coating cool completely. It will take less than ten minutes for the thin-layer “cap” to completely harden.
If the glaze is applied in a thick “fat” layer to a couple of large Easter butter cakes, it may take up to an hour and a half. But after this, this coating will not only not stick to your hands, but will also not crumble when cutting.
Video on how to prepare glaze with gelatin without eggs
And as a bonus, in a video recipe specially filmed for this article, I would like to show you how you can prepare the very tasty icing for Easter cakes mentioned above. You will be able to see that preparing it will not be difficult. Everything is fast, simple and delicious!
The coating turns out snow-white and dries quickly.
It really doesn’t crumble, even after a few days - I tested it with my own hands just the other day!!! It also holds up well and does not crumble when cut.
A special recipe for decorating Easter egg white cakes
Perhaps the most classic is protein glaze. Usually they don’t bother much with it - they poured everything into one cup, beat it and coated it. But with this approach, after a few hours it will begin to crumble, crack and crumble.
If you carefully follow the sequence of actions and add a little salt, you will get an excellent coating that is in no way inferior in its properties to gelatin.
We will need:
- Powdered sugar – 1 cup.
- Chicken egg – 1 pc.
- Lemon juice – 1 tsp.
- Salt – a small pinch.
Preparation:
1. Carefully break the egg and separate the white from the yolk. We don't need the yolk - you can use it at your discretion in other dishes. We only need protein.
A little secret of high-quality glaze is that you should use an egg not at room temperature, but chilled straight from the refrigerator.
2. Add a pinch of salt to the egg whites in a cup and beat for several minutes until a thick foam appears that holds its shape. Such an egg air mass, when turning the cup on its side, should not crawl out of it, but remain firmly inside.
It is salt that makes the protein foam very elastic.
3. Powdered sugar must be sifted through a sieve so that the mixture becomes more homogeneous and smooth.
4. Pour sweet powder into the whipped egg whites in small portions with constant stirring.
5. As soon as the powder combines with the protein and there is no “dust” floating over the cup, start beating the mixture with a mixer. While beating, add lemon juice a few drops at a time.
It is lemon juice that gives the glaze elasticity and density. But not only lemon can be used for these purposes - freshly squeezed pomegranate juice, which will also color the resulting mixture. Orange, pineapple and even kiwi can be good substitutes for lemon.
6. As soon as our mixture turns into a mousse-like consistency, you can immediately coat the baked goods with it.
Let dry and enjoy the taste.
These are the recipes we got today. I think everyone can find a recipe to suit their taste. It’s so great when there is more than one recipe and there is a choice. Everyone has different tastes and preferences, and therefore there should be many recipes. And when you find it suitable for yourself, you can leave it in your family recipe box for a long time.
Bon appetit and beautiful snow-white, non-crumbling glaze on your Easter cakes!
Last year, for the first time, I tried a very tasty Easter cake, covered with an extraordinary sugar glaze with gelatin. This is very tender mass, which absolutely does not crumble, does not stick to the knife and hands when cutting the cake. As they explained to me, it is completely harmless: after all, it does not use protein or other animal products that can carry various bacteria and rods. When I found out the recipe, I was amazed that such a delicious dish was so easy and quick to prepare. And from such simple, easily accessible ingredients.
Ingredients:
- sugar - 200 grams;
- instant gelatin - 6 grams;
- water - 90 milliliters;
- lemon juice - 2-3 drops.
Preparation:
1. Pour gelatin with 2 tablespoons of water, stir and leave to swell for approximately 15-25 minutes.
2. Pour sugar into a separate saucepan, pour in the remaining water, mix well and put on fire.
3. Bring to a boil and cook, stirring until the sugar is completely dissolved.
4. Remove from heat, add the swollen gelatin (no need to melt it) and mix well with a spoon.
6. Leave to cool slightly - until warm - approximately 10 minutes.
7. Add a few drops lemon juice(can be replaced with orange if desired), you can also add food coloring at this stage. And beat again for about 1 minute.
8. White sugar icing for Easter cakes with gelatin is ready! Apply it immediately after preparation: it hardens quite quickly. Another very important thing: apply the glaze to the already completely cooled cakes - this ensures their correct texture, without drying out or streaking (since sugar tends to melt). This fondant can be used not only for Easter cakes: I used it to make cupcakes, pour over rolls and even eclairs - my child simply adores it.
Ingredients:
- eggs - 3-4 pieces;
- milk - 150 grams;
- sugar - 150 grams;
- raisins - 100 grams;
- flour - 500 grams;
- cream margarine - 200 grams;
- vanilla sugar(vanillin) - 1 sachet (8-10 grams);
- baking powder - 10 grams;
- sugar icing with jelly;
- sprinkles - optional.
Preparation:
1. Softened cream margarine transfer to a bowl, add sugar, vanillin and beat with a mixer until fluffy and buttery.
2. Add eggs one at a time and beat until creamy and homogeneous.
3. Add baking powder, continuing to beat with a mixer.
4. Pour in milk at room temperature, stir everything a little and then lightly beat.
If you immediately turn on the mixer at high speed, the milk will splash all over your kitchen.
5. Sift the flour and add it into the dough in small portions - it should turn out a little thicker than sour cream. Since everyone’s flour is different, try to focus on the sour cream consistency of the dough itself.
6. Prepare the raisins in advance: rinse under running water, dry on a paper towel. If your raisins are too dry, then leave them in water for 15-20 minutes, and only then dry them.
7. Add approximately 0.5 tablespoon of flour to a bowl with clean and dry raisins and mix well. We need to roll each raisin - this is done so that the raisins do not settle in the dough.
8. Pour raisins into the dough and mix well with a spatula. The dough will become a little thicker, but the consistency still allows you to knead with a spoon or spatula.
9. Grease clean, dry baking pans vegetable oil and fill with dough: it should take up a little more than half of the mold.
10. Place in the oven for 35-40 minutes at 200 degrees. On the bottom of the oven I always place a bowl of hot water to prevent the cakes from burning.
11. Grease the finished and completely cooled Easter cakes with our freshly prepared sugar glaze with gelatin.
If desired, you can decorate with colored sprinkles. And my child loves to sprinkle the top of the cakes with crushed nuts. I'll be honest - it turns out very tasty and cute!
Bon appetit!
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What is the most important thing in the process of decorating Easter cakes? If you answer that originality and brightness, then we will have to dissuade you of this. The most important thing in decorating Easter cakes is the correct consistency of the glaze, which does not flow, crack or crumble. Judge for yourself: even the most original and unusual decor will not decorate an Easter cake if there is pale and low-quality glaze on top with cracks and chips. Therefore, before coming up with which pattern of powder to draw on the top of the Easter cake, we strongly recommend that you master good recipe delicious glaze. And our article today will help you with this. It contains only time-tested and experience-tested recipes for Easter cakes from millions of housewives. Their variety and ease of preparation will pleasantly surprise you. From the recipes below with photos and videos you will learn how to make glaze for Easter cake with sugar, without eggs ( egg white), white with, protein with gelatin, sugar with chocolate. Each recipe is detailed and contains an exact list necessary ingredients, which in many ways determine the very perfect glaze with the right consistency. However, no one forbids you to experiment and add your favorite ingredients to recipes. Who knows, maybe you will find another way to make delicious icing for Easter baking.
Delicious white icing for Easter cake with sugar and milk, step-by-step recipe with photos
The first recipe for delicious white icing for Easter cakes with milk and sugar can be called ideal option for novice cooks. It is so simple that in order to spoil the finished glaze you will still need to try hard. However, like any other recipe, this version of delicious white Easter cake icing has its own secrets, the main of which is the correct ratio of milk and sugar.
Necessary ingredients for white icing with sugar and milk for Easter cakes
- milk 1% fat - 1/4 cup
- powdered sugar - 2.5 cups
- lemon juice - 1 tbsp. l.
Instructions on how to prepare delicious white icing for Easter cake with milk and sugar
- Let's prepare all the ingredients for ease of use. You can make powdered sugar yourself (grind granulated sugar in a coffee grinder), or you can save a lot of time and just buy it ready-made in the store. Lemon juice needs to be fresh, so you should thoroughly wash the lemon under hot water and then squeeze the required amount out of it.
- As mentioned above, this version of making white sugar icing is incredibly simple. Pour about half of the available powdered sugar into a deep bowl or saucepan and add half of the milk. Mix thoroughly, gradually adding powder and milk to the mixture. Once the mixture becomes homogeneous, add lemon juice and stir again for about a minute.
- Thanks to the use of milk, the glaze turns out snow-white, and lemon juice slightly dulls the excess sweetness and balances the taste. Apply the finished glaze to the center of the top of the cake. By the time you decorate with glaze, the cakes must be completely cooled, otherwise it will begin to be absorbed by the hot baked goods and melt.
- This amount of glaze is enough for about 3-4 large cakes. To ensure that the glaze evenly covers the entire top, you can further spread it with a silicone spatula.
- While the glaze has not hardened, decorate it with decorative powder. Ready! All you have to do is wait until the glaze is completely dry (5-7 hours) and you can surprise your guests with snow-white Easter cakes!
How to make icing for Easter cake so that it does not crumble, step-by-step recipe
One of the main drawbacks of almost any glaze recipe is that it is brittle once it dries. That is why many housewives first of all want to know how to make icing for Easter cake so that it does not crumble or crack. In fact, the plasticity of the glaze and its ability to keep its shape depends largely on the quality starting products. But there are also proven recipes from which you can learn how to make icing for Easter cakes that will not crumble or break. For example, our next step-by-step recipe for protein-sugar glaze.
Ingredients needed to make a cake frosting that won't crumble
- protein - 2 pcs.
- powdered sugar - 2 cups
- lemon juice - 2 tsp.
Instructions on how to make icing for Easter cake so that it does not crumble
- Carefully separate the whites from the yolks. It is very important that even one drop of yolk does not fall into protein mass, otherwise the glaze will not work.
- Add powdered sugar little by little to the whites and, first at low and then at medium speed, beat the mixture until thick.
- After the protein-sugar mass becomes dense, thick and holds peaks well, add lemon juice and beat with a mixer again.
- Approximately 1-2 minutes after adding the juice, stop whipping. Now you need to heat the glaze to make it even more flexible and durable. To do this, place a container with mass on water bath and heat to 30-35 degrees, stirring.
- Apply the finished glaze to the cakes while still warm and carefully distribute them over the top.
Protein glaze with gelatin for Easter cake at home, step-by-step recipe
Another option for protein glaze Easter cake, which does not crumble, does not crack and is easy to prepare at home, contains gelatin. Best for this recipe take instant gelatin. Read on to learn how to prepare delicious and high-quality protein glaze with gelatin for Easter cake at home.
Necessary ingredients for protein glaze with gelatin for Easter cakes
- gelatin - 1 package
- protein - 1 pc.
- sugar - 100 gr.
- vanilla sugar optional
Step-by-step instructions on how to prepare protein glaze with gelatin for Easter cake at home
- First of all, dissolve the gelatin according to the instructions on the package.
- We begin to beat the egg whites and gradually add granulated sugar to it. If you are using vanilla sugar, you should also add it at this stage. It is best to mix it with regular sugar and in this form add to the whites.
- After the gelatin swells, it can be added to the proteins. At the same time, we continue to beat the mass with a mixer.
- As soon as the mass becomes thick and holds its shape well, you can stop whipping it. The finished glaze turns out fluffy, but dense, and holds its shape well. Over time, the top layer hardens, but inside it remains tender and melts in the mouth. Therefore, this glaze can not only decorate Easter baking, but also decorate cakes and pastries.
Chocolate-sugar glaze for Easter cake without egg white, step by step
As opposed to traditional white sugar icing with egg white for Easter cakes you can put the following chocolate version. Such richness of taste chocolate glaze surpasses its sugar counterpart, and is just as quick and easy to prepare. Find out how to make delicious chocolate-sugar icing for Easter cakes without egg whites from the following recipe.
Necessary ingredients for chocolate-sugar glaze for Easter cake
- dark chocolate - 100 gr.
- sugar - 3.5 tbsp. l.
- Orange juice- 3 tbsp. l.
- butter - 3 tbsp. l.
Instructions for the recipe for chocolate-sugar glaze without egg white for Easter cake
- Break the chocolate into pieces and place in a saucepan.
- Mix softened butter with sugar until smooth.
- Add butter and sugar to chocolate and turn on low heat.
- Once the mixture becomes homogeneous, pour in the orange juice and bring to a boil.
- The finished glaze must be cooled to room temperature before applying to the cakes.
A simple step-by-step recipe for white icing for Easter cake without sugar
This simple step-by-step recipe for white icing for Easter cake is a godsend for those who are watching their figure, because it contains no sugar. At the same time, the glaze itself is very tasty and sweet, holds its shape perfectly and can easily compete with its higher-calorie counterparts. Read more about how to prepare this miracle in a simple way. step by step recipe white icing without sugar for Easter cake.
Ingredients needed for white sugar-free cake icing
- squirrels -2 pcs.
- powdered milk - 1.5 tsp.
- salt - a pinch
- natural sweetener
Instructions for a simple recipe for white icing for Easter cake without sugar
- First you need to beat the whites until a thick and fluffy mass forms. It is better to beat the whites when chilled and with a pinch of salt, then they will hold their shape better and longer.
- After the whites begin to hold peaks, add any natural sweetener to taste. Instead of sweetener, you can also add sweet syrup eg agaves. In this case, the calorie content of the glaze will increase.
- Lastly, add dry skim milk and beat the mixture until it is completely dissolved.
- We cover ready-made glaze Easter cakes and place them in the oven, preheated to 100 degrees for about 15 minutes. After this additional baking, the glaze will become shiny and will not crumble.
How to make delicious glaze for Easter cake with powdered sugar and starch, step-by-step recipe
Another way to prepare a delicious glaze for Easter cake that will not crack or crumble can be found in the following step-by-step recipe with powdered sugar and starch. It is starch that is the ingredient that gives the glaze strength and plasticity at the same time. Learn how to make a delicious icing with powdered sugar and starch with our next step-by-step recipe.
Necessary ingredients for a delicious glaze with powdered sugar and starch for Easter cake
- chocolate - 200 gr.
- powdered sugar - 300 gr.
- butter - 100 gr.
- low-fat milk - 12 tbsp. l.
- cocoa - 8 tbsp. l.
- starch - 2 tsp.
Instructions on how to prepare Easter cake icing with starch and powdered sugar
- Chocolate can be either black, milk or even white. Chocolate bar we break on small pieces and together with butter heat in a water bath.
- In a separate saucepan, heat the milk and add powdered sugar. We do this in small portions and stirring constantly. After bubbles appear on the surface of the mixture and it becomes homogeneous, pour in the chocolate-cream mixture.
- Mix thoroughly and heat until boiling. As soon as the glaze boils, add cocoa and starch to it, stir until smooth.
- Remove the glaze from the heat and let it cool, after which it can be used to decorate Easter cakes. After hardening, this glaze does not crack or crumble.
Quick sugar icing without eggs for Easter cake, video recipe
A quick sugar icing without eggs for Easter cake can be delicious and flexible. See for yourself by mastering the following simple step by step video recipe. In this version there are only 3 glazes available ingredient. Consistency of finished sugar glaze without eggs for Easter cake from quick video recipe below, you can adjust it yourself. For example, if you increase the amount of powdered sugar, the icing will be thicker and denser. Accordingly, do more liquid glaze possible by adding more water.
Ingredients:
- sugar - 200 grams;
- instant gelatin - 6 grams;
- water - 90 milliliters;
- lemon juice - 2-3 drops.
Glaze for Easter cakes with gelatin. Step by step recipe
- Pour gelatin with 2 tablespoons of water, stir and leave to swell for approximately 15-25 minutes.
- Pour sugar into a separate saucepan, pour in the remaining water, mix well and put on fire.
- Bring to a boil and cook, stirring until the sugar is completely dissolved.
- Remove from heat, add the swollen gelatin (no need to melt it) and mix well with a spoon.
- Next, beat the still hot syrup with a mixer at high speed until white thick foam. This will take approximately 3-4 minutes.
- Leave to cool slightly - until warm - approximately 10 minutes.
- Add a few drops of lemon juice (can be replaced with orange juice if desired), and you can also add food coloring at this stage. And beat again for about 1 minute.
White sugar icing for Easter cakes with gelatin is ready! Apply it immediately after preparation: it hardens quite quickly. Another very important thing: apply the glaze to the already completely cooled cakes - this ensures their correct texture, without drying out or streaking (since sugar tends to melt). This fondant can be used not only for Easter cakes: I used it to make cupcakes, pour over rolls and even eclairs - my child simply adores it.
Ingredients:
- eggs - 3-4 pieces;
- milk - 150 grams;
- sugar - 150 grams;
- raisins - 100 grams;
- flour - 500 grams;
- cream margarine - 200 grams;
- vanilla sugar (vanillin) - 1 sachet (8-10 grams);
- baking powder - 10 grams;
- sugar icing with jelly;
- sprinkles - optional.
Delicious and quick cakes without yeast. Step by step recipe
- Transfer the softened creamy margarine into a bowl, add sugar, vanillin and beat with a mixer until fluffy and buttery.
- Add eggs one at a time and beat until creamy and smooth.
- Add baking powder while continuing to beat with the mixer.
- Pour in milk at room temperature, stir everything a little and then lightly beat.
If you immediately turn on the mixer at high speed, the milk will splash all over your kitchen.
- Sift the flour and add it into the dough in small portions - it should turn out a little thicker than sour cream. Since everyone’s flour is different, try to focus on the sour cream consistency of the dough itself.
- We prepare the raisins in advance: rinse under running water, dry on a paper towel. If your raisins are too dry, then leave them in water for 15-20 minutes, and only then dry them.
- Add approximately 0.5 tablespoon of flour to a bowl with clean and dry raisins and mix well. We need to roll each raisin - this is done so that the raisins do not settle in the dough.
- Pour the raisins into the dough and mix well with a spatula. The dough will become a little thicker, but the consistency still allows you to knead with a spoon or spatula.
- Grease clean, dry baking pans with vegetable oil and fill with dough: it should take up a little more than half of the pan.
- Place in the oven for 35-40 minutes at 200 degrees. I always place a bowl of hot water on the bottom of the oven to prevent the cakes from burning.
Grease the finished and completely cooled Easter cakes with our freshly prepared sugar glaze with gelatin. If desired, you can decorate with colored sprinkles. And my child loves to sprinkle the top of the cakes with crushed nuts. I'll be honest - it turns out very tasty and cute! Join us for “I Love to Cook” - we have many more delicious and easy Easter recipes!
Icing is a traditional decoration for cakes, desserts and sweet pastries, especially Easter. There are many options for preparing it.
Classic and most popular protein glaze recipe It’s very easy to prepare, quick and looks beautiful on Easter cakes.
But it has one drawback - after drying, the glaze becomes very fragile, does not stick well to the cakes and crumbles when we cut them.
Today I want to show you recipe for unusual sugar glaze without egg whites on gelatin, which doesn't stick to your hands, doesn't crumble And doesn't break, while remaining soft, snow-white, uniform and glossy.
LIST OF INGREDIENTS
- 100 gr. powdered sugar (sugar)
- 2 tbsp. water (for powder)
- 1 gr. vanillin
- 1 tsp gelatin (5-6 g.)
- 2 tbsp. water (for gelatin)
SUPER GLAZE FOR KULICH— STEP-BY-STEP RECIPE
Pour a teaspoon of gelatin into two tablespoons of cold boiled water, mix well and leave for a while to allow the gelatin to swell.
Separately, pour powdered sugar into a saucepan and add your choice of vanillin or a few drops of lemon juice.
Add 2 tablespoons of water there, mix well so that there are no lumps of powder left and place the ladle on the stove at medium heat.
With constant stirring, bring the mixture to a boil. As soon as the syrup boils, remove it from the stove and add well-swollen gelatin.
Stir thoroughly until the gelatin is completely dissolved.
And while the sugar-gelatin mass has not cooled down, beat it with a mixer at high speed into a strong snow-white foam.
As soon as you feel that the mass begins to thicken, the glaze is ready; it will take no more than 5 minutes.
The glaze should be thick, snow-white and glossy.
And if you want to prepare multi-colored glaze, then at this stage, add to it food coloring.
Since gelatin hardens very quickly, while we are applying the glaze to the cakes, it is advisable to place the ladle in a bowl of boiling water.
Completely cooled holiday cakes decorate with prepared gelatin glaze.
Properly prepared glaze has a consistency similar to thick sour cream.
You can apply it with a brush, a silicone spatula, or simply dip the cake into the glaze.
And while the glaze is still liquid, we then decorate the cakes with confectionery powder, candied fruits or nuts.
You can also look at a very successful and proven classic yeast cake recipe which I prepared last year, link - https://youtu.be/Uog2ZWLkvZI
This amount of glaze was enough for me for 4 medium and 5 small Easter cakes, and there was still a little left, despite the fact that I applied the glaze in a thick layer.
The glaze hardens very quickly, but dries and stops sticking after a day.
The peculiarity of this glaze is that even after complete drying it remains soft and elastic, does not stick to your hands at all, and retains its shape and shine.
After a day, I propose to see what we got.
The icing dried well, but remained soft like marshmallows and not sticky at all.
Now I’ll cut the cakes and show you how the icing will stick to them.
The glaze adheres perfectly to the cake itself, does not drag on the knife, does not crumble or crumble like regular protein.
The glaze is delicious and more reminiscent of marshmallows, great not only for Easter cakes, but also for buns, muffins and other sweet pastries.
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SUPER GLAZE FOR KULICH— VIDEO RECIPE
SUPER GLAZE FOR KULICH- PHOTO
