Icing for Easter cake recipe made from powdered sugar. Lemon glaze for Easter cake

Then here is an article to help you. But today we’ll talk about such a beautiful thing as decorating Easter cake with icing.

After all, it’s one thing to cook the most delicious Easter cake, but also decorate it so that it would be absolutely good. Traditionally, Easter cakes are decorated with white icing on top. This way it looks more festive and elegant.

It can be prepared according to several recipes. And of course, I will give some recipes for making fudge for Easter cakes below. They are all very good and each has its own advantages, which I will discuss later.

Everyone who has ever made Easter cakes has also made icing. Of course, the most common is protein. When we mix egg whites with sugar and using a mixer or blender, beat the ingredients until a white fluffy mass. And of course, after it dried, the glaze crumbled and crumbled at any touch. I suggest cooking classic glaze a little different.

Ingredients.

Gelatin half a teaspoon.
Sugar 100 grams.
Water 3 tablespoons.

Cooking process.

Pour gelatin hot water. 1 tablespoon will be enough.

Stir and leave it until it swells.

Before using gelatin, be sure to check the expiration dates.

Place sugar in a saucepan. Add two tablespoons of water and place the pan on slow fire. Stir until the sugar is completely dissolved.
When the sugar dissolves, you can add swollen gelatin granules to it. Stir and remove from the stove. Let the mixture cool slightly and use a mixer to beat the mixture until white. It is important to use a mixer as you will not get this result with a hand whisk.
This glaze will not crumble or break. Of course, it is advisable to try preparing it 1-2 days in advance to check whether you like this glaze or not. If you don't like it, see the following recipes.

Prepare at home using powdered sugar and lemon juice

This frosting recipe can be used not only on Easter days; this fondant can be used to decorate cupcakes, biscuits, or delicious buns. The main advantage of this glaze is that it can be made without a mixer.

Ingredients.

150 gr. Powdered sugar.
2-3 tbsp. spoons of lemon juice.
1-2 tbsp hot water.

Cooking process.

We start cooking by extracting fresh lemon juice. You can use both a juicer and your husband's hands, ask the men to demonstrate their strength and squeeze all the juice out of the lemon.
Now add 2 tablespoons of extracted lemon juice to the powdered sugar. Then add water. Stir and look at the thickness; if you think it’s too thick, you can add water. But don't make it too liquid.
All that remains is to beat the mixture with a whisk and you can start decorating the Easter cakes. By the way, you can try using an orange instead of lemon.

Cover the sour cream with the remaining gauze, place a plate and place a load on the plate in the form of a jar of water or jam. We leave the load for 2-3 hours.
After removing the load, you will see this picture. Something similar to cheese.
Transfer the contents of the cheesecloth into a bowl and add sugar and vanilla.
Mix well until the sugar dissolves. Here it is beautiful decoration it should work for you.

Chocolate decoration with cocoa powder

Oh yes, many people love chocolate and few people even thought that Easter cake could be decorated with such glaze. Look how beautiful the end result is, that’s all you need.

Ingredients.

200 milk.
100 cocoa.
100 sugar.
50 butter.

Cooking process.

We make a quick-hardening glaze with starch to prevent it from sticking

Sometimes you want to treat your guests to your own Easter cakes. You put them in a bag, and it sticks to the icing and comes off with it. If you are not satisfied with this arrangement of affairs, then next recipe will be for you.

Ingredients.

1 egg (white)
half a teaspoon of starch.
200 powdered sugar.
Lemon juice to taste. (1 teaspoon).

Cooking process.

Mix the powder with starch and sift through a sieve.

Ingredients.

3-4 tablespoons rum.
1 cup of sugar.
100 grams of butter.
3 tablespoons of water.

Cooking process.

Melt the butter and mix with water.
Add sugar and cook until completely dissolved.
Then remove from the heat while continuing to stir, pour in the rum in a thin stream and stir.
After adding the rum, boil again for 1 minute.
The glaze is completely ready and you can decorate your baked goods.

Video about how to beautifully decorate Easter cakes with icing

Every housewife wants to cook delicious Easter cakes, but I also want them to be not only the most delicious, but also the most beautiful. Here are some tips on how to decorate Easter cakes beautifully.

Well, that’s all the secrets that I had on this topic, I think that now you can safely boast of the most beautiful Easter cakes with an irresistibly delicious glaze.

When you prepare Easter cakes, the most effort and time goes into cooking correct test and its further baking. It is not surprising that when it comes to icing and decorating Easter cakes, most housewives prefer the simplest recipes that do not require special culinary skills. In this case, the main criterion that is set before covering the cake is that the glaze should not crack or crumble. It should also be tasty, smooth and spread well over the surface of the Easter baked goods. All of the above characteristics correspond to each step-by-step glaze recipe from our article today. Next, you will learn how to make delicious white icing for Easter cake without eggs (egg white), with gelatin, powdered sugar, and starch. We will also reveal the secrets of making classic protein glaze, with which you can decorate not only Easter cakes, but also any other baked goods.

Delicious protein glaze for Easter cake, step-by-step recipe with photos

First, we present to your attention a recipe for a delicious protein glaze for Easter cake. classic recipe With step by step photos. To prepare this coating, it is better to use an electric mixer, since the glaze requires thorough and quite long beating. Learn more about how to prepare a delicious protein glaze for Easter cake in the step-by-step recipe with photos below.

Necessary ingredients for a delicious protein glaze for Easter cake

sugar - 250 gr.
protein - 2 pcs.
water - 120 ml.
juice of 1/4 lemon

Instructions on how to prepare protein glaze for Easter cake

DIY white glaze for Easter cake with sugar without protein, recipe step by step

If you are afraid to use store eggs to prepare a protein coating for Easter cake, but want to get a delicious white glaze with your own hands, then pay attention to the following recipe with sugar without protein. This version of the glaze is very simple and even a child can prepare it. Learn how to make white icing for Easter cake without protein with sugar with your own hands below.

Necessary ingredients for protein-free frosting with sugar for Easter cake

sugar - 150 gr.
water - 4 tbsp. l.

Instructions on how to make white icing with sugar for Easter cake with your own hands

First you need to grind the sugar into powdered sugar. To do this, put the sugar in small portions into a coffee grinder and grind it to a fine powder. The output should be approximately 1 cup of powdered sugar. If you wish, you can also use store-bought powdered sugar, which will significantly save time on preparing the glaze.
Pour the powder into a saucepan and add 4 tablespoons of warm boiled water.
Mix and put on medium heat. Heat the sugar mass to about 40 degrees and remove from heat.
We give sugar icing Cool slightly and decorate Easter cakes with it. If the mass turns out to be too thick or liquid, you can always add a little water or powder, respectively, and achieve the desired consistency.

How to make icing so it doesn't crumble, a simple recipe for Easter cake

Durability is a very important characteristic for glazes in general, and for Easter baked goods in particular. Agree, you don’t want the coating on the Easter cakes to burst and fall off along with the beautiful decor. Therefore, many housewives are in search of simple recipe for icing on Easter cake, which would not crumble and would make the baked goods beautiful. This is exactly the recipe that awaits you next! All the secrets on how to make the icing so it doesn’t crumble are in the simple recipe for Easter cake below.

Necessary ingredients for Easter cake glaze that does not crumble

protein - 1 pc.
powdered sugar - 1 cup
lemon juice- 1 tsp.

Instructions for a simple recipe on how to make icing so it doesn't crumble

Beat the egg whites and sugar foam into a thick foam. The mass should be homogeneous and dense, with soft peaks.
Then add a teaspoon of freshly squeezed lemon juice to the protein-sugar mixture. Continue beating with the mixer for another 1-2 minutes.
Place the bowl with the protein mixture on water bath and stir. Heat the glaze in a water bath to 30-40 degrees and remove.
Apply the hot glaze to the Easter cakes with a silicone spatula and carefully spread them into an even layer.

Simple and delicious glaze for Easter cake without egg white, step-by-step recipe

The following simple step-by-step recipe is dedicated to another delicious glaze option without using egg whites. It turns out to cook sweet icing For Easter cake only two are enough simple ingredients. Find out which ones exactly from the step-by-step recipe for a simple and tasty glaze for Easter cakes without egg whites below.

Ingredients Needed for a Simple No-Egg White Cake Frosting

powdered sugar - 200 gr.
lemon juice - 6 tbsp. l.

Instructions on how to make a simple and delicious glaze for Easter cake without egg whites

This recipe is so simple that even Small child. Therefore, you can safely involve the kids in cooking. Easter cakes and decorate them using the following glaze option. To prepare simple icing without egg whites you need to pour the powdered sugar into a deep bowl.
Then you should add literally half a tablespoon of freshly squeezed lemon juice. In this case, the juice must be ground with powdered sugar and constantly add a new portion of liquid.
The glaze is considered ready after all the juice has been mixed with powdered sugar, and the consistency of the mixture is homogeneous and smooth. You can also use orange or grapefruit juice instead of lemon juice.
Decorate cooled Easter cakes with prepared sugar icing and sprinkle with decorative powder. It is ideal to combine this icing for Easter cake with a sprinkle of candied fruits.

Glaze for Easter cake without eggs with starch at home, simple recipe step by step

At home, it is easy to prepare glaze with starch and without eggs, which is ideal for Easter cake. The basis of the recipe White chocolate And butter, so the finished glaze turns out very shiny and thick. And thanks to the use of starch, the coating of such a glaze holds its shape well even without the use of proteins. Read on to learn how to prepare icing for Easter cakes without eggs and starch at home.

Essential Ingredients for Homemade Eggless Frosting with Starch

powdered sugar - 150 gr.
white chocolate - 100 gr.
butter - 50 gr.
low-fat milk - 6 tbsp. l.
cocoa - 4 tbsp. l.
starch - 1 tsp.

Step-by-step instructions for a simple eggless starch glaze recipe step by step

Pour powdered sugar into a saucepan and add milk.
Place the mixture on the fire and bring to a boil, stirring the glaze constantly.
Take the butter out of the refrigerator and let it melt a little at room temperature. Break the chocolate into small pieces.
As soon as bubbles appear on the surface of the glaze, add soft butter and chocolate.
After the chocolate has completely melted, add cocoa powder and starch to the mixture. Stir until smooth and remove from heat.
We give the glaze just a few minutes to cool and move on to decorating the Easter cakes.

Sugar glaze with gelatin for Easter cake, step-by-step recipe

You can also prepare sugar icing for Easter cake that will not crack, crumble or crumble using gelatin. At first glance, it may seem that this version of holiday glaze is rather tricky to prepare. But really none special secrets and there are no difficulties in this option. See for yourself by mastering the preparation of sugar glaze with gelatin for Easter cake from the following step-by-step recipe.

Necessary ingredients for sugar glaze with gelatin for Easter cake

sugar - 180 gr.
water - 5-6 tbsp. l.
instant gelatin - 1 tsp.

Instructions for a step-by-step recipe for glaze with gelatin for Easter cake

Pour a teaspoon of instant gelatin into two tablespoons cold water and stir. Leave for 5-7 minutes to swell.
Mix sugar with 4 tbsp. l. water in a saucepan and place on low heat. When the sugar has completely dissolved and the mixture thickens and begins to change color, remove the syrup from the heat.
Let the syrup cool slightly and add gelatin. The mixture must be stirred until the gelatin is completely dissolved in the syrup.
Then beat the mixture with a mixer at medium speed for 3-4 minutes. The glaze should turn white and become smooth.
The finished glaze can be applied to the Easter cakes while warm. After complete drying, this glaze with gelatin will not crumble or burst when cutting Easter cakes.

A simple recipe for protein glaze for Easter cake without sugar step by step

Can Easter cake icing be dietary? Maybe! For example, our next simple recipe for protein icing for Easter cake contains neither sugar nor powdered sugar. However, the finished frosting is sweet, smooth and very beautiful. Read more about how to prepare a simple recipe for protein glaze for sugar-free Easter cake below.

Necessary ingredients for sugar-free protein glaze for Easter cake

squirrels -2 pcs.
a pinch of salt
powdered milk- 1.5 tsp.
sweetener to taste

Instructions for a simple recipe for protein glaze without added sugar

Beat the whites with a pinch of salt with a mixer until a thick white mass forms.
Add sweetener to taste and continue beating the mixture.
Almost at the end of beating the whites, add dry milk, preferably skim milk.
Decorating Easter cakes ready-made glaze and sprinkle with any decorative powder.
To ensure that the glaze hardens completely and acquires a beautiful glossy sheen, place the cakes in the oven for 20 minutes at 100 degrees.

How to make icing from powdered sugar for Easter cake at home, video

Would you like to see visually how you can make icing from powdered sugar for Easter cake at home? Then the next video with a step-by-step recipe is just for you. This master class clearly shows how to prepare powdered sugar glaze for Easter cake at home using egg whites, powdered sugar and lemon juice. The recipe is very easy to follow and will definitely not cause any difficulties in preparation.

Delicious white glaze for Easter cake is as important as good composition dough for this Easter baking. There are many options for preparing glaze, ranging from traditional protein to simple options from powdered sugar and lemon, with gelatin or starch. Our article today contains only the best and most proven recipes for glazes that do not crumble, crumble or crack after application. Easter baking. We hope one of these step by step recipes with photos and videos you will definitely like it and you can easily make delicious glaze at home.

The easiest way to make icing sugar for Easter cakes, as it only uses two ingredients. To make the glaze smooth, first sift the powdered sugar using a strainer. Slowly pour preheated water (about 40 degrees) into a container with powdered sugar and mix the mass thoroughly.

To prevent lumps in the glaze, use exactly warm water, rather than at room temperature, this will allow the powder to dissolve faster and more evenly. This recipe does not use chicken eggs, so it is universal and suitable for people suffering from allergic reactions, and for those who are simply afraid to eat raw eggs.

If desired, water can be replaced with any other liquid, for example milk or fruit juice. For multi-colored sugar glaze, it is also recommended to add a few tablespoons of jam to warm water, depending on the desired color saturation of the glaze. You can experiment by adding food coloring and spices (vanillin, cinnamon, zest) to the glaze to your taste, which makes the holiday cake more interesting and varied.

2. Protein glaze

Products:

powdered sugar (1 cup);
chicken egg white (1 pc.);
lemon juice (1 teaspoon);
salt (pinch).

How to make egg white glaze:

To prepare the protein glaze for the Easter cake, use it chilled in the refrigerator. egg, namely its protein. First, carefully separate the white from the yolk and continuously whisk it with salt for several minutes until thick foam. When the foam begins to hold its shape well and does not spill out of the bowl, you need to gradually add powdered sugar.

It is better to use sifted powder, this will help avoid lumps and make the consistency of the glaze uniform. You can also use sugar, but in this case you need to make sure that it does not settle at the bottom of the container and is completely dissolved. Using powdered sugar in this regard is much more convenient. Add lemon juice in small portions and beat the mixture with a whisk or mixer until it becomes smooth and homogeneous.

Lemon juice will make the glaze thicker and more elastic and give easy baking sour and pleasant fresh aroma. You can also use other juices: orange, pineapple, pomegranate or kiwi juice. It all depends on what flavor you want to give to the glaze. If the Easter cake dough is too sweet, lemon juice helps neutralize the excessive sweetness.

3. Chocolate glaze

Products:

powdered sugar (1 cup);
starch (1 teaspoon);
cocoa powder (2 teaspoons);
butter (1 tablespoon);
warm milk(2 tablespoons).

How to make chocolate glaze:

Preheat the butter in microwave oven or leave at room temperature until soft. Then add sifted powdered sugar, starch and cocoa powder one by one. Mix the ingredients well and add warm milk in small portions. In a warm state, products are better combined with each other without forming lumps.

You can diversify the chocolate glaze for Easter cake by adding condensed milk to the ground mass to taste, or even alcoholic drinks such as cognac, rum or liqueur. Thanks to such unusual ingredients the baked goods will acquire a light piquant taste and fill the house magical aroma. After combining the products, you need to boil the mixture for five minutes over low heat.

Using the same technology, you can prepare chocolate glaze using white chocolate. Simply add 100 grams of chocolate melted in a water bath instead of cocoa. At the final stage of cooking, adjust the thickness chocolate icing: for a thicker structure, just add a small amount of powdered sugar; for a thin coating, a few drops of milk.

4. Glaze that doesn't crumble

In order for the glaze to retain its shape and not break or crumble when cutting the cake, it must have a thick, viscous, uniform structure. Technologically correctly prepared glaze resembles in appearance thick sour cream. After all the cakes are covered with sweet topping, place them in the oven for five minutes at 180 degrees.

Then the glaze will become more elastic, but you need to carefully monitor the time so that it does not darken or become too dry and brittle. Another trick is to secret ingredient, the use of which makes the glaze elastic and compact. As a result, it does not spread when spread and does not crumble when cut. So, let's prepare the glaze for the cake with gelatin.

Products:

sugar (1 cup);
water (0.5 cups and 2 tablespoons for gelatin);
gelatin (1 teaspoon).

How to make icing that doesn't crumble:

In a small bowl, pour the gelatin with water and leave for half an hour to swell. Meanwhile we are preparing sugar syrup: Add sugar to water and place on low heat, stirring until completely dissolved. The syrup should be transparent and the structure should resemble liquid honey.

When the sugar has completely dissolved, add gelatin and beat the mixture with a mixer for several minutes. Whitened icing is a sign of readiness, but you should wait until the mixture cools a little, otherwise the icing for the cake will simply spread.

But you also shouldn’t wait too long, as the gelatin will do its job and the watering will simply thicken. To obtain a bright color and aromatic smell, you can use food coloring. The peculiarity of this glaze is that it does not break or crumble, and when cut, it remains on the top of the holiday cake.

5. Frosting for Easter cake without egg white

Products:

powdered sugar (0.5 cups);
sugar (0.5 cup);
egg yolks (2 pcs.);
water (2 tablespoons).

How to make frosting without egg white:

Unlike other common recipes, this glaze uses yolks rather than egg whites. First of all, combine the powdered sugar with the yolks and beat until you get a fluffy foam. Mix sugar with water and prepare sugar syrup over low heat.

When all the lumps of sugar have dissolved, the glaze will acquire a transparent, homogeneous consistency - remove it from the stove and leave it on the table to cool. You should not immediately add whipped yolks to the syrup; they may curdle when interacting with high temperature. Gradually add the yolks into the warm glaze and immediately coat the tops of the cakes with the prepared glaze.

You shouldn’t wait for the syrup to cool completely, as it will simply harden and you won’t be able to use it in this form. Now the glaze is ready - delicious decoration, but applying it incorrectly to the tops of Easter cakes can ruin the whole appearance sacred bread.

Compliance with some simple tips will help to arrange harmoniously holiday dish and proudly present the result of your efforts to your guests.

How to apply glaze to Easter cakes

You can use several options for applying glaze to the cake, but it all depends on how thick its structure is. A pastry bag will be an excellent helper for decorating Easter cakes with thick and dense glaze. With its help, the top of the baked goods can be decorated with a variety of patterns, it all depends only on your imagination. For icing, a silicone pastry brush is best, allowing you to gently coat the tops with sweet syrup. You can also pour the cakes on top directly from the bowl, while placing them on a baking sheet or tray for convenience. In this case, the glaze will flow a little from the tops, forming beautiful smudges. This great option application for protein glaze, the main thing is that the watering is not too liquid, then it will simply flow down.

Chocolate glaze is usually applied in portions, spreading with a spoon. It is very convenient to take the cakes with your hands and dip them in the glaze, while controlling the area covered with glaze. To ensure that the glaze lays evenly and tightly envelops the top of the baked goods, first grease its surface with jam. The glaze tends to harden quickly, so it should be used immediately after preparation.

An excellent decoration for Easter cake would be confectionery sprinkles, marmalade, candied fruits, grated chocolate, dried fruits and chopped nuts. Various mastic figures also go well with glaze.

You should use decorations immediately after applying the glaze, before it hardens and becomes hard. It must be remembered that the glaze should be applied only to cooled baked goods to avoid it peeling off from the surface of the cake.

Properly prepared Easter cake icing will decorate any pastry on the table and make it bright, rich, interesting and festive. You can also glaze cakes, donuts, muffins, rolls, and almost all goodies.

Don't be afraid to experiment and combine various products and decoration elements. Try all the icing recipes and treat your family and friends to a wonderful holiday cake. Love will place the main accents in your dish and make the so-called “bread of joy” especially tasty on the bright day of Easter!

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 over 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 make multi-colored glaze, then at this stage, add food coloring to it.

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 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.

In order not to miss new, interesting video recipes - SUBSCRIBE to my YouTube channel Recipe Collection👇

👆Subscribe in 1 click

Dina was with you. See you again, see you new recipes!

SUPER GLAZE FOR KULICH— VIDEO RECIPE

SUPER GLAZE FOR KULICH- PHOTO

Hello. Easter is almost here. Do you already know what recipe you will use to bake Easter cakes and what kind of glaze you will make for the Easter cake to decorate it? And so that it doesn’t crumble when you cut it at the festive table.

For myself, I have already chosen the method of preparing it. And believe me, there are quite a few ways.

All I can say is that they are all quick, can be made in a few minutes and don’t require a lot of ingredients.

The bottom line is that you take everything and beat it with a mixer and quickly apply it to the Easter cakes. And see the details below.

I want to start with this recipe because it’s my favorite)

Ingredients:

Lemon juice - 50 gr.
Sugar - 200 gr.
Sesame

1. Place lemon juice on the fire until it boils.

2. Add sugar to the boiled juice.

4. Let it cool a little and it will turn out a little viscous, like caramel.

While it cools, also stir so that it does not harden until thick, otherwise it will be difficult to spread on the cake.

5. You can add sesame seeds to the slightly cooled glaze and mix. How much sesame to sprinkle is at your discretion.

everything is at your discretion - you can coconut flakes or ground nuts, other seeds, poppy seeds.

6. Now spread it on the Easter cakes.

And you get this transparent shiny cap.

Recipe with gelatin

This glaze does not crumble and does not stick to your hands.

Ingredients:

Gelatin - 1.5 tablespoons
Sugar - 1 tsakan

1. Pour gelatin into a glass.

2. Fill it with 3 tablespoons of water at room temperature.

4. Stir and leave to swell for 5 minutes.

5. Pour sugar into a saucepan and add 4 tablespoons of water.

6. Stir over low heat until the sugar is completely dissolved.

7. When the sugar is stirred, add 3 tablespoons of gelatin, stir well and remove from heat. Then pour into another bowl.

8. Beat thoroughly with a mixer.

And it looks like protein.

Do not cover the cakes while the glaze is hot, otherwise it will run. But it shouldn’t cool completely either, in which case it will harden.

Chocolate fudge with sugar

If you love chocolate, then you will like this method.

Ingredients:

Dark chocolate - 90 gr.
Orange juice - 3 tablespoons
Butter - 3 tablespoons
Sugar - 3 tablespoons

Place all ingredients in one pan and melt over low heat, stirring until it becomes a homogeneous mass.

Let it cool slightly and you can grease the baked goods.

A simple recipe for egg white glaze

Its most classic way of cooking.

Ingredients:

Egg whites - 2 pcs.
Sugar - 1 glass
Salt - 1/3 teaspoon

Mix everything and beat thoroughly with a mixer until a thick foam forms.

Immediately cover it on the cake.

Making colored fondant

1. Take the beets and grate them on a fine grater. Then transfer to cheesecloth and squeeze out the juice into a bowl. Add the juice to the glaze and stir until it reaches the color you want. Can also be used as natural dye cauliflower, carrots, spinach.

2. You can color the fondant using food coloring. Just add coloring and stir.

This way we will have a little beanie with a colored hat)

Video on how to make frosting that doesn't crumble

It tells in detail and shows not only how to make it not crumble, but also how to decorate it on top.

Not bad ideas, right?

Eggless cocoa recipe

This glaze is also made raw, it does not need to be cooked and is ready in a matter of minutes.

Ingredients:

Milk - 150 gr.
Vegetable oil - 100 gr.
Sugar - 3 tablespoons
Cocoa - 3 tablespoons

1. Combine cocoa with sugar and stir.

2. Add milk and butter, first stir until smooth.

3. And beat for about 30 seconds with a mixer.

4. If it turns out too thick, dilute it with milk; if, on the contrary, it is too thin, dilute it with cocoa.

It looks glossy in baked goods.

Well, you’ve learned a few basic recipes on how to make icing for Easter cake so that it doesn’t crumble when you cut it. Choose.

Personally, I use several methods on my cakes, and to be completely honest, I want to try to use them all. I haven't done that before. Usually I chose one recipe, but this year I want variety).

If you have not yet decided which recipe you will use, you can look at my recipes. Well, all the best to you. Come and visit again.