Easter icing doesn't crumble. Thick white fudge made from sugar and proteins

What is the most important thing in the process of decorating Easter cakes? If you answer that originality and brightness, then you will have to dissuade you from this. The most important thing in the decoration of 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 it has a pale and poor-quality icing with cracks and chips on top. Therefore, before coming up with what kind of powder pattern to draw on the top of the Easter cake, we strongly recommend that you master a good recipe for delicious icing. And our today's article will help you with this. It contains only time-tested and experienced by millions of housewives glaze recipes for Easter cakes. Their variety and ease of preparation will pleasantly surprise you. From the recipes below with photos and videos, you will learn how to make icing for Easter cake with sugar, without eggs (egg white), white with, protein with gelatin, sugar with chocolate. Each recipe is described in detail and contains an exact list of the 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, you may be the one who 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 photo

The first recipe for a delicious white icing for Easter cakes with milk and sugar can be called an ideal option for novice cooks. It is so simple that in order to spoil the finished glaze, you will still have to try hard. However, as in any other recipe, this version of delicious white icing for Easter cake 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

• 1% fat milk - 1/4 cup
• powdered sugar - 2.5 cups
• lemon juice - 1 tbsp. l.

Instructions on how to make delicious white icing for Easter cake with milk and sugar

1. Prepare all the ingredients for ease of use. Powdered sugar can be prepared on your own (grind sugar in a coffee grinder), or you can save a lot of time and just buy ready-made in the store. Lemon juice is needed fresh, so you should thoroughly wash the lemon under hot water, and then squeeze the required amount out of it.

   

2. As mentioned above, this option for making white icing is incredibly simple. Pour about half of the available powdered sugar into a deep bowl or saucepan and add half the milk. Mix thoroughly, gradually adding powder, then milk to the mixture. After the mixture becomes homogeneous, pour in the lemon juice and mix again for about a minute.

   
   

3. Thanks to the use of milk, the glaze is snow-white, and the lemon juice slightly dulls the excessive sweetness and balances the taste. We apply the finished glaze to the center of the top of the cake. Easter cakes must be completely cool by the time they are decorated with icing, otherwise it will begin to be absorbed by hot pastries and melt.

   

4. This amount of glaze is enough for about 3-4 large Easter cakes. In order for the glaze to evenly cover the entire top, you can additionally distribute it with a silicone spatula.

   

5. While the glaze is not frozen, decorate it on top with decorative powder. Ready! It remains to 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 disadvantages of almost any glaze recipe is its fragility after drying. That is why many housewives first of all want to learn 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 of the original products. But there are also proven recipes from which you can learn how to make icing for Easter cake that will not crumble and break. For example, our next step-by-step recipe for protein-sugar icing.

Ingredients needed to make cake frosting that doesn'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

1. Carefully separate the whites from the yolks. It is very important that even one drop of the yolk does not get into the protein mass, otherwise the icing will not work.
2. Add the icing sugar to the egg whites little by little and at first on low, and then at medium speed, beat the mixture until thick.
3. After the protein-sugar mass becomes dense, thick and holds peaks well, add lemon juice and beat again with a mixer.
4. Approximately 1-2 minutes after adding the juice, stop beating. Now you need to heat the glaze to make it even more plastic and durable. To do this, put the container with the mass in a water bath and heat to 30-35 degrees, stirring.
5. We apply the finished glaze to the Easter cakes while still warm and carefully distribute over the top.

Protein glaze with gelatin for Easter cake at home, a step by step recipe

Another variant of protein glaze for Easter cake, which does not crumble, does not crack and is easy to prepare at home, contains gelatin. It is best to take instant gelatin for this recipe. How to cook delicious and high-quality protein glaze with gelatin for Easter cake at home, read on.

Necessary ingredients for protein glaze with gelatin for Easter cakes

• gelatin - 1 pack
• protein - 1 pc.
• sugar - 100 gr.
• vanilla sugar optional

Step-by-step instructions on how to make protein glaze with gelatin for Easter cake at home

1. First of all, dissolve the gelatin according to the instructions on the package.
2. We begin to beat the protein and gradually add granulated sugar to it. If using vanilla sugar, then it should also be added at this stage. It is best to mix it with regular sugar in advance and add it to the proteins in this form.
3. After the gelatin swells, it can be added to the proteins. At the same time, we continue to beat the mass with a mixer.
4. As soon as the mass becomes thick and holds its shape well, you can stop beating it. The finished glaze is lush, but dense, holds its shape well. Over time, its top layer hardens, and inside it remains tender and melts in your mouth. Therefore, this icing can not only decorate Easter cakes, but also decorate cakes and pastries.

Chocolate and sugar icing for Easter cake without egg white, step by step

In contrast to the traditional white sugar icing with egg white for Easter cakes, you can put the following chocolate option. In terms of richness of taste, such chocolate icing surpasses its sugar counterpart, and it is also quick and easy to prepare. Learn how to make delicious chocolate-sugar icing for Easter cakes without egg white from the following recipe.

Required ingredients for chocolate and sugar icing 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 icing without egg white for Easter cake

1. Break the chocolate into pieces and place in a saucepan.
2. Mix softened butter with sugar until smooth.
3. Add butter with sugar to chocolate and turn on a small fire.
4. After the mass becomes homogeneous, pour in the orange juice and bring to a boil.
5. The finished glaze must be cooled to room temperature before being applied to Easter 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 just a godsend for those who follow their figure, because it does not contain sugar. At the same time, the icing itself is very tasty and sweet, keeps its shape perfectly and can easily compete with its more high-calorie counterparts. Read more about how to cook this miracle in a simple step-by-step recipe for sugar-free white icing for Easter cake.

Ingredients for white icing for sugar-free Easter cake

• 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

1. First you need to beat the proteins until a thick and fluffy mass is formed. It is better to beat the whites chilled and with a pinch of salt, then they will keep their shape better and longer.
2. After the proteins begin to hold peaks, add any natural sweetener to taste. Instead of a sweetener, you can also add a sweet syrup, such as agave. In this case, the calorie content of the glaze will increase.
3. Lastly, add skimmed milk powder and beat the mass until it is completely dissolved.
4. We cover the Easter cakes with the finished icing and send them to the oven, heated to 100 degrees for about 15 minutes. After such additional baking, the glaze will become shiny and will not crumble.

How to make a delicious icing for Easter cake with powdered sugar and starch, step by step recipe

Another way to make a delicious cake icing that won't crack or crumble can be found in the following step-by-step recipe with powdered sugar and starch. It is starch that acts as the ingredient that gives the glaze strength and plasticity at the same time. Learn how to make a delicious icing for icing sugar and cornstarch with our next step-by-step recipe.

Necessary ingredients for a delicious icing with powdered sugar and starch for Easter cake

• chocolate - 200 gr.
• powdered sugar - 300 gr.
• butter - 100 gr.
• skimmed milk - 12 tbsp. l.
• cocoa - 8 tbsp. l.
• starch - 2 tsp

Instructions on how to make icing for Easter cake with starch and powdered sugar

1. Chocolate can be taken both black and milk or even white. We break the chocolate bar into small pieces and, together with the butter, heat it in a water bath.
2. Heat the milk in a separate saucepan and add the powdered sugar. Do this in small batches and stir constantly. After bubbles appear on the surface of the mixture, and it becomes homogeneous, pour in the chocolate-creamy mass.
3. Mix thoroughly and heat until boiling. As soon as the icing boils, add cocoa and starch to it, mix until smooth.
4. Remove the icing from the heat and let it cool, after which it can already be used to decorate Easter cakes. After hardening, such a glaze does not crack or crumble.

Quick icing without eggs for Easter cake, video recipe

A quick egg-free icing for Easter cake can be tasty and plastic. See for yourself by following this simple step-by-step video recipe. In this version of the glaze, there are only 3 available ingredients. The consistency of the finished sugar icing without eggs for Easter cake from the quick video recipe below can be adjusted independently. For example, if you increase the amount of powdered sugar, then the glaze will turn out to be thicker and denser. Accordingly, you can make a more liquid glaze by adding more water.

As far as the Easter cake for the holiday is tasty and important in itself, it still has to be beautiful. Glaze is used as the main decoration of this sweet bread, but how to cook it correctly so that it does not crumble?

To prepare delicious and fragrant, beautiful Easter cakes, you need to find not only the recipe for the baking itself, but also the recipe for a suitable glaze. At first glance, it may seem that there is nothing complicated in preparing the glaze, because it requires such simple products as egg white and powdered sugar. But, so that the glaze does not crumble, does not crack and looks beautiful, you will have to try.

It is important that the consistency of the glaze prepared for decorating Easter cakes is correct: it does not flow, does not crack or crumble. The original decor will make festive pastries elegant, and without a white top on top, the cake does not even look like a real cake. If, after preparation and application, the glaze is sprinkled, this is also not the case. In this material, we have collected several successful recipes for preparing high-quality glaze of the desired consistency.

Interesting! Icing for Easter cakes, even one that does not crumble, can be prepared according to different recipes. It will not always be based on protein and sugar. Someone suggests adding gelatin, while others simply melt white chocolate and pour it over the top of the cake. What kind of icing to choose for your Easter cakes - each housewife can decide on her own, experiment and do not be afraid of unusual recipes, because they can give excellent results from any point of view.

Icing for Easter cake: recipes so as not to sprinkle

Recipe #1

This is not the most common and classic, but proven. You need to use milk and sugar for cooking, all the culinary processes are quite simple, so even a beginner can handle them.

What you need: a quarter cup of low-fat milk (but not skimmed), two and a half cups of powdered sugar, a large spoonful of lemon juice.

The cooking process begins with the fact that all the ingredients used must be at the same temperature. It is best to buy ready-made powder in a store, squeeze lemon juice from a fresh fruit yourself.

Pour half of the powder into a bowl and pour in half of the milk. Stir the ingredients, gradually adding powder, then milk. When the mixture is of a homogeneous consistency, pour in the lemon juice and continue to mix evenly for about a minute.

Interesting! The use of milk as the main ingredient allows you to achieve the perfect white color, lemon juice removes excess sweetness and makes the taste harmonious.

By the time the top is decorated with icing prepared according to this recipe, it is necessary that the cake has already cooled down. Hot baking will actively absorb the icing and all the planned decor can go down the drain. From the considered amount of ingredients, you get a glaze that can decorate four large Easter cakes. Until the glaze has dried, sprinkle it with powder, then leave to dry for 5-7 hours.

Recipe #2

The disadvantage of many icing recipes appears after it dries out on the cake and begins to crumble. To prevent this from happening, use this fudge recipe.

What you need: two cold proteins, two glasses of powdered sugar, a large spoonful of lemon juice.

A very important step here will be the separation of proteins from yolks and shells: everything is done as carefully and scrupulously as possible. If at least a drop of the yolk gets into the protein, then the fudge will not work. Start whipping the whites at a low mixer speed, gradually adding powdered sugar.

When all the powder is introduced, turn on the maximum speed of the mixer and beat the icing until thick, add lemon juice at the end and beat everything again. Now heat the glaze, which will make it more plastic and durable (in a water bath). Apply still warm to the already cooled cake.

These are basic and very successful, simple recipes for making high-quality glaze. We hope that everything will work out for you, Easter cakes will be not only fragrant and tasty, but very beautiful, bright and original.

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After all, the icing not only visually decorates the treat for the Easter table, but also makes it even tastier. There are several glaze recipes so that it does not sprinkle and continues to “lie” on the Easter cake, giving it a solemn look.

egg free frosting recipe

Often, those who bake Easter cakes on their own and prepare icing for it are faced with the fact that the fudge does not wait for the same hour, crumbling. You can cook sugar and very tasty glaze, with a guarantee that it will definitely “sit” tightly on the cake. The peculiarity of the recipe is that eggs are not required to prepare such a delicious decoration.

• 200 grams of powdered sugar;
• 60 milliliters of warm water;
• Two large spoons of lemon juice.

How to cook:

1. Add icing sugar and lemon juice to warm water.
2. Thoroughly mix the ingredients with a whisk.
3. Since the mixture is thick and hardens quickly, immediately after cooking, you need to generously lubricate the Easter cake with it, using a special silicone brush for easy application of fondant.

Tip: Coconut flakes, sesame seeds, or ground nuts can be added to the glaze to add a twist to the taste. How to cook delicious.

Protein Glaze Recipe

The recipe for this icing for Easter cake, so as not to sprinkle, turns out to be airy, sweet and tasty. Easter cakes with such fudge look like caramels!

What you need for cooking:

• Two egg whites;
• One hundred grams of sugar;
• One hundred milliliters of water;
• A couple of drops of lemon juice.

How to cook:

1. Mix water and sugar, and cook a thick syrup out of them;
2. Carefully separate the egg whites from the yolks, put the whites in the freezer for 10 minutes to cool. Beat egg whites until thick white foam. To check if the whites are whipped thick enough, you should turn the plate upside down: if the whipped whites do not fall out, then the desired consistency has been reached.
3. While beating, it is necessary to gradually add sugar syrup to the proteins in a thin stream. Continue whisking the mixture until the syrup has cooled.

Important! The syrup must be added smoothly and slowly, if you pour it immediately into the proteins, then the icing will not work.

1. As soon as the whipped mixture with syrup and proteins has cooled, you can begin to grease the Easter cakes.

Tip: To give the Easter cake a more solemn look, you can pour various food sprinkles for baking on top of the protein glaze.

white chocolate frosting recipe

An unusual and very tasty fudge is obtained if white chocolate is used for its preparation. In appearance, such a glaze will look like the most ordinary one, but its taste will pleasantly surprise you, because it will be chocolate!

What you need for cooking:

• Bar of white chocolate without additives;
• Milk.

How to cook:

1. A bar of white chocolate should be melted in a water bath. At the same time, it is important that the temperature when melting chocolate does not exceed 40 degrees, so you cannot use a microwave oven.
2. When the chocolate begins to melt, add one teaspoon of milk to it while stirring.
3. As soon as the chocolate becomes liquid, without lumps, you can spread the cake with it.

This icing recipe for Easter cake is not sprinkled, but it can stick a little. The glaze does not have a pure white tint, but beige, which will undoubtedly be a plus for the originality of the appearance, not to mention the unique taste of such a fondant.

Glaze, so as not to sprinkle, will not take more than 20 minutes, moreover, it is not only beautiful, but also delicious decoration for the king of the Easter basket!

When baking Easter cakes, the most capricious part is the icing. It must be applied to a warm cake. Then immediately apply the topping and leave the pastries for 5 to 10 hours on an open surface, where there will be no direct sunlight. Let's look at a few recipes.

Necessary:

• one protein
• 250 grams of sugar.

We take the protein, which we beat until a light foam appears. It is better to beat in a metal bowl with a whisk or a fork. Add 250 grams of sugar gradually until a thick mixture appears. The resulting mixture is applied to the cake and add the powder.

Recipe 2

Necessary:

• 1 cup powdered sugar
• 3 tablespoons of water.

Sift the powdered sugar through a sieve and pour water into it in a thin stream. Place this mixture in a heavy bottomed saucepan. Heat the resulting mixture to 40 degrees, stirring constantly so that lumps do not appear. If the glaze turned out to be liquid, then add powdered sugar to it. If the frosting is too thick, add a little water.

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Recipe number 3

Necessary:

• 1 cup powdered sugar
• 1 teaspoon cocoa powder
• Half a glass of water.

We combine sugar with water in a saucepan and cook until a thick thread appears. To check, you need to take a stick and scoop a little. Then lift and lower the liquid down. If a permanent thread forms, then the mixture is ready. Add cocoa to darken the frosting. Put on Easter cake and wait 1-2 hours.

Recipe 4

Necessary:

• 3 proteins;
• 500 grams of powdered sugar,
• A teaspoon of lemon juice.

Place egg whites in a metal bowl and beat until peaks appear. Gradually add powdered sugar. By adding lemon juice. The resulting glaze is applied to the cake.

Kulich is an important Easter dish. When preparing the glaze, it is necessary to carry out all the stages, slowly until the necessary compounds of the ingredients appear.

On the video - a recipe for protein glaze:

Housewives may face the following difficulties:

• In order for the proteins to whip well, they need to be put in the refrigerator for 20-30 minutes.
• Sugar. When preparing the glaze, turn into powdered sugar.
• We apply icing on a blunt cake.
• In order for the icing to harmonize with the Easter cake, add a little sugar to the latter.

On this holy holiday, try to cook in peace and harmony. The success of the Easter crown dish depends on this. Do this dish in peace and everything will work out. All friends and relatives will be pleased with the resulting Easter cake.

The easiest way to make icing sugar for Easter cake, because only two ingredients are used. To make the glaze uniform, first sift the powdered sugar with a strainer. Slowly pour preheated water (about 40 degrees) into the powdered sugar container and mix the mass thoroughly.

To avoid lumps in the glaze, use warm water, not 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 both people suffering from allergic reactions and those who are simply afraid to eat raw eggs.

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

2. Protein glaze

Products:

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

How to make egg white frosting:

To prepare protein glaze for Easter cake, a chicken egg chilled in the refrigerator is used, namely its protein. First, carefully separate the protein from the yolk and beat it continuously with salt for several minutes until a thick foam forms. When the foam begins to hold its shape well and will not pour out of the bowl, you need to gradually pour in the powdered sugar.

It is better to use sifted powder, this will help to avoid lumps and make the consistency of the glaze homogeneous. 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 completely dissolves. Using powdered sugar in this regard is much more convenient. Pour in the lemon juice in small portions and beat the mass with a whisk or mixer until it becomes smooth and homogeneous.

Lemon juice will make the icing denser and more elastic and give the pastries a slight sourness and a pleasant fresh aroma. You can also use other juices: orange, pineapple, pomegranate or kiwi juice. It all depends on what flavor you want to add to the frosting. If the cake dough turned out to be too sweet, lemon juice helps to neutralize excessive cloying.

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 frosting:

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

You can diversify the chocolate icing for Easter cake by adding condensed milk to the grated mass to taste, or even alcoholic drinks such as cognac, rum or liquor. Thanks to such unusual ingredients, baking will acquire a light spicy flavor and fill the house with a magical aroma. After combining the products, it is necessary to boil the mixture for five minutes over low heat.

Using the same technology, you can prepare chocolate icing using white chocolate. It is enough just to add 100 grams of chocolate melted in a water bath instead of cocoa. At the final stage of preparation, adjust the density of the chocolate glaze: for a thicker structure, it is enough to add a small amount of powdered sugar, for liquid watering - 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 cut, it must have a thick, viscous, homogeneous structure. Technologically correctly prepared glaze in appearance resembles thick sour cream. After all the Easter cakes are covered with sweet watering, send them to the oven for five minutes at a temperature of 180 degrees.

Then the glaze will become more elastic, but you need to carefully monitor the time so that it does not darken and does not become too dry and brittle. Another trick lies in the secret ingredient, the use of which makes the glaze elastic and compact. As a result, it does not spread when spreading and does not crumble when cut. So, we are preparing the icing for the cake with gelatin.

Products:

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

How to make frosting that doesn't crumble:

In a small bowl, pour gelatin with water and leave for half an hour to swell. In the meantime, prepare sugar syrup: pour sugar with water and put on a slow fire, while stirring until completely dissolved. The syrup should be transparent and resemble liquid honey in structure.

When the sugar is completely dissolved, you need to add gelatin and beat the mass with a mixer for several minutes. Whitened icing is a sign of readiness, but you should wait until the mixture cools down a bit, otherwise the icing for the cake will simply blur.

But also do not wait too long, as the gelatin will do its job and the watering will simply thicken. Food coloring can be used to obtain a bright color and a fragrant smell. A feature of this glaze is that it does not break or crumble, and when cut, it remains on top of the holiday cake.

5. Icing 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 does not use egg whites at all, but yolks. First of all, combine the icing sugar with the yolks and beat until a fluffy foam is obtained. Mix sugar with water and prepare sugar syrup over low heat.

When all the lumps of sugar dissolve, the icing will acquire a transparent, uniform consistency - remove it from the stove and leave it on the table so that it cools down. You should not immediately add whipped yolks to the syrup, they can curl up when interacting with high temperatures. We gradually introduce the yolks into the warm glaze and immediately coat the tops of the Easter cakes with the finished watering.

You should not wait for the syrup to cool completely, as it will simply harden, and you will not be able to use it in this form. So the icing is ready - a delicious decoration, but improper application of it on the tops of Easter cakes can ruin the whole appearance of sacred bread.

Following some simple tips will help you harmoniously arrange a festive dish and proudly present the result of your efforts to guests.

How to apply frosting on cookies

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

Chocolate icing is usually applied in portions, smearing with a spoon. It is very convenient to take Easter cakes with your hands and dip them into the watering, while controlling the area covered with icing. In order for the icing to lie evenly and tightly envelop the top of the cake, first grease its surface with jam. The icing tends to harden quickly, so you need to use it immediately after preparation.

An excellent decoration for Easter cake will be confectionery topping, marmalade, candied fruits, grated chocolate, dried fruits and chopped nuts. Also, various figures from mastic are well combined with glaze.

It is worth using decorations immediately after applying the glaze, until it has frozen and become hard. It must be remembered that the icing should only be applied to cooled pastries to avoid peeling off the surface of the cake.

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

Do not be afraid to experiment, combine different products and jewelry elements. Try all the icing recipes and treat your family and friends to a wonderful holiday cake. Love will set the main accents in your dish and make the so-called “bread of joy” especially tasty on the bright Easter day!