How to make glaze without crumbling. Glaze that doesn't crumble

The most delicious and favorite pastry for Easter is undoubtedly. But the cake itself cannot be imagined without its main component - glaze. This is a delicious, sweet top of Easter cake - a delicacy not only for children, but also for adults. A white, beautiful hat, strewn with multi-colored confectionery sprinkles, is always a slaughter in our family; you want to eat it before anything else.

But how to make the glaze so that it does not stick, hardens well, and does not crumble when cutting the cake? This question worries most housewives on the eve of the holiday, when everyone is baking Easter cakes.

There are many recipes for baking fudge. Let's look at several cooking options together, especially since it won't take much time.

Modern cooking gives flights of fancy to the preparation of glaze. It can be protein-sugar (classic), gelatin, chocolate and many other options. Now you can also find on store shelves a ready-made mixture for making glaze at home.

Protein topping for cake made from powdered sugar and lemon juice

This is a classic recipe made with powdered sugar and eggs. It is the one that is most popular and known to most chefs.

We will need:

• protein – 1 pc.;
• powdered sugar – 100 g;
• lemon juice – 1 teaspoon.

Preparation:

Glaze with citric acid

This recipe is good because you don’t always have lemon at home, but citric acid is usually available to everyone who has at least once encountered baking.

We will need:

• citric acid - a pinch;
• powdered sugar - 0.5 cups;
• protein – 1 pc.

Preparation:

Custard glaze for decorating Easter cake with sugar and protein

Custard glaze is prepared in a water bath, which is much preferable for many than using raw eggs in cooking. It tastes just as amazing, but looks more glossy than classic protein.

We will need:

• protein – 1 piece;
• sugar – 60 g;
• lemon juice – 0.5 tsp.

Preparation:

Sugar fudge for Easter cakes with gelatin without eggs, which does not crumble

Glaze with gelatin is prepared as simply as the rest. It also has its own plus - the absence of eggs in the recipe. When it dries, it becomes dense, shiny and, most importantly, it does not crumble when cut.

We will need:

• gelatin – 1 teaspoon;
• powdered sugar – 150 g;
• water – 6 tablespoons;
• lemon juice – 1 teaspoon.

Preparation:

It is best to mix the ingredients in a small saucepan.

1. Place the pan on the stove and heat over low heat, stirring constantly with a whisk.

Important! We do not boil, but only warm up our fudge.

Video of making chocolate glaze from cocoa

Now you know how to make that delicious white cap from Easter cake icing so that it doesn’t crumble or stick, but at the same time looks very appetizing.

The icing can be made not only white, but also the Easter cakes can be decorated in different colors. For example, in pink by adding beet juice to the finished fudge, or in yellow by adding a little turmeric. It is better, of course, to use natural dyes.

Let your household appreciate your culinary skills on this holiday. Happy upcoming holiday to you, dear readers!

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 avoid lumps in the glaze, use warm water rather than 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 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, a chicken egg chilled in the refrigerator, namely its white, is used. First, carefully separate the white from the yolk and continuously whisk it with salt for several minutes until a thick foam forms. 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 denser and more elastic and give the baked goods 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 give to the glaze. If the Easter cake dough is too sweet, lemon juice helps neutralize the excessive sweetness.

3. Chocolate icing

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 the microwave or leave at room temperature until soft. Then add sifted powdered sugar, starch and cocoa powder one by one. Mix the ingredients well and pour in 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, baked goods will acquire a light piquant flavor and fill the house with a 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 preparation, adjust the thickness of the chocolate glaze: 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 thick sour cream in appearance. 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 a 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, prepare the sugar syrup: add water to the sugar 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 can curdle when exposed to high temperatures. 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 - a delicious decoration, but applying it incorrectly to the tops of the Easter cakes can ruin the entire appearance of the sacred bread.

Following some simple tips will help you harmoniously decorate your 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 is an excellent application option for protein glaze, the main thing is that the glaze 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 different 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!

When baking Easter cakes, the trickiest part is the icing. It should be applied to a warm cake. Then immediately apply the sprinkles and leave the baked goods for 5 to 10 hours on an open surface where there is no direct sunlight. Let's look at a few recipes.

Necessary:

• one protein,
• 250 grams of sugar.

Take the protein, which we beat until a light foam appears. It is better to beat in a metal bowl with a whisk or fork. Add 250 grams of sugar gradually until a thick mixture appears. Apply the resulting mixture to the Easter cake and add 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 saucepan with a thick bottom. Heat the resulting mixture to 40 degrees, stirring constantly so that no lumps appear. If the glaze turns out liquid, then add powdered sugar. If the glaze is thick, add a little water.

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Recipe No. 3

Necessary:

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

Combine sugar and 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 release the liquid down. If a permanent thread forms, the mixture is ready. Add cocoa to darken the glaze. Apply to the cake and wait 1-2 hours.

Recipe 4

Necessary:

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

Place the whites in a metal container and beat until peaks appear. Gradually add powdered sugar. Adding lemon juice. Apply the resulting glaze to the cake.

Kulich is an important dish for Easter. When preparing the glaze, all steps must be carried out slowly until the necessary combinations of ingredients appear.

Video: recipe for white glaze:

Housewives may encounter the following difficulties:

• In order for the whites to beat well, they need to be placed in the refrigerator for 20-30 minutes.
• Sugar. When making the glaze, turn it into powdered sugar.
• Apply frosting to the dull cake.
• In order for the glaze to harmonize with the cake, add a little sugar to the latter.

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

Hi all! So very soon the most important Orthodox holiday of this year will be on our doorstep. We will give it to friends and, of course, the fast will finally end.

We will arrange a feast for which we will cook from different products and ingredients. But let’s not forget about the most important dish: the beautiful Easter cakes.

Of course, making such delicious delicacies can be difficult, but I think you have already decided on the best recipe for yourself, but you still need to present it elegantly and superbly to the dining table.

How to do it? Of course, by decorating such delicacies with special glaze or as they are also called fondant. It can be prepared from different ingredients. But everyone wants it to be not only attractive in appearance, but also not to crumble and crumble when we divide the baked goods into portions and bite, um-am.

Let's figure it out together, and I hope the result won't keep you waiting. Choose your favorite glaze recipes and create in your kitchen.

How to prepare glaze for Easter cake so that it does not crumble or crumble?

Any housewife has made such a cream at least once in her life, and would like the result to be snow-white and such that everyone would be happy.

I've always had to make egg white frosting before, but one day I tried a different option and it blew my mind. Because the result was stunning, it didn’t stick almost to the knife or hands, and most importantly, there were no crumbs when you bite off or cut with a knife. That's the number))). Cool isn't it? You probably already guessed, we are talking about this cool fudge that is made without eggs, but based on gelatin.

And what’s more, you only need three simple ingredients for this topping, which you can easily buy at any food supermarket.

We will need:

• gelatin - 0.5 tsp
• sugar - 100 g
• water - 3 tbsp

Cooking method:

1. Pour half a teaspoon of gelatin into a clean glass container and immediately fill it with water (1 tbsp).

Important! It is necessary to fill with hot, but not boiling liquid.

Stir with a spatula until it becomes transparent and uniform in consistency. Let it swell, do not forget to read the instructions on the packaging and check the expiration date, otherwise this component may fail you.

2. In another metal container, you can take a ladle, place sugar and pour two tablespoons of regular running water. Place on the fire and cook until the granulated sugar melts, be sure to stir so that the sugar does not burn.

3. As soon as you see that the sugar has dissolved, immediately add the swollen gelatin and mix thoroughly on the stove.

Then remove from the stove and cool slightly, let it cool a little. And then take an electric mixer; of course, you won’t get this effect with a regular hand whisk.

4. You will get a white and thick fondant icing, which you will definitely get. And for a little sourness, you can add citric acid or a couple of drops of lemon juice here on the tip of a knife.

5. You need to use it on Easter cakes right away so that it doesn’t have time to dry out.

Interesting! If you apply a thin layer of fondant it will dry in 7 minutes, but if you apply a thick layer it will take several hours, so keep that in mind.

Now check it in practice, take a knife and cut it. So how is it? Amazing, because it’s true))).

Homemade frosting made from powdered sugar and lemon juice

You were probably a little surprised, well, I decided to show you a new option for a change, which is really simple and suitable for decorating any baked goods. Especially if you are making muffins and similar dishes.

By the way, the most interesting thing is that this can be done without a mixer, it’s like a lifesaver for young and young housewives who have not yet managed to purchase equipment for their home.

We will need:

• powdered sugar - 150 g
• lemon juice - 2-3 tbsp
• hot water - 1-2 tbsp

Cooking method:

1. The first thing you need to do is squeeze the juice out of a fresh lemon. This is easy to do; use a juicer or a special grater. Or you can cut them into pieces and put them in the microwave for 15 seconds, and then you quickly squeeze the juice out of them.

2. According to the plan, you need to add two tablespoons of lemon juice to the powdered sugar; by the way, you can experiment with orange juice, what will happen? Who will try to do it?

3. Stir the mixture with a spoon, and then add water, pour in as much as you want, add it a little at a time so that it does not turn out too liquid. Adjust the thickness yourself.

Custard for Easter cake

Well, now, I want you to watch this video, I personally love it very much, probably one of my favorites, but it is important to catch the right and appropriate moment. Study together with the hostess and then, you too will certainly succeed, for sure.

Sugar glaze with gelatin - recipe without eggs

For those who don't like white icing, I personally don't mind it, but when there are children in the family, it's better to use an alternative option to avoid getting an infection. Do you know what I mean? After all, protein is made exclusively from raw proteins, but this one does not contain them.

But, at the same time, such beauty has an amazing taste, it also looks attractive and beautiful, and besides, it does not crumble or break at all, which is definitely important for everyone.

Previously, this was a secret recipe, now almost everyone knows it, the secret is revealed.

We will need:

• gelatin - 1 tbsp
• water - 6 tbsp. l
• sugar - 1 tbsp.
• citric acid - on the tip of a knife

Cooking method:

1. Place gelatin in an empty cup and pour two tablespoons of cold water over it at once, stir and let it swell for 10 minutes.

3. Stir the mass and place on the stove, stir and make sure that the sugar does not burn or caramelize.

Important! Cook over low heat and stir very often.

4. As soon as the sugar dissolves, add a lump of swollen gelatin and stir. Take a mixer and start beating until the mixture becomes snow-white and creamy.

5. Thus, you need to beat for about two to three minutes. Then move it to the side and let it cool, otherwise it will float on the finished cakes.

6. As soon as the glaze becomes warm, cover the surface of the sweet pastry with it and decorate with any necessary items as desired. What a beauty, just creepy).

Important! Do not leave the glaze alone for a long time; if it cools down completely, it will harden, because the gelatin will thicken greatly. So, don't miss this moment.

If this happens, you can put it in the microwave for 10 seconds, and it will again acquire the desired liquid consistency.

Thick white fudge made from sugar and egg whites

Now let's focus on protein; before, such delicacies were always and everywhere decorated with it. It is based on proteins, it turns out delicious and perfect.

There are several rules for making such a cream, but here are the rules you will learn if you watch this video.

Special glaze recipe if you don’t have a mixer

I also decided to show you a version with sour cream, maybe someone will want to make this one. Although of course it is most suitable for biscuits or cakes.

We will need:

• sugar - 1 tbsp.
• sour cream 25% - 1 tbsp.
• vanillin - to taste

Cooking method:

1. Cover any sieve or colander with gauze cloth, do it like this, as shown in this photo. Place a cup under the sieve. Fold the fabric in several layers. Put the rich sour cream here.

2. Cover the sour cream with gauze and place any press on it, for example a jar of jam.

3. Leave in this position under pressure for 2 hours. Remove the weight and unwind the fabric, it looks like cheese in appearance).

4. Place sour cream in a bowl and add sugar and vanilla to taste, and mix with a spoon.

5. You will get a thick and sweet coating for any baked goods with a slight sour note.

Chocolate glaze with cocoa powder

But with such a masterpiece that you can make using milk, this video from the YouTube channel will help you figure it out. Take note, the recipe is really good, and most importantly, it can then be used everywhere.

We will need:

• milk - 200 ml
• what kind of powder - 100 g
• sugar - 100 g
• butter - 50 g

Quick-hardening glaze with starch to prevent sticking

Well, I also came across this option, which is made with starch; someone might be interested in creating one. There is nothing difficult about it either; any beginner can handle it.

We will need:

• egg white - 1 pc.
• lemon juice - to taste
• corn starch - 0.5 tsp
• powdered sugar - 230 g

Cooking method:

1. First sift the powdered sugar and starch through a strainer, and then add the white of one egg to it.

Important! Take only a fresh chicken egg; in this case you won’t need the yolk.

2. Mash these two ingredients with a spatula; this is not done quickly, about 10-15 minutes.

3. You can speed up the process and beat with a mixer.

4. Thus, this is what happened, if you wish, you can add lime or lemon juice for a little acid.

Video about how to beautifully decorate Easter cake with icing for Easter 2019

It's no secret that we all want the holiday to be not only tasty, but also beautiful, so we will definitely try to decorate our delicacies with something special, namely, we will paint it in some interesting and irresistibly magical way to amaze everyone. To do this, I suggest watching this video and choosing the appropriate option for yourself, taking the idea of ​​decor.

Remember that this business has its own subtleties and secrets, read these tips before you start to cope with this business perfectly.

• Apply the fondant to the top of the baked goods while it is still warm.
• Use a silicone brush, it is easiest to work on the surface. You can simply dip it even in the glaze, but this is good if it is protein-rich.
• The consistency should be homogeneous and not liquid, but rather thick, so that the glaze easily lays on the surface of the baked goods. If it is too thick, then it can be diluted with water, and if it is liquid, add powder.
• It is best to take powdered sugar; if you use sugar, you should grind it in a blender or coffee grinder.
• Use natural dyes to present your culinary masterpieces in an original way.

As always, that's all for me. I hope you liked the article and you will share it on social networks and join my group in contact. Have a nice and positive day everyone! Good luck! Bye!

The icing on an Easter cake is not just a decoration, it has its own meaning. It symbolizes the pure thoughts of people, renewal, purification and the beginning of a new life, which is why its color has always been snow-white.

But times change and so do traditions, so eggs are not only painted red and the icing can be not only white. And they even try to decorate white glaze with multi-colored powder and other various decorations. Which in my opinion is not bad, because these are holiday baked goods and they should be very beautiful.

And you really want your efforts not to crumble at the touch of a knife, so housewives are always looking for that delicious glaze that doesn’t crumble or stick.

Protein glaze recipe for Easter cake

Perhaps the most popular glaze is protein icing, as it is also called. And this name came to us from England, like the glaze itself. Royal confectioners decorated cakes and other confectionery products with icing, which is probably why it is considered “royal icing.”

It requires a minimum of ingredients, it is not difficult to prepare, but there are some subtleties.

Ingredients:

• protein - 1 piece
• powdered sugar - 150 - 180 gr
• lemon juice - 1 tsp.

How to do it correctly - step-by-step description and tips:

Advice! To make the glaze, make sure that the dishes with which you will work are completely dry.

In air, the glaze hardens quite quickly, so it must either be prepared immediately before applying to the Easter cakes, or kept in a tightly sealed container.

Advice! Of course, you need to decorate fresh baked goods, but before applying the glaze, the cakes must be cooled. And there is no need to rush in this matter and create drafts. The cooling process should take place naturally.

The glaze can be colored by adding food coloring. It can be used not only for Easter cakes, but also for decorating cakes, muffins, gingerbreads, and cookies.

By adding more powdered sugar you will get thicker icing, from which you can make figures for decoration or paint on products, as shown in the video.

Lemon Powdered Sugar Glaze (no eggs)

This recipe will be interesting to those who are afraid to eat raw eggs. Light sourness will give sweet cakes a unique citrus note and there is no hassle with it. The simplest and easiest recipe.

We will need:

• powdered sugar - 150 gr
• lemon juice - 3 - 4 tbsp. l.

How to cook:

1. To make the glaze tender and airy, you must sift the powdered sugar to saturate it with oxygen and free it from lumps.
2. The sifted powdered sugar must be thoroughly ground with lemon juice. For this recipe, we also don’t need a mixer; the glaze turns out to be of high quality only when mixed by hand. The proportions are approximate, so the juice should be added in small portions until we achieve the desired consistency - the finished glaze should slowly flow from the spoon, not fall into a lump and not quickly run down.

The only disadvantage of this glaze is that it turns out “liquid” in color. If you want to get a more saturated color on the Easter cake, you can apply several layers, each time waiting for the previous one to dry completely.

By the way, this glaze can be made orange, cherry or any other, replacing lemon juice with the juice of the berry or fruit whose taste you would like to get.

Advice! If you use colored sprinkles, candied fruits, nuts or other decorations to decorate Easter cakes, use them immediately after applying the glaze so that they have time to “set” and stick well to the surface. And this applies to any glaze.

Sugar custard

If for some reason you suddenly don’t have powdered sugar, then this is not a reason to refuse to decorate the Easter cakes. It can be replaced with sugar, although in this case you will have to boil it a little.

Ingredients:

• sugar - 8 tbsp. l.
• hot water - 6 tbsp. l.
• lemon juice - 8 - 10 drops

Watch the video for the recipe for making custard fudge from sugar.

Icing for chocolate cakes

If you want to please your children with delicious Easter cakes, decorate them with chocolate icing, I’m sure they will like these Easter cakes.

We will need:

• chocolate - 1 bar (white, milk, dark)
• heavy cream - 30 ml

How to do:

1. Pour cream into a bowl that can be placed on the fire.
2. Break the chocolate and put it in the cream. Place on the fire and melt the chocolate, stirring constantly.

As soon as it melts, immediately remove from heat and immediately apply to the cakes with a brush.

Delicious chocolate glaze is made not only from pure chocolate; using cocoa, you can get a pleasant, delicate fudge with a creamy taste.

Ingredients:

• sugar - 1/2 cup
• heavy cream - 2 tbsp. l.
• butter - 50 g
• cocoa - 3 tbsp. l.

Recipe:

1. Place cocoa and sugar in a bowl and mix well.
2. Add soft butter and cream.
3. Place on low heat and cook until thickened.

Recipe with marshmallows

If you want a frosting with a delicate, marshmallow-like flavor, make marshmallow frosting. The glaze turns out snow-white, elastic, does not flow, and when dry, does not crumble.

Compound:

• marshmallow - 100 gr
• lemon juice - 2 tbsp. l.
• butter - 1 tbsp. l.
• powdered sugar - 120 gr.

How to cook:

This glaze holds heavy decorations well and can be applied in a thick layer. But it is important to know that a thick layer will take longer to dry and may remain sticky.

Gelatin glaze

Another glaze that does not crumble and is very pleasant to work with. It turns out tender, but at the same time the snow-white hat sits firmly on the Easter cake.

Ingredients:

• gelatin - ½ tsp.
• water - 3 tbsp. l.
• sugar (powdered sugar) - 100 gr.
• lemon juice - ¼ tsp.

Step-by-step recipe with photos:

Gelatin glaze thickens quickly, so it should be spread onto the cakes immediately. If it still thickens, it can be slightly heated in a water bath.

If you apply a thin layer, the glaze will dry in 5-10 minutes; a thick layer will take longer.

In conclusion, I suggest watching a video on how to decorate Easter cakes beautifully and originally.

Happy Easter to you!

Delight your loved ones with holiday baked goods, decorated with homemade delicious Easter cake icing. I hope that from the proposed recipes there is one that you like.

Peace, goodness and love to you.

Elena Kasatova. See you by the fireplace.