A frosting recipe that won't crumble or break. Sugar and protein frosting

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.

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!

Good afternoon. If you are a frequent visitor to my blog, then you have probably already seen the recipes of the most, and most likely have already decided how you will make the dough for such Easter baking. And rightly so, because your mood and your holiday table will depend on what kind of pastries you get.

But learning how to cook one dough is not the whole task, because it is also important to be able to beautifully and correctly prepare icing for Easter cakes. Therefore, today we will talk about it.

It is not enough to prepare a seemingly tempting texture, it is important that it is also tasty, and most importantly, it does not sprinkle when cutting the cake itself. How to prepare such a sweet? You ask. Yes, easy and simple! Read the recipes below and choose to your taste, and I am responsible for the quality.

Secrets of making glaze for Easter cakes:

1. The icing should not be too thick and not too liquid, reminiscent of thick sour cream.
2. If you get a liquid consistency, then add a teaspoon of powdered sugar, if on the contrary, thick - a teaspoon of hot water.
3. Cook sugar syrup over low heat, stirring constantly.
4. Add lemon juice, it adds flavor and smell. You can also replace it with citric acid.
5. Always start whipping at low speed and gradually increase to maximum.
6. To add color, add food coloring, cocoa or chocolate.
7. Remove all crumbs, if any, from baking immediately before application.

In fact, my favorite baking coating is protein-sugar, which I described in detail.

Therefore, I decided not to repeat myself and not dwell on that recipe, but prepared new and interesting options for you. And the first type is milk fudge, because it is very easy to prepare and does not cause any difficulties. And it does not settle, unlike a protein cream.

Ingredients:

• Milk - 50 ml;
• Powdered sugar - 2.5 tbsp.;
• Lemon juice - 1 tbsp. spoon.

Cooking method:

1. In a deep bowl, mix powdered sugar and milk, add lemon juice and beat the mixture until thick.

2. Wait until your cakes are completely cool and apply fondant on them.

Important! It is impossible to apply such icing on hot pastries, otherwise it will all be absorbed inside and will not remain on the surface.

3. Moreover, it is better to pour the mixture evenly from above, and do not smear it with a spatula.

4. Then decorate the cakes with sprinkles and leave them until the milk cream has completely solidified.

If you want to get a color version, then just add a drop of food coloring. You can also use cocoa and chocolate. Such an addition is possible in all the recipes described in this post.

Icing for Easter cakes with gelatin

The next type is popular among culinary specialists and is distinguished by fairly good solidification, plus it does not crumble when cut, and another positive quality is that such decoration can be applied to still warm products.

Ingredients:

• Sugar - 1 tbsp.;
• Water - 6 tablespoons;
• Gelatin - 1 tsp;
• Lemon juice - 1/2 tsp;
• Vanillin - to taste.

Cooking method:

1. Take instant gelatin and add 2 tbsp to it. cold water, stir. Leave for 5-7 minutes to swell.

2. At this time, pour sugar into an aluminum bowl or saucepan, pour in the remaining water (4 tablespoons) and add vanilla.

3. Put everything on a small fire and bring to a boil, but do not boil, but stir continuously so that the sugar is completely dissolved. At the end, add lemon juice and mix everything.

4. Add the prepared gelatin to the hot syrup and mix well. In this case, the gelatin should completely dissolve.

5. Then our mixture must be beaten for 3-5 minutes with a mixer until a snow-white consistency.

6. Everything is ready. Immediately apply our mass to pastries, as it quickly and well hardens.

If you have left the prepared glaze and frozen, then you can always melt it in a water bath and grease the Easter cakes again.

How to make icing without eggs so that it does not crumble

Well, now I suggest you make a classic sugar fudge. I think you know this option, but it also has pitfalls. Therefore, properly maintain the ratio of water and sugar, and do not overexpose the sugar syrup on the stove, otherwise you can ruin the entire icing.

Ingredients:

• Sugar - 250 gr.;
• Water - 75 ml;
• Lemon juice - 1 teaspoon.

Cooking method:

1. Take a saucepan and pour cold water into it. Pour in sugar and stir.

2. Put our workpiece on medium heat and start stirring the mixture continuously until boiling so that the syrup does not burn and has a caramel hue.

3. After the sugar is completely dissolved and the water boils, add lemon juice.

In order to check the readiness of the syrup, you need a drop of this syrup, which must be cooled in cold water. If it is plastic and a ball easily rolls out of it, then the syrup is ready.

5. Pour the finished hot syrup into a clean bowl and place in a bowl of cold water. It is necessary that the syrup cools down to 35-40 degrees.

6. When the syrup has cooled, beat it at medium speed with a mixer. If you did everything right, then your fudge will thicken and turn white.

Cooking in a blender with egg and sugar

Here is another very simple icing sugar recipe, but with protein. It is prepared simply, the taste and color is perfect, try it, you will not regret it.

Ingredients:

• Eggs - 2 pcs.;
• Sugar - 5 tablespoons;
• Lemon juice - 1 teaspoon.

Cooking method:

1. Separate the whites from the yolks. Place egg whites in a clean bowl.

It is necessary to separate the proteins very carefully so that even a drop of the yolk does not accidentally fall.

2. Add lemon juice and 1 tbsp. Sahara. Beat the mixture with a whisk for half a minute. Put all the remaining sugar and already start whipping with a blender (you can also use a mixer) at medium speed.

3. Beat for 3-4 minutes, until hard peaks appear.

4. Everything is ready. All you have to do is spread cream on your pastries and decorate with sprinkles on top.

Fondant for Easter cakes, which is not sticky and hardens well

Another option on gelatin and without eggs. This time I suggest you watch an excellent video story, everything is told in detail in it, and even shown.

Icing for Easter cakes from powdered sugar and protein

Many people prefer to make our cream without sugar and replace it with powdered sugar, and they do it right. I also like this option. Since the consistency of the fondant is very delicate and airy.

Ingredients:

• Egg white - 2 pcs.;
• Powdered sugar - 250 gr.;
• Lemon juice - 1 tbsp. spoon.

Cooking method:

1. Beat the whites with a whisk by hand.

2. Gradually pour in the powdered sugar, but do not beat, but mix well.

3. Add lemon juice and beat our icing at the lowest speed of the mixer.

Such a mass can be stored in the refrigerator for up to 7 days, the main thing is to pack it tightly in a container or cover with a film so that it does not dry out.

white chocolate recipe

Well, this is for lovers of something new and crazy delicious. It turns out a real cream that can be used not only for Easter cakes, but also for cakes.

Ingredients:

• White chocolate - 100 gr.;
• Powdered sugar - 100 gr.;
• Sour cream - 0.5 tbsp.;
• Butter - 100 grams.

Cooking method:

1. Break a bar of chocolate and place it in a bowl over a steam bath.

2. As soon as the chocolate starts to melt, add the butter. Start constantly stirring the mass until the chocolate and butter are completely dissolved.

You need to melt chocolate in a steam bath along with sugar and butter, constantly stirring the mass.

4. After the mixture has become homogeneous, remove it from the steam bath and cool slightly. Add sour cream and beat thoroughly with a whisk. Your white frosting is ready.

How to make icing for Easter cake at home?

If you are afraid that you still may not get the icing according to the recipes described above, then do not worry, the next option is for you, it always turns out 100%.

You need to buy meringue powder and luck is in your pocket. And most importantly, such a fudge will not crumble, so do it to your health and the envy of everyone.

Ingredients:

• Powdered sugar - 500 gr.;
• Warm water - 370 ml;
• Meringue powder (meringue) -1 tbsp;
• Vanilla liquid flavor - to taste.

Cooking method:

1. First, mix the powdered sugar and meringue powder together.

2. Then heat the boiled water to 35 degrees.

3. Add a few drops of vanilla flavor to the dry mixture, mix.

4. Pour in water and start mixing the components with a mixer, starting at low speed.

5. Continue to beat the consistency, gradually increasing the speed.

6. It is necessary to beat the cream until a dense mass is obtained.

7. The end of whipping will indicate that the icing will hold well on the whisk.

9. And after 5 minutes, decorate the pastries as desired.

As you can see, all the recipes are not complicated and everyone can learn how to make icing. The main thing is to choose what you like and cook with love. And then your Easter cakes will delight you and your loved ones both externally and internally. Well, that's all I have for today. See you! I look forward to your comments.

Icing for Easter cakes can be made in several ways. It can be protein icing, chocolate icing or sugar icing without eggs. In this article, read three options for step-by-step preparation of icing for Easter cakes. Choose the option that you like the most. Let your cakes be very tasty!

This is my favorite cookie icing recipe. Preparing such a glaze is very simple, it turns out white, dense, dries quickly, does not stick, does not crumble and does not sprinkle. To make this frosting you will need:

• gelatin - 1 tsp
• sugar - 1 tbsp.
• water - 6 tbsp.

Icing sugar with gelatin: preparation.

1 tsp gelatin pour 2 tablespoons of cold water. Leave to swell.

Meanwhile, 1 st. sugar pour 4 tbsp. water and put on a small fire to boil the sugar syrup. Cook until the sugar dissolves, be sure to stir so that the sugar does not burn.

Once the sugar has dissolved, remove the syrup from the heat. Add the swollen gelatin to it and stir until the gelatin dissolves.

Now take a mixer and beat the resulting mass until it becomes white and thick.

Spread this frosting over your cakes right away as it sets quickly. After the Easter cake has been anointed, immediately pour in the decorations, the gelatin pack has not done its job.

Such a glaze is both beautiful and will not crumble in a few days, will not crumble when cut, dries quickly, it does not need to be dried additionally.

Protein glaze with powdered sugar.

Traditionally, it is customary to prepare sugar icing for Easter cakes from egg whites and sugar. You can also make this frosting with this recipe. For the white frosting you will need:

• egg white - 1 pc.
• powdered sugar - half a glass (can be replaced with sugar, but powdered is better)
• lemon juice - 1 tbsp. (can be replaced with citric acid at the tip of a knife)
• salt - a pinch
• vanillin or vanilla sugar - optional for flavor

How to make icing with protein and powdered sugar.

Separate the protein from the yolk. Add a pinch of salt to the protein and beat with a mixer for 1 minute. A thick foam should appear.

Now put powdered sugar (half a glass, or 60 gr.) To the protein and pour lemon juice (1 tbsp.).

Beat the protein with powder with a mixer at high speed until a thick foam forms. Cover the cakes with this glaze and decorate as you like. If you want the icing to not stick, put the cakes in the oven for a couple of minutes to dry the protein.

Chocolate icing for Easter cake.

If you want to diversify your cakes a little, you can make chocolate icing. It is done very simply and quickly.

Take milk or dark chocolate without additives and butter. Proportions 1:1. That is, 100 gr. chocolate need 100 gr. oils.

Break the chocolate into pieces and melt in the microwave or in a water bath. Add soft butter (you need to get it out of the refrigerator in advance!) Add to soft chocolate, mix. And again melt everything together until a homogeneous mass is formed. Everything, the icing is ready!

Wait for the frosting to cool and thicken. After that, you can apply it on Easter cakes. You can decorate with grated chocolate and orange zest or sprinkles for Easter cakes.

Bake cookies with love! Happy Easter to you!

The beautiful Christian holiday Easter is coming soon and we have already begun to prepare for it with might and main. Choose and look for the most interesting ways to color Easter eggs using paints or other products. There is still a lot of work. But today I want to propose to focus on only one topic. For example, I have already chosen how I will bake the Easter cake, but I have not yet decided how to cook the icing for the Easter cake. As it turned out, there are a lot of such cooking recipes and you can easily get lost in them, because even the icing can be different, and how many related problems can arise with it. For example, classic sugar icing can crumble and fall off the cake ahead of time, which will spoil its festive look. And what if you want colored glaze or chocolate. How to choose and what to cook in the end? Let's figure it out together.

How to make icing for Easter cake - the easiest recipe without eggs

The simplest and most popular icing for Easter cake is white sugar, made from powdered sugar. Contrasting with a ruddy Easter cake, it looks very beautiful, and it tastes great complements it. Personally, since childhood, I liked pieces of Easter cake with icing, if it fell off, I didn’t want to eat such a cake anymore. Icing is an essential element of Easter cake, without it I can hardly imagine this pastry.

For icing sugar you will need:

• powdered sugar - 100 grams,
• hot milk - a few tablespoons.

Cooking:

This is the most basic sugar icing recipe ever. It uses a minimum of ingredients and is suitable for those who doubt their abilities and have never prepared icing for Easter cake before.

The basis of this glaze is powdered sugar. Moreover, I suggest grinding it yourself in a coffee grinder in order to personally make sure that there will be no lumps and the icing will be smooth and uniform.

Pour powdered sugar into a deep bowl. Heat half a cup of milk and pour a tablespoon of milk into the powder and stir until no lumps disappear.

Stir step by step. They poured a spoon, stirred, realized that the powder was not all soaked, added another spoon. So you do not pour milk and do not have to add powder. It may turn out that there is no more ready-made powder left. Why take the risk of ruining the icing.

The icing of the desired consistency will stretch well and fit into a plate with a snake, and then slowly spread. In appearance, it looks like high-quality condensed milk, maybe a little thicker.

To apply icing on a small cake, you can simply dip the top of it into a plate with icing.

Large Easter cakes can be spread with a spatula or spoon. Be sure to let the glaze drip nicely on the sides of the cake in drops.

Now you can lay dried fruits, candied fruits and nuts on the glaze. You can sprinkle with multi-colored confectionery topping. Let the icing harden and the beautiful Easter cake decorations are ready.

Protein glaze for Easter cake

Icing for Easter cake made from proteins and powdered sugar is also very quick and easy to prepare. As in the previous recipe, the base of the glaze will be very finely ground powdered sugar. The smaller the better. And we will knead it on egg white, which will make the glaze more durable, but at the same time airy. You love meringue, it is prepared in a similar way.

For the white frosting you will need:

• powdered sugar - 200 grams,
• egg white - 1 pc,
• lemon juice - 1 teaspoon.

Cooking:

1. Wash a raw egg thoroughly with baking soda. Then break and separate the protein from the yolk. Put the protein in a bowl where it will be convenient to beat the icing.

2. Grind the sugar into powder, for example using a coffee grinder. Then sift the powder through a sieve so that no large particles and lumps remain. From them, the glaze will not turn out so homogeneous and smooth, and large particles of sugar will not allow it to thicken. Add part of the powder, a third or a quarter, to the bowl of protein.

3. Beat the powder with the protein with a mixer until the glaze thickens and becomes opaque white.

4. Add a teaspoon of lemon juice to the frosting. If there is no fresh lemon, then you can make a solution of citric acid. Beat further until strong peaks.

5. The protein glaze for the Easter cake should turn out thick and smooth, spreading quite a bit when you water or spread the cake with it.

Protein glaze is ready, you can spread it on Easter cake and sprinkle with dried fruits and nuts. As long as the icing is not frozen, they will stick well and will not crumble.

Icing for Easter cakes on gelatin - how to make sure that it does not crumble

White glossy and elegant sugar icing can be made not only from pure powder or eggs, but also with gelatin. Thanks to this ingredient, the icing becomes less brittle and, when finished, does not crumble on the cake at the moment when the cake is cut with a knife. It freezes very beautifully, tastes wonderful and sweet and keeps well on Easter cakes. What you need on the holy holiday of Easter.

For cooking you will need:

• sugar - 1 glass,
• gelatin - 1 teaspoon,
• water - 6 tablespoons.

Cooking:

1. In a small cup, mix a teaspoon of gelatin and two tablespoons of water. Mix well and leave for a few minutes for the gelatin to swell.

2. Pour sugar into a small saucepan and pour 4 tablespoons of water. Stir and put on low heat. Heat to dissolve sugar.

3. As soon as the syrup boils, remove it from the heat, let it cool a little and put the swollen gelatin into it. Stir until the gelatin lumps are completely dissolved. In warm syrup, it should dissolve without a trace.

4. Pour the gelatin syrup into a suitable container and beat with a mixer until the icing turns white and thick.

Thick and elastic glaze for Easter cakes can already be spread. The longer it sits and cools, the thicker it will become. The finished icing will not harden like egg white icing, it will remain slightly soft and therefore will not break or crumble.

Feel free to decorate Easter cakes with such icing, then cut into even pieces, icing on gelatin will keep its shape and appearance perfectly. No cracks or broken pieces. Perfect beauty.

Chocolate icing on gelatin that does not crumble

Chocolate icing, prepared according to this recipe, holds its shape just as well as sugar on gelatin. It is perfect for both cake and Easter cake, as it will not spread too much and will not crumble when cut. Gelatin makes it elastic enough to keep it beautiful and even under any conditions. It is prepared from cocoa powder and cream, so it tastes just excellent, like milk chocolate loved by many.

You will need:

• cocoa powder - 65 gr,
• cream 30% - 100 ml,
• water - 175 ml,
• sugar - 150 gr,
• gelatin - 10 gr.

Cooking:

1. First, soak 10 grams of gelatin powder with two tablespoons of water. Mix gelatin with water in a small bowl and leave for a while to swell.

2. In a separate small saucepan, combine sugar, water and cream. And put it on fire.

3. While stirring, bring this mixture to a boil. But do not boil too much, it should just start to boil. The sugar must be completely dissolved.

4. As soon as it boils, put cocoa powder in a saucepan. It must be sifted through a sieve so that lumps do not come across. Lumps will not dissolve well and may remain in the finished glaze.

5. Stir the cocoa powder well in this solution and after the mass becomes homogeneous, remove it from the stove and put it in the still hot swollen gelatin.

6. Thoroughly stir the gelatin into the hot chocolate. All lumps should disperse. If it is not possible to stir them completely, then you can strain the glaze through a sieve.

7. In order for the icing to thicken to the desired consistency and it can be applied to the cake, it must cool to about 35 degrees. Then it will slowly spread and leave beautiful streaks on the sides of the cake.

Chocolate icing for the cake is ready. It will look very nice if the Easter cake poured with such icing is sprinkled with coconut flakes.

Happy holidays!

Pink glaze on beetroot juice

I want to recommend this recipe to those who want to make icing for Easter cake, but leave it in its usual white color, and add variety and colors. In this case, not food coloring in the form of a powder is used, but natural, which means it is more useful and suitable even for small children. Who wouldn't want to cook such a bright and healthy Easter cake for Easter?

You will need:

• powdered sugar - 200 grams,
• egg white - 1 pc,
• beets - 1 pc. small,
• lemon juice - 1 tablespoon.

Cooking:

1. In a large bowl, separate the protein from the yolk. Try to break so that not a single drop of yolk gets in. Beat it with a whisk until it foams and turns a little white.

2. Now gradually add powdered sugar. Sift it through a sieve, and rub the lumps that come across with a spoon.

3. First add a third of a pood and mix it with protein until the lumps disappear. Then put the next part and so gradually mix in the whole.

4. When the protein with powder turns into a thick paste, add lemon juice. Stir further until all the juice is dissolved in the glaze.

5. Peel and grate small beets on a fine grater.

6. Put the grated beets in a bag of several layers of cheesecloth and squeeze the juice out of it into a small cup.

7. Now add the resulting beetroot juice to the glaze by a teaspoon and mix. Depending on how intense you want the color, put as many spoons. But I do not recommend that you put too much, too pronounced beet flavor may appear.

8. The finished pink icing for Easter cake will be thick and glossy. When covering baking, it will harden and remain lying in a beautiful cap.

In the same way, you can prepare icing for Easter cake and other colors. Carrot juice will give an orange color, spinach juice will give a green color, and blue will come from red cabbage. Try it and you will be able to decorate your Easter cake.

Caramel icing for Easter cake at home

And for dessert, if I may say so in this article, real caramel icing. I can bet that not many people prepare such a glaze for Easter cakes, and in my opinion it’s very in vain. Her taste is simply delicious candy, which is simply impossible to break away. It is especially good if you cook not too sweet Easter cakes, then it will create the necessary balance of tastes.

To prepare such a glaze, sugar, condensed milk, chocolate and gelatin are used, which makes it soft and tender. Such a glaze does not crumble and does not crumble from the cake, keeps its shape perfectly and does not dry out. True, quite a bit sticky. But this, as you know, in order for the expression "lick your fingers" to become literal.

With this, I’ll probably end our short digression into the variety of icing recipes until your head is spinning.

See you soon and don't forget to share your recipes!