Protein glaze for Easter cake. Kanzashi master classes
Hello everyone!
Are you hungry for new recipes? Sure enough, I immediately scribbled out a whole post with delicious, proven recipes for fudge for Easter baking. Oh, well, without her, Easter cake is not Easter cake. Do you agree? The glaze, all so tender, airy and sweet, beautifully covers the very top of the Easter products.
You can, of course, not be particularly religious. But, who has forgotten, I remind you that we are very much preparing for the big Bright Holiday. Already stocked up. We also replenished our culinary collection with amazing
That’s why today we’re talking about it – icing. Looking ahead, I will say that the ingredients required for its production are at most 3-4 and all these products are always available at home. The process itself also takes a little time - 15-20 minutes. True, it can take a long time to dry. But even then not for all recipes. There are options that you don’t need to yawn, but immediately spread on baked goods.
Well, we use the fondant itself not only for Easter cakes, but also to cover gingerbread cookies. To do this, we glaze from special pastry bags.
How to make icing for Easter cake so it doesn't crumble
This glaze with gelatin and lemon juice will never crumble in your baked goods. And when cut, it remains smooth without any cracks. For these qualities, as well as for its pleasant sour-sweet taste, many chefs love it.
It is important to know that our ideal fondant dries very quickly and will not wait for you to bake your products. Therefore, before you start preparing it, the pasochki must already be baked and cooled.
I also recommend buying fresh gelatin rather than using last year’s. Then he behaves as we need.
We need:
- Water - 6 tbsp. spoon;
- Gelatin - 1 teaspoon;
- Sugar - 200 grams;
- Lemon juice - 7-8 drops.
Preparation:
1. Pour gelatin with 2 tablespoons of cool water and set aside to swell.
2. While it is swelling there, pour all the sugar into a small saucepan and fill it with the remaining water. Stir the mixture until all the sugar is wet. You may want to add more water, but it's best not to - this amount is enough.
3. Place the saucepan on low heat and cook, stirring continuously. We need to cook sugar syrup. When it is all dissolved, the syrup is ready.
4. Cool it for no more than 5-6 minutes and immediately add the swollen gelatin. Stir quickly until the mixture becomes viscous.
5. Take out the mixer and start whipping the syrup at the highest speed. It should turn white in just three minutes.
6. Now add 7-8 drops of lemon juice, continuing to beat the mass. If you want it sour, pour more. And also, if desired, you can add 1-2 tablespoons of cocoa powder and then the glaze will turn out chocolate.
7. In 20 minutes the fondant can completely harden. Therefore, without delay, let's start covering. To do this, dip the Easter cakes directly into the saucepan and turn them in a circle. Do everything carefully, trying not to drown all the baked goods.
Well, after 15-20 minutes the Easter baked goods can be served.
The Easter cakes turned out to be a sight to behold under the fluffy snow-white cap. We eat with pleasure!
Recipe for Easter fudge made from protein and sugar
I think this is the most popular and classic frosting we know. But sometimes we just forget how many ingredients we need to put in, and so we immediately look for a recipe. Another reason is that egg whites don’t always want to whip into a very thick foam. And without thick foam, there will be no beautiful snow-white caps on the Easter cakes.
But it’s good that there are recipes that take into account all the nuances. Therefore, if everything is done according to technology, the result is always joyful and satisfies any housewife. Let's look at the detailed recipe.
Required products:
- Egg - 2 pieces;
- Powdered sugar - 200 grams;
- Lemon juice - 2 tablespoons.
Preparation:
1. Carefully separate the whites from the yolks into a glass bowl. We do everything very carefully, because an extra drop of yolk in the whites can ruin everything. Immediately prepare more lemon juice and powdered sugar.
2. Place the bowl in the refrigerator for 30 minutes. Well-chilled egg whites whip better.
3. Take out the whites after the time has elapsed and begin to beat with a mixer until light foam. While still working with the mixer, add lemon juice. Beat and add powdered sugar in small portions.
4. Beat the entire mass at medium speed until strong peaks appear. This fudge does not drip from the mixer beaters. You can already cover the tops of Easter cakes with it.
This glaze will keep for 1-2 hours in the refrigerator. And it can harden on products for several hours. Therefore, do not cover the baked goods with a towel until they are completely dry.
5. Spread snow-white fluffy foam on top of the baked goods and decorate with various confectionery decorations. This could be multi-colored sprinkles, grated chocolate, colorful wafer leaves.
You can show your imagination and color the already hardened hats with pastry pencils.
In general, it’s all about your imagination and good mood!
And then we serve pasochki for tea. Bon appetit!
An interesting way to make glaze with milk
I also liked the very tasty one with milk. The preparation time takes no more than 5 minutes and a mixer is not needed at all. And the fondant itself turns out white-transparent, shiny and tastes pleasantly milky. It also freezes with a bang! Let's watch a visual video.
A simple option for glazing Easter cakes with gelatin
Here we will consider the simplest version of fudge with only three ingredients. And for everything to work out, it is important to strictly follow the recipe. And then it turns out just perfect! It does not crumble or spread, which is what all housewives like so much.
We need:
- Gelatin - 0.5 teaspoon;
- Sugar or powdered sugar - 100 grams;
- Clean water - 3 tbsp. spoons.
Preparation:
1. Mix half a teaspoon of gelatin with 1 tablespoon of hot water, but not boiling water. Stir and stir until dissolved and transparent.
2. In a saucepan, combine 100 grams of sugar with the rest of the water and cook over heat until completely dissolved. At the same time, stir vigorously with a spoon all the time.
Many housewives use powdered sugar instead of sugar. It dissolves faster and does not leave any grains in the fondant.
3. Pour in the gelatin mass in a thin stream and stir until smooth.
4. Remove the saucepan from the heat. We need to cool it down. When it cools down and becomes warm, beat with a mixer into a thick, viscous mass.
6. Therefore, cover with a thin layer and immediately use colored confectionery sprinkles.
As you can see, there is nothing complicated in the process. Sometimes the icing may fail, but this happens in very rare cases and depends on the quality of the sugar or gelatin. Therefore, experiment in advance so that you can delight your family and friends with magnificent glazed pastries.
Awesome chocolate fudge with cocoa
Why not cover the cakes with chocolate deliciousness? We all love chocolate, so we’ll use it here. Moreover, the recipe is simple, everyone can do it. And then the result will delight you with its deep chocolate taste and mirror surface.
Required products:
- Butter - 50 grams;
- Sugar - 100 grams;
- Cocoa powder - 50 grams.
Preparation:
1. Take a saucepan with a thick bottom. Add sugar, cocoa powder and 50 grams of water. Place on the fire and, stirring, bring to a boil.
2. Dissolve the butter in the chocolate mixture and remove from heat.
3. Cool slightly and glaze the beans, pouring on top. We decorate to your taste. Let the brown fudge harden and the delicacy can be eaten with family and friends.
Enjoy your meal!
Colorful beauty recipe for covering Easter cakes
I was inspired last Easter and I created absolutely masterpieces! Well, in my opinion this is true, but you can argue and criticize. I will not be offended. And if you like it, follow the simple recipe.
We use protein glaze as a basis. I described the cooking method at the beginning of the note, so prepare it first. We will also need dry food coloring. At that time I had green, red and blue colors.
Cocoa will also give a beautiful and tasty shade. You can put about 0.5-1 teaspoon of the product into the fondant.
We put our fondant in different bowls so we can paint each one a different color. Pour the dye literally onto the tip of a teaspoon and immediately mix using a mixer.
Here I painted it a soft pink color, adding a little red paint.
Here I ended up with a soft blue, like the color of the sky. I liked this shade the most and I applied it to large Easter cakes.
Then I decorated some of the baked goods with colored sprinkles, some with sesame seeds, some with poppy seeds and even waffle flowers.
Bottom line: You can use a variety of food colorings, just be careful not to overdo it. Let the colors be gentle and not very bright. The fondant hardens over time in the same way as uncolored. That is, it may take 10-12 hours until it hardens completely.
Today I have everything. Do you have any questions? Feel free to ask them below in the comments. And also share useful tips on social networks with friends.
Frosting for Easter cakes can be made in several ways. This could be egg white frosting, chocolate frosting, or eggless sugar frosting. In this article, read three step-by-step options for preparing icing for Easter cakes. Choose the option that you like the most. Let your Easter cakes be very tasty!
This is my favorite cake frosting recipe. This glaze is very simple to prepare; it turns out white, dense, dries quickly, does not stick, does not crumble or crumble. To prepare this glaze you will need:
- gelatin - 1 tsp.
- sugar - 1 tbsp.
- water - 6 tbsp.
Sugar glaze with gelatin: preparation.
1 tsp gelatin pour 2 tablespoons of cold water. Leave to swell.
Meanwhile, 1 tbsp. sugar pour 4 tbsp. water and place on low heat to cook the sugar syrup. Cook until the sugar dissolves, be sure to stir so that the sugar does not burn.
When 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 mixture until it becomes white and thick.
Apply this glaze to the cakes immediately as it hardens quickly. After the cake has been anointed, immediately pour in the decorations, since the gelatin has not done its job.
This glaze is beautiful, and will not crumble after a few days, will not crumble when cut, dries quickly, and does not need to be dried further.
Recipe for egg white glaze with powdered sugar
It is traditional to prepare sugar icing for Easter cakes from egg whites and sugar. You can also make this glaze using this recipe. For the white glaze you will need:
- egg white - 1 pc.
- powdered sugar - half a cup (can be replaced with sugar, but powder is better)
- lemon juice - 1 tbsp. (can be replaced with citric acid on the tip of a knife)
- salt - a pinch
- vanillin or vanilla sugar - optional for flavor
How to make frosting with egg white and powdered sugar.
Separate the white from the yolk. Add a pinch of salt to the protein and beat with a mixer for 1 minute. A thin foam should appear.
Now add powdered sugar (half a glass, or 60 g) to the protein and pour in lemon juice (1 tbsp).
Using a mixer at high speed, beat the egg whites and powder until a thick foam forms. Cover the cakes with this icing and decorate to your taste. If you want the icing not to stick, put the cakes in the oven for a couple of minutes so that the whites dry out.
Chocolate icing for Easter cake
If you want to add a little variety to your cakes, you can make chocolate frosting. It is done very simply and quickly.
Take plain milk or dark chocolate and butter. Proportions 1:1. That is, per 100 gr. you need 100 grams of chocolate. oils
Break the chocolate into pieces and melt in the microwave or in a water bath. Add soft butter (you need to take it out of the refrigerator in advance!) to the soft chocolate, stir. And again melt everything together until a homogeneous mass is formed. That's it, the glaze is ready!
Wait until the glaze cools and becomes thicker. After this, you can apply it to the cakes. You can decorate with grated chocolate and orange zest or Easter cake sprinkles.
Bake Easter cakes with love! Happy Easter to you!
A lot of recipes have already been written. But in addition to the white delicacy, colored glazing is also quite common. One that can be used not only for Easter bread, but also for all kinds of cakes, cupcakes and pastries on any other holidays and quite ordinary ones.
To simply please your household with all sorts of goodies.
Interestingly, the main ingredient of this sweet decoration can be not only proteins, gelatin and powdered sugar. Great taste and a beautiful smooth surface for baking can be achieved using chocolate, yolks, lemon, starch and even cheese!
Don't believe me! But in vain! Both the taste and color of such a product are quite rich without any dyes or flavoring additives!
It’s somehow already customary that the glaze is prepared mainly with egg whites. But a rather interesting and tasty option can also be made from yolks.
And what’s remarkable is that if you cook it from store-bought eggs, it turns out almost white. But if the eggs are from domestic chickens with bright yellow yolks, then the coating will take on a delicate, orange-lemon hue.
We will need:
- Chicken egg – 2 pcs.
- Granulated sugar - ½ cup.
- Powdered sugar - ½ cup.
- Water – 2 tbsp. l.
Preparation:
1. First, you need to remove the eggs from the refrigerator so that they reach room temperature. Then carefully separate the yolks from the whites using a special device, an egg separator. Or just carefully pour it from shell to shell in the old “old-fashioned” way.
In order to get an excellent coating, it is best to use fresh eggs that are no more than a week old. Then it is much easier to separate the whites from the yolks, and the required consistency of the finished sweet is obtained much faster.
2. Pour granulated sugar into the pan. Then add water and mix well until all the sugar becomes “wet”.
Place on low heat and stir constantly until it is completely dissolved and a clear, homogeneous syrup is obtained. Immediately turn off the heat and give the mixture some time to cool.
It is important that during further manipulations during preparation of the product, the yolks do not brew in the syrup. While it’s cooling, let’s prepare the other ingredients.
3. To obtain a more delicate consistency of the finished mixture, powdered sugar must first be sifted through a strainer. This must be done in order to give her the opportunity to get enough air during this.
4. Combine the sifted powder with the yolks and beat the mixture thoroughly using a mixer. Beat until a beautiful, fluffy egg foam forms. This must be done without delay, because the syrup will not wait, it also cools down quite quickly.
5. As soon as the sugar liquid has cooled to 40 degrees, add the whipped yolk mixture into it in small parts. And immediately stir quickly.
You can do this with a mixer. In this case, a beautiful and slightly viscous glaze forms much faster.
6. Don’t wait too long for our coating to harden. It is best, as soon as it is prepared, to immediately begin decorating the finished baked goods.
Just don’t forget that the baking must be already cooled down, otherwise the smooth “cap” may slide off.
This is such an interesting recipe. I like him. And you try to cook according to it. I think that he will not leave you indifferent either.
Video on how to make glaze with gelatin that does not crumble or stick
I have already brought this recipe to your attention on this topic. But it is so good that it cannot be ignored here either.
And it should be noted that you can prepare our decoration using it without eggs at all. You will probably be surprised and say that this is impossible. So it’s possible, and how. For cooking we will need gelatin.
In my opinion, the recipe is simply wonderful. And there are practically no worries with him. Everything is fast and simple, like twice two. This glaze can be prepared for any other baked goods.
And since today we are more concerned with preparing it in colored versions, then, of course, this yummy can be obtained in any color with the addition of additional natural ingredients.
Chocolate fudge made from powdered sugar and starch without eggs
You can quickly make beautiful chocolate fudge from dark chocolate. But it turns out much more interesting when prepared using cocoa powder. Moreover, it is also much more tender, be it in color or in taste.
In fact, the result of the recipe for making such fudge is reminiscent of homemade chocolate paste.
We will need:
- Powdered sugar – 1 cup.
- Milk – 2 tbsp. l.
- Butter – 1 tbsp. l.
- Cocoa powder – 2 tsp.
- Starch – 1 tsp.
Preparation:
1. First you need to melt the butter. This can be done in several ways:
- just let it sit in an iron cup on the table at room temperature
- put in the microwave
- pour boiling water into a plate and place a cup of oil in it
At the same time, it is not at all necessary to melt it to a liquid state. It is enough for it to become very soft and pliable.
Let me remind you that it is better to have oil with a fat content of 82.5%.
2. Sift all bulk ingredients through a strainer into a cup with soft butter: cocoa powder, powdered sugar and starch. And mix everything well until smooth.
3. Heat the milk slightly above room temperature (at least 30 degrees), and pour it into the buttery brown mixture in two batches. Careful not to spill, stir until smooth.
Why exactly heat the milk, and why should the butter be warm?
And the answer is very simple. In order for the ingredients to be easily and simply combined, and the bulk components do not form lumps when mixed.
If you wish, at this moment you can also add a spoonful of cognac, liqueur or condensed milk to give the fudge a little piquancy and amazing aroma.
4. Now the mixture needs to be simmered a little over low heat until it thickens slightly and resembles liquid chocolate spread. But this should not be done for more than 5 minutes.
You can also adjust the thickness yourself during cooking: adding a little milk, you can get a slightly liquid mixture, but adding powder, on the contrary, will help thicken it slightly.
If instead of cocoa powder you add 100 grams of melted dark or white chocolate to this recipe, you will get an amazingly delicious chocolate-based fudge.
So experiment and end up with a delicious product.
Recipe with white chocolate and butter
Making coatings with chocolate is very popular not only for Easter cakes, but also for sponge cakes, and even Bird's Milk cakes. You can, of course, use the previous recipe and the advice at the end, but this option is still different from the previous one.
The result of cooking gives a more glossy and shiny surface of the glaze. And by adding food coloring to the recipe, you can get it in any desired color.
We will need:
- Powdered sugar – 1 cup.
- White chocolate – 100 gr.
- Butter – 1.5 tbsp. l.
- Water – 4 tbsp. l.
- Lemon juice – 1 tbsp. l.
Preparation:
1. Pour powdered sugar into a small saucepan, add water and lemon juice. Mix all ingredients with a spoon and then put on low heat. With constant stirring, boil the resulting sweet liquid by 1/4 volume (you should get ¾ syrup). Then cool a little.
1 tbsp. l. lemon juice can be replaced with lemon water. To do this, it is enough to take citric acid in an amount of ¼ tsp. and mix it with one tablespoon of water.
2. At the same time, melt white chocolate and butter in a water bath. This can be done directly in one cup. Once they have melted, we still need to carefully mix them until they have a homogeneous consistency.
3. Allow the sugar syrup to cool slightly, then, with constant stirring, pour in the buttery chocolate mixture in a thin stream. Beat it well with a whisk until you get a beautiful, delicate and slightly stretchy glaze.
4. To prevent it from hardening and turning into a thick paste, it is advisable to immediately use a spatula and apply it to the cooled baked goods.
The sweet, fudge-like mixture adheres well to the surface and is very tasty. As I said above, if desired, you can tint it with food coloring of any color.
The perfect starch-based recipe without eggs
Remember glazed gingerbread cookies like in childhood? They had an incredibly tasty and at the same time translucent delicious coating. This is what we ate first, simply gnawing on it.
It was truly a perfect coating that always lay evenly on the gingerbread cookies, did not drip and never stuck to your hands after it hardened on the baked goods.
Now is the time to remember this noteworthy recipe! And although eggs (in particular, whites) were not involved in the preparation, the fudge still turned out to be “glossy.” And it always looked quite original, even on Easter baked goods, even on the same gingerbread cookies, and even shortbread cakes.
We will need:
- Starch – 10 gr.
- Milk – 4 tsp.
- Unscented sunflower oil – 1 tsp.
- Powdered sugar – 150 gr.
Preparation:
1. Sift the bulk ingredients (starch and powdered sugar) into a cup and mix them well together with the usual stirring with a tablespoon or spatula. What will be more familiar and convenient for you.
2. Pour in warm milk (you can simply let it warm to room temperature, taking it out of the refrigerator in advance) and mix thoroughly to obtain a homogeneous consistency.
3. Add sunflower oil and mix all the ingredients thoroughly again so that they do not separate, and you get a homogeneous plastic mixture.
You won't need to beat this for a long time. Just good mixing is enough to get a thick consistency that will flow fairly slowly down the spoon.
4. After cooking, apply the glaze evenly to the baked goods and leave it to “harden” for about 20-40 minutes. Then you can serve it to the table, or arrange Easter cakes close to each other. They will no longer be afraid to stick to each other.
Bon appetit!
The easiest recipe for making lemon glaze
Although lemon coating is usually an opaque white color, when viewed from the angle of light it appears slightly yellowish. At the same time, it has a fragrant lemon scent. And although its taste is sweet, it still has a gentle sourness.
If you want to get a bright yellow color for this glaze, you can add a little yellow dye or orange juice to the mixture.
There are quite a few different recipes for lemon sweetness, but my family loves it prepared exactly according to the old recipe. Our family has been using it for many years.
It only contains two ingredients, but that doesn’t stop you from enjoying its taste and pleasing your eyes! And very often I use it to frost cupcakes, cookies and even sweet pies. I use it to give sweet baked goods that unique sourness.
We will need:
- Lemon juice - 3 tbsp. l.
- Powdered sugar – 150 gr.
Preparation:
1. First, you need to saturate the powder with oxygen and get rid of lumps by sifting through a strainer. This procedure is mandatory and should not be skipped.
The more fluffy the powder, the airier and more delicate the mixture turns out.
2. Pour in lemon juice in small portions with constant stirring. You can do this with “shuffling” or “rubbing” movements so that the juice penetrates well and evenly into the powdered sugar.
It is at this step that you can adjust the consistency: a little more juice and the glaze is a little thinner, a little less and it becomes a little thicker.
In this case, you should not use a mixer for combining and whipping. Because of this, powdered sugar can quickly crystallize and the coating will quickly crumble!
3. Beat the powder and lemon well until smooth. It is advisable to achieve a state where the mass turns out to be slightly white and opaque, while a slight yellowish tint will appear.
You will also notice that the finished product becomes shiny almost immediately.
4. Dip the cooled pastry into the resulting mixture and let it dry a little.
If it turns out slightly runny, you can get a nice drip on your baked goods.
Delicate glaze made from cream cheese and powdered sugar
Many people love curd cream in cakes and pastries. Or you can use curd cheese to make a wonderful, delicate glaze that those with a sweet tooth will eat first. Moreover, if you apply it to a still slightly warm cake, it will be a little saturated with this cheese cream and will become unusually tasty!
We will need:
- Soft curd cheese – 250g.
- Powdered sugar – 250 gr.
- Butter – 70 gr.
- Vanilla extract – 1 tsp.
Preparation:
1. Beat warm butter until creamy. It is better to do this with a mixer at low speed. In this state, the butter will be able to combine more easily with the cheese, since it will be almost the same consistency.
2. Place soft curd cheese into the whipped butter. Philadelphia or its analogues are best suited. Turn the mixer back on and beat the cheese and butter until well combined.
3. You can sift the powder directly onto the buttery cheese mixture, and beat everything again until smooth with a mixer at the lowest speed. In this case, the powder will not fly out of the cup.
As soon as a beautiful shine and airy, stable peaks appear, the glaze is completely ready.
4. It is advisable to immediately coat the Easter bread with it and let it dry for half an hour.
Look how beautiful it is! It’s delicious, it’s simply beyond words! Connoisseurs of cheese products will understand what we are talking about.
The frosting is like creamy caramel - very tasty.
Do you like Milk Cow candies? And my household enjoys eating not only the candies themselves, but also sucking out the delicious liquid caramel filling with great pleasure.
Would you like to do something similar to taste in order to decorate the top of Easter cakes or any other sweet pies? Then I offer you a very tasty recipe for creamy caramel glaze!
We will need:
- Powdered sugar – 180 gr.
- Brown sugar – 100 gr.
- Milk – 60 ml.
- Butter – 50 gr.
- Vanilla sugar – 8 gr.
Preparation:
1. Place butter in a saucepan and let it melt a little over low heat.
2. Pour milk in a thin stream with constant stirring and mix it well with the butter.
3. Add brown sugar in small portions and dissolve it completely. Make sure that the grains of sugar do not fall to the bottom and burn - otherwise a burnt sugar smell may appear. The end result will be a sweet syrup.
4. Without ceasing to stir, allow the liquid to boil and reduce it slightly for two minutes. Then turn off the heat and place the saucepan on a hot rack on the table.
5. Divide the pre-sifted powder approximately in half. Pour in one half first, stirring the mixture constantly. You can beat well with a mixer or whisk, and then cool the resulting slightly thickened liquid to 40 degrees.
6. While stirring the cooled sugar-cream mixture, add the remaining half of the powder and vanilla sugar.
Beat with a mixer until a stable thick consistency appears. This will be the finished glaze with a taste like those delicious milk candies.
7. Using a spatula, coat the pastries or cakes and let them stand for about 20-30 minutes until the coating dries.
It looks delicious, doesn't it?
The photo shows what color you can still get to decorate the top of the products. This color can be achieved using natural or food coloring. You can tint the mixture with carrot or beet juice or spinach juice. We talked a lot about natural dyes!
They say how to do this with food colorings
Therefore, if you want not only to decorate them, but also to decorate them in an original way, today’s article can help you with this. Moreover, you can easily prepare such amazingly delicious types of icing, either especially for Easter, or for an ordinary pie or pastry.
Bon appetit and enjoy the “gourmet” – enjoying the unusual glaze!
Any Easter cake looks elegant and festive if it is decorated accordingly. Most of all, Easter cakes are decorated with white or colored glaze, which is then sprinkled with nuts, candied fruits or special Easter sprinkles.
Traditional glaze on eggs for Easter cake
For six medium shaped cakes you can make a very simple frosting. For it, take 2 raw proteins and 8 tablespoons of sugar. The mixture is whipped with a mixer using a whisk attachment. The glaze from this amount of sugar turns out to be quite strong and quickly hardens into a crust. To make the white decoration more delicate, you can take only 2 or 3 tablespoons of sugar.
Frosting without eggs for Easter cake
For this glaze you will need 150g of powdered sugar and 2 teaspoons of fresh lemon juice. Powder should be poured into a jar and juice should be poured into it. Beat the glaze until smooth with the whisk of a blender. If it turns out to be very thick, then you can pour 1 tablespoon of chilled boiled water into it. This glaze turns out to be very plastic, so you can even draw patterns with it. To do this, you need to take a thick plastic bag and place the sugar mass in it. Then a corner is cut off in the bag and the icing is released through the hole onto the surface of the cake.
Chocolate glaze for Easter cake
Take 150 g of powdered sugar and mix with 7 tablespoons of milk. The mass is heated over low heat, and then 100 g of dark chocolate and 50 g of butter are added to it. With constant stirring, the glaze is heated until smooth, and then 1 tablespoon of potato starch and 4 tablespoons of cocoa powder are added to it. The chocolate glaze is brought to readiness in a water bath.
The glaze according to the first and second recipes is very easy to make multi-colored. To do this, you can add beetroot, orange or cherry juice to it. In the first case, the glaze will turn out purple, in the second - orange, in the third - cherry. Blueberry juice will give a blue tint, raspberry juice will give a pink tint, and spinach juice will give a green tint. Juices must be added to the glaze at the very last moment and poured in the smallest portions: no more than 1-2 tablespoons. If you add more juice, the glaze will turn out liquid and may not harden.
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