Kanzashi master classes. How to make icing for Easter cake? Recipes for glazing Easter cakes

Kulich is one of the main attributes of the festive Easter table and every housewife puts her soul into baking and decorating it. Glaze for Easter cakes plays its important role, pleasing the eye and uplifting the mood. Since ancient times, it has been believed that Easter cake is a symbol of good luck, health and fertility, and if it turns out to be lush and tall, then the coming year promises only happiness. That's why we treat baking with incredible care. We approach the preparation of dough and decoration at home with great responsibility and soul.

You would be wrong to think that icing is just a white cap on the top of the cake. There are many types of decorating Easter baked goods. In addition, experienced housewives, in addition to the aesthetic appearance, make sure that the fondant adheres firmly to the cake and does not crumble.

How to make icing for Easter cake

Cooks know 4 main types of homemade glaze: protein, chocolate, milk and sugar. But basic recipes can be improved by adding food colors and flavors.

1. Protein glaze. Protein acts as a binding component and at the same time a thickener, imparting ductility and plasticity. Once dry, it gives a hard surface, does not run off and crumbles little.
2. Icing. Without eggs, based on water with sugar and lemon.
3. Dairy. Brewed from milk, powder and butter. When hardened, it remains soft and slightly moist, which many people like.
4. Chocolate. You can cook it according to any recipe using chocolate pieces or cocoa powder as a filler.

Attention! Replace granulated sugar with powdered sugar. Then you won’t feel any grains in your homemade fudge.

Protein glaze - classic recipe

This type of icing is called royal icing. Check out the basic recipe for egg white Easter cake frosting. The result is a snow-white dense fudge, which is applied to the cooled cake.

You will need:

• Egg white – 2 pcs.
• Sugar, fine - a glass.
• Lemon juice – 3-4 tablespoons (I suggest orange juice as an alternative).

How to make egg white glaze:

1. Cool the whites a little and beat. Work at medium speed. Start adding sugar in portions and gradually increase the mixer speed to maximum.
2. The result should be a thick foam with stable peaks. The consistency is viscous and thick. Take the time to beat, then the cap will come out white and fluffy.
3. The glaze takes a long time to dry, but to speed up the process, you can put the cakes in the oven for 15-20 minutes. Make the temperature no higher than 160 o C.

Sugar icing for Easter cake

It will take less time to whip if you use powdered sugar instead of grains of sugar. Don't expect quick drying as the mixture is quite liquid. If you want to get a denser cap, apply a layer of glaze, wait until it dries completely and apply another layer. Make the number of layers as desired.

Take:

• Powder – 100 gr.
• Lemon juice – 3-4 tablespoons.

How to make icing for Easter cake:

1. Mix the powder with the juice and stir well. The mixture should flow off the spoon slowly. If it is too liquid, add a little more sweet ingredient.

Glaze with gelatin that does not crumble

Many housewives face this problem - the icing crumbles and crumbles before Easter. In addition, it is unpleasantly sticky. The problem is solved by gelatin, endowed with the property of holding the mass together. Here is a simple recipe for making quick-drying Easter sugar icing. Please note that we will make the glaze without eggs. If you want to diversify the recipe, add a couple of spoons of cocoa powder or a few drops of lemon juice at the beating stage.

Advice! Do not use last year's gelatin. Get a new one and it will behave correctly.

You will need:

• Gelatin – ½ teaspoon.
• Sugar – 100 gr.
• Water – 3 large spoons.

How to make glaze with gelatin:

1. Dissolve the gelatin crumbs in a spoon of hot water and stir.
2. In a separate saucepan, combine sugar with 2 tablespoons of water. Bring to a boil, stirring the syrup continuously.
3. Immediately pour in the gelatin, stir and remove from heat. Continue stirring for another minute.
4. Let the fudge cool for a day and beat with a mixer into a strong foam. Don't let it cool too much, otherwise the glaze will caramelize and you won't have time to spread the cake.
5. Whipped fudge can be spread on cold or hot cake - it will set almost instantly. A thin layer will need 7-10 minutes until completely hardened. I don’t recommend making a thick layer, it will run off.
6. Also make sprinkles for decoration right away.

Soft Milk Glaze Recipe

With a delicate almond flavor and vanilla aroma, milk glaze is perfect for decorating Easter cries.

You will need:

• Milk – 200 ml.
• Vanillin – 2 teaspoons.
• Butter - 100 gr.
• Almond extract - small spoon.
• Powdered sugar – 400 gr.

How to cook fudge on Easter cakes:

1. Pour milk into a saucepan, add butter.
2. Place on the stove and bring to a boil.
3. Remove from heat, add extract and vanilla. Add powder and stir.
4. Beat with a mixer until thick and apply to cooled cakes.

How to make chocolate icing for Easter cake

For those who cannot live without chocolate, this recipe for making glaze is suitable. If desired, add orange liqueur or vanillin to the mixture.

Take:

• Sugar – 100 gr.
• Water – 60 ml.
• Cocoa powder – 2 large spoons.
• Butter – 50 gr.

How to make the glaze:

1. Dissolve the powder in water, stir to break up any lumps.
2. Add sugar, stir.
3. Put it on gas, add butter (cut it into pieces for speed).
4. Wait until it boils and cook, stirring continuously. Once the glaze has thickened to almost the desired consistency, remove the pan. Keep in mind that as it cools, the mixture will become somewhat thicker.

Chocolate glaze recipe to prevent crumbling

The second option for making the decoration is made from natural chocolate. But there is one secret: to prevent the glaze from crumbling, you need to add one ingredient.

• Take: a chocolate bar weighing 100 grams. and 30 ml. heavy cream. Any chocolate will do - bitter and milk. If you like white glaze, take the appropriate variety.

1. Warm the cream in a ladle, throw the broken chocolate onto the bars and, stirring, wait until it melts. Apply to cold cake.

Powdered sugar custard glaze

I know that many people are afraid to put raw eggs in fudge because of the risk of catching something bad. For this case, I have a custard glaze recipe.

• Protein - 2 pcs.
• Powdered sugar - 100 gr.

Cooking the glaze:

1. Combine the powder with the protein and cook in a water bath. Cooking time with constant stirring is 3-5 minutes after boiling.
2. Remove from burner and continue stirring for an additional 5-10 minutes.

Secrets of the perfect icing for Easter cake

In order not to spoil the holiday, get acquainted with some of the nuances of cooking Easter icing on Easter cakes.

• Apply the glaze to a cold cake unless the cooking technology specifies otherwise in the recipe.
• Bake the cakes first, and then cook the icing, as it dries quickly.
• I recommend that you sift the powdered sugar to remove any grains; they look sloppy in the finished fudge and spoil the festive mood.
• Take the time to knead and beat the mass - the surface of the cake should be perfectly smooth.
• Decorate the baked goods not only on top - apply patterns on the sides, the cake will look charming and original. To do this, lay it on its side, draw a pattern and let it dry. Then turn it over to the other side.

How to decorate Easter baked goods:

Ready-made sprinkles are too boring. Decorate the cakes with candied fruits, coconut shavings, chocolate pieces or grains, chopped nuts, pieces of marmalade, and dried fruits.

Painting white glaze

Easter is a bright and joyful holiday. I suggest you color traditional white glaze at home, making the cakes bright and elegant. Food colors of different colors will help here. If you don’t want to use synthetic dyes, use natural juices.

You can prepare fudge according to the amount of all the cakes, and then divide it into bowls and add a certain dye to each.

I advise you to start with a small amount, adding first at the tip of a spoon. After stirring, the color can be made more saturated by adding a little more. I personally recommend not to overdo it with paint. I know from experience that delicately colored Easter cakes look most advantageous.

Video recipe with icing sugar recipes for Easter cakes. Have a pleasant and unforgettable holiday!

Easter cakes are prepared once a year, on the bright holiday of Easter. That's why every housewife tries to bake it delicious. After all, it has long been believed that if it turns out smooth and lush, then happiness will live in the house for the whole year and all family members will be healthy. To ensure that baked goods remain fresh for as long as possible and their appearance matches the festive mood, icing and decorations are used to fill them.
It's not difficult to prepare. The products necessary for its preparation can be found in every home. Of the ten recipes recommended for your attention, you will certainly choose one that you can easily prepare.

1. Sugar icing that doesn’t crumble

Today we are preparing thick, snow-white glaze that does not break on Easter cakes.

We will need:

• Gelatin - 1 teaspoon
• Sugar - 1 glass
• Water - 150 gr.

Add 50 g to gelatin. water (2 tablespoons) and leave for 5 minutes to swell.

Prepare sugar syrup.

1. Add 4 tablespoons of water to one glass of sugar, mix and place on the lowest heat. Continue stirring until the sugar is completely dissolved.
2. Add swollen gelatin to the dissolved sugar and mix.

3. Cool the mixture slightly and beat with a mixer until it turns white.

4. Sugar icing is ready. It took us 2-3 minutes to prepare it.

The glaze should now cool slightly.

If you pour hot glaze over the cakes, all the glaze will float to the bottom. You also can’t leave the glaze on for a long time. If it cools down, the gelatin will simply thicken and you will not be able to grease your cakes.

The main feature of this sugar icing is that it does not crumble, that is, when you cut your Easter cakes, the sugar icing will not crumble.

2. Glaze on egg whites

We will need:

• Egg - 2 pcs.
• Granulated sugar - 200 gr.

1. Separate the whites from the yolks and cool in the refrigerator for 1 hour.
2. Pour into a deep bowl, add salt and vigorously beat with a blender with added sugar.
3. Continue whisking until the sugar is completely dissolved.
4. Coat the cooled baked goods with egg white glaze and wait for it to harden. The glazing process can be speeded up by placing the cakes for 5 minutes in an oven preheated to 100 degrees.

If you want the glazed products to be non-matte and shiny, add lemon juice to the finished composition.

3. Snow-white icing on powdered sugar

This glaze is prepared without the use of egg white.

We will need:

• Powdered sugar - 200 gr.
• Water - 60 ml.

The glaze is prepared in a water bath.

To do this, add a measured amount of water to the powdered sugar and stir in a water bath until completely dissolved. An opaque white color indicates the glaze is ready. Boiling is not allowed.
2. We determine the readiness of the glaze by using a water test: drop a few drops of glaze into a container with cold water; if the drops dissolve and the water becomes cloudy, it means the glaze is not ready yet.

4. Sugar fudge without protein

We will need:

• Powdered sugar - 150 gr.
• Lemon juice - 1 tbsp
• Boiled water

Combine powdered sugar and lemon juice in a shallow container. Add boiled water in small portions and grind until a homogeneous, but not entirely liquid mass is obtained. The absence of protein gives the fudge a slightly creamy color.

Fudge is applied only to cooled Easter cakes

5. Protein sugar glaze - classic

Traditional classic icing for Easter cakes. It cooks quickly, freezes well and has a snow-white appearance.

We will need:

• White from 1 egg
• Powdered sugar - 100 gr.
• Lemon juice - 1 tbsp

1. Pour the protein into a mixer container and beat at high speed.
2. Add powdered sugar as soon as the protein begins to increase in volume and turn white. Continue beating until the whole mass doubles in size. After this, add a spoonful of lemon juice. The glaze becomes snow-white. After another couple of minutes, the glaze has gained density and becomes thick and shiny.
Apply glaze to cakes and decorate with sprinkles. After an hour, the glaze dries and does not stick. Complete hardening will occur after 12 hours.

To obtain a fluffy foam, use only chilled egg whites.

6. Multi-colored icing for Easter cake

Bright glaze will further enhance the holiday feeling. The recipe uses only natural dyes.

We will need:

• Powdered sugar - 200 gr.
• Berry (any fresh or frozen) 1 cup

1. Squeeze 100 ml of juice from the berry. Juice can be replaced with the same amount of store-bought diluted berry syrup
2. Combine the juice with water and heat on the stove, but do not bring to a boil.
3. Pour this mixture into the powdered sugar and mix thoroughly until a homogeneous viscous mass is obtained.

Using food coloring is the easiest way to color icing.

7. Chocolate icing for cocoa cake

Beautiful chocolate icing from simple products at home, which is not at all difficult to make.

We will need:

• Cocoa - 4 tbsp
• Sugar - 8 tbsp. spoons
• Butter - 1 tbsp. spoon
• Water - 12 tbsp. spoons

The baked goods will be more tender if you pierce them in several places with a fork before coating them with glaze.

8. Wonderful rum glaze

We will need:

• Rum - 1/2 cup
• Sugar - 1 glass
• Butter - 100 gr.
• Water - 3 tablespoons

1. Place the butter in a saucepan with water, set the heat to low and stir constantly until it is completely dissolved.
2. Add granulated sugar and constantly stirring the mixture, cook for 5 minutes.
3. Set the temperature to 0 and, continuing to stir, pour in the prepared rum in a thin stream.
4. Bring to a boil again over medium heat for 1 minute.
5. Turn off the heat - the glaze is ready!

Rum glaze becomes more flavorful when lemon juice is added to it.

9. Chocolate frosting in the microwave

A simple chocolate frosting for decorating a variety of cakes, pastries and cupcakes.

We will need:

• Butter - 50 gr.
• Milk - 60 gr.
• Cocoa powder - 60 gr.
• Sugar - 0.5 cups
• Chocolate – 1/3 bar

1. Heat the milk in a saucepan and pour sugar into it, stir until completely dissolved.
2. Continuing to heat, add cocoa powder and butter.
3. Add finely broken chocolate to the mass and put it in the microwave.
4. Dissolve sugar in warm milk and add cocoa mixed with butter.
5. Add finely broken chocolate and put in the microwave.

The white chocolate icing for Easter cake looks very festive, because when preparing the Easter table it is very important to devote time not only to preparing the dishes, but also to decorating them, since this is what determines the feeling of the holiday that we strive to achieve with our culinary creativity. The design of Easter cakes gives us great scope for expressing our creative imagination. Their surface is decorated with a variety of fondants, glazes, figures and sprinkles. Most often, the glaze is made with egg white or sugar; it dries quickly, creating a white glossy finish.

Those with a sweet tooth will appreciate recipes for Easter cakes. When making it, you get a white fluffy mass, which, when applied to the Easter cake, dries a little longer than sugar or protein glaze, but the taste, color and aroma of your dish will become much more interesting and richer. In addition, this glaze has greater plasticity, does not crumble or stick, and can be used to coat a wide variety of confectionery products.

White Chocolate Frosting Recipes

The simplest glaze recipe is as follows. Break the white chocolate bar into pieces and melt it in a water bath, add 50 ml of vegetable oil and stir until a homogeneous shiny mass is formed, which should be immediately applied to the Easter cakes while warm. The Easter cake can be sprinkled with special Easter sprinkles, but you can use poppy seeds for this purpose or simply add it to the chocolate mass during cooking.

Melted white chocolate can be mixed with half a can of condensed milk - this option is sure to become a favorite in families with small children. If desired, you can add food coloring to the glaze; you can mix natural juices, such as cranberry or beetroot, into it to create colorful coatings for the cakes. Dyes are added to the already melted chocolate just before applying the glaze to the cake.

Allows you to paint glazes in a variety of shades. For Easter, the most popular colors are pink, green or yellow.

A two-color coating will look very interesting if you first pour white glaze over the cake, and apply a small amount of colored glaze on top, or cover two halves of the cake with glaze in different shades.

If you are watching your figure and cannot afford condensed milk even on a holiday, you can try preparing the following option. Add a little 1-2 tbsp to the melted white chocolate bar. spoons, milk. You can use 1 tbsp. First mix a spoonful of milk with 175 g of powdered sugar, add this mixture to the chocolate, add another 1 spoonful of milk and beat this splendor with a mixer. Make sure that the mixture does not come out too liquid, otherwise it will drain from the surface of the cake before it has time to harden. Sprinkle the glaze with finely chopped nuts, coconut flakes or colorful sprinkles.

More experienced cooks can try cooking using gelatin. Pour 8 g of instant gelatin into 50 ml of milk and leave until it swells, this will take about 10 minutes. Mix 125 ml of heavy cream and 75 ml of milk, bring to a boil and add gelatin. Stir well until all the gelatin is completely dissolved. Add here, broken into pieces, and stir until it dissolves. We cool the mass, you can even keep it in the refrigerator for better hardening, and then apply it to the Easter cake.

It is good to cover the entire cake with this gelatin-based glaze, coating not only its top part, but also its sides. A very beautiful, festive dish with an extraordinary taste awaits you; a variety of sprinkles over the entire surface of the Easter cake will give it an even more elegant look, which will not leave your family and guests indifferent.

Necessary additions

You can also add a little, up to 50 g, butter while melting the chocolate. This glaze must be allowed to cool before applying to the product.

You can add up to 3 tbsp to melted chocolate. spoons of sour cream or cream, always full fat; you can also combine these products with butter. Cream or sour cream must be brought to a boil before adding to chocolate; the amount can be larger, depending on your desire. Such additives will allow you to obtain a softer taste of our culinary masterpiece.

The white chocolate icing for Easter cake looks very festive, because when preparing the Easter table it is very important to devote time not only to preparing the dishes, but also to decorating them, since this is what determines the feeling of the holiday that we strive to achieve with our culinary creativity. The design of Easter cakes gives us great scope for expressing our creative imagination. Their surface is decorated with a variety of fondants, icing, figures and sprinkles. Most often, the glaze is made with egg white or sugar; it dries quickly, creating a white glossy finish.

Those with a sweet tooth will appreciate chocolate frosting recipes for Easter. When making it, you get a white fluffy mass, which, when applied to the Easter cake, dries a little longer than sugar or protein glaze, but the taste, color and aroma of your dish will become much more interesting and richer. In addition, this glaze has greater plasticity, does not crumble or stick, and can be used to coat a wide variety of confectionery products.

White Chocolate Frosting Recipes

The simplest recipe for white chocolate cake icing is as follows. Break the white chocolate bar into pieces and melt it in a water bath, add 50 ml of vegetable oil and stir until a homogeneous shiny mass is formed, which should be immediately applied to the Easter cakes while warm. The Easter cake can be sprinkled with special Easter poppies, but you can use poppy seeds for this purpose or simply add it to the chocolate mass during cooking.

melted white chocolate can be mixed with half a can of condensed milk - this option is sure to become a favorite in families with small children. You can add food coloring to the glaze, and you can mix natural juices, such as cranberry or beetroot, into it to create colorful cake coatings. Dyes are added to the already melted chocolate just before applying the glaze to the cake.

White chocolate allows you to paint glazes in a wide variety of shades. For Easter, the most popular colors are pink, green or yellow.

A two-color coating will look very interesting if you first pour white glaze over the cake, and then apply a small amount of colored glaze on top, or cover the two halves of the cake with glaze in different shades.

If you are watching your figure and cannot afford condensed milk even on a holiday, you can try preparing this option. Add a little 1-2 tbsp to the melted white chocolate bar. spoons, milk. You can use 1 tbsp. First mix a spoonful of milk with 175 g of powdered sugar, add this mixture to the chocolate, add another 1 spoonful of milk and beat this splendor with a mixer. Make sure that the mixture does not come out too liquid, otherwise it will drain from the surface of the cake before it has time to harden. Sprinkle the glaze with finely chopped nuts, coconut flakes or colorful sprinkles.

More experienced cooks can try making white chocolate frosting using gelatin. Pour 8 g of instant gelatin into 50 ml of milk and leave until it swells, this will take about 10 minutes. Mix 125 ml of heavy cream, 75 ml of milk, bring to a boil and add gelatin. Stir well until all the gelatin is completely dissolved. Add a bar of chocolate, broken into pieces, and stir until it dissolves. We cool the mass, you can even keep it in the refrigerator for better hardening, and then apply it for Easter.

It is good to cover the entire cake with this gelatin-based glaze, coating not only its top part, but also its sides. A very beautiful, festive dish with an unusual taste awaits you; various sprinkles over the entire surface of the belt will give it an even more elegant look, which will not leave your family and guests indifferent.

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!