Inexperienced housewives diligently choose a recipe for Easter cake dough, but sometimes they remember too late what they will cover it with. Without watering, even the most delicious cake will look pale and unappetizing. To avoid getting into an unpleasant situation, you should decide in advance what kind of glaze you will make for the Easter cake and prepare the necessary products.
Cooking features
Easter cake fudge can be made using different recipes and from different products. The technology for preparing such coatings can also have significant differences. However, there are several general rules that it is better not to break if you want to get an impeccable result.
- The glaze for covering Easter cakes is usually prepared using powdered sugar. You can use a ready-made product or make it yourself from granulated sugar. To do this, just grind it using a blender or coffee grinder. Homemade powdered sugar will cost less than store-bought sugar.
- Whether you made your powdered sugar at home or bought it at the store, you need to sift it before using it to make the icing. This will get rid of any lumps, so the fudge will come out smooth.
- If you want your fondant to not crumble or crack, choose a glaze recipe that contains gelatin or other similar thickeners. You can also make a coating for the cake from marshmallows.
- Most often, protein fondant is used to cover Easter cakes, which is inexpensive and easy to prepare. However, this glaze has a significant drawback - a short shelf life: it is advisable to consume the cake covered with it within 24 hours.
- Most often, white icing is used for Easter cakes, but the fondant can be tinted to give the baked goods a brighter and more festive look. To do this, use gel food colors or juices of fruits and vegetables.
- Using citric acid or lemon juice will give the fudge a more pleasant taste.
- To ensure that the icing sticks well to the cake and lies on it in a dense layer, it is covered with fondant in 2 layers. The first layer is applied with a culinary brush, the second is made thicker.
- Confectionery glaze hardens quickly, so it must be used immediately after preparation.
- The glaze is applied to already cooled cakes, so it is not advisable to make it in advance.
- The glaze can be applied with a brush or spoon. Sometimes the cake is simply dipped in fondant. Some housewives use a syringe or pastry bag to apply glaze, which allows them not only to cover the cake, but also to make patterns on it.
- Confectionery sprinkles or chopped nuts are often used to decorate Easter cakes. It is necessary to sprinkle the product with them immediately after applying the glaze. If you do this after the fondant has hardened, they will not stick.
There are many options for topping Easter cakes; every cook will be able to choose the one that meets his gastronomic and aesthetic preferences.
How to prepare glaze for Easter cake with gelatin
Sugar and gelatin
The recipe for Easter cake glaze is quite simple. Their production will require products from you that will not be difficult to find at home or in the nearest store, and the process itself will not take much effort and time.
For example, using gelatin, water and refined sugar, you can make your own icing for Easter cake. The proportions of the ingredients are as follows: one glass of sugar, half a glass of water, plus a couple of tablespoons of it for gelatin and, of course, gelatin itself in the amount of 1 teaspoon.
All ingredients have been selected, you can start.
First, mix gelatin with water. Leave the resulting mixture for 30 minutes to swell.
Next we make syrup. To do this, pour sugar into the water, stir well and put it on the fire and constantly stir this cocktail until the components are uniform. The result is a mass somewhat reminiscent of honey.
After receiving the syrup, add the gelatin mixture to it, then beat it all together with a mixer or blender for several minutes until a white color appears. It is he who makes it clear that the glaze for Easter cake with gelatin is ready. However, do not rush to immediately cover the cakes with it.
The peculiarity of gelatin glaze is that it needs to be allowed to cool slightly. Then it will retain its shape and will not spread out on the cake in different directions.
However, we do not recommend waiting longer than expected, because then the watering will completely thicken and it will not be possible to use it as intended.
Easter cake with colored glaze
If you want to diversify not only the taste, but also the color, take a few grams of dyes. This will give you a bright, attractive glaze. For Easter, the main holiday of spring.
You can also prepare two-color glaze on Easter cakes with gelatin. We do everything according to the recipe provided above, with the addition of cocoa powder. Add it immediately after obtaining the white paste. At this moment, divide the glaze into two parts of different volumes and pour the powder where there is less. Let it cool again and apply: immediately white, and then dark glaze in different places. Take a toothpick and draw what you like. Easter cakes are ready, and the icing will remain intact and remain where it belongs.
Protein glaze
Compound:
- egg whites – 2 pcs.;
- powdered sugar – 0.2 kg;
- salt - a pinch.
Cooking method:
- Wash the eggs with soap. Break them up, separating the whites from the yolks. Place the whites in a clean, dry, pre-cooled container.
- Add salt to the whites.
- Beat the whites with a mixer until stiff peaks form. It is advisable to beat at low speed first, then gradually increase it.
- Continuing to beat the egg whites, begin adding powdered sugar one spoon at a time.
The protein glaze is viscous, has a glossy shine, adheres well and retains its shape for a long time.
Recipe for glaze for Easter cakes based on starch without eggs, which does not stick to your hands
A recipe for glaze that hardens “tightly” overnight and is very easy to prepare. Ingredients: Sugar (preferably powdered sugar) - 1 glass Protein - 2 pcs. Potato starch - 1/2 cup Lemon (juice) - 1/2 pcs.
Preparation:
Place the chilled egg whites, sugar, starch and the juice of half a lemon into a whipping container. All together at once.
Lightly rub everything with a spoon until white.
Then beat everything with a mixer. Beat not too long, until the consistency of thick sour cream. So that it is not too liquid. But you can beat it longer.
Cover the cakes with glaze. It may drain, this is normal and beautiful. But in any case it will harden due to starch.
And so in the morning, when we need to bless the Easter cakes, our icing has completely frozen and we can put everything in the basket with peace of mind. Cook with pleasure! Happy holiday!
Simple icing sugar recipe
Compound:
- powdered sugar – 100 g;
- milk – 60-80 ml.
Cooking method:
- Sift the powdered sugar.
- Add milk to the powder one spoon at a time, stirring the mixture until smooth each time.
If the icing is too thin, add more powdered sugar. Instead of milk, you can use lemon juice.
Lemon glaze for Easter cake
Here's another interesting fudge recipe.
Compound:
- A glass of powdered sugar;
- 1 protein;
- Lemon zest;
- A few drops of lemon juice;
- Yellow dye.
Cooking time: 15 minutes.
Calorie content of fudge: 100 grams – 153 kcal.
Progress:
- Sift the powder thoroughly through a fine sieve;
- Add egg white to it and beat until very thick glossy foam;
- Add lemon juice and zest. Thoroughly beat our fudge with a mixer;
- Finally, add yellow dye to the fondant.
- Mix well.
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Simple colored glaze
Compound:
- powdered sugar – 0.2 kg;
- berry juice - how much will take (about 100 ml).
Cooking method:
- Grind the frozen berries using a blender, squeeze the puree through a thin cloth or gauze folded in several layers.
- Sift the powdered sugar into a bowl. Add 4 tablespoons of berry juice to it, grind until smooth.
- Add juice one spoon at a time and rub the fudge until it reaches the required consistency (like thick sour cream).
The glaze made according to this recipe is pink in color. Easter cakes covered with it look very elegant.
Easy Easter glaze recipe
This is a white sugar icing, for the preparation of which we need 1 cup of powdered sugar and 4 tablespoons of water. Sift the powdered sugar through a sieve, pour into a saucepan, and pour in warm water. Heat the glaze, stirring, to a temperature of 40 degrees. If the glaze is too thick, add a little more water. After this, the icing for the Easter cake can be colored with food coloring in any color you like.
Lemon glaze is prepared using powdered sugar according to the following recipe: for 100 g of powdered sugar, take 3-4 teaspoons of lemon juice. Pour the powder into a bowl, pour in the lemon juice and stir very quickly in a circular motion. You will get a thick, flowing mass.
Pink Beetroot Icing
Compound:
- powdered sugar – 0.2 kg;
- beets – 150 g;
- egg white – 1 pc.;
- lemon juice – 20 ml.
Cooking method:
- Wash and peel raw beets. Grind it on a grater with small holes.
- Place the beet puree in a sieve lined with several layers of gauze. Strain and squeeze out the remainder. Set the resulting beet juice aside.
- Beat the egg white. Continuing to beat, add powdered sugar in parts.
- Add lemon juice and whisk together.
- Add a spoonful of beet juice, whisk or just stir well. Evaluate the color of the resulting glaze. If it seems pale, add a little more beet juice and stir.
Icing - egg white meringue for Easter 2020
Ingredients: Granulated sugar - 1/2 cup Egg whites - 6 pcs.
How to make glaze - meringue for Easter cakes
Prepare the syrup. Lightly moisten granulated sugar with water, place over very low heat and boil. The syrup is ready if a drop of it does not spread in cold water, but turns into a ball. To prevent the syrup from digesting into caramel, you need to test it for readiness - periodically drip it into cold water. Beat the whites into a thick and strong foam and brew them with boiling sugar syrup. Pour in the syrup in a thin stream, stirring constantly, quickly and thoroughly.
This glaze can be used both to lubricate the surface of the Easter cake and to apply ritual designs. Cook with pleasure! Happy holiday, beautiful and delicious Easter cakes!
Chocolate glaze
Compound:
- cocoa powder – 50 g;
- fine sugar or powdered sugar – 100 g;
- boiled cooled water – 50 ml;
- butter – 50 g;
- orange liqueur or syrup - 10 ml.
Cooking method:
- Mix cocoa with sugar. Place this mixture in a small saucepan.
- Add water and stir.
- Add the butter cut into pieces.
- Place the ladle over low heat. Heat its contents, stirring until it turns into a homogeneous mass and thickens.
- Remove glaze from heat and stir in liqueur or syrup.
Once cooled, the glaze will become much thicker. It is advisable to keep the cake covered with it in the refrigerator so that the butter underlying the fudge does not melt.
Chocolate cake coating
Fans of chocolate confectionery try to add their favorite treat to all desserts and pastries. Chocolate icing for Easter cake is a great way to dilute the taste of the white “sponge cake”. To “maintain” the appearance of Easter, it is recommended to decorate the top with grated chocolate or small chocolate drops.
To prepare chocolate topping, you should prepare the following ingredients:
- dark chocolate bar;
- 30 grams of butter;
- 30 grams of powdered sugar;
- 2 teaspoons orange juice.
Break the chocolate into small pieces. It is advisable that they are the same size (this will allow the chocolate pieces to melt evenly). Place the treat in a bowl and place the dish in a water bath. Stir the chocolate mixture intensively until it reaches a homogeneous consistency.
Add butter, powdered sugar and orange juice to the chocolate mixture. Keep in a water bath until all ingredients melt. Remove the water from the water bath.
Let it cool to room temperature and apply on top of the cake. If the chocolate topping turns out to be too thick, you can thin it with orange juice. But don't overdo it or the drizzle won't set. The icing for the Easter cake is ready!
Glaze with gelatin
Compound:
- sugar or powdered sugar – 0.2 kg;
- gelatin – 5 g;
- water – 120 ml.
Cooking method:
- Pour gelatin into a cup, pour two tablespoons of boiled water over it, after cooling it to room temperature.
- Mix sugar with the remaining water.
- Heat the container with sugar, stirring its contents until the sugar is completely dissolved.
- Bring the syrup to a boil and immediately remove from heat.
- Add swollen gelatin to hot syrup. Stir the syrup until the gelatin is completely dissolved in it.
- Pour the syrup into a container in which it is convenient to beat the products with a mixer.
- Turn on the mixer. Whip the syrup until it becomes white and thick.
To prevent the gelatin glaze from thickening too early, you can put it in a cup, and place it in a bowl of hot water.
Transparent glaze for Easter cake without protein
I want to start with this recipe because it’s my favorite)
Ingredients:
- Lemon juice - 50 gr.
- Sugar - 200 gr.
- Sesame
1. Place the lemon juice on the fire until it boils.
2. Add sugar to the boiled juice.
3. Stir and cook further, stirring with a spoon, until the sugar is completely dissolved.
4. Let it cool a little and it will turn out a little viscous, like caramel.
While it cools, also stir so that it does not harden until thick, otherwise it will be difficult to spread on the cake.
5. You can add sesame seeds to the slightly cooled glaze and mix. How much sesame to sprinkle is at your discretion.
Everything here is at your discretion - you can use coconut flakes or ground nuts, other seeds, poppy seeds.
6. Now spread it on the Easter cakes.
And you get this transparent shiny cap.
Spicy chocolate cake
Products:
- 60 grams of fresh yeast
- flour
- 15 eggs
- milk - 1 glass
- 2 cups sugar
- 100 grams cocoa powder
- 100 ml rum
- 1/2 glass red wine
- 1/2 cup rye crackers
- 1/4 cup candied orange peel
- 1/2 teaspoon cinnamon
- cardamom - 1/2 teaspoon
- 1/2 teaspoon star anise
- butter, salt
Preparation:
Heat the milk and dilute the yeast in it, add 1 glass of flour, stir and leave for a while in a warm place.
Grind the yolks white with 2 cups of sugar, add cocoa, rum, red wine, ground rye crackers, finely chopped candied orange peel and spices. Mix thoroughly and add the resulting mixture to the dough. Place everything in a warm place.
Beat the whites until a thick foam forms. When the dough has risen, add the beaten egg whites, salt and flour.
Grease the Easter cake pan with oil and place the dough in it.
When the cakes rise in the pan, bake them (or one large one) in the oven at 180 degrees C until ready.
Decorate the baked goods with small candied fruits.
