Easter cakes without glaze do not exist. She gives a festive look and completes the preparation of festive pastries. Unfortunately, the coverage does not always live up to expectations. Sometimes it does not dry or stick, crumble with slices or crumble when sliced. How and what is better to cover Easter cakes?
Classic Protein Glaze
This is the icing that our mothers and grandmothers prepared. Now there is a lot of controversy over her. Someone does not like that it crumbles. Some people are against using raw eggs. However, this is a classic version that is still popular.
Ingredients
- 200 g of sugar or powder;
- 1 protein;
- 1 tsp lemon juice.
Cooking method
- Beat the squirrel in a dry and clean bowl.
- Continuing to beat, add icing sugar to it. You can use just sand, but it takes longer to dissolve.
- At the end, add lemon juice. Can be replaced with citric acid diluted in water.
Vanillin can be added to such a glaze, which will interrupt the smell of an egg or other essences. If desired, it is allowed to stain in any shades with gel dyes.
Common mistakes
- Add sugar before whipping whites. As a result, the glaze remains liquid for a long time, and then dries poorly. Sand or powder should be introduced into a lush protein mass and in small portions.
- Lack of lemon juice. It is needed not only for taste, but also affects the hardening of the glaze, makes the mass stronger.
- Application on a cold surface. The drying process may be delayed. On hot and warm Easter cakes, glaze seizes much faster.
Icing sugar with milk powder
This version of the glaze is suitable even for novice cooks or will help out in the absence of a mixer. You do not need to beat anything, the main thing is to have powdered sugar. You can buy it or make it yourself on a coffee grinder, and then sift it. We take any fresh milk, fat content does not matter.
Ingredients
- 100 g of powdered sugar;
- 2-3 tablespoons of milk.
Cooking method
Preheat the milk until hot. Pour the powder into a bowl, add the milk dropwise, and rub it thoroughly. No need to rush to introduce milk, soon the powder will begin to melt. As soon as the glaze reaches a fluid state, it is ready!
By the way, very often raw milk is used instead of milk. Beat it slightly with a fork and add the powder until the desired consistency is obtained. If a raw egg does not scare, then you can use this option.
Common mistakes
- Not enough milk. If the glaze is thick, then it will quickly dry out, there will be difficulties in applying.
- A lot of milk. The powder will melt further, the glaze will become even thinner.
- Long-term storage. Sugar glaze with milk dries quickly, so you need to use it immediately or transfer it to an airtight container.
- Application on warm and hot cake. Unlike protein glaze, such a fondant is best used on a chilled surface.
Plastic gelatin glaze
We can say that this is the perfect glaze for Easter cakes. It turns out amazingly white, does not contain raw eggs, glistens, and solidifies perfectly. But the main advantage over other recipes is plasticity, the icing does not crumble when sliced, it does not cover with Easter cake.
Ingredients
- 160 g of sugar;
- 1 tsp gelatin;
- 6 tablespoons of water.
Cooking method
- We start with gelatin. Add two tablespoons of water to it. Leave to swell. In time we focus on the instructions. If instant gelatin is used, then a few minutes are enough.
- Pour the remaining four tablespoons of water into a saucepan, add sugar and boil the syrup. Readiness is determined by a soft ball. We put the syrup in cold water, if it thickens, you can roll a ball, then you're done.
- Remove the pan with syrup from the stove, leave for five minutes, then add the swollen gelatin, stir until dissolved.
- Immerse the mixer and beat the gelatin syrup. Very soon, it will turn into an air and white mass. The more it cools, the thicker it becomes. We use as intended.
By the way, in a similar way you can prepare chocolate icing, you only need to add a spoonful of high-quality cocoa powder when whipping.
Common mistakes
- Glaze is too cool. This cannot be done, the mass instantly freezes.
- Prepared for the future. This variant of glaze needs to be used immediately, as soon as it has been whipped, the remains cannot be determined anywhere.
- Gelatin with lumps. So that they do not appear, you need to dilute the powder with water at room temperature.
- Bad smell. It often appears from gelatin, can be masked with any essence or vanilla.
- Glaze is flowing. Most likely, it has not yet cooled to the required temperature, you need to beat well with a mixer again and cool. The second possible reason is poor quality gelatin or added to boiling syrup.
Chocolate glaze: yes or no
A lot of controversy over the use of chocolate icing for Easter cakes. Theoretically, it is suitable for decorating festive muffin, tastes good, can be made from white chocolate. In practice, it falls off very much and does not fit well on a smooth surface.
The way out is to make plastic chocolate glaze like ganache. To do this, when melting tiles add fat cream or butter in an amount up to 35% of the total weight.
The main mistakes in the preparation of chocolate glaze
- Use of low quality tiles, porous chocolate or with fillers.
- Covering warm or hot cakes. Chocolate glaze is used only on a cold surface.
- Adding a large amount of butter, cream to the icing.
Secrets of the perfect cover for Easter cake
- Sprinkles should be applied to the icing immediately so that they stick to the sticky surface. This is especially true for quick-setting options, for example, glaze on gelatin.
- If the glaze is thick, then it will not work to apply it beautifully and evenly. It is better to slightly dilute the mass with a few drops of water, sugar syrup, milk.
- If the icing flows, does not stay on the cake pan, then you need to add a little more powdered sugar to it.
- It is convenient to apply liquid glaze with a silicone brush, any number of layers can be applied.
- If the glaze is thick, then apply to Easter cake with a silicone spatula or just with your hand. Smears should be made large, rare, straight, you can not crawl in one place with curls.
