Glaze for Easter cakes: recipes and tips

Beautifully decorating cakes is no less important than correctly baking them. In this case, no glaze for the Easter cake can not be dispensed with. In principle, the composition and process of cooking, it is no different from the one used to decorate any other types of baking.

Based on egg whites

For protein glaze for cakes you will need:

• Egg chicken - 2 pieces.
• Sugar - 200 g.
• Salt - on the tip of the knife.

How to cook:

1. Separate the proteins from the yolks and put them in the refrigerator for at least an hour.
2. After this time, pour the squirrels into a deep bowl or pan( only not from aluminum), salt and start whipping with a mixer or blender, gradually increasing the speed and pouring sugar.
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3. Continue the procedure until the sugar pellets disappear.
4. Immediately grease the cooked cold baked white glaze for cakes and wait until it freezes. The process of glazing cakes can be speeded up by sending them to a preheated oven for 90-100 ºС for 5-7 minutes.

From sugar powder

Glaze for cakes made from sugar is prepared without egg white. This is its advantage, because there is a risk of acquiring eggs stale or infected with bacteria.

What's in the composition:

• Sugar powder - 200 g.
• Boiled or drinking non-carbonated water - 60 ml.

How to cook:

1. Cover the sifted powder with water and heat on a water bath until completely dissolved and opaque white. Do not boil.
2. Ready to glaze from sugar powder can be checked as follows: drip a couple of drops in a deep container with cold water;if the water starts to grow turbid, and the glaze dissolves, it is not yet ready.

Sugar glaze for cakes without eggs - video

Cooking pale yellow or pastel orange sugar coating for cake.

What is in the composition:

• Sugar powder - 100 g.
• Any light fruit juice( pineapple, orange, apricot, peach, apple) - 50 ml.

How to cook:

Rinse with a wooden spoon in a deep container, until you get a fluid homogeneous mass, juice and powdered sugar. Smear on the cake.

Protein-sugar glaze

This is watering for a cake made from powdered sugar with the addition of proteins.

What's in the composition:

• Egg chicken - 2 pieces.
• Sugar - 300 g.
• Juice of lemon quarts.

How to cook:

1. Separate the yolks from the whites and beat them lightly with a mixer.
2. Sugar the sand in a coffee grinder in powder, sift through the smallest sieve and gradually pour into a container of proteins, without stopping to beat.
3. When the foam becomes strong enough, pour in the juice and continue the procedure for another 3-4 minutes.

If the has a lot of time and patience, stop using the mixer and rub the squirrels with the powder manually. The glaze will be ready, when the protein will lose its transparency and become white, and the sugar will completely dissolve. There should be no foam.

What is in the composition:

• Sugar sand - 200 g.
• Egg chicken - 1 piece.
• Milk - 30 ml.

How to cook:

1. Separate the protein and lightly shake it with a fork with sugar until a homogeneous liquid and a small amount of foam are obtained.
2. Pour in the milk and beat with a mixer or blender until the sugar grains dissolve completely.

Multicolored glaze

Feeling of the holiday will complement the bright glaze for the cake. The recipe provides an absolutely natural color.

What's in the composition:

• Sugar powder - 200 g.
• Boiled or drinking non-carbonated water - 20 ml.
• Any fresh or frozen berries( raspberries, strawberries, black or red currants, blackberries, cranberries, cherries) - 1 glass.

How to cook:

1. Remove the juice from the berries. It should be about 80 ml. It can be replaced with the same amount of pulp turned into a blender in puree. Be careful not to get bones and pieces of skin in the glaze. Another juice can be replaced with the same amount of syrup purchased in the store, diluting it according to the instructions.
2. Preheat the juice and water, but do not boil.
3. Pour this powder over the sugar powder and mix thoroughly until a uniform, viscous mass is obtained.
   
   
   
   

What is in the composition:

• Sugar powder - 200 g.
• Protein of chicken egg - 1 piece.
• Berries - 1 glass.

How to cook:

Separate the protein from the yolk and beat all the ingredients in a deep container into a uniform foam.

Chocolate glaze

Glaze recipe for cake with cacao. It, like the previous version, can be prepared from both powdered sugar and egg white.

What is in the composition?

• Butter - 1/3 pack.
• Sugar - 200 g.
• Powder cocoa - 50 g.
• Juice of half a lemon.

How to cook:

1. Butter the butter on low heat.
2. Add all the remaining ingredients to the frying pan and stir until the mixture is completely homogeneous. It is better to use a shovel not from metal. Lightly cool it and glaze the cake.

Chocolate glaze from cocoa for cake - video

You can use the recipe with powdered sugar.

What's in the composition:

• Sugar powder - 200 g.
• Vanilla sugar( not vanillin) - 10 g.
• Powder cocoa - 30 g.
• Egg of chicken - 1 piece.
• Lemon juice is a few drops.

How to cook:

1. All the ingredients of are mixed in deep containers.
2. Put it on a water bath and, warming, simultaneously rub it with a wooden spoon until a thick, uniform glossy-shiny mass is obtained.

You can use tile chocolate. Choose the one that is specifically designed for baking.

What's in the composition:

• Chocolate bar - 100 g.
• Butter - 1/4 pack.
• Water - 25 ml.

How to cook:

1. Chocolate melt, breaking into small pieces, and putting the container on a water bath.
2. When it melts, pour water into it and mix.
3. With a thin trickle, constantly stirring, pour pre-melted butter.

Combine both cocoa powder and tart chocolate.

What is in the composition:

• Dark or bitter chocolate - 100 g.
• Powder cocoa - 75 g.
• Potato or corn starch - 25 g.
• Milk - 100 ml.
• Butter - 1/4 pack.
• Powdered sugar - 250 g.

How to cook:

1. Sugar powder with milk, bring to a boil on minimum heat, stirring constantly.
2. Add chopped butter and broken chocolate into the mixture. Heat again until all is dissolved.
3. Pour out the cocoa powder and starch, stir thoroughly to remove all the lumps and remove from heat. Cool for 7-10 minutes and apply to the cake.

You can add spices.

What is in the composition:

• Sugar powder - 230 g.
• Powder cocoa - 20 g.
• Butter - 1 tablespoon.
• Milk - 40 ml.
• Ground spices( cloves, cinnamon, cardamom, pink pepper) - to taste.

How to cook:

1. Cut the butter into small pieces and melt it over low heat.
2. Pour to it with cocoa and stir it gently.
3. After about a minute, remove the container from the stove and, stirring constantly, pour in a little milk and sprinkle the sugar powder.
4. When the mixture becomes homogeneous, pour the spices, stir again and heat on the stove for 2-3 minutes.

White chocolate is also delicious.

What's in the composition:

• White chocolate without fillers - 200 g( two large tiles).
• Powdered sugar - 175 g.
• Milk or cream - 30 ml.

How to cook:

1. Cut the chocolate into pieces and melt it completely in a water bath.
2. Pour all the sugar powder into the container and pour in half of the milk. Constantly stirring, heat another 2-3 minutes.
3. Remove the container from the water bath, pour in the remainder of the milk and beat the mixer for a couple of minutes.

White chocolate icing with cream - video

With gelatin

Excellent frost and glaze does not flow with gelatin.

What is in the composition:

• Powder for making jelly( use one or more flavors) - 80-100 g.
• Sugar sand - 100 g.
• Vanilla sugar - 10 g.
• Egg chicken - 1 piece.
• Water - 150 ml.
  
  
  

How to cook:

1. Separate the protein from the yolk and beat it lightly with a fork. Boil the water.
2. Put all the ingredients in a deep container, rub a couple of minutes.
3. Fill with boiling water and beat with a mixer until completely homogeneous. The finished glaze remains in the bowl, the mixer does not stretch behind the nozzle.

Recipes for those who love experiments

A few more less traditional, but also delicious glaze recipes for Easter.

Ingredients for rum glaze:

• Sugar powder - 100 g.
• Dark rum - 15 ml.
• Lemon juice - 30 ml.

How to cook:

1. In the sugar, freshly ground into the powder, pour the lemon juice and grind until it is completely homogeneous.
2. When the grains cease to be felt, add the rum and stir for a couple of minutes.

Ingredients for a gentle-green glaze:

• Peeled pistachios( not salted and not fried) - 1 handful.
• Sugar - 100 g.
• Fresh spinach - 20 g.
• Citric acid - 1 pinch.
• Rose water - 50 ml.
• Water - 500 ml.

How to Cook:

1. Pistachios shredded in a blender or food processor to a very fine crumb or paste.
2. Add all the remaining ingredients except spinach and whisk for another 2-3 minutes.
3. Wash the spinach leaves. Boil the water. Put them in a saucepan and blanch, without closing, for 3-4 minutes.
4. Spinach fish, let it drain and squeeze through gauze or rub through the finest sieve.
5. All prepared ingredients are placed in a saucepan with a thick bottom and cook over minimal heat, stirring constantly, until complete homogeneity( 5-7 minutes).

Ingredients for transparent glaze:

• Sugar sand - 50 g.
• White semisweet or dessert wine - 75 ml.
• Juice of half a lemon.

How to cook:

All ingredients are hand-washed with a wooden spoon until the sugar completely dissolves.

Ingredients for cream glaze:

• Cream 20% fat( or higher) - 200 ml.
• Sugar - 240 g.
• Vanilla sugar - 2-3 pinch.
• Butter - 1/4 pack.
• Ground coffee - 1 pinch( optional).

How to cook:

1. Pour cream into the pan and sprinkle sugar, put it on a minimal heat and heat until thickened, constantly stirring. This will take 15-20 minutes.
2. There add vanilla sugar, cut into small pieces of softened butter and, if you want - freshly ground coffee. Stir until the oil has melted.
3. Remove the glaze from the heat and immediately coat the cakes. It very quickly freezes and becomes brittle.

Ingredients for glaze with homemade liqueurs:

• Powdered sugar - 100 g.
• Water - 30 ml.
• Any homemade liqueur( cherry, raspberry, currant and so on) - 20 ml.

How to cook:

Mix all the ingredients and heat them in a water bath until the crystals of the sugar are completely dissolved.

Ingredients for fruit glaze:

• Fresh or canned fruit with juicy pulp( apples, peaches, bananas, apricots) - 100 g.
• Sugar sand - 100 g.
• Water - 200 ml.

How to cook:

1. Fruits peel or peel, remove seeds, cut into small pieces.
2. Put them in a saucepan, pour water and cook until mushy.
3. Grind the resulting mass with a blender, add sugar and heat on a water bath until it dissolves completely.

In the above recipes there is nothing complicated, the ingredients are also more than available. Learn these ways, and they will come in handy not only once a year for Easter. Glaze can cover cakes, cakes, cookies, rum babu and so on. Your family will never complain about the monotony of baking.

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