Glaze for Easter cakes (three recipes)
by Editorial Staff
There are three simple recipes for glaze for Easter cakes and other confectionery products that do not crumble or stick: glaze on gelatin, on starch, and milk. All three types of glaze are prepared very quickly and easily, choose the right products as you like.
Ingredients
- For icing on gelatin:
Gelatin – 3 g
Powdered sugar – 90 g
Lemon juice – 1 teaspoon
Water – 30 g - For custard glaze on starch:
Corn starch – 5 g
Powdered sugar – 90 g
Lemon juice – 1 teaspoon
Water – 30 g - For milk glaze:
Condensed milk – 100 g
Powdered sugar – 25-30 g
Powdered milk – 25-30 g
Instructions
- SUGAR RAW GLAZE ON GELATIN.
Stir gelatin in water and leave to swell for 15 minutes. When the gelatin has swollen, heat it in the microwave or a water bath. Add powdered sugar to gelatin, stir. Add a teaspoon of lemon juice and whisk right away. When the glaze has turned white and increased in volume, then it is ready. If the icing on the gelatin has become too thick, it can be heated in the microwave or in a water bath. Now you can cover the cakes with icing. If you want to decorate Easter cakes with pastry sprinkles, it is better to do this right away, before the icing has set.
- SUGAR COOKED GLAZE ON STARCH.
Add cornstarch to the water. Pour icing sugar here. Put water with starch and powdered sugar on fire, bring to a boil, stirring with a whisk and mixer. When the mixture has boiled, reduce the heating to a minimum and warm-up for half a minute. Cool, add a teaspoon of lemon juice, and beat the frosting until thick. The custard glaze on starch is more like milk fondant.
- MILK GLAZE.
Add icing sugar and milk powder to the condensed milk. Mix everything well with a mixer or a regular spoon. Adjust the thickness of the glaze with powdered sugar and milk powder. The milk glaze has a pleasant creamy color. In terms of taste, milk glaze is perhaps one of the best.
Choose any. Enjoy your meal!
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