Icing and fondant or cake cream - 8 cooking recipes

For Easter baking, decorations in the form of fondant, gravy, and glaze are especially important. They make it so attractive that it can be used to decorate the table on one of the most important religious holidays, Easter. The products can be very simple: water, syrup, powdered sugar, milk, cream, cocoa, gelatin, chocolate, juice, eggs, food coloring.

The simplest recipe is sugar fudge, which is made from powdered sugar with water or syrup. The mixture must be beaten until it turns white, becomes denser and fluffier. This fondant hardens very quickly, which is perhaps its downside. It is recommended to apply it quickly to Easter cakes in a non-traditional way. The Easter cake is taken by the “butt” and the top is dipped into the fondant. They immediately take the next one. Yes, and the container in which you beat it must be kept in hot water.

Sweets are also prepared with milk, cream, and egg white. To give it a rich, bright color, it is not necessary to use a chemical dye. You can use carrot, spinach, and beet juice.

An unusual glaze can be made from applesauce, which is beaten with sugar until white. Its taste is more pronounced, fruity, which is good for baking. Overnight it will have time to dry on the Easter cakes.

Chocolate icing is also not practiced by all housewives for Easter cakes. Although it looks beautiful, it is tasty in itself, and goes well with yeast dough. It is prepared either with cocoa or chocolate, with milk or cream, sugar and butter. The latter gives the glaze a pleasant shine.