Sugar glaze with gelatin for Easter cake

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make sugar glaze with gelatin for Easter cake? Prepare your food. For the glaze, it is preferable to use powdered sugar rather than sugar - it will dissolve faster when cooking the syrup. Any gelatin will do - both regular and instant.

2. STEP 2

   

   Pour the gelatin into a small bowl and add two tablespoons of water. Leave it to swell for 5 to 20 minutes, depending on whether it is instant or not. Check the time on the product packaging.

3. STEP 3

   

   While the gelatin is swelling, cook the syrup. Pour powdered sugar into a saucepan and pour two tablespoons of water into it. Mix with a whisk until smooth.

4. STEP 4

   

   Set the mixture to simmer over low heat and, stirring constantly, bring it to a boil. As soon as the first bubbles appear on the surface, remove the saucepan from the heat. Immediately add the swollen gelatin into it and mix well. It will disperse quickly in hot liquid.

5. STEP 5

   

   Start beating the syrup and gelatin with a mixer at the highest speed. The mass will gradually lighten and thicken. Continue beating the frosting until it is bright white and thick.

6. STEP 6

   

   The glaze is ready, you can cover the cakes with it. I highly recommend waiting a bit for the glaze to cool and thicken even more. The main thing is not to miss this moment, otherwise you will not be able to smear it. But there’s nothing wrong with that either - heat the glaze in the microwave and it will become fluid again.

7. STEP 7

   

   But it’s better to decorate Easter cakes with various sprinkles while the icing has not yet hardened, then they will stick and will not fall off. This recipe is for 2-3 medium Easter cakes or several small ones.

Comments on the recipe

Corason

22.09.2023

4.7

I always made egg white icing for Easter cakes. And then I came across a recipe on the Internet for your sugar glaze with gelatin for Easter cake. I was very pleased with this glaze option. This is safe for the child. I made everything according to the recipe, strictly following the instructions. I added 1 teaspoon of lemon juice on my own, which gave the glaze a pleasant lemony note. Cooking is simple and very fast. There were no difficulties during the preparation process. I beat the syrup with gelatin for exactly 4 minutes and it turned into a thick creamy mass. I immediately covered the warm cakes and it began to freeze right before my eyes. It's great! Typically, protein glaze hardens for a long time, while protein-free glaze hardens almost instantly. And what else I liked was that when I immediately sprinkled the glaze over the decorations, they didn’t run and left streaks on the white cap) The glaze doesn’t stick, doesn’t break, doesn’t crumble, doesn’t crack, it’s delicious and sweet! And what is important is that it is harmless, especially for children’s bodies. Now my baby can safely eat Easter cakes with gelatin glaze, and I won’t worry) Thank you for the good recipe! Now this is the only way I’ll prepare glaze for all my baked goods!

GeRa

22.09.2023

4.5

A glaze that doesn’t crumble when cut is a housewife’s dream! Sugar glaze with gelatin for Easter cake combines a rich snow-white color, the taste of classic glaze and safety. It does not contain raw egg white, which completely eliminates the risk of poisoning and extends the shelf life of the product, because there is simply nothing to spoil here. A versatile icing for Easter cakes, Christmas gingerbread, scones and even decorating cakes. Add dyes or powder and get a perfect look for the finished baked goods. Thank you for the recipe!

Svetlana

22.09.2023

4.7

The glaze turned out great, very tasty, and dries quickly. I made a double portion, I was afraid that there wouldn’t be enough, because... The children asked for a thick layer of glaze, and in the end there was still some left. Thanks for the recipe!

ElenochkaSchultz

22.09.2023

5

Incredible, beautiful, delicate glaze! It’s really easy and quick to make; I didn’t use quick-acting gelatin, but regular gelatin. I spread the glaze onto the already cooled cakes and the most convenient thing is that if it thickened, I just heated it on the stove and that’s it))) I’m very pleased, it’s very tasty and everything looks very beautiful) and it’s not showered with a bonus!