Lush fondant for cake. Sweet cake - protein, with gelatin, from powdered sugar. How to make fondant for Easter cake: step-by-step recipes from Julia Vysotskaya with photos and videos. Easter cake custard

To make the Easter table look even more colorful and brighter, decorate homemade cakes with colorful fondant. So beautiful, sweet and inviting, she is the first to catch your eye and makes you want to eat another piece of holiday baked goods. But in order for the appetizing "cap" to complement the taste of vanilla muffin, and not spoil it, you should remember a couple of simple rules of preparation.

Protein fondant for cake should not be too thin or thick. The best option is the consistency of store sour cream;
Too runny icing sugar will save 1 tsp. icing sugar, and too thick - 1 tbsp. cold milk;
It is better to paint over fondant with gelatin with food factory or natural dyes. So the finished cake will look even more attractive and appetizing;
You shouldn't use sugar to make the perfect frosting. Give preference to powdered sugar and many unpleasant moments can be avoided;
Chocolate fondant can be supplemented with cocoa powder. So its color will become brighter and more saturated;
Before applying the glaze, it is recommended to grease the top of the cake with liquid jam. So the cream will lay on the surface in an even layer and will last longer without crumbling.

The best recipes for unusual fudge and step-by-step tips on how to prepare them, read further in our article.

Protein fondant for Easter cake: how to cook in 4 steps

There are 4 most popular types of fondant in cooking. Easter cake: protein, sugar, milk and chocolate. And the first one is considered the most popular among them. Unlike sugar, protein glaze is not difficult to prepare, it is less expensive in comparison with chocolate and more aesthetic compared to milk.

Let's take a closer look at how to make the perfect protein fondant for Easter cake in 4 stages.

Essential Ingredients for Protein Cake Fondant

egg white - 1 pc.
lemon juice - 1 tablespoon
icing sugar -80 g
food coloring (optional)

Step-by-step preparation of squirrel fondant for Easter cakes

Chocolate fondant recipe for cake with photo and video

To make chocolate fondant for Easter cake, you need chocolate. This fact will surprise no one. But not everyone has an idea of how to choose the right bar or chocolate drops for confectionery glaze. After all, not every cocoa product is able to cope with such a difficult task. For example, aerated chocolate is not suitable at all, while milk chocolate will most likely curdle or give an unpleasant bitterness. In order not to spoil the mood on the eve of the holiday with unsuccessful pastries, use only high-quality dark chocolate and the correct recipe for chocolate fondant for cake with photos and videos.

Essential ingredients for a chocolate fondant for Easter cake

dark chocolate (or chocolate drops) -120 g
butter 72% -70 g

Step-by-step preparation of chocolate fondant for Easter cake according to the recipe with photo and video

Sweet cake from Julia Vysotskaya: a step-by-step video recipe

Often, young housewives, who do not have global experience in pastry, try to fill the gaps in knowledge using the advice of reputable culinary specialists. And the idol of many current girls, women and grandmothers is still Yulia Vysotskaya with her culinary project of the same name "Let's Eat at Home". Why not use her recipes this time to prepare the most successful cake fudge for the holiday.

Do you agree? So watch the step-by-step video recipe for making fondant for cake from Julia Vysotskaya!

Colored fondant with gelatin for Easter cake - a step-by-step recipe

Most of Russian housewives are esthetes. To bring some novelty to the holiday menu, they add bright food colors to the colored Easter cake fondant with gelatin according to a step-by-step recipe. Of course, there is nothing wrong with using synthetic additives. But also useful is not enough! Another thing is natural dyes from herbs, berries, spices or other food products. So, a spoonful of raspberry jam added to the gelatin fudge recipe will give it not only a pleasant pink color, but also a delicate berry aroma.

Essential Ingredients for Easter Cakes Gelatin Fondant

gelatin -12 g
glucose syrup (liquid honey can be used) -130 g
drinking water
sugar -150 g
white chocolate -150 g
condensed milk -100 g
food coloring

Step-by-step preparation of colored fondant with gelatin for cake

Pour dry powdered gelatin with 60 ml of water. Warm up the solution to 70C.
In a saucepan, combine sugar, runny honey or syrup and 75 ml water.
Put the mass on fire and heat until the sugar is completely dissolved.
Melt 150 g of white chocolate in a separate bowl. Use a microwave or water bath for this. Try not to overheat the chocolate mass, otherwise it will curl up and become unusable.
Transfer the melted chocolate to a blender glass, pour high-quality condensed milk to it.
Introduce the hot syrup obtained earlier.
Mix all ingredients thoroughly. Remember to add the dissolved gelatin to the glass. Using a blender, bring the frosting to a smooth consistency.
Color the resulting fondant with food-grade gel coloring to match. 1-2 drops will be sufficient.
Continue whisking the frosting with a blender.
Colored fondant with gelatin for Easter cake according to a step-by-step recipe is ready. To keep the cupcake one inch perfectly flat, shiny and uniform, strain the icing through a fine kitchen sieve before using. butter -80 g

Step-by-step preparation of cottage cheese fondant for Easter cake

Grind homemade or fatty cottage cheese through a fine sieve.
Heat the oil to room temperature.
Mix the curd mass with butter and icing sugar.
Whisk the fudge with a blender until smooth.
Place the cream in the refrigerator for 1-2 hours. Curd fondant on Easter cake is more conveniently applied chilled.

The video recipe sugar fondant for cake performs not only an aesthetic or gastronomic function. In part, it is useful and practical: thanks to the sugar coating, baked goods retain their freshness longer and at the same time remain loose and soft. You will have to tinker with its preparation, but the elegant look of the main Easter dish is worth any sacrifice.

Powdered sugar fondant for cake: video recipe

Cake fondant is an affordable and very beautiful decoration. Its preparation does not take much time, does not require supernatural skills or an abyss of fine artistic taste. Make fondant for Easter cakes for new and classic recipes with photos and videos - sheer pleasure. With gelatin, proteins or powdered sugar - it all depends on the mood and preferences of the culinary specialist.

With the onset of the bright Christian holiday of Easter, each hostess thinks about how to bake a delicious cake and at the same time decorate it beautifully. In the latter case, an important element of Easter baking is a fondant for cake made from powdered sugar, which should not only be beautiful, but also melt in your mouth. To learn how to make it, read below our recipes for cake fondant. You will certainly like the white icing of powder, because thanks to its unique taste, the cake will want to eat again and again!

Easter cake recipes

Wondering how to make a fondant for cake made of powder delicious and beautiful? It's very easy if you use our recommendations. The fondant for Easter cake will turn out to be incredibly sweet, aromatic and soft. Do not be surprised if the kids eat the icing first, and only then begin to feast on pastries.
Many housewives mistakenly think that glaze can only be made using gelatin. Nothing like this! In our selection - only simple ways, without any gelatin.

It takes a lot of patience to make fondant for Easter cake, because it can only be made by hand. Do not beat the glaze with a mixer and blender. It is so delicate that it can only withstand gentle rubbing. But you will succeed very tasty product, with which you can not only just decorate the cake, but also make a painting on it.
Usually fondant for Easter cake is snow-white. But we have a wonderful recipe chocolate glaze... First, we suggest that you familiarize yourself with the method of making a classic Easter decoration from powdered sugar.

Recipe number 1 - sugar fondant for cake

One of the simplest sweets for cake is sugar. However, it is she who is traditional and looks festively snow-white!

Ingredients:

Water - 10 tablespoons
Powdered sugar - 350-400 g
Citric acid (liquid) - 18-20 drops

Ingredients for Liquid Lemon:

Citric acid - 1 teaspoon
Hot boiled water - 2 teaspoons

Preparation:

Prepare liquid "lemon" first: to do this, simply mix the ingredients (acid powder and water). You can store this liquid in a small bottle for later use.

Now combine the water and sugar and place in a saucepan on the stove. Reduce the heat to a minimum and heat the water until the sugar dissolves in it. Stir the contents of the pot from time to time.

How to check that the syrup is prepared correctly? Take a piece of ice and add a drop of syrup to it - if everything is done correctly, it will not spread. Otherwise, you need to warm up the water a little more.

Add lemon to the syrup, using, for example, an eyedropper for convenience. Mix well.

Now you need to cool the syrup and it is best to do this with a large saucepan, on the bottom of which you should put chunks of ice, and on top of it place a ladle. Stir the syrup several times during cooling.

When the sugar syrup is at room temperature, take a wooden spatula and knead it well (about 7-8 minutes). In terms of density, it should turn out like sour cream, the color will also change (it will turn white).

Stir for another 5 minutes, until the fudge is firm. Then immediately grease the top of the cake with it.

Recipe number 2 - delicious fondant for cake

An even simpler option for making cake fondant is to use only water and sugar. You can make this fondant if you want to save time.

Ingredients:

Water - 0.5 cups
Sugar - 1 glass

How to cook:

Pour sugar with water and put on low heat. Cook, stirring occasionally, and wipe the edges of the saucepan with a clean, damp cloth. Then make a "test": pour a small amount of syrup into cold water - the finished syrup will not spread.

Once the sugar syrup is ready, turn off the stove and cool to room temperature, then beat with a mixer until white. By the way, milk can be used instead of water.

Recipe number 3 - protein icing for cake

But what about lovers of protein glaze? Is it really possible to decorate cakes with sugar fondant only? Of course not! We have an egg white fondant recipe. It turns out that it is lush, bright and amazingly tasty.
All cake fondant recipes start with determining the right amount of ingredients. Let's not break the tradition now. Here's what we need for the protein icing sugar.

Ingredients:

Powdered sugar - 200 gr.
Protein - 1 pc.

How to cook:

To make a cake fondant, separate the yolks from the whites and pour them into a glass bowl. Remember that the eggs must be chilled, so pre-keep them for 3 hours in the refrigerator. In a bowl, beat the egg white with a fork or mixer for just 1 minute. There is no need to get a lush foam, because we still have to grind the protein.

Then sift the icing sugar. This is necessary so that there are no lumps in the mass that we do not need. Then the pasta will turn out to be soft and homogeneous, and there will be no problems in its preparation.

Rub the powdered sugar and protein with a rubber spatula. If you don't have one, use another tool that is convenient for you (a spoon, wooden or metal spatula).

Rub in the powdered sugar, adding it gradually, in small portions. You should have a liquid and rather viscous mass of glaze.

When the glaze becomes snow-white, it can be applied to the cake. If you want, make it a decoration in the form of a painting on the surface of Easter baked goods. But best of all, if the icing lies, like a snowball, on the very top of the cake.

As you can see, the icing is made from powdered sugar without any gelatin. Therefore, do not be afraid of difficulties. Here only patience is required of you.

Video recipe for cake fondant

And if you are interested in a non-classical option for decorating Easter cakes, watch the video. This video contains a recipe for fondant with cocoa. Chocolate fudge cake is something magical! It goes well with any type of baked goods. The author of the video will tell you in detail how to make fondant for cake with cocoa.

The fudge prepared according to the recipes above turns out to be soft, tasty and melt in your mouth. Bon Appetit!

Last year for Easter, we learned how to decorate an Easter cake, and now let's tell you how to make icing for an Easter cake.

Earlier, when I was little, we simply sprinkled the beads with powdered sugar through a strainer, and it turned out very tasty and elegant. Sometimes the grandmother would beat the egg whites with sugar and grease the tops of the cakes with the resulting meringue. And then there were so many colorful, interesting confectionery sprinkles for decoration that every time we began to prepare icing to sprinkle the beads with decorative beautiful sprinkles.

You can make icing for Easter cakes according to different recipes. I mostly use protein glaze. But in winter I learned another recipe for icing for baking - lemon-sugar. I will share with you both recipes, and you choose which one you like best.

Update! A new publication has appeared on the site on how to make colored Easter glaze: pink, lilac and other shades.

Protein icing "from a bag" for Easter cake

The method is good because the icing is easy to prepare, it turns out a lot - for a dozen Easter cakes. But raw egg white is used - that is, the egg must be the freshest and highest quality; and then, the protein glaze dries for a long time.

This is the most popular method, perhaps because the glaze in bags is almost ready - it is enough to beat it with a mixer with 1 egg white. That's just one of those proteins that remain after preparing the dough will come in handy (only yolks are needed in the dough, however, a whole dozen).

Ingredients:

1 egg white;
1 bag of glaze.

How to make protein icing for Easter cake:

Put the egg white in a deep bowl and beat with a mixer until fluffy, then pour the contents of the bag there and continue to beat for 3-5 minutes until the icing becomes thick, white. I beat it according to the principle of "biscuit dough": starting at low speed and gradually moving to high speed. During the whipping process, you can take a break for a couple of minutes so that the mixer does not overheat.

Having prepared the glaze, we immediately grease the tops of the cakes with it so that it does not dry out, but sprinkle with sprinkling not immediately, but after waiting 3-4 minutes: the sprinkling spreads on fresh glaze.

Homemade protein icing for Easter cake

If you are not a fan of store bags, then you can make a homemade version of protein glaze. The composition will be about the same, only you add all the ingredients yourself:

1 egg white;
150 g icing sugar (or sugar);

You can add a pinch of citric acid or 1 tablespoon of lemon juice.

The principle is the same - beat the egg white with sugar or powder until fluffy, thick.
You do not need to sprinkle the cakes with sprinkles, but, after waiting until the icing hardens, paint with sugar pencils.

Or just put it in the oven and dry it a little, brown it - elegant white “caps” made of glaze also look very festive, like white foam of color on spring trees!

Icing sugar for Easter cake

I like this recipe because it does not use raw eggs, which means that the icing can be safely offered to children.
I use this frosting for icing cookies and muffins.
You can make lemon or orange frosting.

Ingredients for lemon frosting:

100 g icing sugar;
2-3 tablespoons of lemon (or orange) juice.

From this amount, not very much glaze is obtained, for 3-4 Easter cakes. Therefore, if you bake a lot, increase the amount of ingredients.

How to make sugar lemon icing for Easter cake:

The method of preparation is simple: pour the icing sugar into a deep plate, and gradually adding the juice, rub it with a spoon. We look at the consistency: the glaze is not needed liquid, but not too thick. Lemon glaze is obtained with a slight sourness and is especially successfully combined with sweet pastry.

It is better to decorate the cakes with icing on the eve of the holiday, so that it has time to dry out overnight, and you can put the cakes in an Easter basket.

Happy Easter to you!

What's the most delicious part of any Easter bunch? Sweet, of course! So beautiful, sweet, inviting. Let's face it, all of us in childhood tried to be the first to grab the top of the cake. In fact, cook delicious glaze not so difficult, besides, fondant for Easter cake is prepared according to different recipes, so you can always choose the one that suits you personally.

Traditional Egg Fudge

In most cases, cake fondant is prepared with an egg. It turns out, firstly, beautiful (a real white hat, on which any jewelry sticks well), and secondly, incredibly tasty, delicate and airy.

Some housewives are afraid to take on the preparation of this version of the jewelry, as they worry that the fondant will not harden properly. Before Easter, blanks for this decoration even appear in stores - bags with a dry mixture, in which you need to add egg white and beat it. In fact, you can do a great job of cooking even without such store-bought "cheat sheets".

For cooking, you need the following components:

egg white - 1 piece;
icing sugar - 200 g (approximately);
lemon juice - 1 tsp;
food coloring - on the tip of a knife (optional).

The preparation of fondant according to this recipe takes place in several stages.

That's all, now your creation can be gently spread on Easter cakes. Do not forget that any sprinkling must be applied to the protein cake fondant immediately, otherwise it simply will not stick.

How to make protein glaze - video

Since fondant based on protein and powdered sugar is the most popular option among housewives, let's take a closer look at the rules for working with this product. Thanks to the following tips, you will get very beautiful Easter cakes "like pictures".

Lemon-based frosting

Now many housewives are increasingly abandoning protein glaze, because they do not want to eat raw egg whites. Many are sure that in this way you can become infected with worms. However, this applies only to home, not store eggs. In any case, whether or not to use egg white to decorate the cakes is up to you. Even without this ingredient, you can make the same white and equally tasty frosting with lemon juice.

To prepare it, you only need two ingredients:

Powdered sugar - 100 gr.
Lemon juice - 2-3 tbsp. spoons.

If you are not very fond of lemons, or if you want the fudge to turn out less sour and sweet, you can use the juice of other fruits. The juice of pineapples and oranges will “play” most successfully in this recipe.

However, if you urgently need to make a sugar fudge, you can do without juice at all. Simply heat plain water in a saucepan and add the powdered sugar to it, stirring occasionally, until the mixture thickens.

Preparing sugar fudge for Easter cakes is extremely simple. All you need to do is grind both ingredients thoroughly until smooth. To avoid lumps, you can pre-sift the icing sugar through a sieve.

Icing sugar for cakes without eggs - video

Chocolate glaze

Cakes with a brown top look less traditional, but no less attractive. Both adults and children love chocolate, so you can't go wrong with this fudge option.

Prepare the following foods for this recipe:

dark or milk chocolate - 100 g (one standard bar);
icing sugar - 150 g;
butter - 50 g;
cocoa (powder) - 4 tbsp. spoons;
milk - 6-7 tbsp. spoons;
potato starch - 1 tsp.

Despite
for a large number of ingredients, the cooking process remains simple and straightforward. Let's break it down into five points and break down each of them.

Powdered sugar and fresh milk should be combined and mixed thoroughly to get rid of any lumps. This milk mixture must be put on a low heat and wait until it boils.
After the mixture has boiled, you can add butter and a bar of chocolate broken into pieces.
Stirring constantly, you need to wait until the chocolate is completely dissolved.
The next step is to add the remaining components - potato starch and cocoa powder. It is important to mix everything thoroughly and achieve complete homogeneity.
The mixture is ready to be applied to the cake surface. It should be applied warm, but not hot.

By the way, such a glaze is well suited not only for Easter cake, but also for traditional cottage cheese easter... The combination of cottage cheese and chocolate is always a winning and successful one. Alternatively, you can experiment with white chocolate instead of dark (or milk). Such glaze will have a beautiful shade and a pleasant milky taste.

Glaze "Toffee" on milk

Surprisingly, the icing for Easter cakes can be made even in milk with the addition of our favorite sweets from childhood - butterscotch. Having prepared a yummy according to this recipe, you will surely surprise all your friends, because this version of fondant is rare.

So, how to make a fondant for cakes based on milk and butterscotch:

The butter should be melted and then milk or liquid cream should be added to it.
While stirring, you need to wait until the milk-oil mixture boils.
In the boiling mixture, you need to add powdered sugar and dissolve it completely.
It remains only to add toffee to a homogeneous mass and, stirring, wait until they dissolve, and the mass becomes homogeneous again.

Gelatin fondant recipe

Glaze with gelatin has many advantages. First, she is incredibly attractive in appearance. Such glaze shines and shimmers very beautifully, it is almost mirror-like.

Secondly, this glaze option does not stick to your hands at all. Think of the traditional chocolate-filled eclairs. For their preparation, just such a glaze with gelatin is used.

It is very important that this ingredient does not at all impair the taste of the product, and it is quite simple to work with it.

Chocolate - 50 g.
Gelatin - 3 g.
Serum - 30 g.

You can take absolutely any chocolate for preparation and even mix several different types. As for the serum, in this recipe its use is preferable, since it is she who gives the very bright shine.

However, as a last resort, you can replace whey with liquid cream or regular milk. Experiment to find "your" option.

First of all, you need to fill the gelatin with serum and give it time to soak and increase in volume. At this time, melt the chocolate in a water bath or in a microwave oven.
When both ingredients are ready, they need to be mixed, constantly stirring actively.
The finished mixture should be warm during application.

You need to get used to spreading such a glaze in a thin layer. Monitor its consistency all the time.

If the frosting is too runny and runs, let it set for a few minutes. If, on the other hand, it is too thick and not spreadable, slightly heat the bowl.

It is very important not to overexpose this glaze over the fire, so that it does not overheat and, moreover, does not boil. But if you do everything right, the appearance of your cakes will be just perfect. Plus, you can lean them against each other and even stack them one on top of the other - the glaze won't smudge or stain.

Fruit and berry options for icing for cakes

If you are a real fruit and berry fanatic, you can choose any simple icing option based on these ingredients.

2016-04-03

Date: 03 04 2016

Tags:

Hello my dear readers! I am ashamed to admit, but I bake cakes this year only for the second time in my life. Usually my mother bakes them, and I bake Transcarpathian Easter unsweetened bread. Mom makes protein icing on Easter cakes, but I wanted to try some other recipe, where it would not be necessary to use eggs - I'm afraid they are somehow raw. Of all the options found in different ways, I liked the most ordinary sugar fondant for cakes.

I here a hedgehog decided to try a new recipe. Moreover, last night I baked two cute Easter cakes for testing according to my experimental recipe. They needed fudge urgently! Before the holiday, I was afraid to bake cakes according to a recipe that had not been tested in practice, so I baked it now to make sure everything was in order. Yes, of course, now is Great Lent. But the children will try the cakes. And they don't have to fast. A couple of days ago, they already took a sample with. They really liked the "overseas" cake. You will now see what came out of my today's experiences in making sugar fudge.

Simple sugar cake fondant recipe

Ingredients

200 g of sugar.
100 ml of water
Lemon acid.

Cooking technology

My remarks

If you are afraid that the fudge will burn when heated, then pour a teaspoon of water into a saucepan.
Fondant should be applied only on completely cooled cakes.
The fondant can be tinted with natural (beetroot, carrot juices) or food coloring. It is necessary to tint before applying the fondant to the product.
Store sugar fondant in a plastic container with a lid or in a plastic bag to avoid drying out.
The cakes with sugar fondant turned out to be very tasty. Only the fudge sometimes crumbled when sliced. Next time I will try to cover the cake with a thin layer of syrup before applying, and then I will apply glaze on top. Perhaps this will help to avoid shedding.

For today, perhaps everything! Please share in the comments your recipes for decorations and coatings for cakes. I would be very grateful to you for that. In the near future I want to make lemon icing for cakes from powdered sugar, as well as icing with gelatin. Follow the blog updates, don't miss it! Right now I'm talking about traditional dishes, which are cooked in our family for Easter. Yesterday, for example, the program included

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