Decorating traditional Easter baking is an important and most favorite pastime before the holiday. We offer several recipes for freshly baked cakes and we will gladly tell you how to prepare it correctly.
Sugar fudge for Easter cake
Ingredients:
- fine sugar - 450 g;
- drinking water - 230 ml;
- citric acid - 1/4 tsp.
Preparation
Drinking water poured into a metal container, pour into it the right amount of fine sugar and carefully stirring, put everything on the included cooking plate plates. When boiling carefully remove unnecessary froth and, reducing the gas cook syrup with frequent stirring. As soon as the viscosity begins to be felt in the syrup, take it to the tip of a teaspoon and drip into a plate with cold water. If the syrup does not grow, but took like a ball and it can be caught, then remove the syrup from the fire and cool it to a slightly warm state. Next, we take on the tip of a teaspoon of citric acid, pour it into our sugar syrup and using a mixer with high speed turned on whip the fondant until it acquires a uniform white color. Now it is possible to put this icing on cold cakes and decorate with bright powder.
The recipe for sweets for cakes from sugar powder
Ingredients:
- powdered sugar - 250 g;
- fatty milk - 3 tbsp. spoons.
Preparation
In two-sifted powdered sugar neatly, one teaspoon is added warmed to a warm state (37 degrees) fat milk and immediately rub everything to a smooth, dense, white mass. This kind of very tasty, dazzling white sweets should immediately be applied to the cooled caps of fragrant cakes and immediately sprinkled with the decorations chosen by you.
Protein fondant for Easter cakes
Ingredients:
- egg whites - 3 pcs .;
- sugar powder or small sugar - 330 g;
- lemon juice - 1 dessert spoon.
Preparation
Thoroughly separated, well-cooled proteins of large chicken eggs whisk together with a mixer until white foam appears. Then gradually, slowly begin to pour fine sugar or sifted powdered sugar, while continuing to work as a mixer. In the resulting homogeneous white mass, squeeze out one dessert spoonful of fresh lemon juice and finally bring it all to a stable, airy state. We put the fondant on the cooled cakes and immediately decorate with a traditional multi-colored sprinkling.