The icing on the cakes can be very diverse. It is not necessary that it is a protein and densely covered with multi-colored sprinkles. If you want to decorate cakes in a special way, put the top figures of the dough, spread patterns nuts and candies. Another decoration of cakes made from dough, caramel Caramel: sweet treat   and chocolate. Opportunities for applications except that fancy limited scope of how it should look like cakes. As a premium for Easter red and crimson color, which can be colored icing and decorating cakes. Often, instead of watering chocolate cake glaze or syrup.

Prepare yourself powder

In addition confectionery powder, which is made of a hard glaze, as a powder on cakes using colored coconut, colored sugar, semolina and even wheat. Buy powder can not only before Easter, but also at any other time. It is stored for a long time, and in a cool dry place surplus may remain until next year. Prepare their own powder, too easy. This will require a food dye and base.

Bright and vibrant colors gives dye eggs. It must be quite a bit, so you can use leftovers. But if you add vinegar in the paint, it is not suitable for the preparation of powder. Semolina or sugar is placed for a few seconds in the cold and the paint dried on the paper. After drying, large lumps can be divided into which the ink stick soaked in cereals and sugar.

Usually colored powder mixed, or it is already sold in mixed form. But the coconut, for example, put individual colors. Originally decorate the cake can be, if you put powder stripes or concentric circles. You can also cut a stencil with the letters XB and uncomplicated designs and apply powder through a stencil, letters and patterns in one color background - others.

Two kinds of jewelry made of dough

Decorations are placed on top of the cake before baking or glued on the already baked cake with the help of crude protein. Prepare decorations can be from the same cloth, used to make cake or from other less verifiable deformation during baking. Dough weave braids, make outlets and flowers, spread the letters and crosses. Deforms any dough, but most of all yeast.

But this is not necessary. Then, after baking, the top of the cake can be poured sugar syrup, and even put the syrup on top of the fine powder. The gaps between the cover glaze decorations. Stick protein nuts and candied fruits.

Ornaments are glued later on, it may be made of a color test. It is made of any prescription test cookies. But all the elements are made small, since it is impossible to predict in advance how they will fall on top of a round cake. Right in the dough can push nuts, raisins and candied fruit. Protein glues not always good, so you should put it on top of another, to shine, or to pour cake Easter cakes - an ancient recipe, but checked   thick syrup.

Coloured glaze of chocolate

White chocolate by adding the dyes, the glaze can be prepared in various colors. It should be borne in mind that too bright and saturated colors in this case is not suitable. Beautifully looks pink, pale yellow and pale green. In addition, combined with the chocolate base, not all types of dyes. However, ready-made frosting looks very nice and original. Over a glaze looks better largest confectionary powder, chopped nuts, candied fruit.

White chocolate bars have to melt in a water bath. Dissolving the dye in a sufficiently better liquid chocolate, but it can not overheat. Cooks who often deal with chocolate, usually used a thermometer liquid. The melting point of chocolate 36-38 degrees Celsius. Overheating it above 40 degrees is not recommended. But if there is no thermometer, a state melted chocolate is not difficult to determine at a glance.

With food dyes for confectionery glaze can get any color. Selection of natural dyes, which can be prepared at home, is not so great. The chocolate coating preferably added in powder form dyes, and besides cocoa turmeric and all other colorants obtained from vegetable and berry juices. Since the juice greatly affects the consistency of the glaze, it is necessary to add starch. The dye is added last, just before applying the glaze on the cake.

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