The icing on the cakes: cooking options

Easter cakes decorated with white glaze of egg whites, whipped with sugar or powdered sugar. On top of it - colored candy powder, dyed sugar or semolina, sometimes poppy seeds and crushed nuts. And sometimes - small colored candies and chopped jelly. But there are several options for how to prepare the icing on the cakes. It can be made snow-white, chocolate, color, glaze give a certain flavor and aroma. Chocolate glaze used to decorate cakes for some old recipes. There are references that can be added into the glaze and candied lemon juice, so we can not say that the diverse icing on the cakes - a new tradition.

Glaze with the addition of lemon juice

Glaze of whipped egg whites and sugar to taste very sweet. Addition of lemon juice or citric acid affects not only the taste but also to how the proteins will be whipped. Formed a strong foam which is better to stay on top of cake and falls on her thick coat. Lemon juice or acid is added at the whipping slowly, drop by drop or grain by grain. In various embodiments, the use of half a teaspoon of lemon juice to the volume squeezed from one lemon.

Per one egg white is taken 100-120 g of sugar or powdered sugar and a certain amount of lemon juice. If a little bit of juice, it is permissible to add all at once. In manual whipping best to use a wooden spoon. The protein of fresh eggs whipped better because it is more liquid. The longer the stored eggs, the more it becomes a viscous protein.

Chocolate glaze

Prepare the chocolate icing in several ways. It is prepared with cocoa or grated chocolate. White chocolate provides a light glaze with original taste. Basis of preparing glaze with milk and butter. If instead of regular milk powder used in the glaze should be topped up with a little hot water. It is also permissible to add the sour cream Smetana: untold riches of Russian cuisine   or cream, proportionally reducing the amount of oil.

Chocolate coating prepared with cocoa butter 50 g, 10 g of milk, 30 g sugar and 20 g of cocoa powder. The oil was heated to dissolution, it is added all ingredients with constant stirring. When the sugar has dissolved in the glaze, it is removed from the heat and allowed to cool slowly, without ceasing to interfere. Cocoa placed at the end. The consistency of the glaze can be adjusted by changing the amount of oil and sugar. If sugar more icing on cooling turn glossy and firm.

Chocolate icing with grated chocolate prepared in a similar manner. But chocolate is added to the still hot butter. Glaze taken 50 g of an oil, 60 g sugar, 30 g of milk and a third part of a chocolate bar. In this recipe, be sure to observe the exact proportions. The heated oil is added to hot milk, then dissolved in a mixture of chocolate and sugar. On the cake is applied to the thickened, but still warm glaze.

The icing on the basis of sugar syrup

From the rather thick sugar syrup after drying to obtain solid icing. For this sample the syrup cook until a thick thread, that is, until the syrup will flow thick thread from the edge of the spoon. The icing on the cake is applied to the surface immediately. The sugar syrup may be added to any food colors and flavors and candied fruit.

For this glaze different colors are placed in bags and confectionery coated on top of cake so that during the spreading of the syrup is partially mixed. When you need to make a clear pattern of icing sugar, it is applied on the basis of already frozen.

Creamy glaze

This glaze is preparing a prescription, similar to the recipe of chocolate. But instead of butter taken heavy cream. Glaze is a more mild taste and consistency. It is also possible to add the cocoa and chocolate. Preparing creamy frosting 50 g cream, 50 g sugar, 50 g of flour and 20 g of corn starch. The cream is heated to dissolve the sugar and flour are little fluff. If the frosting is preparing starch, warmed cream is poured into starch, dissolved in a small amount of liquid, and then the mixture is heated on the fire for a minute.

Coloured powder is suitable for any of the above glazes. But if a little powder, the icing on the cakes can be difficult. Protein-icing can vary not only with lemon juice, and strawberry, cranberry, and so on. Half a cup of flour will make the frosting of snow-white, smooth and glossy. Apply any kind of icing on the cake is still hot.

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