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Easter cakes and other pastries are usually decorated with icing, which is easy to prepare and simple in the composition of the ingredients. But it looks very bright, spectacular and festive.
Icing sugar: crumbly and crisp for baking
Icing sugar is made from powdered sugar and fruit juice with a slight sourness — lemon, orange or pineapple. To do this, mix 100 g of powder and 2-3 tablespoons of juice, while adding the juice gradually, literally drop by drop, rubbing the sugar mixture with a spoon until it acquires a fluid texture.
Icing sugar can be prepared on water from a glass of powdered sugar and 4 tablespoons of water, rubbing the mixture and slightly heating it over low heat. If you think that the glaze is too thick, add water drop by drop until you get the desired consistency. At the same time, try not to make the mass too liquid, otherwise it will not harden. If you don’t have time, use Dr. Oetker’s ready-made icing sugar, which doesn’t need to be prepared. To get a multi-colored sugar glaze, add food colorants to the sugar base or use Dr. Oetker colored glaze.
Sweet tenderness of protein glaze
The protein glaze is made from chilled egg whites and powdered sugar with a little salt added to facilitate whipping. Beat two whites with a pinch of salt, gradually increasing the speed of the mixer or blender. At the end of whipping, gradually add the powdered sugar until the whites no longer drain from the spoon. You will need a high-quality immersion blender – it makes the glaze uniform, shiny and mirror-like. Use only the freshest tested eggs, because in this case, the proteins will not be subjected to heat treatment. In the protein glaze, you can add a little coffee extract, rum or cocoa.
Berry glaze: richness of taste and color
A beautiful and fragrant berry glaze is made from one glass of powdered sugar, 4 tbsp. l. bright berry juice and 1 tbsp. l. hot water. You can use cranberries, cranberries, red currants, cherries, strawberries or raspberries. Mix all the ingredients and rub well until smooth, and then coat the pastry with icing. Very tasty protein glaze with berry juice — for this you need to beat 1 protein, add 150 g of powdered sugar to the lush foam and pour in 3-4 tbsp. l. berry juice. Many housewives prepare berry glaze from fresh berry puree, rubbing juicy strawberries or raspberries through a sieve. This glaze pleases not only with a bright color, but also with an exquisite aroma.
Chocolate icing in butter
To make the chocolate glaze, break 100 g of chocolate, add 20 ml of water and melt the chocolate mixture in a water bath. Pour 50 g of melted butter into the chocolate mixture and stir the icing until smooth. You can make the glaze even easier-mix half a cup of sugar, 2 tablespoons of cocoa and 3 tablespoons of water. Cook this mixture on the fire until bubbles appear, cool and cover the baking surface with two layers of chocolate glaze, waiting for the first layer to dry slightly. Chocolate icing can also be prepared with milk, sour cream, cream or condensed milk.
If you do not want to try yourself as a pastry chef or need to get an excellent result in a short time, you can use the glaze with the taste of dark chocolate or double glaze with the taste of dark and white chocolate from Dr. Oetker. By the way, the second version of the glaze creates an original marble pattern on the baking.
Holiday icing by Dr. Oetker
Dr. Oetker’s multi-colored glaze looks very beautiful on baking, decorated with colorful pastry sprinkles, gold and colored beads, waffle decor and chocolate figures. The advantages of this glaze are that it does not need to be cooked — you just put the bag in hot water for five minutes to melt the glaze. Then spread the bag on a towel and lightly knead it — this is necessary to ensure that the mass is homogeneous and convenient for glazing. Icing with the taste of dark and dark and white chocolate looks spectacular on cupcakes, donuts, buns, cupcakes and cake pops. The colored glaze, pink, yellow, white, blue and green is perfect for cakes, cheesecakes, pies, cakes, pastries, gingerbread and cookies. Glaze with the taste of lemon and marzipan should be diluted with 3-4 tsp. water or milk — and it can be immediately glazed pastries. Dr. Oetker icing sugar lies flat, dries quickly and looks very elegant.
Secrets and subtleties of working with glaze
For perfect glazing, the surface of the products should be smooth, so experienced confectioners recommend first covering them with a thin layer of jam and jam, which fills all the holes and pores. After the jam solidifies, the baking surface is glazed.
If you feel that the glaze is too thin, add powdered sugar to it, and if it is thick, slightly dilute the mixture with water. If you use Dr. Oetker glaze, you don’t have to adjust its consistency, as it has a perfect texture. By the way, apply the glaze immediately after cooking, so that it does not have time to harden. At this point, you can additionally decorate the pastries with colorful sprinkles, colored beads or chocolate figures from Dr. Oetker. If the glaze hardens, the sprinkling will not stick to the surface of the glaze, but the drawings with colored pastry pencils, on the contrary, are better applied to the frozen glaze.
It is convenient to glaze pastries with a cooking brush, a pastry bag or dipping the pastry in a bowl with icing — this technique is suitable for small cakes, cupcakes, muffins, cake pops and cookies. However, if you are working with Dr. Oetker glaze, you just need to cut the corner of the bag and squeeze it through the resulting hole.
Using ready-made decor, you can always be sure of a good result. You will no longer have to worry about whether the glaze is thick enough, whether it will harden and whether the guests will like the glazed pastries in your performance. Use the ready-made confectionery decor from Dr. Oetker and be confident!