How is the fondant for the crib. Sweet on Easter cake - protein, sugar powder and gelatin

With the onset of the Light Christian holiday Easter every mistress thinks about how to bake delicious cake And at the same time it is beautiful to arrange it. In the latter case, an important element easter baking is a fudge on cake from sugar powderwhich should be not only beautiful, but also to melt in the mouth. About how to cook it, read below the Sweet Recipes we offer. White glaze from the powder will certainly like it, because thanks to her unique taste, Kulich wants to eat again and again!

Sweet sweet recipes

I wonder how to make a fondant for a silence of a tasty and beautiful powder? It is very easy if you use our recommendations. The fudge on Easter cake will be incredibly sweet, fragrant and soft. Do not be surprised if the kids first eate exactly sugar glaze, and only then start to be touched by baking.
Many hostess mistakenly think that it is possible to cook the glaze only using gelatin. Nothing like this! In our selection - only simple ways, without any gelatin.

To prepare a fudge on cake, you need a lot of patience, because it can be done only manually. The glaze can not be bothered by a mixer and a blender. It is so gentle that she withstands only gentle rubbing. But you will get very delicious productwhich can not just just decorate cake, but also make painting on it.
Usually the fudge on the cake is snow-white. But we have a wonderful recipe chocolate glaze. First, we suggest you familiarize yourself with the way to prepare a classic decoration on Easter from the sugar powder.

Recipe number 1 - Sugar sweet on cake

One of the most simple sweets for the crumb is sugar. However, it is precisely traditionally and looks like a festive snow-white!

Ingredients:

Water - 10 tablespoons
Sugar powder - 350-400 g
Lemon Acid (Liquid) - 18-20 drops

Ingredients for liquid lemon:

Lemon Acid - 1 Tea Spoon
Hot boiled water - 2 teaspoons

Cooking:

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

Now mix water and sugar and put in a saucepan on the stove. Fire is reduced at least and heat the water until sugar is dissolved in it. From time to time, stir the contents of the pan.

How to check that syrup is cooked correct? Take a piece of ice and add a syrup droplet on it - if everything is done correctly, it will not spread. Otherwise you need to warm the water some more.

Add a lemon to the syrup, using for convenience, for example, pipette. Mix well.

Now you need to cool the syrup and best do it with the help of a large pan, on the bottom of which should put slices of ice, and put the bucket over it. Mix the syrup several times during the cooling.

When sugar syrup It will become room temperature, take a wooden shovel and put it out well (about 7-8 minutes). In the thickness, it should turn out how sour cream, the color will also change (will become white).

Still stretch 5 minutes, until the fondant is dense. Then immediately smear the top of the culitus.

Recipe number 2 - Delicious fudge for silence

An even simpler preparation of sweets on cake is the use of only water and sugar. You can make this fudge if you want to save time.

Ingredients:

Water - 0.5 glasses
Sugar - 1 cup

How to cook:

Fill sugar with water and put on a weak fire. Cook, periodically stirring, and also wipe the calm edges with a clean damp cloth. Then make a "sample": a small number of syrup pour in cold water - Ready syrup will not be spread.

As soon as sugar syrup is ready, turn off the plate and cool to room temperature, then beat with a mixer to the masses white color. By the way, instead of water you can use milk.

Recipe # 3 - Skin Flashing for Merchant

But what about lovers of protein glaze? Can the cakes can be decorated only with sugar sweets? Of course not! We have a recipe for sweet squirrels. It turns out lush, bright and amazingly tasty.
All recipes for sweets are beginning with the definition of the desired number of ingredients. We will not violate the tradition and now. That's what we need for protein sugar glaze.

Ingredients:

Sugar powder - 200 gr.
Protein - 1 pc.

How to cook:

To make a fondant for a silence, separate yolks from proteins, and pour the latter into a glass bowl. Remember that eggs should be chilled, so you will pre-hold them 3 hours in the refrigerator. In the bowl, take the protein with a plug or mixer for only 1 minute. No need to get a lush foam, because we still have to rub the protein.

Then seek sugar powder. It is necessary in order for the mass to be unnecessary to us lumps. Then the paste will be soft and homogeneous, and there will be no problems in its preparation.

Crop sugar powder with protein rubber bladder. If you do not have it, use another tool comfortable (spoon, wooden or metal blade).

Lock the sugar powder by adding it gradually, small portions. You have to get a liquid and sufficiently damaging mass of the glaze.

When the glaze will become snow-white, it can be applied to cake. If you want, make it decoration in the form of painting on the surface of the Easter baking. But it is best if the icing lies like a snowball, on the master's sickness itself.

As you can see, the glaze is prepared from sugar powder without any gelatin. Therefore, do not be afraid of difficulties. Here you will only need patience.

Video recipe sweets on cake

And if you are interested in the non-classical version of the ornament of cakes, look at the video. The proposed video has a recipe for sweets from cocoa. Chocolate fudge on Kulich is something magical! It will suit any of the baking varieties. The author of the video will tell in detail how to make a fondant for a cocoa.

Sweet, prepared by recipes above, it turns out soft, tasty and melting in the mouth. Bon Appetit!

Decoration of traditional Easter baking is an important and most favorite occupation before the holiday. We offer several sweet recipes for freshly baked and with pleasure we will tell you how to make it right.

Sugar sweet for Easter Hood

Ingredients:

small sugar - 450 g;
drinking water - 230 ml;
lemon acid - 1/4 h. spoons.

Cooking

Drinking water in a metal container, we supine the right amount of small sugar in it and thoroughly stirring, put everything on the plates enabled. When boiling neatly remove the foam unnecessary to us and, having reduced the gas with a syrup with a frequent stirring. As soon as the viscosity will be felt in the syrup, take it on the tip of a teaspoon and drip into a plate with cold water. If the syrup is not growing, but it took like a ball like a ball and you can catch it, then remove the syrup from the fire and cool up to a little warm state. Next, we type citric acid on the tip of a teaspoon, suck it into our sugar syrup and with a mixer with a high speed, whipping the fudge until it acquires a homogeneous white color. Now you can apply this glaze on cold cakes and decorate a bright sprinkling.

Sweet Recipe for Sugar Coulins

Ingredients:

sugar powder - 250 g;
fatty milk - 3 tbsp. spoons.

Cooking

In twice, sifted sugar powder neatly, one spoon is added to warm milk (37 degrees) fatty milk and immediately rubbing everything to smooth, dense, snow-white mass. This kind of very tasty, dazzling white sweets should be immediately applied to the cooled hats of fragrant cakes and immediately sprinkle the decorations you choose.

Skin Sweet For Easter Easter Cake

Ingredients:

Cooking

Carefully separated, well cooled large proteins chicken Yaitz Whip the mixer before the appearance of white foam. Further gradually, slow sugar or sainted sugar powder, continuing to work with a mixer at the same time. In the resulting homogeneous white mass we squeeze one dessert spoon of fresh lemon juice and finally bring all the mixer to a persistent, air condition. We appreciate the fudge on the cooled cakes and immediately decorate the traditional multi-colored sprinkle.

1) white glaze

INGREDIENTS:
200-230 g powdered
1 protein
1/2 h. L. Lemon juice

Cooking:
In a clean bowl, vague mix the protein with lemon juice, gradually pour sainted sugar powder and interfere with it. The glaze is ready if the protein mass hangs from the bunny, but does not flow. It is not necessary to beat the protein too intense: the glaze is full of air and will bubble. The glaze should be stored in the most sealed containers, otherwise she quickly dries.

To use the glaze to cover the cakes, take a thick to the desired consistency with lemon juice. Mass must be dripped, but not spread. If the icing is too hard, it will dry badly, and drying out, it will be transparent. Therefore, to pour the desired consistency, lemon juice It adds one drop in it, constantly stirring.

2) green glaze

INGREDIENTS:
Powder Sugar - 200 g
Pistachios purified - 100 g
Spinach - 200 g
Sea salt - 0.5 h.
Lemon (juice and zest) - 1/4 pcs.

Cooking:
Pistachios, salt and zest finely destroy, add sugar, lemon juice. Spinach pour hot water, Bring to a boil, lean on the sieve, squeeze (retaining the liquid), wipe through the sieve, add to pistachio mass. If it turned out too "cool", pour 1-2 tbsp. l. Water from spinach. To achieve other colors, you can use carrot juice, parsley juice or beets.

Apple glaze
For the preparation of apple glaze, purified apples pour with water and boil until they soften. After that they need to be pulled through the sieve and add sugar. Cooking syrup until it thickens.

Apricot icing
If you do not have fresh apricot, you can use canned. Prepared in the same way as an apple icing.

Glaze transparent
Mix sugar with lemon juice and white wine, and rub the mass until it thickens.

Red icing
For cooking, weld the usual icing and add any fruit drink of red color. Mix well.

Chocolate glaze

INGREDIENTS:
cream fatness of at least 30%
50 ml of water
Creamy butter - 1 tbsp. l.
120 g of chocolate
1.5 h. L. Sugar powder

Cooking:
Chocolate finely chop. Stay in heat-resistant dishes, add water, sugar powder and half cream. To put on water bath, interfere until chocolate is dissolved. Remove from fire. The remaining cream to warm up, without bringing to a boil, and pour into chocolate. Stir from the center to the sodes of dishes. Add oil sliced \u200b\u200bwith small cubes. When the glaze will cool to the body temperature, you can work with it. The cooled glaze can be reheated to the desired temperature.

Oil glaze

INGREDIENTS:
Portion is calculated for the product weighing 450 g:
125 g (1/2 cup) softened unsalted butter
225 g (2 cups) sifted sugar powder
10 ml (2 tsp) of milk
5 ml (1 tsp) vanilla essence

Cooking:
Put the oil in a bowl and take it with a wooden spoon or an electrical mixer in a magnificent mass. Launde sugar powder, milk and vanilla essence, and also (optional) taste additive. Whip the mass until it becomes homogeneous. To the smooth layer, apply the glaze to a cake with a metal knife-blade (spatula).

Sweet, basic recipe

INGREDIENTS:
Sugar - 250 g,
Water - 150 ml,
solution citric acid - 12 drops

Cooking:
For a solution from citric acid: 0.5 teaspoons of citric acid crystals dissolve in 1 teaspoon hot water. The amount of lipstick will need a 1/4 teaspoon of citric acid solution or 12 drops. Preparation: pour sugar into a saucepan, pour hot water and mix until complete dissolution. Put on strong fire and cook without stirring. As soon as the syrup starts to throw, remove the spoon for the foam formed on the surface, cover the saucepan with a lid and cook syrup to the sample to a soft ball. If you managed to roll the ball and it does not stick to the hands, it means that syrup is ready.

Before the end of the cooking, add a solution of citric acid or a 1/2 teaspoon of 3% vinegar to syrup.
When a larger amount of lipstick is added to the syrup, the lipstick is bad and does not harden on the products, and the fudgment with a small amount of acid is quickly crystallized and gives glaze without shine.
After cooking sprinkle the surface of the syrup with water and cool it as soon as possible. To do this, place a saucepan with syrup in cold water or ice. You can also put on the surface of the syrup pieces of pure food iceAnd then the liquid formed from it is to merge. The syrup is sharpened with a wooden spatula for 10-20 minutes until it packed and will not come into a white small-crystalline mass, which is called fondant. Move lipstick with a spatula, heat up to 45-55 °, stirring all the time, and add aromatic substances.

If the fudge is too thick, dissolve it with a small amount of water, if liquid - add sainted sugar powder. Magovaya for the glazing lipstick on the consistency resembles the sour cream of medium lip. If there will be bugging in sugar syrup during cooling, which formed from sugar crystals, it is not necessary to beat this syrup, since the glazed products are not smooth, but bug, ugly. In such a syrup, it is necessary to add water 2 times the norm and boil again.

Lipstick maintains long-term storage, so it can be prepared in the future. If it is stored in a jar or a saucepan, parchment or wet piece of gauze is put on the water, while the inner parts of the dishes should not be lipstick. As needed, the desired amount of lipstick is retrieved, kneaded, heated when stirring the spatula to 45-55 °, flavory and used for glazing products. Lipstick can also be used with tea and coffee.

Mass can be aromaticized by all sorts of natural aromatic substances, fillings, tincture, liqueurs and liqueur creams, grape wines, fruit juices and syrups, as well as juice from compotes.

Lipstick apricot
Add to main lipstick 1 tbsp. Spoon of apricot tincture or apricot liqueur or 1 tbsp. Spoon of syrup Ot apricot jam. Tint lipstick in orange.

Pineapple lipstick
Add to main lipstick 2 tbsp. spoons of syrup obs canned pineapples And paint yellow.

Orange lipstick
Add to the main lipstick juice, squeezed from 1/2 orange and orange zest, or 1 tbsp. A spoonful of orange tincture. Tint lipstick in orange.

Vanilla lipstick
Add to main lipstick 1 tbsp. Spoon of vanilla liqueur or 3-4 g of vanilla sugar, or 2-3 drops of vanilla essence. Color lipstick white.

Lipstick cherry
Add to main lipstick 1-2 tbsp. Spoons of natural, squeezed from the cherry of juice or 1 tbsp. A spoonful of the cherry tincture, or cherry-casting, or 1-2 tbsp. spoons of syrup from cherry jam; tinker pink color.

Lipstick strawberry
Add to main lipstick 1-2 tbsp. Spoons of juice squeezed from strawberries, or 1 tbsp. Spoon of strawberry liquor, or 1-2 art. spoons of syrup obs strawberry jam. Touch lipstick in pink color.

Cognac lipstick
Add to main lipstick 1 tbsp. spoonful brandy; Touch orange.

Coffee lipstick
Add to main lipstick 1 tbsp. Spoon of coffee liqueur. If the lipstick turns out to be bright, tinted with burned sugar.

Lipstick lemon
Add to the main lipstick juice from 1/2 lemon and zest or 1 tbsp. A spoonful of lemon liqueur, or lemon tincture, or 2-3 drops of lemon essences. Tint lipstick in yellow.

Lipstick Malinovaya
Add to main lipstick 1-2 tbsp. Spoons of juice squeezed out of raspberry, or 1-2 tbsp. spoons of syrup obs raspberry jam, or 1 tbsp. spoon of raspberry liquor; Tint in pink color, acidify to taste.

Lipstick Mandarin
Add to the main lipstick juice from one mandarin and zest, add diluted food to taste. Tint lipstick in orange.

Lipstick milk
To prepare lipstick instead of water to take a doubled number whole milk. Cooking syrup for dairy lipstick without acid to the sample on a soft ball. As an aromatizer, use 4-5 g of vanilla sugar. Dairy lipstick has dark cream color and gentle creamy dairy taste.

Easter is one of the brightest and most beloved many holidays. And what beautiful easter table! Bright multicolored eggs, gentle curd Easter, fragrant meat, a variety of salads, pickles ... Eyes scatter. But still, the main dish is this day easter cake. Cake preparation methods can be found hundreds and even thousands on the Internet, not to mention recipes that are transmitted from generation to generation in each family.

How to make a classic fondant for Easter slices?

Sugar sweet on cake

Structure:

Sugar - 500 g
Water - 12 tbsp.
Lemon Acid or Lemon Juice - 25 drops

Cooking:

Sugar and water mix in a small saucepan or bucket and put on a slow fire.
When sugar is dissolving, it is necessary to constantly stir so that the syrup does not escape.
Carefully follow the consistency, better pre-prepare ice or a glass with very cold water. As soon as the mixture began to thick, drop a little on the ice, if the syrup is not rare and you can roll the elastic, but not solid ballSo the fondant is cooked correctly. If the ball is too solid, it means that you have overheated syrup and the glaze will not work. If the mixture does not roll, heated it further and stirrely.
In the mass of the necessary consistency you need to drop lemon juice or citric acid and mix thoroughly.
Next you need to cool the fond. You can leave it for a while on the plate omit the saucepan with syrup into ice (cold water). As cool it is to constantly stir. If a crust is formed on the surface, you need to heat the mass again and add lemon juice.
When the mixture cools up to room temperature, it must be gently mixed, first with a spatula or spoon, and then a mixer. Gradually, the fudge will begin to acquire white color and become a consistency like sour cream. After that, it can be used for its intended purpose or tighten the food film and put in the refrigerator.
If you can easily get such a sugar sweet, try a little complicate the recipe and cook it on milk or cream, but, in this case, cook on small fire, constantly stirring.

Lemon acid in drops can be prepared if we dissolve 1 tbsp. Limondons in 2 tbsp. Warm water.
Instead of lemonic acid, you can add caramel pattern at the rate of 1 tsp. per 100 g of sugar.
The fudge is preferably cool and stirred with a wooden spoon or a spatula until the mass of golden will become white, and then beat the mixer.
If you want to add flavors or dyes, heat up to 60-65 degrees again and, stirring, pour syrup.
You can add various syrups, jams, jams, fresh juices, liqueurs, rum, cognac, tincture, coffee and toping to the finished fuddle.
For long storage Wrap a fudge into a wet parchment or gauze, and then put in a saucepan or a jar and put in the refrigerator.

Sweet on Kulkovaya cake

Structure:

Egg protein - 2 pcs.
Sugar powder - 300 g
Lemon juice - 2 tbsp.

Cooking:

Separate proteins from yolks. Put them in the refrigerator. Then add salt to the tip of the knife. Be whipped with a mixer to an increase in the mass in the amount of 3-4 times.
Improve gradually sugar powder and lemon juice, continuing to beat. The glaze should be lush and stable.
After the fudge is ready, you can add to it food coloring, syrup or jam. You need to decorate the cake at once, since, when stored, such a fudge will lose its puff.

Custard protein sweet

Structure:

Egg proteins - 2 pcs.
Sugar or sugar powder - 200 g
Water - 200 g

Cooking:

To cook with water and sugar syrup, before the formation of a "weak ball" is a soft dough resembling a consistency, if such a mixture drop into the water, it should not thicken, and not dissolve. If the mixture does not longer thick, add some more sugar.
Beat proteins to stable peaks, add syrup in them, constantly whipping.
Heat the mixture of up to 60 degrees and add flavors and dyes.

Recipe Fondant for chocolate

Structure:

Chocolate black - 200 g
Sugar powder - 150 g
Milk - 2 tbsp.
Vanillin - on the tip of the knife

Cooking:

2 High-quality chocolate tiles break into pieces, put in a small bowl and put on a water bath.
When chocolate is melted, add sugar powder and milk, cooking, stirring to obtain homogeneous thick mass, flavoring vanilla.
Coconut chips are perfectly combined with such chocolate sweet.

Creamy - chocolate sweet

Structure:

Creamy oil - 50 g
Sugar powder - 3 tbsp.
Cream - 1 tbsp.
Cocoa - 2 tbsp.

Cooking:

Melt the oil in a water bath, then pour sugar powder, add cream and cocoa, cook before getting thick homogeneous mass.
In such a fondant, instead of cream, you can add sour cream or milk, and the sugar is replaced with honey, only then it is necessary to add it at the very end so that honey does not lose its beneficial properties.

Cooking sweets, business is troublesome, and requires patience and some skills. But if you learn to do it, you will not regret the time spent. One of the above sweets will become an excellent foundation for the decoration and emphasizes the taste of the Easter Merchant. In addition, in this way it is possible to iron other baking: buns, rum women, gingerbread, cakes, cookies, etc.

Confectioners use glaze to make beautiful any pastries. Even the most unsightly cake looks with a fondant quite attractive. Besides white, use and other color watering. There is nothing complicated in her cooking.

Flashes for Merchant: Simple Recipe

You do not need to be a first-class pastry to be able to prepare this fondant for a crumb. In addition to the silence, it is used almost for any baking.

Gently whipped with a mixer (use low speed) egg protein. During the beating, we slow down the sugar powder. Beat until the fudge becomes very thick.

Skin glaze for Easter Mood

Some painstaking, but delicious fudge to Easter cake.

Required:

250 grams of sugar powder;
1 protein;
Any dye.

All process: 60 minutes.

Calorie: 100 grams of fonders - 340 kcal.

Cooking:

1. Sail with sugar powder through fine sieve;

1. Introduce egg squirrel to the sugar powder;
2. Carefully take the mixer with a sugar-protein mixture to a thick state;

Enter your dye into a bowl with a fondant and mix carefully.

Berry Flashing for Easter Hood

Sweet for Easter Mood in Berry Execution is not only very beautiful, but also has a bright taste. As a basis, you can take any berries.

Ingredients:

200 grams of sugar powder;
1.5 tablespoons of water;
100 grams of strawberries.

Time: 25 minutes.

Calorie: 100 grams of sweets - 173 kcal.

Progress:

Used strawberries to remove the frozen. Berries rinse. Leave them for some time in the sieve to the excess water of the glass;
Blender Wake up the berries to a porridge state.
Strain the berries through the sieve;
Sketch sugar powder;
Pour 1.5 tablespoons of boiling water in powder;
Gradually, insertion (continuously whipping a wedge or mixer) in sugar syrup berry cleaner. Must get a damaging, with glossy glitter, a pattern.

Chocolate glaze

All love cakes with chocolate watering. But no one else may come to anyone that she can be decorated with culberies. We advise you to try a similar experiment.

3 tablespoons of cocoa powder;
4 tablespoons of milk;
3 tablespoons of sugar;
55 grams of cream oil.

Time: 25 minutes.

Calorie: 445 kcal.

Progress:

On low heat I melt sugar, cocoa and milk. Continuously interfere with the mixture;
After complete dissolution of sugar in milk, we introduce the butter;
Cook a couple of minutes (chocolate fudge should become homogeneous).

Lemon glaze for Easter Mood

Here you have one more interesting recipe Sweet.

A glass of sugar powder;
1 protein;
Lemon zest;
A few drops of lemon juice;
Yellow dye.

Cooking time: 15 minutes.

Calorie Sweets: 100 grams - 153 kcal.

Progress:

Poudrao sketch carefully through a fine sieve;
Enter the egg protein to it and take to a very thick glossy foam;
Add lemon juice and its zest. It is thoroughly whipped with a mixer our fudge;
At the end we enter the yellow dye into the fudge.
Mix well.

- Read the secrets of cooking this incredible useful dishwhich is necessary to include in the diet.

Pumpkin soup with cream recipe, which will accurately surprise you. .

Try cooking Cutlets in Kiev from chicken breast. This one will definitely become your beloved.

Shopping glaze for Easter Mood

It does not matter if there were no eggs in the house. It is worth resorting to this simple prescription Easter sweet.

You will need:

A glass of sugar;
4 tbsp. l. milk.

Time will be needed: 15 minutes.

Calorie: 172 kcal.

Progress:

In the scenery heat milk;
Grind sugar in a coffee grinder and enter it into milk;
Boil on slow gas to a density.

How to apply the glaze to cake

Even the most beautiful Easter cake requires decoration. For these purposes, the fondant is best suited. There are some rules for applying to pastry. We will try to tell you many of them:

Chocolate watering is applied to the surface of the culberry portion. It is necessary to distribute it with a wide kitchen knife;
Hot fudge is applied directly hot;
The least of all the hassle delivers and looks very beautiful simple protein icing. Just plunge into it your cooled slicker;
Before dipping your slices in protein icing, apply a little bit of any jacket on his hat. This manipulation will allow the glaze better to gain a culberry;
White sugar sweet is desirable to apply with silicone brushes;
Polyberry is applied to the surface of the already cooled confectionery;
It is necessary to apply it immediately after cooking. Then, after drying, it will not be very dry.

In addition to all of the above councils, do not forget to add decorations on top of watering. Perfectly look:

Dried fruits;
Grated chocolate;
Special Easter powers;
Candied fruit;
Multicolored marmalade;
Nuts;
Various figures.

Also use a confectionery syringe or bag for applying fondations. When Kulich himself does not require an additional decor, simply draw a beautiful pattern with a fondant.

In addition to the rules for applying the glaze on the Easter Kulik, there are many nuances in its preparation. We will help you learn almost about all the secrets of perfect sweets:

In order for the watering prepared by you perfectly fell and secured at the confectionery masterpiece, follow its consistency. Beach to the state of thick sour cream;
Too thick sweet can be diluted with water or milk, and liquid - sugar powder;
Use in the recipe not just sugar crystals, namely the powder from it. In this case, the ordinary coffee grinder will help;
Using an egg protein in the recipe, it turns out a unique glaze. It is he who will give a unique taste and proper consistency to her;
In no case do not use for chocolate watering - tiles with porous chocolate. In the end, you will have an inhomogeneous mass with lumps. An excellent option will be cocoa powder. Your watering will get very rich brown;
If you decide to cut your sweet, then use only natural dyes;
The best option for applying liquid glaze is silicone bruster;
The juice of berries and vegetables is perfectly suitable as a dye.

Holding to these rules, you will come to delight from the result. We hope that at least a little helped you, told about some intricacies of the preparation of Easter watering. If you follow them, you can cook perfect fudge.

Of particular effort is not required in such a business. Experiment with dyes in the recipe and decor. Ideally baked Easter coulik can not even cover icing. It is enough just to draw a beautiful pattern with a confectionery bag or inscription.