It Spills and Cracks: How Not to Make Frosting for Easter cake
Frosting is the most important element in the decoration of the Easter cake. The appearance of the pastry depends on the mixture. But it often happens that the mass spreads, does not solidify well, or cracks. There are several reasons for this phenomenon.
FoodOboz editors will tell you about the most common mistakes made when making frosting. You will be able to make your decor very attractive.
Cooking the frosting.
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The most common mistakes in the preparation of icing:
1. Adding sugar too early.
The sugar should be added only after the whites have been beaten. Otherwise, your frosting will be very liquid and will not dry. If you are using powdered sugar, pour it gradually into the puffy whites.
Whipping the mass
Source: Pexels
2. Preparing the glaze without lemon juice
Applying a quality glaze to a pastry
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This ingredient is added not only for flavor. Lemon helps to speed up the curing process of the glaze.
3. Frosting a cold Easter cake
A beautiful glazed eastercake.
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If you put the glaze on the cold pastry, it will dry very slowly. In addition, it will spread and you won't be able to put the decorations down nicely.
Also on OBOZREVATEL you can read the recipes:
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