THE PERFECT ICING for EASTER CAKES! How to made CORRECTLY! NO EGGS! WITHOUT MISTAKES

THE PERFECT ICING for EASTER CAKES on gelatin! How to cook it CORRECTLY WITHOUT MISTAKES! Does not crumble, Does not stick!
Icing WITHOUT EGGS!!!!!! Detailed video!
Attention!!!! In the FIRST half of the video, I show the CORRECT version of the process of making this icing!
And in the second half of the video, I clearly show the process of making this glaze with errors and explain how to avoid them!
INGREDIENTS for the glaze to cover 5 cakes 12.5 - 13.5 cm in diameter:
10 g of gelatin (gelatin should be of high quality with a good shelf life)
50 ml of cold boiled water to swell gelatin
for the syrup:
300 grams of sugar (including 8 grams of vanilla sugar)
70 ml of water
syrup boil for 1.5 minutes from the moment the syrup begins to boil
cool the syrup to 80 ° C
then add the swollen gelatin to the syrup
beat the syrup with gelatin for the first 2.5 minutes
then, if desired, to add sourness to the taste , enter
1/4 teaspoon citric acid or
1 teaspoon of lemon juice.
Also at this stage, you can enter any flavors.
Then beat for another 1 minute, and as soon as the mass begins to wind on the beaters of the mixer, immediately finish whipping.
The glaze should immediately be applied to completely cooled cakes!
see the link how to make flowers from mastic, as I have in the video
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EASTER cakes can also be decorated with meringue:
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Links to EASTER CAKE recipes:
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• Нежные, лёгкие, волокн...
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