What can you make a topping for cake. Original ways to decorate Easter cakes

How and how to decorate Easter cake ideas and master classes

The main dish for Easter is, of course, Easter cake. There are a thousand recipes, and still every housewife prepares it in her own way.

More than these recipes can only be the number of options for decorating Easter cake.

Thanks to a large assortment of confectionery decorations, making Easter cake can turn into an exciting activity for mom and children.

I offer you a few ideas for inspiration and master classes on decorating Easter cakes.

Easter cakes painted

It all depends on your talent - you can create whole paintings, or you can add a few traditional details: willow or lily of the valley twigs, apple flowers, simple patterns.

flower cakes

Now there are a lot of ready-made flower decorations on sale, wafer, sugar and chocolate, but you can try to make flowers yourself, for example, from marzipan.

Flowers can even be alive: chamomile, lilies of the valley, daffodils, violets, willow twigs.

Easter cakes with domes

Easter cakes in the form of churches with domes look very original.

Easter cakes with berries

Easter cakes

Children will definitely like small Easter cakes, and they are also convenient to give to friends and relatives for Easter.

Attention to detail

Lace, ribbons, bows and various figures will make your Easter cake the most original and unique!

Compound:

For test:

Milk - 0.5 l.
Flour - 1 kg
Yolks - 5 pcs.
Drain. butter - 250 gr
Sugar - 0.5 kg
Raisins - 150 gr
Yeast - 50 gr (wet)
Vanillin

For fondant:

Protein - 2 pcs
Sugar - 1 tbsp.
beet juice
carrot juice
Cocoa

Cooking:

In a glass of warm milk, add yeast and 2 tbsp. flour. Mix and let the yeast rise. Then add butter and 2 tbsp. l. sugar, mix everything and set to approach.

Add everything according to the recipe, knead well and in a warm place, so that it fits well.

Knead again and put the dough into molds, greased with oil, on half of the mold. Let rise and place in preheated oven.

Bake at a temperature of 200-220 degrees until well golden brown.

Readiness to check by piercing the cake with a stick. Let cool and carefully remove the cake from the mold. Whip egg whites with sugar into stiff peaks. For painting, mix small parts of the fondant with beetroot juice, carrot juice and cocoa. Lubricate the top of the cake with white fudge.

Then drip on the white fondant with colored glaze.

Use a stick to draw stains.

Decorate nicely on top.

Our Easter "Painted Easter Cakes" are ready!

Good and bright Sunday to you!

More options

Whip egg whites with sugar into stiff peaks. Mix small parts of whipped proteins with cocoa, spinach broth, turmeric.

Lubricate the tops of Easter cakes with white fondant and sprinkle multi-colored fondants on top.

Use a stick (toothpick) to make beautiful stains.

Here is one of the options we got.

Another painting option.

On top of the painting, you can decorate with mastic flowers or colored sprinkles.

There are several other options for decorating Easter cake.

Making your own powder

In addition to confectionery powder, which is made from hard glaze, multi-colored coconut flakes, colored sugar, semolina and even millet are used as powder on Easter cakes. You can buy powder not only before Easter, but also at any other time. It is stored for a long time, and in a dry, cool place, excess can remain until next year. Making your own powder is also easy. This will require food coloring and a base. At home, semolina is best, but, of course, sugar powder will be tastier.

Egg paint gives bright and saturated colors. It needs very little, so you can use the leftovers. But if vinegar was added to the paint, it is not suitable for making powder. Semolina or sugar is placed for a few seconds in cold paint and dried on paper. After drying, large lumps can be broken into which cereals and sugar soaked in paint stick together.

Usually, colored powder is mixed, or it is already sold in a mixed form. But coconut flakes, for example, are packaged in individual colors. You can decorate the Easter cake in an original way if you apply the powder in stripes or concentric circles. You can also cut out a stencil with XB letters and simple patterns and apply powder through the stencil, letters and patterns in one color, the background in another.

Traditionally, it is decorated with the letters "XB". This is an abbreviation for the Easter greeting "Christ is Risen!". Letters can be laid out with pieces of finely chopped fruit, raisins, dried apricots ... Candied fruits (usually flat and multi-colored) are also used for inscriptions. And the letters "XB" are molded from dough. And when the cake is ready, sprinkle it with powdered sugar, and highlight the letters with bright sprinkles (culinary beads, for example), chocolate.

Glaze. Decorating Easter cakes with icing is a very common way to give them a festive, beautiful look. The icing is prepared from egg white and sugar (or powdered sugar), which are thoroughly beaten until a thick foam.

Icing for Easter cake

Ingredients:
1-2 egg whites
0.5 cups of powdered sugar,
1 st. a spoonful of lemon juice.

Cooking
Protein must be chilled. Beat it with a mixer. Start the process with the first speed, gradually increase it. You can understand that it is enough to beat by turning the bowl of protein upside down - the protein should not spill out. When the required consistency is reached, start gradually, by a teaspoon, to introduce powdered sugar sifted through a sieve. Finally, add lemon juice and beat for another 10 seconds. Apply the finished glaze to hot Easter cakes - then it will fit snugly and is unlikely to crumble. Another way to give additional “strength” to the glaze is to put the Easter cakes for a minute in the oven, heated to 100-120 ° C.

The icing is a beautiful decoration in itself. However, you can add (sprinkle) nuts, dried fruits, grated chocolate, multi-colored confectionery beads to it. Again, you can lay out the letters “XB” from fruits. And you can just write these letters with icing. Lots of options. Kulich is a festive treat, so get creative! Often, to give it an appetizing shine, the yolk is applied to the finished cake and sprinkled with powdered sugar or bright sprinkles. They mold a symbol of faith - a cross - from dough and highlight it with glaze. Can be used for decoration (already on top of the glaze), for example, waffle flowers, flowers from culinary mastic.

Sugar mastic for flowers and other decorations

Ingredients:
250 g powdered sugar,
2 tsp gelatin powder,
6 tsp water,
1 tsp glucose.

Cooking
Sift the powdered sugar. Pour it into a bowl. Take another bowl (small) and place the gelatin in it. Sprinkle it with water, let it swell for 2-3 minutes. Then put a bowl of gelatin in a water bath and dissolve it, stirring gently. Immediately after the gelatin dissolves, pour in the glucose. The resulting liquid should be more or less transparent. Next, make a hole in the powdered sugar and pour the mixture of gelatin and glucose into it. Mix well, you can use a knife, chopping movements. After that, place the mastic in a plastic bag, and the bag in an airtight container. Leave for 3-4 hours at room temperature. After that, you can sculpt flowers and other decorations from mastic.

Here's how you can mold, for example, roses from mastic. To begin with, using food coloring, tint the mastic in pink, green, scarlet, yellow and other colors. Leave some white mastic as well. Put the pieces of colored mastic in a plastic bag to keep it soft and pliable. Use it in small portions.

From a small piece of mass, mold a “carrot” and place it on a table or plank. After that, roll up balls of the same size from the tinted mass - future rose petals. Mash the first ball with a teaspoon on a table dusted with powdered sugar, then use your hands to shape it into a petal shape. Make the petals thinner on one edge, thicker on the opposite. Then slightly moisten the lower part of the petal with water and wrap it around the “carrot”, thus making the ovary of the flower. From the second ball, blind the next petal. Moisten the bottom again at the base of the petal and wind it onto the workpiece so that the middle of the second petal closes the “seam” of the first petal. Glue the third petal and bend it from the middle to the side. So make 5-6 petals.

Let the finished flowers dry for 5-6 hours. Petals should be made as thin as possible towards the edges and thicker at the base! If an excess mass of glaze has formed at the bottom of the flower, it can be cut off with scissors.

Then you need to prepare the leaves for the flowers. From 3-4 green balls (can be of different sizes) form "carrots". With two thumbs, press down on the middle of the "carrot" and give it the shape of a leaf. Then with a knife in the center of the sheet, and after obliquely, apply veins. The leaf can be given any shape and bent as you like. Dry. When flowers and leaves are ready, they are collected in a bouquet. Attach 2 to 3 leaves to one flower.

Easter cake should be served on a large plate, on which painted eggs can be laid out around the perimeter (we will talk about them later). But there is another option: with fruit. To do this, lay out kiwi with chamomile, and in the center place a mixture of nuts, prunes, fresh berries, chopped orange slices. On the resulting fruit base, place the Easter cake, decorated in the same style: fresh fruit on top of the glaze.

Easter icing and decorative sprinkles

But they came up with a modern way to decorate Easter cakes, although in fact Easter icing is the same sugar, only in the form of powder, with the addition of citric acid and starch (for better beating and thickening). You need to add egg white to the glaze in the form of a powder and beat with a mixer, it whips quickly and freezes better than just whites with sugar.

We apply the glaze on the tops of the Easter cakes with a brush or a spoon and wait a couple of minutes. Because if you sprinkle with sprinkles right away, it will get wet and melt.

And after a few minutes, when the icing on the Easter cakes dries up, but does not harden - do not miss it, the topping will simply crumble with the frozen icing!) - decorate with multi-colored sugar sprinkles.
And there are so many types of sprinkles - both round, and long, and asterisks, and different colors! Entrust the work of sprinkling cakes with sprinkles to the children - they really like this business! True, part of the topping is eaten :)

But look how else you can elegantly paint Easter cakes with the help of ordinary icing and natural dyes!

Candied fruits, sugar beads and sugar figurines

You can decorate Easter cakes not with sprinkles, but with multi-colored candied fruits. It looks very nice, but candied fruits are large and hard, so it is better not to give them to small children.

Also, pastries decorated with mastic sugar figurines look very original and beautiful - for example, with such cute chickens. But these figurines, to be honest, you can’t gnaw through ...

And sugar beads, shiny, gold and silver - although they are very beautiful, I do not advise you to take them for decoration! They are good only in appearance, but they taste very hard and absolutely unbreakable. And even dangerous for kids. So we'd better take...

Sugar pencils!

Brilliant invention!!! Well done to the confectioner who invented them! The process of decorating baking - Easter cakes, muffins, cookies - turns into creativity! You can draw whatever patterns you want, leaves, flowers, put specks - paint a little pasochka like a krashanka! The set includes three pencils of different colors - red, green and yellow. It is very exciting to paint Easter cakes with them for the whole family! Give the kids a Easter cake for decoration, and let them paint as they want!

Dough decoration

Two types of dough decorations

Decorations are laid out on top of the cake before baking or glued onto the already baked cake with the help of raw protein. You can prepare decorations from the same dough from which Easter cake is made, or from another, less amenable to deformation during baking. Braids are woven from dough, flowers are made, letters and crosses are laid out.

If the cake is baked together with decorations, to give a beautiful look, the top is smeared with a beaten egg or vegetable oil. But this is optional. Then, after baking, the top of the cake can be poured with sugar syrup and even a fine powder can be applied over the syrup. Cover the gaps between decorations with glaze, glue nuts and candied fruits with protein.

For jewelry from sweet dough:
150 gr. flour,
30 gr. margarine,
1 st. l. sour cream
20 gr. Sahara,
1 egg.

Perhaps you are quite satisfied that the decorations will be with a crispy golden crust and the same color as the whole cake. Then decorations can be made from the same dough from which Easter cake is prepared. Well, if you still want them to contrast in color, take on board one more piece of decoration advice can be made from yeast, but not rich dough. Carefully, on the dough that has already risen, smeared with egg suspension, prepared decorations are laid out and the cake is sent for baking.

Of course, there is no comrade for the taste and color. I prefer to work with special dough, then the decorations are more airy and elegant. Finished decorations are placed on the hot surface of the baked cake. Since they turn out to be very thin compared to decorations made from yeast dough, it is enough to place the decor attached to the Easter cake for a few minutes in a hot oven to fix and create a light shade.

simple dough-Flour,salt and water, knead a stiff dough and make decorations.

mk roses

These are blanks for spikelets:

This is how they need to be cut with scissors:

On the rolled dough, cut out different flowers and leaves with notches:

For roses, you can use special recesses and collect them according to the type of mastic:

These are the blanks you can make while the cake is coming up:

Easter cake is a traditional Christian pastry for Easter. In order for your Easter cakes to look like from the picture, you need to know some nuances: before and after baking, you need to grease them! We will look at various options for lubrication in this article.

How to anoint Easter cake before baking

If you lubricate the cake before baking, it will be ruddy and perfectly baked. But this should be done only when the dough has already risen well. The finished dough is laid out in richly smeared forms and rises in two times. Immediately before baking, the Easter cakes are coated. This can be done in various ways, we will consider some of them.

How to anoint Easter cake on top for Easter before baking:

The first option: lubrication with butter. First, the butter is melted in a water bath or in a microwave oven. Now we take a brush and coat the surface of the cake. We send from the oven;
The second way: beaten eggs. We take one egg, add a tablespoon of water to it and beat with a fork until a small foam forms. Further, as well as in the first version, grease and set to bake;
The third way: milk. 15 minutes before cooking, the Easter cakes are removed from the oven and smeared with milk. If you want to get a very ruddy crust, then the milk must be sweetened with sugar;
Fourth way: sweet tea. If you grease the cake with strong tea with sugar a few minutes before it is ready, the crust will acquire a matte blush;
And the last way: icing from sour cream. Sour cream frosting brings a rather elegant crust to any pastry. For this, Art. a spoonful of melted butter, two tbsp. spoons of sour cream and two tbsp. tablespoons of flour, stirred to a homogeneous consistency and applied to the cake before putting it to bake.

What to anoint after baking

Allow the cakes to cool completely before you start basting. Warm pastries are removed from the molds and laid out on their side. How to anoint the finished Easter cake on top? You can not decorate Easter cakes with anything, but simply grease them with water diluted with sugar, then the natural color of the crust will become brighter and it will become a little softer. If you want to give a more festive look to pastries, then pay attention to the following options:

Protein glaze. The egg white icing looks really elegant. To prepare it, separate the egg white from the yolk, add 200 grams of fine sugar or powdered sugar and 1 tbsp. a spoonful of lemon juice, beat all the ingredients until fluffy foam;
Chocolate glaze. For the recipe for its preparation you will need: 100 g of powdered sugar, two tbsp. tablespoons of cocoa powder, 60 ml of water and 50 g of butter. In a small saucepan, mix powdered sugar, cocoa powder and add water, put on fire and put the butter. The mass is boiled down to a slight thickening. The frosting will thicken as it cools. For added flavor, try adding liqueur or vanillin.

There is another very easy way to make this frosting. Take a bar of chocolate, break it into pieces and melt it in a saucepan. But so that such a glaze does not crack, there is one secret: you need to add 30 ml of the fattest cream to it. And you can take absolutely any chocolate, both bitter, and milk, or white;

Sugar candy. 100 g of powdered sugar and three to four tbsp. spoons of water or lemon juice are mixed so that the finished fudge slowly flows from the spoon, and does not fall into a lump or quickly run down. You need to know that it is quite transparent in color, so it is usually applied in several layers to the finished cake, or dye is added. When applying the next layer, be sure to wait for the previous one to dry! Optionally, you can also use flavoring.

- Read our selection of gourmet recipes.

Take note of the juicy cottage cheese with semolina in the oven or in the slow cooker.

Salmon steak in the oven - delicious and which we suggest you cook. This is a dish that definitely needs to be included in the diet.

How to decorate pastries in an original way

If just icing and fondant doesn't seem like enough decoration, try edible decorations. It can be sugar balls, hearts, confetti, figurines, beautiful flowers or waffle paper decorations.

Ordinary tinted granulated sugar will look unusual if it is sprinkled on protein glaze. Various sweets are suitable for decoration: chocolate dragees, macaroons, small marshmallows, meringues, meringues, unusual sweets.

Many people like to sprinkle nuts on Easter cakes: almonds, peanuts or cashews are great for this. It all depends on your preferences.

Secrets of successful icing

In order not to fail when preparing icing for the first time, pay attention to helpful tips for making it:

if you like protein glaze, but are afraid of raw proteins, make an Italian meringue: brew the whipped mass with boiling sugar syrup;
always apply icing to cooled cakes, this will help to avoid dripping, curdling and provide the right texture;
Apply frosting immediately after cooking! After all, it quickly hardens when cooled and can spoil the appearance of baking with an uneven and uneven look;
Most recipes are based on powdered sugar, we recommend that you sift it before using. And also knead the mass until completely homogeneous, if you do not want to see lumps on the cake;
white icing is a classic Easter cake, but for a change you can tint it, for example, the juice of natural berries will give a pink tint, spinach - green, and carrots - gently orange;
now a little about the application method: a banal spoon can be replaced with a confectionery brush or a confectionery syringe, it all depends on the consistency of the glaze itself. If there is a lot of it, then try dipping the cake directly into the container with the prepared icing;
when confectionery toppings, nuts or edible decor are used for additional decoration, then this should be done immediately after applying a layer of glaze, otherwise the frozen crust will not hold the decoration elements.

The process of making Easter cakes is a certain ritual in itself, so it is always better to cook them yourself. It is very important not only to bake a delicious cake, but also to effectively decorate it. We hope that this article will help you with this.

The traditional decoration of Easter cakes, known in most families, is protein glaze with multi-colored sprinkles. However, in reality, there can be much more decor options, and the upcoming holiday is a great reason to experiment.

Decorations for Easter cakes from dough

One of the easiest ways to decorate an Easter cake is to cut out all kinds of shapes from leftover Easter cake dough and decorate the product with them. It can be flowers, birds, crosses, letters and everything else, one way or another related to Easter and spring themes. From long strips of dough, you can weave braids.

Dough decorations decorate a raw cake and bake them together. In this case, before sending them to the oven, it is recommended to grease them with vegetable oil or an egg so that a beautiful and appetizing golden crust forms on top. After being ready, such an Easter cake is poured over with syrup and sprinkled with any topping. The free areas remaining between the dough figures are filled with candied fruit or nuts glued with egg white.

The second option for decorating Easter cakes with dough is to bake the figures separately, and then decorate the finished cake with them. In this case, you can knead for them another dough that is more able to maintain a given shape (almost any cookie dough will do). In addition, food coloring can be added to it to make the decorations colorful, chopped nuts and dried fruits. In terms of size, it is better to make the figures small, since too large ones can be difficult to place on the surface of the cake. They are also glued with egg white, and for greater strength and extra shine, they are poured with sugar syrup.

Chocolate icing for Easter cakes

Glaze can be bought ready-made or you can make your own, using ordinary white chocolate as a basis. To do this, it is enough to melt the chocolate bar in a water bath to a liquid state (make sure that the chocolate does not overheat) and mix with food coloring. The shade can be absolutely anything, but it is better if it is gentle pastel colors: light pink, pale yellow, mint.

Instead of food coloring, you can also take a natural one, such as turmeric, saffron, fruit or vegetable juice. In the latter case, so that the glaze does not turn out to be too liquid, it is recommended to add some starch to it. To make the glaze more elastic and not break, it is mixed with butter or condensed milk.

It is advisable to immediately apply a freshly prepared mixture of chocolate and dye to the cake. From above, such a glaze, like the usual one, can be additionally decorated to your liking - nuts, fruits, chocolate pieces, sprinkles, small multi-colored candies.

Alternative topping for Easter cakes

In addition to the usual colored confectionery topping, which is usually decorated with store cakes, use colored sugar, semolina, millet, and coconut flakes for these purposes.

You can buy a similar topping, or you can cook it yourself by simply placing the selected product for a few seconds in egg dye diluted in water. After that, the future dressing must be dried on paper. If during drying the topping stuck together and formed lumps, they should be carefully broken. Tip: for the first experience of making your own topping, it is easiest to use semolina.

When decorating Easter cake with homemade dressing, you can dream up not only with flowers, but also with patterns, arranging it, for example, with stripes or circles. And you can even create a real ornament or inscription: for this, you should first prepare the background, and then apply a pattern in a contrasting color using a pre-prepared cardboard stencil.

The Christian holiday Easter is approaching, and the housewives are already putting pastry on Easter cakes. There are many recipes for making Easter cake, but despite the different composition of the dough, the right cakes turn out to be lush, tall, ruddy and well-baked. In addition, homemade Easter cakes are always tastier than store-bought ones, because they are made by hand, with love and in a peaceful mood. We have already told you how to cook Easter cake at home so that it rises and bakes well, and today we will talk about how to bake Easter cake and decorate it festively. Easter baking should be beautiful, bright and spectacular!

What can you bake a cake in

It is necessary to choose in advance the form in which it will be baked. In Soviet times, housewives baked Easter cakes in saucepans, mugs, ceramic flower pots, tin cans, and it turned out very well - small Easter cakes resembled church domes and looked very original. Until now, many grandmothers continue to bake in cans, not recognizing modern baking dishes.

Traditional forms for Easter cakes resemble cylinders of various sizes and sizes, silicone or metal, with a non-stick coating or a removable bottom. Do not get carried away with too high forms - the height of the container should be about 1.5 times higher than the width, but not more than 20 cm.

Paper forms made of thick paper resistant to high temperatures, moisture and grease are also very popular. Many of them have a corrugated bottom and small holes for air circulation, because the Easter cake must breathe. It is customary to take Easter cakes in beautiful paper forms with you and give them as an Easter souvenir. You can bake homemade Easter cake in regular muffin tins or disposable aluminum foil tins, which are convenient because they do not need to be washed after use.

How to bake a delicious cake: put the dough in a mold

First, the forms are lubricated from the inside with butter or vegetable oil - with a brush, especially when it comes to paper containers. Silicone molds need only be lubricated the first time they are used, while molds with a non-stick layer, resembling a multicooker bowl, can be left unlubricated at all. It is advisable to cover ordinary metal containers or foil molds with oiled baking paper - while some housewives also sprinkle flour or breadcrumbs on the paper.

It is better to spread the dough into molds by half the volume or even a little less - it all depends on what result you want to get. If you need a more airy cake, fill the form by a third, and if you need a denser pastry, spread the dough in half of the form. Well kneaded dough will increase several times, so it needs free space.

Proofing continues until the dough rises to the edges of the form. Do not neglect this important step in the preparation of Easter cake if you want to get light, fluffy and beautiful pastries. At the same time, you need to remember that candied fruits, nuts and dried fruits make the dough slightly heavier, so it needs a little more time to increase in size. Try not to move the forms with Easter cakes, because the risen dough falls off so easily! If, with a careless movement, the cake still fell right in the form, do not expect it to rise - it is better to take out the dough, knead it slightly and place it again in the form for proofing.

The risen Easter cake, so that it browns beautifully in the oven, can be greased with an egg beaten with milk, water, butter or vegetable oil. However, if you will cover the pastries with fudge, then one oil is enough. Interestingly, some housewives sprinkle Easter cakes with sugar or nuts even before baking.

How to bake Easter cake correctly: working with the oven

Forms with dough are placed in a well-heated (up to 180–240 ° C) oven, on the “top + bottom” mode. Place a bowl of hot water on the bottom of the oven to humidify the air and prevent the dough from drying out. Half an hour after the start of baking, it is better to reduce the temperature by 20 ° C. While the cakes are baking, do not open the oven door - just watch the baking through the glass. The fact is that because of the cold air, Easter cakes that are capricious of temperature changes can settle down and lose their splendor. As soon as the top of the cake is golden and ruddy, you can cover the cakes with damp baking paper so that they do not burn.

In order to bake Easter cakes for Easter according to all the rules, you should calculate the required baking time, which usually depends on the weight of the product. For example, a one-kilogram cake takes 45 minutes to bake, a 2 kg cake should take about 1.5 hours in the oven, and small cakes weighing 0.5 kg or more will be ready in half an hour. It is not recommended to bake cakes that are too small, as they will dry out in the oven, lose their taste and aroma.

Many housewives stick a wooden torch into the center of the cake even before it is in the oven. After the cake is baked, you can finally make sure that it is ready by pulling out the splinter. A dry splinter is a sure sign that it's time to take the cake out of the mold. Another way to check is to lightly press the muffin with your finger: if it quickly returns to its previous shape, the cake is ready. First, it should cool down in a form, which is better to put on a cold towel: this helps to easily remove the pastries and not damage them. The cake taken out of the mold cools down perfectly on its side - slowly, over 3-4 hours, under a thick towel and even a blanket. In this case, it must be turned over to cool evenly. It is important to remember that the slower the Easter cake cools, the longer it retains its freshness.

How to make fondant for cake

Fondant and icing are needed not only for the cake to be spectacular and beautiful. The fact is that they protect pastries from drying out and keep them fresh for a long time.

If you plan to decorate the cake with fondant or icing, you need to do this before it has completely cooled.

The most popular glaze is protein. It is easy to prepare, various decorations stick well to it, and besides, it is very tender, airy and amazingly tasty. To prepare this fudge, beat the egg white into a strong foam, add 100 g of powdered sugar to it, mix the mass and add 1 tsp. lemon juice, causing the fudge to turn white. Beat it with a blender at high speed, gradually introducing another 100 g of powdered sugar in small portions. At this stage, if necessary, dye is added to the fondant, trying to ensure that it is evenly distributed over the egg mass. Now spread the fondant on the cake, and apply all the decorations and sprinkles immediately, before the fondant is frozen. You need to cut the cake only after the fudge has hardened, and if there is no time at all and you need to serve the pastry on the table, you can hold it in the oven for several minutes at temperatures up to 100 ° C.

The fondant is applied with a pastry brush, a pastry bag, or by dipping the top of the cake into liquid glaze. With a pastry bag, of course, you can decorate Easter cake in a more original and unusual way.

Lemon fudge is also suitable for Easter cake, which has a fresh and pleasant taste, and its pale yellow color is associated with spring, sun and warmth. How to make lemon curd fudge? To do this, mix 100 g of powdered sugar and 3 tbsp. l. lemon juice, grind well and cover the surface of the products. Instead of lemon juice, you can take the juice of any berries and fruits, or use ordinary warm water, which is mixed with powdered sugar until it thickens - this fudge is called sugar fudge. In general, any fudge is suitable for Easter cake - creamy, chocolate, vanilla, nut, creme brulee, coffee and cognac. Rose water sweets are very pleasant to the taste, not worse than pistachio and coconut - you can experiment to your taste. Easter baking should be original and bright!

How to make a topping for cake

The easiest decoration option is to sprinkle the product with powdered sugar or cocoa powder through a strainer or using holiday stencils. Simple topping options are poppy seeds, coconut flakes, multi-colored sugar, ground nuts, dried fruit, candied fruit, and regular store-bought confectionery topping. First, the cake is covered with icing or fudge, and after a few minutes, when the icing thickens slightly, you can sprinkle something delicious on top of the cake. If you do this earlier, the topping will sink into the glaze and be invisible.

Easter cake decorated with patterns made using sugar pencils of all shades looks very impressive, and children will be happy to take part in this interesting activity. You can also decorate Easter cookies with sugar pencils.

You can decorate the cake before baking with dough sides, braids, crosses and flowers, only the decor dough should be denser so that the decorations do not blur. By the way, it is better to attach pigtails and flowers with the help of raw egg white.

The most creative housewives can make decorations from marzipan or mastic, decorate Easter cake with fresh flowers, decorate it with lace, ribbons and candles. In this case, the Easter cake can be turned into a real work of art.

How to bake Easter cakes at home: a step by step recipe

Enough theory - finally, let's move on to practice. Let's try to cook a very simple cake that even inexperienced chefs can handle. Prepare the following foods.

For test: 50 g fresh pressed yeast (16 g dry), 2-3 cups sugar, ½ tsp. salt, 6 eggs, 200 g butter, ½ liter milk, 3 tbsp. l. vegetable oil, 1½ kg flour, 20 g vanilla sugar, 1 cup raisins.

To decorate the cake: 2 cups sugar, 1 cup water, candied fruits and any nuts.

Cooking method

1. Mix yeast and 100 ml of warm milk, add 1 tbsp. l. sugar and 1 tbsp. l. flour. Place the fermentation brew in a warm place.

2. Combine the butter with the remaining milk (0.4 liters), put on the stove and heat until the butter is melted.

3. Beat eggs with sugar until fluffy.

4. Combine the dough, warm milk with butter, beaten eggs with sugar, vegetable oil, vanilla, salt, raisins in one bowl. Mix well.

5. Enter the flour and knead the dough.

6. Put the dough in a deep bowl, cover with a towel and place in a warm place for fermentation. The dough should double in size. This usually takes up to 5 hours.

7. Fill the molds with dough by about a third and leave for half an hour for proofing.

8. Bake Easter cakes in the oven at a temperature of 180 ° C, calculating the time according to the weight of the baking.

9. Remove the finished Easter cakes and cool them.

10. Make sugar fudge. Boil the syrup from water and sugar over low heat - until the “test” state, when a drop of syrup in water does not spread, but turns into a soft ball, resembling dough in consistency.

11. Cool the syrup and beat it with a mixer until a fluffy mass of a pleasant white color.

12. Cover the cake with fondant using a brush.

13. Top the fudge with finely chopped candied fruits and chopped nuts.

How to make an Easter cake is half the battle, besides this, you still need to save it until Easter, or better, until the end of the Easter week. The most reliable way to store Easter cakes is in cotton napkins, in a saucepan with a tightly closed lid. So they will survive even the Bright Week and at the same time remain tender, fresh and tasty. Have a nice holiday!

Easter is one of the brightest Christian holidays of the year. It is preceded by Great Lent, which contributes to the spiritual and physical purification of the Christian. The last day of Lent is Holy Saturday. And from midnight of the Bright Resurrection of Christ, Christians can already eat various festive dishes. But before you eat them, you need to cook them. The dishes are festive - they should be not only tasty, but also beautiful. Especially beautiful! "Culinary Eden" has prepared for you material on what and how to cook for Easter, how to decorate Easter dishes. It seems that it will be of interest not only to believers.

kulich

Kulich, Easter, painted chicken eggs - these are, perhaps, the main edible attributes of the holiday of the Holy Resurrection of Christ.

Let's start with the familiar cake. It is rich high cylindrical bread, decorated with symbolic inscriptions, icing, poppy seeds, raisins. You can bake it yourself or buy it. Moreover, in stores they sell both already decorated Easter cakes and simple ones that you can decorate yourself. There are Easter cake recipes on our website, so we will completely focus on decorating them.

There are several options for decorating Easter cake. Traditionally, it is decorated with the letters "XB". This is an abbreviation for the Easter greeting "Christ is Risen!". Letters can be laid out with pieces of finely chopped fruit, raisins, dried apricots ... Candied fruits (usually flat and multi-colored) are also used for inscriptions. And the letters "XB" are molded from dough. And when the cake is ready, sprinkle it with powdered sugar, and highlight the letters with bright sprinkles (culinary beads, for example), chocolate.

Icing for Easter cake

Ingredients:
1-2 egg whites
0.5 cups of powdered sugar,
1 st. a spoonful of lemon juice.

Sugar mastic for flowers and other decorations

Ingredients:
250 g powdered sugar,
2 tsp gelatin powder,
6 tsp water,
1 tsp glucose.

Another traditional dish that is prepared on Easter Sunday is Easter. Easter cake is often called Easter, but this is wrong. The main component of Easter is mashed cottage cheese. Butter, sour cream or cream, eggs and sugar are added to it. Curd Easter was traditionally made in the form of a quadrangular pyramid, which personified Golgotha, the mountain in Jerusalem where Jesus Christ was crucified. Nowadays, unfortunately, Easter is prepared much less frequently than, for example, Easter cakes. If you still get together, know that you need to cook Easter on Maundy Thursday.

Easter royal

Ingredients:
1 kg of fresh, well-pressed cottage cheese,
2-3 cups of granulated sugar,
5 eggs
200 g butter,
2 cups sour cream
1 sachet of vanilla
light pitted raisins, almonds to taste.

Cooking
Wipe cottage cheese and butter through a sieve, add sour cream, mix thoroughly, put the dishes on the stove and bring the mass to a boil while stirring continuously with a wooden spatula so that the mass does not burn. Immediately, as soon as it boils, remove from heat and, if possible, cool quickly, also stirring constantly. Add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put it in a pasochnik (form for Easter, sold in stores), knead the mass tightly, put a saucer on top, a small load and refrigerate for a day.

Easter can also be decorated. Usually it already has a cross and the letters "ХВ" (depending on the form for Easter). So decorate them with candied fruits, pieces of fruit, raisins, nuts, culinary beads, chocolate chips. You can mold figurines from culinary mastic corresponding to the holiday, use waffle flowers for decoration. Easter and Easter cakes can still be decorated with red candles.

Easter eggs

The egg is a symbol of life. For Easter, it is customary to paint chicken, less often goose eggs (waterfowl eggs, due to the danger of salmonellosis, must be boiled for at least 25 minutes). Do not paint eggs in dark gloomy colors. Red color and its shades should prevail. The red-painted egg marks the rebirth of people through the blood of Jesus Christ. Colored eggs - a symbol of the holiday - give a special originality to the Easter table.

There are several "folk" ways of coloring eggs. For example, in onion skins, in tea, coffee, grape juice, saffron and turmeric. But in this case, we are more interested in not just a painted, but a decorated egg.

In modern conditions, when every minute counts, there are several ways to quickly paint eggs. For example, use thermal labels. They are sold in stores. Simply put the label on the already boiled egg and place it in a bowl of hot water. An effective pattern is guaranteed! There is an even simpler way - special stickers with an Easter theme. They are also sold on every corner on the eve of the holiday. You can also use special food coloring. However, there is one “but” - such decorations cannot be called original.

If the soul and faith require something more, there are other ways to decorate Easter eggs. The main thing here is your own imagination. After all, an Easter egg is a gift. They are exchanged, congratulating each other on the Bright Resurrection of Christ. So make a gift with soul for relatives and friends!

First of all, the eggs must be boiled. Then cool them, wipe with a cotton cloth. Gouache or acrylic paints are great for coloring eggs. Of course, the most relevant topic is Easter. You can paint eggs with various ornaments, colors, patterns. Write wishes to relatives and friends. We repeat - turn on the fantasy! When painting with gouache or acrylic paint, it is worth remembering that such eggs cannot be stored for a long time, because the dye can penetrate under the shell.

If you are not very good at drawing or just do not like to do it, there are other ways to decorate Easter eggs in an original way. But by the way, even if you are not a great artist, this should not scare you. It seems that close people will appreciate your work and will be happy with such a gift (a painted egg), even if something somewhere is drawn crookedly.

Let's go back to other possibilities. You can use rhinestones, ribbons, even feathers to decorate Easter eggs. In stores, you can find various small details for decor: bows, braid, and more. Of course, in this case, you also can not do without your own imagination.

Another great and easy way to color Easter eggs and give them an original look: plant leaves. For example, - decorative room.

Everything is simple. Take eggs. If you will get the main color with the help of food coloring, then boil them first. If the color base will be obtained through, for example, onion peel, you can not boil it in advance. In any case, you will need a clean nylon stocking to implement your plan. Put an Easter egg in it, and carefully place a leaf of a plant on the egg. Then secure the stocking with a thread so that the sheet cannot move.

Next, place all the other eggs in the stocking in the same way. As a result, you have in your hands a kind of bunch of future Easter eggs. Next, put the stocking with “semi-finished products” in a saucepan where food coloring is pre-diluted or in a saucepan with onion peel. Cook a little. By the way, if you use onion peel for coloring, the decor in this case will turn out to be especially spectacular. It will look very natural, natural, even eco-friendly.

As a rule, many relatives and friends gather for the Easter table. Try to prepare an Easter gift for everyone: a beautiful egg and a small Easter cake. By the way, in addition to colored eggs and Easter cakes, Easter gifts can also serve as various chocolate sets on Easter themes, edible figurines of chickens, cockerels, rabbits and bunnies. Good holiday to you!