To make the icing on the Easter cake look neat and last a long time, you don’t need to buy expensive mixtures. It is enough to prepare it correctly from regular powdered sugar or even from sugar ground at home. It is important to maintain proportions and temperature.
How to do:
- If you don't have powdered sugar, grind 100 g of regular sugar in a blender until it becomes a fine powder.
- Sift through a sieve. This will remove the grains.
- Add one or two teaspoons of warm water or lemon juice, but no more.
- Stir until the mixture becomes thick but fluid, like sour cream.
- Let the cake cool completely: hot baking will cause the icing to drip off.
- Using a silicone spatula or spoon, spread the glaze evenly over the top, lifting the edges slightly to prevent it from running away.
- Leave for 30–40 minutes at room temperature: the glaze will “set” itself and become matte.
The secret to a smooth surface:
- Don't make the glaze too thin. It is better to start with a small amount of liquid and add drop by drop.
- If you want shine, add a drop of unscented vegetable oil.
- A pinch of vanilla sugar or a little lemon zest will do for flavor.
This glaze does not crack, does not turn yellow and does not run down the sides. It remains snow-white and matte for several days, even if the cake is in the kitchen.
