Glaze for Easter cake on gelatin (adaptation for Kenwood induction)

Glaze for Easter cake on gelatin (adaptation for Kenwood induction)

Category: Easter

Ingredients
powdered sugar	1 glass
water	4 tbsp. spoons
gelatin	1 tsp with a slide
water for soaking gelatin	2 tbsp. l.

Cooking method

• Pour gelatin with water to swell (time - in accordance with the specified on the package).
• When the gelatin is ready, place the powder and water in a bowl, a whisk attachment, temperature 60, stirring speed 2-3.
• When slowing down the speed when the temperature reaches 60, using the P button, hold it for 4 seconds, increase the stirring speed.
• When the powder dissolves in water, after 2 minutes, turn off the heat, add the swollen gelatin and beat at a speed of 5 for another 5 minutes, until the mass acquires a consistency of white, shiny and opaque.
• In the process of whipping, you can flavor and tint it if you want, I dropped a drop of blue gel dye for snow-whiteness, vanillin and almond flavor.
• I glazed the cooled Easter cakes with dipping and spreading.
• The glaze is thick, does not flow, spreads well, does not freeze quickly, you can just sprinkle it and decorate it.
• If, nevertheless, the glaze is hardened, you can return the bowl to its place and heat it up a little, thanks to induction it is very simple and convenient.

The dish is designed for

It was enough for me to generously decorate 7 Easter cakes 200 g and 4 100 g each

Time for preparing:

up to 10 min

Cooking program:

KM Kenwood, induction

Note

Many thanks to Irina Kara for her advice to use powder instead of granulated sugar according to the original recipe.
Here he is:

I must admit that I didn't get the icing with this recipe with sugar, but many did.

In the photo, the Easter cakes are on the third day after decoration, the icing has frozen, the whole smeared Easter cake can be safely taken in hand.
And immediately after decoration, the glaze is very photogenic because of the gloss!
I strongly recommend this glaze, perhaps I'll stop at it, it's very good and easy to prepare.

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Tanya, thank you - I designed it with a recipe, and I didn't think to add powdered sugar, I did it as I saw it on YouTube with granulated sugar, I was tortured to wait until it melted.

Great, now you don't have to scour the topics, remembering where she was, this cool icing.
I'm very wary of raw proteins, so the protein-free glaze option is a godsend

Tanechka, if you don't mind, I can say that even without Kenwood, this glaze takes about 10 minutes to cook. Everything is the same, only on the stove and with a mixer.
The glaze is perfect, does not crumble, does not stick. In general, I recommend

[eye]

eye, Thank you Tanya !!! : a-kiss: Just want to try it soon!

Tanechka, if you don't mind, I can say that even without Kenwood, this glaze takes about 10 minutes to cook. Everything is the same, only on the stove and with a mixer.
The glaze is perfect, does not crumble, does not stick. In general, I recommend

Ira is a very valuable addition!

[Oktyabrinka]

Oktyabrinka, this is IrinaKara, thanks, I didn’t guess either, and if not for her advice, I wouldn’t repeat it for sure, it didn’t work out with sugar.
Kara, of course, what is it about, if I didn't have a cache, I would also cook with a hand mixer on the stove.
I, too, am afraid of raw eggs, and this glaze is an excellent replacement for the traditional protein glaze in all respects, plus a safe

tired of waiting when it melts.

why did I suffer ... everything works out great ...

[eye]

eye, Tanya, thank you for filling out the recipe already in the tabs
This year I decorated the cakes with ready-made icing from Dr. Oetker.
I don't like protein, it smears, it crumbles dry, and I don't approve of raw proteins. I will try this on occasion.

[Marusya]

Marusya, I also decorated the finished Etkerovskaya for Easter: dry is normal, it only dries instantly, but I didn't like the wet one, which was heated in hot water, at all.
no, now only this one!

Flax, maybe our sugar is like that, but it didn't dissolve by 60 * until the temperature was raised to 80 *, so I think I should have let the syrup cool down a bit, but I immediately added gelatin. the mixture whipped well, but it froze for about 10 hours, today they drank tea with the cake and the icing had already become such sugar, in a week it finally dried normally, or maybe gelatin

[Tatyana]

Tatyana, I have a warning not to heat above 60 degrees on the instant Etker gelatin, I still had to let it cool a little.

Any gelatin cannot be heated above 50 degrees

Tanya, Thank you!

I'm doing great with sugar))
I already showed this icing in my recipe for Easter Cakes.
And I also add Marshmellow, it turns soft pink !!

[Maria]

Maria, I do not claim authorship, there was no theme, now it is, it is convenient, as for me.
I tried it a few years ago, when I saw it on YouTube, it didn't work out anything good.
And with the powder it turned out great

Any gelatin cannot be heated above 50 degrees

And why then do I fill in instant gelatin with hot water (about 80-90 degrees) and then it behaves great in a product, even a cream, even a jelly?

[Tatyana]

Tatyana, yes it's good that there is a separate recipe, especially for Kenwood)
I do on the stove.
I just wrote, I have nothing against)
by the way, and I do not pretend to be the author, our forum member told me. And I am already in my recipe just as I posted additional information)
So thanks for the separate glaze topic!

[eye]

eye, Thank you very much, Tanechka, it is convenient to hide in your bookmarks and thanks for the settings and minutes!

[eye]

eye, Tanya thanks for the glaze recipe, it's a pity I saw it late, I took it to the piggy bank!

I want to note that gelatin can be heated up to 85 without any consequences. Specifically, I heat it up when making ice cream, heat the mass in a water bath to 85, it is impossible to go higher because of milk protein. But gelatin doesn't care.
And yes, we cook jellied meat some 95-98 in a multicooker, some at 120 in a pressure cooker, nothing will come to him.

Specifically, in this glaze, I threw gelatin into boiling syrup, warmed it until the first good rolls. The leftovers gellied beautifully at the bottom of the dipper the next day.

[Tatyana]

TatyanaThank you for bringing it here !!! I did it in a ladle ... quickly of course, but I did it for 1 cake .... but if for a larger amount, then of course I would do so !!!

I liked the recipe. Thank you to your favorites.

used this icing in gingerbread on ng, was satisfied


but for Easter cakes this year, not everything is so good: both kneading, different gelatin ... does not dry - and that's it!

for Easter cakes this year, not everything is so right

I always do not just heat the sugar with water, but brew it like syrup to 118 *, then cool it to about 80, sometimes even below 60 * - this is no longer important, but then I pour in the dissolved gelatin. It dissolves perfectly in the microwave at minimum power in a couple of minutes, just while the syrup is brewing.
If you just beat it until whitening, then the fondant is fluid, lays down in a thin layer, and if you beat it until it becomes foam, it will turn out like a marshmallow, you can put it on a cake with any hat.
For example, this year, according to one of the recipes, I missed the dough a little, and when baking, the roof broke slightly at the base, and the hats turned out to be not perfect.
I made a thick glaze and formed a dome from it, which I really wanted.
And according to the second recipe, the roofs turned out to be beautiful - there are more liquid bedspreads.

[if you beat it up to foam, it will turn out like a marshmallow, you can put it on a cake with any hat.]

I always do not just heat the sugar with water, but brew it like syrup to 118 *, then cool it to about 80, sometimes even below 60 * - this is no longer important, but then I pour in the dissolved gelatin. It dissolves perfectly in the microwave at minimum power in a couple of minutes, just while the syrup is brewing.
If you just beat until whitening, then the fondant is fluid, lays down in a thin layer, and if you beat it up to foam, it will turn out like a marshmallow, you can put it on a cake with any hat.
For example, this year, according to one of the recipes, I missed the dough a little, and when baking, the roof broke slightly at the base, and the hats turned out to be not perfect.
I made a thick glaze and formed a dome from it, which I really wanted.
And according to the second recipe, the roofs turned out to be beautiful - there are more liquid bedspreads.

Ol, you write correctly! I don't smear such a marshmallow with a brush / spatula, but with a wet palm I stroke this marshmallow in a paste, level it, it turns out smooth and beautiful!

[eye]

eye, Tatyana, thanks for the recipe I have, although I don't have an induction Kesha, but that's not the point. And the bottom line is that it is wonderful that there is a Temka where everyone shares the nuances and details of cooking. I see something went wrong with this frosting. I cooked it this morning. So, I got a toffee - an elastic band on Easter cakes after it dried out.
Olga VB, Olya, how long does your glaze dry?
svetta, and how long does your marshmallow dry?

[notka_notka]

notka_notka, Natalia, I have water for 1 tbsp. l. less and on sugar, marshmallows like this dries for 20-30 minutes. But it also depends on the thickness of the layer.

[notka_notka]

So, I got a toffee - an elastic band on Easter cakes after it dried out.

notka_notka, Natalia, so this time with me this time, and, according to this recipe, I cooked more than once, did not heat it above 60 and everything dried perfectly, here on the trees what layer, it dried by morning, I probably did not notice it there.

Olya, how long does your glaze dry?

Depends on the state to which the syrup is boiled down and on the density of the whipped mass.
The result can be from quite liquid, spreading in a thin layer and to dense and voluminous, which can be covered with any layer.
A thin layer dries faster, and a thick one, respectively, slower.
But if the condition is average between a relatively liquid and foam, then you can get intermediate options such as marshmallows, marshmallows, etc., which dry longer.
It also depends on the amount / strength of gelatin. It may turn out like a marmalade, but pulling. It dries for a long time.
If the "hat" is very sticky, then it can be powdered sugar like a marshmallow. powder.
Good luck!

Thank you, girls The glaze dried very well in the end. Hard and does not crumble, that's what you need!

Tanya! Ahh .. I, too, with a big thank you. I used your recipe. Initially, I was not friends with gelatin at all. All some kind of nonsense I got.
And now I decided that I would strictly follow the instructions, not paying attention to the record on the package.
Yohu!
At first, everything itself got dirty and stuck together, but yohu! Let's wash it off, there will be enough time.

[Rita]

Rita, oh, how pleased I am that you liked it!
The domes of the Easter cakes were a success, and with glaze they were also elegant

Tanya, very cool!
At first it was whipped badly. Was upset. Added more powder. It’s also not that.
Then it turned out that the P button still had to be pressed a little longer.
Here I am a bastard.
Yohu! We defeated my stupidity!

Thank you! Very timely!

Thank you very much for the recipe! The thermomix also worked well.

[eye]

eye, Tanya, and for gelatin are 2 tablespoons of water taken from the total amount or is it separately? I took it separately, 2 + 4, the glaze turned out to be very liquid, the glass was strong ... I did it, in general, it turned out ugly, but delicious.))
In Myasoedovsky, I added a cut, there, in general, next to me you can see my glaze unfinished.))
Kulich with Myasoedovskaya in the oven (master class) # 3374
But she froze really quickly and well.And the taste is pleasant, does not get columned, like from protein.

[Ludmila]

Ludmila, did the right thing, that she took it separately, it is indicated in the recipe.
It should not be liquid in any way ... but it will dry faster
I, if thick, dries reluctantly and sticks for a long time.

Yutan, Tatyana, Oksana1999, Oksana, glad you liked!

I found it)))) recipe for the most wonderful icing for cakes! Thank you very much, I have never had such a beautiful and easy-to-prepare glaze!

[Svetlana]

Svetlana, how glad I am that you are satisfied!
Thank you!

[Tanechka]

Tanechka!! Thank you so much!! delicious .. just marshmellow ... just froze quickly, maybe I overdid it a little with gelatin !?
I poured everything out, wanted to try it on, but it grabbed tightly

[Olya]

just froze quickly

Olya, what a beauty!
I'm glad that it turned out, as for me, better than waiting for days to dry.
I started to succeed every other time.

[Tanyusha]

Tanyusha, I blasted it off ,,, just made a marshmallow, well, almost ... delicious !!
thank you so much

[Olya]

Olya, glad to please!

Tanya, thanks for the recipe. I did it for a quarter portion, for one cake, of course, on the stove. But it turned out great, fast, simple, delicious.

I am grateful to the author. Wonderful and delicious glaze. I did it strictly according to the recipe, but on the stove and with an ordinary mixer. True, at first I brought the syrup to a boil, then cooled it to 60 degrees and then beat it up. The result exceeded expectations. One norm was enough to decorate 10 Easter cakes. Now on Easter I will decorate cakes the only way.

[LelyaLelya]

LelyaLelya, then the glaze did not stick to the bags with which it came into contact?)

The glaze is doing great. Absolutely not sticky, within 30 minutes after spreading it crusted. After 3 days, that is, today we were cutting the cake at work, the glaze holds well when cutting the cake into pieces.

Thanks for the information))

Great frosting, the best cake frosting recipe after ten years of testing! Indeed, it is somewhat similar to marshmallow. I will definitely try sometime to cover the cake. Many thanks to the author

[katyaspb]

katyaspb, Catherine, LelyaLelya, Elena, alerix, , how glad I am that you did it!

Tatyana, I am the first to thank you on this wonderful forum (I was registered a long time ago, I was a regular reader, but my account, unfortunately, disappeared, I had to re-register). This is the best icing in all my "cake" history. Does not spread, does not stick after drying, looks great and is easy to prepare. You can make a beautiful hat on Easter cakes.

I’m two months late after Easter, I’m sorry, but better late than nothing ... Thanks for the recipe!