Easter cakes without raisins

With sour cream, you can quickly prepare icing, which is ideal for covering Easter cakes. In the cooking process, we use cocoa powder - the mass is obtained with a rich chocolate taste. Cocoa "participates" not only in the formation of taste, but also in obtaining a thick consistency.

The perfect recipe for icing Easter cakes. Prepares in just a minute! In the course of cooking, you can independently control the density of the mass and bring it to the consistency that you need. Would you like more plasticity to create spectacular decorative streaks at the edges on the kulich? Add more condensed milk. You need a dense, even layer in the form of a hat - put more milk powder.

For those who love it when the Easter cakes are decorated with sweet icing, we suggest making a white chocolate coating. It has a mild, creamy sweet taste that hardens well on the surface of baked goods. When sliced, this glaze will not be plastic and will break slightly. However, if you want a softer consistency and viscosity, you can adjust this during the creamy chocolate melting phase.

This icing for Easter cakes, perhaps, can be called classic. We prepare it on the basis of egg white with the addition of granulated sugar and lemon juice. The mass is sweet with a slight hint of citrus acidity. The coating of such glaze on ready-made cakes looks very elegant. The top layer of the mass dries up, but inside the glaze remains plastic. When cutting, the coating practically does not crumble. However, if the glaze is applied too thinly, it will dry to a crisp and break easily. Therefore, when decorating Easter cakes, we try to choose the optimal layer thickness.

Protein glaze with starch is good because it turns out to be quite hard. It takes time to dry and forms a dense crust. This glaze is ideal for those cases when ready-made cakes need to be transported - it will not stick to the package, will not break with accidental pressure and will retain its original appearance. To prepare the glaze, a mixer is needed; manually ensuring high-quality whipping is unlikely to work.

Each housewife has her own ways and favorite recipes for making Easter cakes. But everyone has one thing in common - each cake only wins if you cover it with glaze. There are also many coating options, and it has been noticed that the glaze that adheres well to the surface and does not crack when cutting baked goods is especially appreciated. It is this glaze that is suggested in this recipe.

What is an Easter cake without an appetizing hat of sweet glaze? She completely changes the perception of baking, and emphasizes the taste from the best side, and adds juiciness to the airy crumb. We offer a variant of cakes coating for chocolate lovers - based on egg white with the addition of cocoa. Such glaze is perfect for other types of baking - after drying, it becomes covered with a light crust, does not stick and practically does not crumble.

This recipe for making Easter cake can be called a classic: yeast dough cooked in dough, with the addition of butter and a large amount of sugar. To add flavor and extra juiciness, add candied fruits to the dough. For aromatization - cognac. We decorate ready-made cakes with snow-white protein glaze.

Surely those who bake cakes on their own for the Easter holiday have already developed a couple of proven recipes, according to which the baking never fails, turns out to be predictably tasty and has already been approved by the family. But don't you always want to try something new? We offer to cook a cake on a dough with dry yeast - the dough rises well, is easy to use, gives a medium-porous crumb. And as a filling, we take two types of chocolate crusts - we combine the filler with the dough according to the roll principle. Efforts are minimal, and the view on the cut is gorgeous.

A quick and easy recipe is very good because any housewife, even just starting her culinary journey, can handle it. In addition, relatively little time will have to be spent on its preparation.

Kulich is Easter bread, without which it is simply impossible to imagine a festive table. I propose to cook together with me a traditional kulich from yeast dough.

Although many people buy cakes for a festive Easter table in the store, a cooked cake with their own hands is incomparably better, because you can experiment with the composition and quantity of ingredients. In this recipe, you are offered, as an option, to cook a cake with poppy seeds, which will give baked goods a new taste and aroma. To make the cake tender and airy, good kneading of the dough by hand is important, but without experience with the dough, this is not easy to do. We knead the dough with dry yeast and using a bread machine.

This recipe offers you an original way of making Easter cakes that will surprise you with their new taste. Cooking kulich-craffin stuffed with poppy and candied fruits. We knead the butter yeast dough using a food processor, because the main taste determines the time of kneading the dough, and it is more difficult to do it with your hands.

As an alternative to Easter cakes with raisins, this recipe invites you to make this holiday baked goods with poppy seeds and nuts. It will be appreciated not only by lovers of poppy pastry. Poppy seeds and chopped nuts complement the dough well and give the cakes a new taste. You can make cakes in the form of craffins with poppy-nut filling, but we will add them directly to the dough. We knead the dough with fresh yeast, then it will work well. The recipe is simple.

Not every housewife has the opportunity to bake an Easter cake according to the classic recipe, and here you will be helped by the version of cake on batter without kneading. You do not need to knead the dough with your hands, and most of the time will be spent on proofing it. These cakes are lush and moist and often complement their taste and aroma with citrus fruits.

Protein and powdered sugar glaze is always excellent.For guaranteed thickening, add lemon juice or citric acid. In this recipe, we suggest using exactly the acid - literally at the tip of a knife. If the crystals (granules) are large, first crush them into powder - this way the acid will dissolve faster.

A dense, richly sweet glaze with a lemon hint. After drying, it hardens well, does not stick. But when cutting, it can crumble. If desired, you can add food coloring - the coating will take on a different color mood.

To prepare a classic protein glaze, you need egg white, powdered sugar, citric acid and a mixer. The mixture is prepared in a couple of minutes, thickens well and looks very nice on the surface of ready-made cakes.

A glaze for those who like to set off the sweetness of Easter cakes with a refreshing citrus juicy note. By the way, you can use not only lemon, but also lime - depending on what is available and what you like more

The snow-white sweet crust on the surface of the cakes has not only a decorative function, but also adds a noticeable flavor accent. The baked goods take on a more complete appearance and a whole flavor. Glaze based on egg white and powdered sugar is an almost thick, rich cream that perfectly complements Easter cakes. In order to make the glaze thicker and have a slight sourness, we also add lemon juice.

Icing without eggs based on powdered sugar with the addition of white chocolate. It not only looks attractive on Easter cakes, but is also very tasty. We still have to resist not to eat the sweet appetizing coating earlier than the cake itself.

If you have no desire to bother making complex types of icing for cakes, we offer the simplest option - powdered sugar and water. Mix the ingredients with a spoon until a thick mass is obtained and immediately apply it to the baking surface. After drying, such a glaze will have a translucent appearance and will give a pleasant moist sweetness to the cakes.

The ideal glaze is glossy, plastic, pleasant to the taste, easy to prepare, does not crumble when cut. You need to decorate cakes with it immediately, as it grasps and thickens rather quickly.

Glaze with "mood" - with pronounced sourness against the background of sweetness. To prepare it, simply mix the icing sugar and freshly squeezed lemon juice. The mass turns out to be fluid, translucent with a white tint. On ready-made Easter cakes, such a glaze will dry well and saturate the upper part of the crust. If you love the contrast of sweetness and sourness, this glaze is for you.

An elementary recipe for a frosting that can be prepared in minutes and does not require any special ingredients. All you need is to mix the icing sugar and milk. The most important thing is to add liquid in portions in order to control the consistency and track the moment when the density of the glaze is optimal.

Such glaze looks very beautiful on the surface of the cakes - snow-white, glossy, appetizing. It perfectly complements the taste of baked goods with its sweetness with a hint of sourness. One drawback is that when dried and then cut, it can crumble.

This is exactly the kind of glaze that looks spectacular and behaves perfectly when cutting: it does not crumble, does not crumble, does not break. Let's prepare it on the basis of gelatin and cream with the addition of cocoa. Such glaze is quite versatile and can be successfully used not only for cakes, but also for other types of baked goods.