Easter cakes without milk

The icing for Easter cakes, prepared with the addition of gelatin, has a number of advantages over the classic version: it does not contain eggs, covers the baked goods with a thick layer, holds the sprinkling well and does not crumble for several days.

This recipe is perfect for those who want a fluffy, fluffy and light Easter cake. The dough will be soft and tender, and the icing will make the cake sweet. Each time, such a recipe will gain more and more popularity, because it will appeal to all people at the table, without exception, for their taste and appearance.

The dough for Easter cakes can be made on the basis of kefir and save yourself from the process of kneading with your hands, entrusting all the hard work to a bread maker. And the original filling, which includes dried cherries, candied pineapple fruits, dates and strawberries, will add zest to the cake's taste.

This recipe for snow-white sugar glaze is perfect for those who prefer not to use raw eggs in their dishes. After all, raw eggs carry a certain danger. Also, due to the gelatin, the frozen glaze does not crumble when cut and does not stick to your hands.

Thanks to gelatin, the icing for the cakes is not fragile and allows you to calmly cut Easter baked goods without worrying that all the "beauty" will be sprinkled at the same time.The glaze hardens beautifully, adheres well to Easter cakes and at the same time complements the taste of Easter cake with its sweetness.

The icing for cake made of powdered sugar, gelatin and lemon tastes like gelatinous candies. It is elastic, due to which it fits evenly on the "hats" of Easter cakes, and is snow-white. It does not crumble during storage and cutting, which is also its indisputable advantage.

If you are not very fond of sweet icing for cakes, then pay attention to this recipe. Just three ingredients - milk powder, icing sugar and water, easy preparation technology and a wonderful cream-colored frosting that tastes like white chocolate is ready.

We present to your attention one of the options for making icing for decorating an Easter cake. You do not have to boil or whip it, it will be enough just to mix the ingredients and immediately start decorating the cakes.

This glaze perfectly holds its shape and does not spread. After drying, forms a light crust and remains soft inside. When sliced, this glaze does not crack. For cooking, you will need egg white, gelatin mixture for jelly with any taste, granulated sugar and a powerful mixer.

We offer to prepare delicious gelatinous icing for Easter cakes and more. The mass turns out to be very convenient in work - plastic, homogeneous, obedient. After curing, the glaze forms a non-sticky, smooth coating that does not crumble or crumble.

Let's make icing for Easter cakes using powdered sugar and lemon juice. It has a pleasant citrus sourness and perfectly sets off sweet pastries, refreshing them and adding juiciness. The glaze hardens well and is fixed on the surface of the cakes. May crack when sliced, but does not break off into pieces.

A proven recipe for icing for cakes, which turns out to be uniform, sufficiently dense, does not stick or crumble. The mass adheres well to the baking surface and does not crumble. The main ingredient is gelatin and granulated sugar. Soak the gelatin granules, quickly cook the liquid sugar syrup and whisk everything together.The magic mixture will produce a thick, dense, glossy glaze that is very easy to work with.

Such glaze has every chance of becoming a favorite with many housewives. First, it doesn't require anything special to make it - the ingredients are readily available. Secondly, the cooking process is pretty quick. And thirdly, the finished glaze behaves ideally on Easter cakes: it solidifies perfectly and fixes any confectionery decoration, does not stick, does not crumble or crumble when cut.

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.

Kulich on such a dough is also called Alexandria: the dough is kneaded in the evening and left for proofing overnight. After that, the rest of the ingredients are added and the dough is kneaded. It is noteworthy that long-term kneading, typical for classic Easter cakes, is not required. The crumb of finished products is dense, but soft, does not crumble and has a very pleasant texture.

The cake on such a dough is distinguished by a special crumb: it does not crumble when sliced, but the taste is very pleasant, melting. We will knead the dough in baked milk - it gives a characteristic slightly creamy taste nuance to the finished baked goods. The preparation of such a cake must be planned in advance, since the proofing of the dough takes at least seven to eight hours. It is convenient to knead the dough in the evening, leave it overnight, and continue baking in the morning.

Easter cakes according to this recipe will not only decorate the festive table, they will also be an excellent dessert. Soft, fluffy, moist and creamy thanks to baked milk, with sweetish dried fruits.

Dough cakes according to this recipe are distinguished by the preparation of dough, to which flour is not added, but at the same time oil is introduced, which in classic recipes is usually mixed at the very end.

Cognac gives baked goods a special aroma and splendor. It can be added directly to the dough itself, or you can soak raisins and other dried fruits in it. Depending on preference, it can also be replaced with rum or liqueur.

It is easier to cook baked goods with dry yeast than with live pressed ones, since there is practically no chance that the dough will not rise. The cake turns out to be lush, airy and light.

Baked milk gives baked goods made from tender, moist and fluffy dough a very pleasant soft and creamy taste.

Easter cake is considered a traditional pastry. This is my favorite recipe that my whole family has been using for many years. The cake turns out to be very airy, fluffy and with a light creamy aftertaste thanks to the curd.

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.

If you want to cook an incredibly tender, tasty and airy Easter cake from products that are in every home, then the recipe for "Homemade Easter cake for Easter with cottage cheese and raisins" is what you need.By the way, our ancestors predicted from Easter baking what the next year will be like: if the cake is smooth and fluffy, then the whole year will be good luck and success.

Not all housewives like to work with yeast dough, and before the holiday, many are limited in time, so the recipe for making "lazy" Easter cake on batter will help you to cook this Easter baking effortlessly. We knead the dough from simple ingredients and using kitchen gadgets.

Easter cake on baked milk with cognac has a special taste and aroma and differs from buns and muffins, because the technology of its preparation is slightly different. The dough for the dough must stand at least 8 hours and must be crushed three times, and the cognac gives the baked goods a special airiness and aroma. Easter cakes retain their freshness for a long time and do not crumble when sliced.

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.

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.

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.