Easter cakes are baked in every home. Dissolve the yeast in milk, mix with a portion of the flour and place in a warm place for fermentation. And today we will prepare the Easter eggnog, which is used to decorate Easter cakes. My parents used to decorate cakes with such a mogul-mogul. The cake dough should not be liquid. Their dough is distinguished by a high content of baking, so the cakes do not stale for a long time and they are eaten all through the Easter week.

For a long time I did not even suspect that the white glaze that covers all Easter baked goods is the very famous eggnog. For me, a classic Easter cake with just such a "hat". You can't argue that Eggnog for Easter - great dish... We suggest you carefully read the information on how to cook Easter Egg at home.

You need to decorate the Easter cakes immediately, since the glaze dries out pretty quickly. Good day! I had never baked cakes before, my mother did it, but she never got the icing. But when I put the cake in the oven, it dried out for a very long time at the specified temperature. Cover the container with the dough with a clean towel and place in a warm, draft-free place. Fill such improvised forms or real cake tins with dough (about a third), and put in a warm place to taste.

How to decorate Easter cake:

Therefore, the quality of the icing for the cake is of particular value, because it depends on how sweet and appetizing this festive treat will be. White icing for cakes based on chicken eggs considered traditional, especially since it is not very difficult to cook it.

We offer to bring the onset of summer closer by making this original, simple and very tasty icing for Easter cake. Simple glaze for cake you, of course, know how to cook. If anything, you need egg white, lemon juice and powdered sugar to prepare it. If you want to make an unusual tasty icing for Easter cake, then make sure how easy it is to make it yourself. 5. The cake mold is generously greased with softened (but not melted) butter and filled with dough, as a rule, 1/2 of the height.

When the dough comes up, add yolks with sugar and butter into it, add the remaining flour, salt and vanillin, knead the dough, add raisins, chopped candied fruits, nuts and mix. When it rises, sprinkle the remaining raisins on top and bake in the oven. Then beat carefully, put in the mold and let rise again.

The first recipe. Protein icing for Easter cake: a classic option

Cool the finished cake a little, carefully remove it from the mold and cover with glaze. Let the dough rise and bake the cake at 180-200 ° C until tender. After cooling the cake, cover sugar glaze... Old butter pastry, which appeared in Western Russia. In its composition, type and cooking technology, it is very similar to Easter cakes.

The icing can be eaten this way, or spread over cookies. The main thing is to melt the sugar. We remove from the stove, wait a minute or two and fill in the cake, cake, cake, cookies, gingerbread or whatever you have delicious. It is believed that the cake has risen when the surface is covered with solid bubbles and the dough "shakes" from the touch. It should be of such a consistency that it can be cut with a knife and does not stick to it.

In a nutshell, it's a mixture egg white and sugar. As you have already noticed, the cooking recipe contains not only detailed description every step, but also a photo, which greatly helps to avoid mistakes during work. Gradually adding icing sugar, prepare the icing of the desired thickness (you may need more powdered sugar than indicated in the recipe).

To do this, put the required amount of glaze in another bowl, add the dye and mix well until smooth. And this year I saw a wonderful recipe on your website.

Hello everyone! Today I made the glaze according to this recipe. Today I made the glaze for the first time!;) Everything worked out super! I also did not have powder, I bought the finest sugar. He was signed "powder" (this is in Paris).

The fourth recipe. Berry icing for Easter cake: no heat treatment

I was looking for a prescription recipe for a long time and now yours came up perfectly !!! Indeed, it is advised to cover with glaze while still hot paski (you can immediately from the oven) and after hardening, the glaze does not crack when cutting pasque, except after three days, and everything is fine !!!

After an hour and a half or two, the dough becomes cramped and must be kneaded again very well. At this point I add a couple of spoons vegetable oil... After another 1.5-2 hours, the dough will again reach the edge of the pan - this means that you can bake Easter cakes. Now on sale there are a lot of different forms for baking cakes, but if nothing suitable was at hand at all, you can use thick paper.

Traditional ritual and ceremonial dishes KULICHI. Baba

Easter cakes can be put into the oven when they have increased in volume by 2 times. Bake for 30-40 minutes (time depends on the size of the cake). Pull out, cool and decorate. After the ready-made Easter cakes are taken out of the mold (or directly in paper form) and slightly cooled, apply a thick layer of whipped egg whites, sprinkle with nuts, candied fruits, or ready-made caramel decorations.

The fifth recipe. Fondant for Easter cake made of mastic: a long-lasting option

The difference will be only in the consistency: for the cake, the mixture of powdered sugar should be thinner (accordingly, you can take more lemon juice), and for the figured decoration of cookies - on the contrary, thicker. When mixed with butter, the melted chocolate bar gives a beautiful glossy shine that will look very attractive on the finished couch.

In the oven, Easter cakes can be baked in metal can or an aluminum saucepan (no more than 1-1.5 liters in volume, otherwise the dough may not bake). The icing for Easter cake with real chocolate can be either traditionally white or dark. And I do it myself. A small clarification - they need to cover the cakes that have not cooled down, that is, hot, then the eggnog "adheres" to the crust of the cake much better. Such a mogul for Easter cake is prepared as follows: water is poured into a saucepan, sand is added, and this mixture is cooked with constant stirring.

The hostess took the tall, lush and fragrant round cakes out of the oven. Now the last, but no less important, touch remains - decoration. Like all dishes prepared for Easter, Easter cakes decorations (in particular, their white hats) have their own sacred meaning.

What is eggnog and why Easter cakes are decorated with a white "hat"

Eggnog is a drink that contains eggs and sugar. It is often used as a miracle cure that can restore vocal cords and improve voice. There are many options for preparing it with milk, honey, fruit juices, rum or brandy, nutmeg or vanilla.

Along with them, mogul-mogul is also called white glaze from the proteins of chicken eggs and sugar for decorating cakes, also known as the Easter eggnog.

The tradition of baking tall, round cakes is explained by the legend that after his resurrection Jesus continued to appear to his disciples, so there was always free space and bread for him at the table. Later, following the example of the apostles, such bread (artos) began to be displayed in churches on the feast of the Resurrection.

Since in Christian culture the family is identified with a small temple, it must also have its own artos. Over time, this bread began to be called kulich, from the Greek "kollikion" - round bread.

In Greek culture, it is customary to decorate Easter cakes with a cross, which is a symbol of the victory of the Son of God over death, but among the Slavs, the main sacred load in decoration is the color of the glaze. White "hats" of Easter cakes mean Light and Purity, serve as the personification of new life.

Classic recipe

The popularity of the classic Easter protein and sugar fondant has practical implications. Since in many recipes only yolks are used in the preparation of cake dough, trying to find a use for the remaining proteins, our grandmothers made icing from them for decoration.

How to make eggnog for Easter cake:

1. Carefully separate the whites from the yolks so that not a single drop of the yolk gets into them, and refrigerate for 10-15 minutes in the refrigerator;
2. Then drown the powder in proteins so that its sweet cloud does not envelop the entire kitchen, and beat the mass with a mixer at medium speed;
3. Add lemon juice at 22-23 minutes and continue whisking. The ready-made mogul will increase in volume by 4-5 times, thicken and keep on a spoon.

How to make honey fudge

Airy and delicate protein-honey eggnog will be a wonderful decoration not only for Easter cakes hats, but also for other baked goods for home tea drinking (muffins, gingerbread cookies, buns, cookies), as well as festive desserts... She can draw beautiful patterns on parchment, and when they dry transfer to a sweet treat.

This glaze contains the following ingredients:

• 2 chicken egg whites;
• 100 g of liquid bee honey;
• 240-260 g icing sugar (depending on the size of the eggs).

It will take about 20-30 minutes to prepare the honey covering of the Easter cake caps.

The calorie content of the finished mogul-mogul is 327.6 kcal / 100 g.

Progress:

1. Pour the powdered sugar sifted through a fine sieve into the chilled whites of chicken eggs and mix, then start beating with a mixer;
2. When stable peaks are formed (after about 15 minutes) gradually, without ceasing to beat, add honey and beat for about five minutes more.

Coffee "cap"

except traditional recipes cake covers can be prepared more original version glaze, such as coffee eggnog. Those housewives who are upset by the sprinkling frozen glaze will be pleased with the fact that, in addition to the invigorating coffee flavor and the aroma of this fondant has a delicate creamy consistency, so it does not crumble.

This glaze option requires:

• 2 egg whites;
• 150 g sugar;
• 50 ml of strong natural coffee.

Cooking time is 30-40 minutes.

The nutritional value of 100 grams of coffee mogul, which can be served as an independent dessert, is 248.5 kilocalories.

How to make a coffee mogul for Easter cakes:

1. From sugar and coffee, make syrup, which must be brought to a temperature of 116 degrees Celsius. If there is no thermometer at hand, then a soft ball test will help. A drop of syrup after cooling in cold water rolls into a soft ball - the required temperature has been reached;
2. While the syrup is boiling, you need to beat the whites, beat them into a strong foam, then, without turning off the mixer, pour the hot syrup into the whites in a thin stream and continue whisking until it cools completely.

Glaze with gelatin

Also, gelatin is often used to fix the Easter mogul. It helps the white “caps” to grasp and harden faster, but at the same time, when cutting, the glaze does not stick or crumble. The preparation of such a coating is similar to the technology of a coffee mogul.

The necessary products must be taken in the following proportions:

• 2 egg whites;
• 100 g sugar;
• 200 ml of water;
• 5 g of instant gelatin powder.

It will also take up to 40 minutes to cook.

The calorie content of the finished fondant is 120.5 kcal per 100 g.

Algorithm for preparing a mogul with gelatin:

1. Pour gelatin with two tablespoons of water and leave to swell;
2. From the rest of the water and granulated sugar, cook the syrup, which also needs to be brought to 116 degrees;
3. While the syrup is boiling and the gelatin swells, beat the whites until they increase in size several times;
4. In hot syrup, dissolve the swollen gelatin and gently pour into the protein foam, continuing to beat everything until the mass reaches room temperature.

Egg-free fondant option

If for some reason the family does not eat glaze made from raw proteins, you can use alternative option coatings without eggs. It is important to remember that such a mogul hardens very quickly, so you need to work with it too quickly.

Used in cooking:

• 150 g icing sugar;
• 100 g of white chocolate;
• 50 g of high-quality butter;
• 50 ml fat cow's milk(not less than 3.2%);
• 10 g corn (potato) starch.

Such a fudge will be ready in 15-20 minutes.

Food and energy value the finished product will be equal to 425.1 kcal / 100 g.

Egg-free Easter cake recipe step by step:

1. In a saucepan or other thick-bottomed dish of suitable size, mix the icing sugar and milk together. Put this mixture on fire and bring to a boil;
2. Put the pieces of chocolate and diced butter in boiling milk, stirring until they are completely dissolved. After that, add starch, when after kneading the mass becomes homogeneous, remove the stewpan from the heat and after a short cooling down, you can start decorating the baking.

Since proteins are used in the preparation of the mogul for Easter cake raw eggs, then you should be very careful about their choice. Eggs must be fresh and without cracks in the shell. Washing them before starting cooking will significantly reduce the amount of harmful bacteria that can get into the finished product.

In addition to vanillin, you can add lemon zest or barberry essence to the glaze. This will add a new flavor to all baked goods.

You can apply the coating to the Easter cakes with a silicone brush or a tablespoon, or you can pour the icing into a wide flat dish and dip the tops of the baked goods in it. This will achieve an absolutely even layer.

The grip of the pastry and fondant will be much better if the cakes are not completely cooled, but warm.

If the glaze was prepared in advance, then so that it does not dry out, it must be covered with a damp towel on top.

From year to year, during preparations for the most significant for all Orthodox Christians, the Bright holiday of Easter, every hostess strives to ensure that everything is perfect, and the icing for cakes is no exception. When making cakes to Easter table any icing is used as for cakes, be it chocolate or fruit. However, traditional for Easter cake is protein glaze, the recipe of which is considered in this case. Moreover, in this case, not one recipe for icing for cakes is considered, but several, thus, it will be easier to make a choice.

Despite the fact that the icing for cakes with squirrels is a classic, however, now many housewives are striving, for safety reasons, to choose a recipe for icing without raw eggs.

Protein glaze

Composition:

1. Egg whites - 2 pcs .;
2. Granulated sugar (fine) - 250 ml;
3. Salt - 1 pinch.

Cooking method:

 Chicken eggs are broken, while the whites must be separated from the yolks, the yolks are no longer needed. Proteins are pre-cooled and beaten with salt using a mixer until a thick foam is formed.
 Then, step by step, without stopping whipping, add granulated sugar in small portions.
 Then, when all the sugar has been poured out, beat the mixture for about 4 minutes more.
 Then, ready-made glaze is applied to the cooled cakes and the cakes should remain in this form until the protein glaze has completely solidified.

Since from a given volume of ingredients, in the end it turns out a large number of glaze, which means that this portion of the glaze is designed for a large number of cakes, but if it becomes necessary to reduce the portion, then this can be done.

Glaze without eggs

Composition:

1. Powdered sugar - as needed;
2. Lemon juice - 1 tablespoon.

Cooking method:

 Powdered sugar is poured into a small cup, then freshly squeezed lemon juice is slowly poured into it.
 The resulting mixture is stirred until the whole mass is homogeneous.

The finished glaze is immediately applied to the cooled Easter cakes, because the glaze sets very quickly.

Chocolate glaze.

Composition:

1. Chocolate can be white or dark chocolate - 100 gr .;
2. Powdered sugar - 150 gr.;
3. Potato starch- 1 teaspoon;
4. Butter - 50 gr .;
5. Cocoa powder - 4 tablespoons;
6. Milk - 6-7 tablespoons.

Cooking method:

 In a saucepan, combine the powdered sugar with milk and put on the stove, then bring the mixture to a boil over low heat.
 After that, put the pieces of chocolate bar into the saucepan and butter.
 The mixture is stirred and brought until the chocolate is completely dissolved.
 Next, starch and cocoa powder are poured into the mixture. Then everything is thoroughly mixed until a homogeneous state is obtained.

Easter cakes are coated with slightly cooled chocolate icing.

Any of these glaze recipes can be used to decorate not only cakes and cottage cheese easter but also the top of the cupcakes, and the icing can be decorated different ways, for example, with the help of multi-colored sprinkles, pieces of marmalade, candied fruits, as well as mastic products, or various figures cut from fruits.

Mogul for Easter cake? Yes, and yes again! Indeed, the popular and beloved by many drink, which perfectly helps to solve the problem with the voice, is based on the same ingredients as in the recipe for Easter glaze.

Interestingly, there are at least three versions of the origin of the mogul. One by one, the eggnog mogul cocktail was first prepared by the German confectioner Manfred Keukenbauer. In different languages, the name of the cocktail is easy to catch: in English - hoog-mug, hoogle-mugger, in Polish - kogel-mogel, and, finally, in German - Kuddelmudel. And the meaning in all cases is the same - a mishmash.

According to another version, a cantor (choir choir - Ed.) From Mogilev (we recognize - "Mogila") by the name of Gogel lost his voice, and in order to return to the choir as soon as possible, he developed a recipe for a healing drink from improvised means. To do this, he mixed chicken eggs, which have always been held in high esteem by the vocalists, and black bread, as well as a pinch of salt.

There is also a third version of the passing of the mogul mogul, or rather, its more modern version. Polish Countess Bronislava Potocka from Bolshaya Svorotva replaced in the recipe Rye bread to honey and renamed the drink from the grave gogol to the mogul gogol.

The recipe for a mogul mogul for Easter cake has its own characteristics. By the way, the recipe for its preparation for the Bright Resurrection of Christ is not at all the same. Let's take a closer look at how to make an eggnog for cake.

Classic eggnog mogul

Ingredients:

1. Chicken egg - 1 piece (or more if you cook a lot of cakes)
2. Lemon juice - 1 tablespoon
3. Powdered sugar - 1 tablespoon
4. Milk - half a glass
5. Honey - 2 teaspoons
6. Nutmeg - ¼ teaspoon

Step 1

Before whipping the mogul for the cakes, separate the white and yolk of the chicken egg. Add a spoonful of lemon juice to the protein. This ingredient is added to help lemon acid break down protein bonds. Beat with a mixer.

Step 2

When the protein turns into a white creamy mass, add a tablespoon of powdered sugar for one protein.

This is what the recipe for mogul mogul from proteins for Easter cake is. Now let's move on to the second part and try to prepare a mogul mogul from yolks for Easter cake.

Step 3

Beat the yolks lightly with a mixer. Stir for at least 2 minutes.

Step 4

Add half a glass of milk. Either take it out of the refrigerator beforehand so that the milk is at room temperature, or heat it up a little.

Step 5

Add two teaspoons of honey to the milk yolk mixture. Add a quarter teaspoon of nutmeg. As you can see, in this case, a mogul mogul is being prepared for cake with powdered sugar.

After using the protein egg mogul to decorate the Easter cake, you can additionally decorate it with chocolate chips on top. And yolk mogul can be combined with ground cinnamon.

If you wish, you can prepare mogul with gelatin for cakes. To do this, dissolve 2 teaspoons of gelatin in 2 tablespoons of cold water. In a large container, heat a glass of the pre-cooked mogul egg but do not boil it.

Remove the pan from the heat as soon as bubbles begin to appear. Then add the dissolved gelatin and stir very well. The mogul egg (see video) is ready, use it to decorate the cake and leave to cool in a cool place.

Mogul coffee mogul

Colored eggnog mogul for Easter cake can be prepared by adding all kinds of additives to it. Let's try experimenting with coffee. Add to your piggy bank easter recipe eggnog mogul for cake.

Ingredients:

1. Milk 2.5% - 700 ml
2. Cream 33% - 400 ml
3. Cinnamon sticks - 3 pieces
4. Ground nutmeg - ½ teaspoon
5. Vanilla pod - 1 piece
6. Natural coffee - 1 teaspoon
7. Chicken egg yolks - 5 pieces
8. Granulated sugar - 130 g
9. Dark rum - 175 ml

Step 1

The recipe for a mogul mogul for cake (photo) is simple, but it is important that all the products used for cooking are at room temperature. So, pour the cream into the pan, then the milk.

Step 2

Add cinnamon, nutmeg, vanilla and coffee.

Step 3

Heat the mixture over moderate heat, gradually bringing it to a boil. Remove from heat immediately afterwards and cool slightly.

Step 4

Combine the yolks with sugar and beat well with a mixer. The sugar should completely dissolve, and the mass should become light and fluffy.

Step 5

Strain the milk mixture.

Step 6

Introduce the milk mixture into the yolks in a thin stream, whisking them at low speed of the mixer.

Step 7

Pour rum into the mixture and stir again.

Step 8

Whip the remaining cream, add the cooled mass and stir until a homogeneous mixture is obtained. Use the mogul to decorate the cake chilled.

The hostess took the tall, lush and fragrant round cakes out of the oven. Now the last, but no less important, touch remains - decoration. Like all dishes prepared for Easter, Easter cakes decorations (in particular, their white hats) have their own sacred meaning.

What is eggnog and why Easter cakes are decorated with a white "hat"

Eggnog is a drink that contains eggs and sugar. It is often used as a miracle cure that can restore vocal cords and improve voice. There are many options for making it with milk, honey, fruit juices, rum or brandy, nutmeg or vanilla.

Along with them, mogul mogul is also called a white glaze made from chicken egg whites and sugar for decorating cakes, also known as Easter mogul.

The tradition of baking tall, round cakes is explained by the legend that after his resurrection Jesus continued to appear to his disciples, so there was always free space and bread for him at the table. Later, following the example of the apostles, such bread (artos) began to be displayed in churches on the feast of the Resurrection.

Since in Christian culture the family is identified with a small temple, it should also have its own artos. Over time, this bread began to be called kulich, from the Greek "kollikion" round bread.

In Greek culture, it is customary to decorate Easter cakes with a cross, which is a symbol of the victory of the Son of God over death, but among the Slavs, the main sacred load in decoration is the color of the glaze. White "hats" of Easter cakes mean Light and Purity, serve as the personification of new life.

Classic recipe

The popularity of the classic Easter protein and sugar fondant has practical implications. Since in many recipes only yolks are used in the preparation of cake dough, trying to find a use for the remaining proteins, our grandmothers made icing from them for decoration.

For the classic Easter eggnog you need to take:

• 3 chicken egg whites;
• 200 g icing sugar;
• 15 ml lemon juice.

Often, the whipping time is not indicated in the recipes for preparing this option, and this important point, since the correct eggnog will have to be whipped for 25 minutes.

Calorie content of a product prepared according to classic recipe- 273.5 kcal / 100 g.

How to make eggnog for Easter cake:

1. Carefully separate the whites from the yolks so that not a single drop of the yolk gets into them, and refrigerate for 10-15 minutes in the refrigerator;
2. Then drown the powder in proteins so that its sweet cloud does not envelop the entire kitchen, and beat the mass with a mixer at medium speed;
3. Add lemon juice at 22-23 minutes and continue whisking. The ready-made mogul will increase in volume by 4-5 times, thicken and keep on a spoon.

How to make honey fudge

Airy and delicate protein-honey eggnog will be a wonderful decoration not only for Easter cakes hats, but also for other baked goods for home tea drinking (muffins, gingerbread cookies, buns, cookies), as well as festive desserts. She can draw beautiful patterns on parchment, and when they dry transfer to a sweet treat.

This glaze contains the following ingredients:

• 2 chicken egg whites;
• 100 g of liquid bee honey;
• 240-260 g icing sugar (depending on the size of the eggs).

It will take about 20-30 minutes to prepare the honey covering of the Easter cake caps.

The calorie content of the finished mogul-mogul is 327.6 kcal / 100 g.

Progress:

1. Pour the powdered sugar sifted through a fine sieve into the chilled whites of chicken eggs and mix, then start beating with a mixer;
2. When stable peaks are formed (after about 15 minutes) gradually, without ceasing to beat, add honey and beat for about five minutes more.

Coffee "cap"

In addition to traditional recipes for coating cakes, you can prepare a more original version of the glaze, for example, coffee eggnog. Those housewives who are upset by the sprinkling frozen glaze will be pleased with the fact that, in addition to the invigorating coffee taste and aroma, this fondant has a delicate creamy consistency, so it does not crumble.

This glaze option requires:

• 2 egg whites;
• 150 g sugar;
• 50 ml of strong natural coffee.

Cooking time is 30-40 minutes.

The nutritional value of 100 grams of coffee mogul, which can be served as an independent dessert, is 248.5 kilocalories.

How to make a coffee mogul for Easter cakes:

1. From sugar and coffee, make syrup, which must be brought to a temperature of 116 degrees Celsius. If there is no thermometer at hand, then a soft ball test will help. A drop of syrup, after cooling in cold water, rolls into a soft ball - the required temperature has been reached;
2. While the syrup is boiling, you need to beat the whites, beat them into a strong foam, then, without turning off the mixer, pour the hot syrup into the whites in a thin stream and continue whisking until it cools completely.

Tasty lean dishes from pumpkin for different occasions.

Read how to cook incredible delicious pasta with spinach, which goes well with any dish.

Read how to cook delicious stew with potatoes and meat in our article.

Glaze with gelatin

Also, gelatin is often used to fix the Easter mogul. It helps the white “caps” to grasp and harden faster, but at the same time, when cutting, the glaze does not stick or crumble. The preparation of such a coating is similar to the technology of a coffee mogul.

The necessary products must be taken in the following proportions:

• 2 egg whites;
• 100 g sugar;
• 200 ml of water;
• 5 g of instant gelatin powder.

It will also take up to 40 minutes to cook.

The calorie content of the finished fondant is 120.5 kcal per 100 g.

Algorithm for preparing a mogul with gelatin:

1. Pour gelatin with two tablespoons of water and leave to swell;
2. From the rest of the water and granulated sugar, cook the syrup, which also needs to be brought to 116 degrees;
3. While the syrup is boiling and the gelatin swells, beat the whites until they increase in size several times;
4. In hot syrup, dissolve the swollen gelatin and gently pour into the protein foam, continuing to beat everything until the mass reaches room temperature.

Egg-free fondant option

If for some reason the family does not eat a glaze made from raw proteins, you can use an alternative coating without eggs. It is important to remember that such a mogul hardens very quickly, so you need to work with it too quickly.

Used in cooking:

• 150 g icing sugar;
• 100 g of white chocolate;
• 50 g of high-quality butter;
• 50 ml of fatty cow's milk (not less than 3.2%);
• 10 g corn (potato) starch.

Such a fudge will be ready in 15-20 minutes.

The nutritional and energy value of the finished product will be 425.1 kcal / 100 g.

Egg-free Easter cake recipe step by step:

1. In a saucepan or other thick-bottomed dish of suitable size, mix the icing sugar and milk together. Put this mixture on fire and bring to a boil;
2. Put the pieces of chocolate and diced butter in boiling milk, stirring until they are completely dissolved. After that, add starch, when after kneading the mass becomes homogeneous, remove the stewpan from the heat and after a short cooling down, you can start decorating the baking.

Since the proteins of raw eggs are used in the preparation of the mogul-mogul for Easter cake, you should be very careful about their choice. Eggs must be fresh and without cracks in the shell. Washing them before starting cooking will significantly reduce the amount of harmful bacteria that can get into the finished product.

In addition to vanillin, you can add lemon zest or barberry essence to the glaze. This will add a new flavor to all baked goods.

You can apply the coating to the Easter cakes with a silicone brush or a tablespoon, or you can pour the icing into a wide flat dish and dip the tops of the baked goods in it. This will achieve an absolutely even layer.

The grip of the pastry and fondant will be much better if the cakes are not completely cooled, but warm.

If the glaze was prepared in advance, then so that it does not dry out, it must be covered with a damp towel on top.