Ingredients

Meringue glaze
egg white
1 pc
powdered sugar
0.75 cup
170 g
5.95 oz
5.61 fl oz
Powdered sugar based glaze
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
boiling water or lemon juice
3 Tbs
Marshmallow glaze
marshmallows
0.75 cup
200 g
7 oz
6.60 fl oz
water
2 Tbs
Chocolate glaze
white chocolate
0.75 cup
200 g
7 oz
6.60 fl oz

Method

Here are the recipes for different Easter cake glazes.

Meringue glaze

Whisk a room temperatured egg white with the powdered sugar at a low mixer speed (the amount of the powdered sugar depends on the weight of the egg white and the desired thickness of the glaze).

Powdered sugar based glaze

Mix the powdered sugar with 2-3 tbsp. boiling water or lemon juice with a whisk until smooth (the glaze should have no lumps).

Marshmallow glaze

Combine the marshmallows with water, and melt the mix in the microwave with short impulses (2 to 3 times for 15 to 20 seconds). You can paint the glaze with gel dye if you wish.

Chocolate glaze

Melt the white chocolate in a water bath or in a microwave (the amount of chocolate depends on the number and the size of the cakes), and cool it to 28-30C (82 to 86F); cover the Easter cakes with the glaze.

All the glaze versions should be applied on the cakes immediately, before they harden.

Bon Appetit!