Sugar sweet for cakes: simple recipe with photos
2016-04-03
Date: 03 04 2016
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Hi Dear my readers! I am ashamed to confess, but the cakes I have to be baked this year in just the second time in my life. Usually their bake is my mom, and I am a bake of the Transcarpathian Easter unsweetened bread. Mom makes a protein glaze on the cakes, but I wanted to try some other recipe, wherever it was necessary to use eggs - I'm afraid of them somehow in the raw form. Of all the options found in different ways, I most liked the ordinary sugar sweet for Kulukhai. 
I here, I decided to try to try a new recipe. Moreover, yesterday evening, I baked two cute Easter slices on its experimental recipe. The fudge for them was needed urgently! I feared before the holiday Kulich's oven for the recipe not tried in practice, so it was baked now to make sure everything is in order. Yes, of course, now a great post. But Kulichi will try children. And they do not have to fast. A couple of days ago, they have already filmed a sample with. They really liked the "overseas" cupcake. What happened from my today's experiments on cooking sugar sweets you will now see.
Recipe for simple sugar sweets for cakes
Ingredients
- 200 g sugar.
- 100 ml of water
- Lemon acid.
Cooking technology
My comments
- If you are afraid that when the fudge is heated, pour a teaspoon of water into the saucepan.
- Apply the fondant only on completely cooled cakes.
- Sweet can be squeezed by natural (beet, carrot juice) or food dyes. It is necessary to tint before applying fondations on the product.
- Keep the sugar sweet is needed in a plastic container with a lid or in a plastic bag to avoid drying.
- Culichi with sugar sweets turned out very tasty. Only the fondant when cutting sometimes crumbled. Next time I will try to cover the cake first with a thin layer of syrup from