Icing (from the English Icing - icing, icing) is an edible lace pattern for decorating confectionery. Give your cakes a unique touch and charm with light openwork lines! Preparing the mass for icing does not require serious efforts and costs, but your cake will later become a work of art.
It is necessary
- - egg 1 pc.
- - icing sugar 250 g.
- - citric acid (pinch)
- - drinking glucose solution 1 tsp.
- - tracing paper or translucent parchment paper for baking
- - cream injector
- - toothpick
Instructions
Step 1
Choose an openwork pattern using the Internet. It can be a flower, snowflake, etc., at your discretion. Use a pencil to redraw the drawing onto tracing paper or parchment paper. Turn over so that the compound does not come into contact with the graphite during application.
Step 2
Separate the egg white from the yolk, beat until frothy.
Step 3
Divide the powdered sugar into roughly equal 4 parts. Add one by one to the protein, rubbing until smooth.
Step 4
While stirring, add citric acid and glucose. As a result of all the manipulations, a white viscous mass should be obtained.
Step 5
Take the mass into the syringe and, slowly squeezing out, apply to the drawing along the outer contour.
Step 6
Use a toothpick to make small inner lines and strokes, and give the outline a wavy shape.
Step 7
Follow all the designs you planned and leave to dry in a warm place for 1-2 days.
Step 8
To separate the pattern from the paper, place the tracing paper on the corner of the table so that it hangs down a bit. Gently fold back the overhanging edges of the paper, holding the drawing with your finger.
