Sugar glaze with gelatin! Doesn't crumble and freezes well! The perfect glaze for Easter cakes!

Ingredients

• Gelatine – 1 tsp
• Sugar – 1 cup (200 g)
• Cold water – 6 tbsp
• Cover the gelatine with 2 tbsp cold water and leave 5 minutes to swell
• Meanwhile make a syrup: 1 cup sugar + 4 tbsp water, stir, boil 2–3 minutes
• The syrup is ready when it pours in a steady thread
• Stir the swollen gelatine into the hot syrup and whisk 5–7 minutes until white and thick
• Use at once — it sets fast. If it sets, 30 seconds in the microwave and it is workable again

Method

1. Step 1

   For icing that does not crack or crumble when you cut, make a sugar icing with gelatine.

2. Step 2

   Simple, clear, and the result is excellent.

3. Step 3

   This is my favourite icing.