Quick COLD GELATIN-Glaze Without Syrup! It does Not Stick or Crumble! EASTER-Cakes Decorating

Hello, dear friends! I'm delighted to welcome you to my channel. Today, in this video, I'm decorating Easter breads. I will decorate them with gelatin-based glaze. which doesn't stick, dries quickly, and doesn't crumble when sliced. But I'll be preparing it today cold, In a quick way, that is, without reducing the syrup, which fails for many people. This glaze has its own advantages and disadvantages. Compared to the familiar classic gelatin-based glaze, which we prepare by making a syrup. I'll explain all of this as the video progresses. Also, in this video, I'll prepare several different types of decorations here. I'll show you how to make these little flowers out of fondant. Independently. I'll show you how to apply a chocolate decoration in the form of these willow branches. I'll tell you how these wafer-paper butterflies are held together with this glaze. I'll also show you this simplest decoration using marshmallows. Many people from the 1990s still remember this ornament. To get a flower like a geranium, Right on the kulich, literally in just a couple of minutes. It's all done very simply and quickly. I'll show you all of this in the video. I'll also show you how to pack Easter cakes very professionally. Quickly, and make sure there's a little air so that air can circulate inside this packaging. A lot of people are asking me about this in the comments. under each video with kulichs, How do you make these little flowers? I've already shared links to other videos, but here I'll show you specifically this one. with this video. That is, I need a mold like this one to make ready-made roses. My icing is floral. Do you have regular icing here? Before removing these flowers from the mold, you should place this mold Put in the freezer for 15 minutes and leave it there They will already be fixed, and they will come out of this mold very well. Now I'll show you how to make these delicate little flowers. using cutouts. I first roll out the mastic into a sheet about one millimeter thick. These are the usual cutouts for a flower. They're sold everywhere. absolutely on marketplaces. They are very cheap. I make these little flowers in different diameters. Then, using something like this pink wine I I'm making impressions on them so the petals will look more elegant. And I'm doing this in various sizes. Large and small, very small. That is, I place this little flower in the center, and immediately we get this. They can be manufactured. absolutely different colors. If your fondant is sticky, roll it out and let it rest for at least half an hour in this way Laid out on the table, so it slightly warms up for you. Then it'll be very convenient to cut out these little flowers. Very little putty is used for such little flowers. Look at each kulich right away—you'll immediately see a variety of little flowers on them. Flowers are always made in advance and allowed to dry completely. Now we're preparing the glaze itself. Here I have 270 grams of powdered sugar. I add 65 grams of water there too, in grams, so you can weigh it accurately on the scale. Boiling hot water. I'm directly answering the question in the comments. In this recipe—specifically this recipe—powdered sugar cannot be replaced with granulated sugar. Under no circumstances. Because with such a small amount of water, without reduction, without syrup, your sugar won't It will be fine. You'll have sugar crystals. Only powdered sugar is needed. I have about 9 grams of gelatin here. Approximately 200 blooms. Gelatin, by strength. I pour 4 tablespoons of cold boiled water into the gelatin. I stir it, let the gelatin swell. When the gelatin has swollen, it's fast-acting here—gelatin, in 15 seconds. He heated him up with microwave pulses. It turned liquid and simply mixed with this powdered sugar. That's it, no more of this here. No need to cook syrups. Just mix everything together. Gelatin in powdered sugar, this swollen one, It cannot be dissolved. It needs to be warmed either in a water bath or in a microwave. That's how this mixture will set. Gelatin with powdered sugar. It will be slightly sticky—this is normal. It will all whip up soon. I'll beat it now at high speed on the mixer. Exactly one and a half minutes. My mixer is 300 watts. I'm using a small container here, so everything whips up so quickly. Do not use large bowls here. I would like to remind you once again that the powdered sugar you will be using must be completely free of starch and Absolutely pure. Pure powder. Adding it in now after one and a half minutes of beating a quarter of a teaspoon of citric acid. I'm whipping it right now. I'm showing it to you in real time. Literally just a few seconds. My glaze is ready, basically. Now, at your request, I will add orange flavoring there. You can add both lemon and rum flavoring, as well as bitter almond here, and strawberries and raspberries—everything you like. I really love this glaze especially with the orange scent. It's incredibly delicious on kulich. The rum one will also work very well. I just whip it for a few seconds, just until combined. Let me be clear right away: you can't use this glaze with a decorative nozzle to create those trendy decorations on kulich. It will spread out on your surface. I've already tested this with my own experience. This is the kind of runny glaze. That's it—now you can start working with it. It will be perfect now. They'll dry on the buns. I'll explain and tell you everything right now as the video progresses. So, here, on this first kulich, I applied a lot of glaze out of habit, because my favorite glaze is based on gelatin, but on syrup. There is always a slightly larger amount applied there because the glaze is fluffier due to its composition. For your reference, this is a kulich with a diameter of 11 centimeters. You should apply no more than one tablespoon of this glaze, meaning this glaze is very economical. Here I've already applied less glaze. As you can see, the glaze has somewhat stabilized. And I'm showing you this little flower, one could say, still from '90s. From marshmallows. You get such a chrysanthemum here. Of course, you need to take it marshmallow, first of all, larger, and secondly, multicolored, preferably pink, yellow, you know, to be like that Got it. Here everything has merged into one mass, but I think the principle is clear. That is, we shape a little flower, Marshmallows are always very sticky inside. It's revealed here because mine is very small. And you can decorate the entire kulich with such little flowers. Here, because the color is green, nothing is clear, but The diagram, I think, is clear. Alright, let's not stop here. I'll still cut this kulich open for you as a sample. This will be our The experiment is as follows. I'm now applying literally just one tablespoon of glaze. I'm also creating drips using the spoon. There's no need to wait here for them to beautifully drip down in gelatinous glaze. I decorate with fondant flowers, which I showed you earlier, and sugar beads. On the following kulich, I also applied the glaze so that it would spread a little. And at that moment I I'll heat up the glaze further. It's just slightly set for me. You can literally warm it up in the microwave for 10 seconds. So that it applies more smoothly. That's no problem. But my purpose here is not to show you how to stir up this glaze to make it flow again, but precisely to show you how Make it so that she grasps it very quickly on the products—literally within 15 to 20 minutes. That is, what we've just applied will take approximately 2 hours to set. But to make it set immediately, let's add some more powdered sugar. That is, I beat it here for about half a minute. Glaze. I add one tablespoon of powdered sugar just to help it blend, the powder in mass. Not to stir this here for a long time. No, it's just more convenient this way. And the second spoonful right now as well I'm adding this: Under no circumstances should you even attempt to apply this frosting onto a kulich using decorative nozzles. Nothing will work. Whisking here is useless. This is precisely the glaze intended for ordinary cake coating. or for seepage. So, with the powdered sugar, I whipped it here for just a few seconds, simply so that the powder is fully incorporated into the mixture. The glaze has already stabilized a little now, I'm already I apply the red flowers here I glaze the cake and also sprinkle it with sugar decorations. This glaze, which we made without adding powdered sugar, will Stabilize on the racks for about 2 hours. The one we made with powdered sugar will already set in about 20 minutes. For the total amount the glaze we prepared with 9 grams of gelatin You will need it if you want such rapid drying Once the glaze is fully whipped, you will need to add another 50 grams of powdered sugar. I'll write all this down for you in the description. I'm now placing wafer-paper butterflies on the kulich. They hold very well on this glaze. They will be fine for several days with them; you can place them in the refrigerator. They won't become soggy if the glaze has fully set by then. Perfect, they'll stay well both in the packet and nothing will happen to them. Slightly open the packet. Alright, I'm now glazing another 4 buns using the same amount of icing. The icing really doesn't need to be much to cover the buns. These buns here, I'm doing them right now I'm stabilizing it so the glaze can dry completely. It will take literally about 15 minutes. This will be the glaze into which we've added more. Additionally, sift powdered sugar over them. Then I'll draw willow branches using chocolate. That's how it's all done very quickly here. The main thing is to know Correct proportions and method for preparation. In taste, this glaze is slightly different from that glaze. classic on gelatin with syrup reduction, slightly crunchy powdered sugar. And when we add more Additionally, if you add powdered sugar for faster drying, it naturally becomes very sweet in taste. That's her downside. Otherwise, she dries up instantly. No syrup needs to be reduced. There's no need to go through thousands of different types of crystalline sugar here to make it perfect for you. It boiled over. Nothing happened to him. This here happens extremely quickly. Even a beginner can handle it here. The glaze is almost all gone. I'm already scooping up these last few drops from the bowl like this. But I have enough left to cover another whole kulich with a thin layer. Now I'm showing you how to make marigolds from marshmallows. That is, we cut the marshmallows into small cubes like this, into small squares, and then cut each square along its diagonal. I think it's clear. This decoration is still well known to many people from the 1990s. And when the first marshmallow came out, They've already become masters at decorating with these marshmallows. I'm making a rather unusual geranium using these petals. Also, this green marshmallow. I'm cutting it into these very Thin diagonal stripes. And I end up with these little leaves Homemade. And suddenly I get this big geranium. It's basically already ready—right now, the glaze hasn't set yet. But it's just a homemade, simple decoration with a flower, if anyone feels like doing it that way. It's already been about 15 minutes. The glaze on top, the one into which we added powdered sugar additionally, has already set. After standing, it has completely stabilized. I decorate it on top. with dark chocolate. I'm drawing willow branches like these. The glaze here is chocolate, but it's not suitable—it's too runny. Use this instead. dark chocolate. Also, while the chocolate is still not set, I attach cake decorations made of fondant and from white chocolate I am drawing The kidneys of the willow. I'm shading each bud like dark chocolate. And basically, my willow is already ready. Here's the shape of a kulich. I've just colored it also white chocolate a fat-soluble red dye and I'm decorating Easter buns with letters Christ is risen. This is done quite easily, that is, exactly what is needed is A fat-soluble dye to color white chocolate water-soluble. Don't do this, don't even try. You'll just ruin it. The product will set in your hands. The chocolate shouldn't be too hot here. As much as I can, I'm drawing it like this. Now letting the chocolate fully set. If you need it to set even faster than just at room temperature, You can put the entire kulich straight into the refrigerator and it will cool down very quickly there. It's stabilizing. These buns are ready. The marshmallow bun is also ready. I've just decorated all the buns. the first ones I already They were sticking to you, just like that, as a trial, but now they've fully stabilized for me. They no longer stick anymore. I'll cut it for you right away. Inside, it's still a soft, marshmallow-like glaze. The top is already completely non-sticky. Well, it's been here, maybe around two hours. I was filming here with breaks. Inside, I have cottage cheese buns, quick buns. They're on my channel. These buns have been here for two days already. I mean the test itself, of course. A yeast-leavened product—this is what they look like. They are moderately fibrous and moderately moist. Very tasty buns. Prepared very quickly. Butterflies are beautifully preserved in this glaze. So, this is the glaze into which we added powdered sugar, in general, sets instantly. This glaze also doesn't stick. The one we prepared without extra powdered sugar. And these items turned out beautifully with me. I'll cover them overnight with plastic wrap and see what's going on with them in the morning. That is, they will already be fully stabilized. They will no longer have any stickiness inside or outside. I'll show you how the glaze and with additional powdered sugar and just plain without extra powdered sugar, which we then added in spoonfuls. I'll show you how it behaves on the cake and how the cake looks with both types of icing. This, I believe, is very important. All of this can be done in literally minutes. These little flowers can be prepared in advance. So, my night has passed, and I'm feeling slightly The air circulated below, literally just a couple of centimeters down. That is, the buns themselves did not dry out—the dough, I mean, the actual products. That's how the glaze just doesn't stick at all. It didn't stick even after a couple of hours. And the one that With additional powdered sugar, it no longer sticks even after 20 minutes. I'm slicing it right now in front of you so you can see how it looks after the night. This glaze has stabilized. That is, it actually applies as an extremely thin layer, making it very economical. I managed to decorate these eight buns, each 11 centimeters in diameter, using literally just this here Amount of glaze. I think this is a very good result. This is what it looks like on the piece. I'm breaking it here. Look, that's how it breaks. Now I'm slicing the brioche that is coated with glaze and has additional powdered sugar added. These kulichs here are made using the same recipe, just with turmeric added, which is why they're such a nice yellow color. You see, this kulich, which is coated with glaze and has an additional dusting of powdered sugar, is kind of It gets damp from the top. That is, this is just a peculiar characteristic, but it will stabilize later. That is, there's a lot of sugar. This is how it looks already—I think it's already the third day since the kuliches were prepared. I mean the yeast product itself, the baked good. These are cottage cheese buns. I'll leave the link in the video description. This is what it looks like without adding extra powdered sugar. That is, the brioche itself didn't get soggy. I'm telling you everything. I'm showing you in great detail so you can all see exactly what awaits you. That is, the glaze does not peel off in any way, nor does it crumble at all. I can only recommend that those who are afraid of making syrup please prepare it this way. On syrup The glaze turns out perfect. I have a detailed video breaking down all the mistakes. You can click the link there. I'll also leave the link to that glaze in the description of this video. And there, everything is explained in detail. Look here. But I think this recipe A quick, cold, so to speak, preparation of this gelatin-based glaze is also very relevant and very much warranted. Especially for beginners and those who are afraid in general Cooking syrups. Making glazes in this classic way, I consider it simply a discovery. And once again, I emphasize that you should not even attempt to use this glaze Pipe decorations using large pastry bags. And now I'll show you how to do it very quickly. Wrap these buns. That is, take plastic wrap and lay down this kind of pastry paper used for cakes, for pies. Take a bowl that is just slightly wider in diameter than the brioche itself—literally just a little wider. The wrinkles are immediately arranged exactly as we need them. Tie it with a ribbon. And here's a small tip: to prevent your fondant from getting damp, don't pull the ribbon all the way tight. That is, literally just a couple of centimeters should remain. They'll be very such. Don't press too hard by a couple of centimeters. That is, the kulich itself won't suffer any damage from this. But your icing is perfect. It will be preserved. And I hope the video was useful and informative. Subscribe to my channel, like, and leave comments. I wish you all great success, and see you in the next video!