Light and delicious, it's great for piping patterns and designs on sponge cakes, gingerbread or cupcakes. A sugary treat of a thicker consistency helps glue the halves of pastries together. Simple icing recipes for cakes and baking will help young children learn their first cooking lessons. Perhaps in the future, by adding a new ingredient, they'll invent a unique recipe for pliable sugar decor.
The five most commonly used ingredients in recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Lemon juice | 16 | 0.9 | 0 | 3 |
| Gelatin | 355 | 87.2 | 0.4 | 0.7 |
| Egg whites | 44 | 11.1 | 0 | 0 |
Beginners should keep in mind that for confectionery a cooled cream mass is used, applied in layers to the prepared surface. A gelatin-based coating keeps longer. You can make it ahead of time and reheat it at the right moment. Icing is a universal product for "elegant" pastry dishes. The water in the mix lets us add soluble food dyes. Turn on your imagination, and your festive table will sparkle with all the colors of the rainbow!