Light and delicious, it is great for applying patterns and patterns on biscuits, gingerbread or cupcakes. The sugary temptation of a thicker consistency helps to glue the halves of the cakes. Simple icing recipes for cakes and pastries will help young children learn cooking lessons. Perhaps in the future, by adding a new ingredient, they will invent a unique recipe for plastic 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 take into account that for confectionery products, a cooled cream mass is used, applied in layers to the prepared surface. Gelatin-based filling has a longer shelf life. You can prepare it in advance, and reheat it at the right time. Glaze is a universal product for "elegant" pastry dishes. The presence of water in the composition allows us to add soluble food dyes. Connect your imagination, and your festive table will sparkle with all the colors of the rainbow!