The icing on the gelatin
It is the most beautiful glaze I know. It without eggs, on the basis of sugar syrup and gelatin. The icing does not crumble when cutting. It is perfect for cakes and muffins, cupcakes and other baked goods.


  • Water

    6 Tbsp

  • Sugar

    1 cup

  • Gelatin

    1 tsp

  • Cocoa powder

    2 tsp


1 teaspoon instant gelatin pour 2 tablespoons of cold water and leave to swell for 5 minutes. 1 Cup sugar pour 4 tablespoons of water and heat on a slow fire until the sugar is dissolved. Remove from heat and add swollen gelatin. Stir until dissolved gelatin. Then beat with a mixer until white in 2-3 minutes. Allow to cool to lukewarm. Divided into 2 parts. One to add the dye: cocoa powder, turmeric, and vegetable juice ( the juice of roasted beets; carrot juice fried in vegetable oil; juice of spinach or nettles; the juice of red cabbage) In this case cocoa powder. Stir until smooth. Then with a brush apply the white glaze, and top with a drip glaze of a different color.
I do divorces or stars with a toothpick.
Correctly boiled frosting hardens within 5 minutes.
And that's the beauty of it.
If your frosting is frozen ahead of time and you do not have time to cover all the cakes, then add 1 tablespoon hot water and mix well. If your frosting after applying for a long time does not freeze ( it depends on the quality of gelatin), then let it dry overnight in a cool, dry place.
Icing good on cakes, not deformed when carried in a bag or pack.
And when cutting absolutely does not crumble. And besides, it is very tasty!
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