You will need
    • Sugar glaze:
    • 300 g of sugar;
    • 100 g of water.
    • Protein frosting:
    • the juice of 0.5-1 lemon;
    • 1 Cup powdered sugar;
    • 1 egg white.
To obtain a sugar glaze dissolve 300 g of sugar in water. Strongly heat the resulting solution. Remove the sugar formed foam. Refrigerate frosting until thick. As soon as the mass thickens, spread it on the cake. You can pour a little glaze in small tins - you will get a sweet decoration.
For the preparation of protein spread white frosting (do not whip) the egg with the icing sugar. Squeeze of lemon juice. Gradually add the juice pounded with sugar protein.
Both types of glaze can be applied to the cakes evenly with a spatula or knife. If the icing thickens quickly and evenly it fails, gently melt it.
White frosting may be tinted with natural dyes. Yellow – lemon peel, orange or carrot juice. The green color is from spinach leaves, brown - strong coffee, red and pink - from the juice of cherries, strawberries, raspberries or beets.