You will need
    • For the glaze
    • prepared without heating:
    • 200 g icing sugar;
    • 3-4 tablespoons carrot
    • cherry
    • beet or spinach juice;
    • 2 tbsp. lemon juice;
    • 2 egg whites.
    • For the glaze
    • prepared
    • heated:
    • 300 g of sugar;
    • 100 g of water;
    • 3-4 tablespoons carrot
    • cherry
    • beet or spinach juice.
    • For the coffee glaze:
    • 200 g icing sugar;
    • 2 tablespoons strong hot coffee;
    • 1 teaspoon of butter.
    • For the icing with cocoa:
    • 200 g icing sugar;
    • 2 tablespoons cocoa powder;
    • 3-4 tbsp of hot milk;
    • 1 tablespoon butter;
    • 5 g of vanillin.
    • For the chocolate glaze:
    • 100 g chocolate;
    • 3 tbsp water;
    • 100 g icing sugar;
    • 1 tbsp of butter.
    • For transparent glazes:
    • 200 g icing sugar;
    • the juice of half a lemon;
    • 1 tbsp of dry white wine.
    • For the green frosting pistachio:
    • 100 g of sugar;
    • 50 g peeled pistachios;
    • 3/4 tbsp fragrant rose water;
    • a few crystals of citric acid;
    • 1 handful green spinach.
Mix sifted powdered sugar, albumen, lemon juice. For orange glaze, add the carrot juice, purple beetroot, Burgundy cherry, and green spinach. Stir until the mass was homogeneous without lumps.
Pour sugar water to make the glaze in the fire. Heat the mixture and boil stirring constantly for about 5 minutes until a thick syrup. Remove the formed foam sugar with a wooden spoon. Pour the syrup on a plate, add the juice as desired and mix with a spoon or knife to solid state. When the glaze cools and hardens, knead it a little with wet hands. And before use, melt the glaze over the steam.
For the coffee glaze, combine sifted powdered sugar, strong hot coffee and melted butter. Mash thoroughly with a wooden spoon until a shiny glaze.
Sift icing sugar and cocoa powder in a bowl for making the glaze of cocoa. Pour in the hot milk and add softened butter, stir in the vanilla and stir until smooth.
Prepare the chocolate glaze. Break the chocolate into small pieces, cover with hot water. Place on low heat and heat until then, until the chocolate is melted. Stir in the icing sugar, add melted butter and mash.
Pour the cake or Baba transparent glazeYu. Mix the sugar and lemon juice, add white wine and RUB until then, until the mixture becomes thick.
Surprise your guests green glazeYu. Finely shalt peeled pistachios. To the nuts add the sugar, rose water and citric acid. The spinach cut the roots, wash it, put it into boiling water and cook for about 5 minutes without covering the pan with a lid. So better preserve its green color. Press the spinach from the water and several times wipe through a sieve. Add spinach puree in the walnut mass and stir to a smooth dense condition.