Delicious Marshmallow Glaze for Easter Cakes

Start by pouring the gelatin into a bowl of cold water.

Make sure to stir it well and let it sit for 10-15 minutes to bloom.

In a saucepan, combine sugar and fresh citrus juice (including pulp).

Cook the mixture over medium heat until it reaches a temperature of 110-112ºC (230-234ºF), which should take around 8-10 minutes after boiling. You don't need to stir constantly.

If you opt for citrus juice, your glaze will be white. For a colored glaze, you can use pureed berries (like black currant, cherry, blueberry, or raspberry).

One minute before the syrup is ready, dissolve the bloomed gelatin in the microwave for 30 seconds at 600 watts or over a double boiler.

In a mixing bowl, combine the dissolved gelatin with the hot syrup. Begin whipping with a mixer at low speed.

As the mixture thickens, gradually increase the speed to maximum. It might seem like it's not whipping at first, but don't stop! After about 5-6 minutes, the marshmallow will thicken and increase in volume.

You’re looking for a thick, flowing consistency—don't wait for it to form threads from the whisk, as that indicates it has cooled too much.

If your mixture has cooled too much and is becoming stretchy rather than pourable, briefly warm it in the microwave for 2-3 seconds to regain its fluidity.

Once the marshmallow is whipped, act quickly. Transfer the marshmallow mixture into a piping bag without a nozzle.

Carefully pipe the marshmallow onto the tops of the cakes, being careful not to pour too much, as it may run down the sides.

Optionally, you can top the marshmallow with chocolate, dried berries, crumbled meringue, or puffed rice.

As a tip, after about 10-15 minutes of glazing, dust the marshmallow with cornstarch and shake off the excess—this will prevent it from sticking!