Three Frosting Variations for Easter Cake Toppers

Combine the sugar and egg whites in a heatproof bowl. Warm the mixture over a double boiler, whisking until the sugar dissolves completely. *Check* to make sure the sugar is dissolved by rubbing the mixture between your fingers. Once dissolved, remove it from the heat and beat on high speed until you achieve the desired consistency, either soft or stiff peaks, depending on your preference. Midway through beating, add the lemon juice. This portion is enough for about four cakes with a diameter of 90 mm (approximately 3.5 inches).

Simply combine the *sweetened condensed milk*, powdered milk, and lemon juice. Mix well until smooth and lump-free. If you prefer a more liquid fondant, *add more condensed milk*. This specific proportion creates a glossy mixture that sets quickly. Immediately after applying the fondant, sprinkle each cake with toppings to prevent them from sliding off. This recipe should cover one cake with a diameter of 90 mm (approximately 3.5 inches).

Start by soaking the gelatin in water and let it swell for about 20 minutes. Combine the sugar and water in a saucepan and bring it to a boil. Remove from heat, add the swollen gelatin, and beat the mixture at medium-high speed until the desired thickness is reached. Add the lemon juice towards the end. The longer you beat, the thicker the frosting will become. This glaze can be used to create a very fluffy *cake topper*. If you prefer a classic glaze, make it more liquid to cover two cakes. Once set, the glaze remains *non-sticky* and doesn't crumble.