home Confectionery Cakes Cake "Milk girl"

Cake "Milk girl" (page 7)

Giraffe
But look, choose the color you like best
This is the very first

Milk girl cake

and this, I don't remember when I was.

Milk girl cake

If I'm in the mood tomorrow, I'll do it. My son is 20 years old, it will become of me, something else to do
Found

hereI described my first experience
Prus - 2
Tanya, thanks! My daughter has a wedding in 2 weeks, I want to make the Girl the top tier of the cake. But before that you will need to bake - to practice! Was the paper easily removable?
Giraffe
Yes, everything depends on the quality of the paper.
Prus - 2
Tanyusha, thank you, dear for the answers! I really want it in AG - and you can bake in summer!

-679861575.html]Milk girl cake
Yulia
Quote: Prus - 2
Was the paper easily removable?

take white paper, siliconized. There are in rolls, and there are sheets of the firm, in my opinion, "Freken Bock" so it can be used several times one sheet
Svetta
Quote: Julia


take paper of white color, lined up. There are in rolls, and there are sheets of the firm, in my opinion, "Freken Bock" so it can be used several times one sheet
Julia, I buy ordinary parchment in ATB, the cheapest "Favorable price", the cakes are perfectly removed! Only they must be removed immediately.
I turn the parchment over and bake the cake on the other side. So for the cake, I use half as many pieces of parchment as the cakes.
Then the next day, gently using a long knife, flat, carefully remove the adhering crumbs from the parchment and put it back into the baking.
So one set of sheets of ordinary parchment serves for 2 cakes.
Yulia
Quote: svetta
So for the cake, I use half as many pieces of parchment as the cakes.

And I bake the whole cake on one piece, it can be removed without traces and nothing needs to be ripped off with a knife.
olesia32
Quote: Julia

And I bake the whole cake on one piece, it can be removed without traces and nothing needs to be ripped off with a knife.
So do I. but somehow I got caught such that it was impossible to tear
Svetta
Quote: Julia

And I bake the whole cake on one piece, it can be removed without traces and nothing needs to be ripped off with a knife.
I bake 5-6 cakes and have no idea how they can be baked in one piece. I make the diameter of the cakes 24-25 cm, I only have one on a baking sheet.
echeva
girls, paper PAKLAN-will never let you down !!! Just super!
Yulia
I mean, all the cakes are on one piece of parchment
Svetta
Quote: Julia

I mean, all the cakes are on one piece of parchment
Aaaa .... Semyon Semyonitch!
Prus - 2
Girls, dear! 🔗
Thanks for the very helpful advice! I will bake a wedding for the first time, especially for my daughter! Moreover, the wedding is sudden - it takes 2 weeks to prepare (the groom insists, takes her to Moscow!) I am very worried about the cake! And another question - is it possible to make the lower tier chocolate, and the upper Milk girl? Will it be good?
oksa851
Quote: svetta
Julia, I buy ordinary parchment in ATB, the cheapest "Favorable price", the cakes are perfectly removed! Only they must be removed immediately.
I turn the parchment over and bake the cake on the other side. So for the cake, I use half as many pieces of parchment as the cakes. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=112610.0
and I take good parchment and bake up to 12 cakes on 2 sheets on one side. I remove the adhering crumbs before each spread (5 minutes is enough for this). And then I also use the same paper for the biscuit.
Svetta
Quote: oksa851

and I take good parchment and bake up to 12 cakes on 2 sheets on one side.
What good parchment do you buy?
Giraffe
Lyuba, as I promised ... Or rather, I warned that if it came to my mind, it took me over ... (and this despite the fact that there were already preparations for three cakes and even one cream was already in the fridge) I'm unpredictable.
But in fact, everything is very simple to explain: the cake is very easy to prepare, so I outplayed my plans for my son's DR. And the blanks will not be lost, on the weekend there are still guests scheduled and in 2 weeks the daughter's DR.
This time, I decided to accurately time the baking, but I remembered this on the last cake. So, yesterday I baked at 205 degrees for 3 minutes 1 side and, attention, I did this for the first time, turned it over and, without removing the parchment, baked for another 2 minutes. The grate is high.
This is how the bottom cake looks like, shown by the top, the top by the bottom
Milk girl cake and this is ready Milk girl cake
It can be seen that everything is baked.
I think if you bake on a medium wire rack and less time, you can achieve less tanning of the cakes. I could have made it less tanned too, but I was distracted in the process. And for a wedding cake, this is a good option. If my memory serves me, then the girls did so.
I sprinkle on coffee simply because I like the combination with sour cream. Cream 33% cream and sugar. Natural cream from dairy cuisine.
Do not be afraid to bake in AG, the oven will take longer to warm up. than everything to bake.
And yet, if the cakes are thinner, then the cake will be more tender.
Prus - 2
Tanya, dear, thanks! 🔗
I love you! So cool I painted and filmed everything! 🔗
Giraffe
So the pre-wedding chores infected
I decided to go further and set it off a little in the freeze to treat my husband's brother, because I do not remember whether he ate this or not. And also for mom, I hope that she will come to us faster before I decide that the time has come for him
And they bought the son of a classmate in a cafe to congratulate him, how disgusting it is. He brought home about 1/5, yesterday we tried a little, today my daughter categorically refused it. I didn't understand the cream. It appeared to be a whipped protein, lightly sweetened (very lightly) and fortified. I don't know if there is such a cream. Or maybe powdered protein, but again I don't know if this happens ...
Prus - 2
Lord, what a NIGHTMARE they bring pastries in cafes and in-line pastry shops! And not only the inner content is terrible, but the appearance is not ice! I'm not such a skilled pastry chef (just learning!), But my cakes look much better than in shops and cafes. And as for the inner content, I generally keep quiet! Isn't it a shame for people to drive such hack? And Milk Girl - the composition is wonderful and you can decorate as you like!
olesia32
girls, tell me clever. I need three cakes on Monday. I take sour cream from the market. always at the same aunt. so Saturday, Sunday - she does not trade, Monday - day off at the market. I call - does not pick up the phone. So I think if I buy it from her on Friday, won't it be dangerous? or is it better to buy from another milkmaid?
Giraffe
I bought mine in 4 days, but not in the market, but in the dairy kitchen.
Ilona
Quote: echeva
girls, paper PAKLAN-never let you down !!! Just super!
Exactly !!! I only use it, having flown a hundred times to the stuck bread in the Sayan Mountains
oksa851
Quote: olesia32
If I buy from her on Friday, wouldn't it be dangerous? or is it better to buy from another milkmaid?
if she guarantees you that on Friday she has the freshest sour cream - you can take it. Will you be collecting cake on Monday or will you be eating it already?
oksa851
Quote: svetta
What good parchment do you buy?
I have Quickpack Poland (I bought it in Silpo)
Svetta
Quote: olesia32

If I buy from her on Friday, wouldn't it be dangerous? or is it better to buy from another milkmaid?
And what could be dangerous? This is sour milk, not milk, nothing will happen.
The shelf life of sour cream at 6-8 degrees of heat is up to 10 days, and at 1-3 degrees of heat - up to 30 days.
olesia32
Quote: oksa851
if she guarantees you that on Friday she has the freshest sour cream - you can take it. Will you be collecting cake on Monday or will you be eating it already?
there is
oksa851
then no problem at all
olesia32
girls thanks
mms
NatalyaN, thank you so much for the recipe, very tasty cake did everything according to the recipe.
echeva
girls, is it better (faster) to soak the cake in x-ke or at room temperature?
Giraffe
At room. In the refrigerator, the cream will simply solidify.
Giraffe
Quote: Giraffe

I decided to go further and set it off a little in the freeze to treat my husband's brother, because I do not remember whether he ate this or not. And also for mom, I hope that she will come to us faster before I decide that the time has come for him
I tried it with my brother on February 2. The cake went through the freeze just fine.
Anko
Girls, I want to share my experience !!! Cooking a "girl" for Christmas. On January 4, she missed the cakes with cream, on January 5 at 17 o'clock in a stuffy reserved seat without any refrigerants, on January 6 she decorated and started eating. We ate for about 3 days !!!!!! Nothing happened to her at all !!!! Even a hint of a missing product, and this (mind you !!!) in Spartan conditions !!!
Giraffe
Well, this is just fabulously lucky for you.
Anko
Quote: Giraffe
Well, this is just fabulously lucky for you.
Have you had a different experience?
Giraffe
Fortunately, no, I come from the composition. If only the cream was superfood stuffed with preservatives, then it could transfer

Quote: Anko

cooked a "girl" for Christmas. January 4, I missed the cakes with cream, January 5, 5 pm in a stuffy reserved seat without any refrigerants, January 6 decorated and started eating. Ate for about 3 days!!!!!!

but I don’t feed my family with such products.
Anko
Quote: Giraffe
but I don’t feed my family with such products
Excuse me, Tatiana, is this a stone in my garden ??? Did you suggest that I can feed My family with spoiled food ???
Anko
Previously, the cake was on the balcony, that is, it was frozen ... maybe it saved him ...
Giraffe
Quote: Anko

Excuse me, Tatiana, is this a stone in my garden ??? Did you suggest that I can feed My family with spoiled food ???

There were no stones at all. And I did not write a single word about spoiled food, but wrote about preservatives in incredible quantities. Otherwise, I cannot explain, from the point of view of microbiology, the fact that during such a period and in such extreme conditions the cream did not turn sour.
Anko
Quote: Giraffe
and wrote about preservatives in an incredible amount. Otherwise, I cannot explain, from the point of view of microbiology, the fact that the cream did not turn sour during such a period and in such extreme conditions.
Sorry again, I misinterpreted your words. I use Cream Petmol ..... are they really so terrible in composition ??? And you can't buy pets anywhere in Moscow
oksa851
Quote: Anko
I use Petmol cream ..... are they really that terrible in composition?
are they natural or vegetable?
In my refrigerator, the super-pasteurized cream stood open in the refrigerator for a month and did not turn sour. But I didn't eat them.
Anko
Quote: oksa851
are they natural or vegetable?
Natural
chapic
tell me whether it is possible to bake the cakes in front. if so how to store them correctly?
Anko
Quote: chapic
if so how to store them correctly?
You can, but you need to store them by shifting them with sheets of baking paper (so as not to stick together), in a bag and in the refrigerator. I just kept it on the table under the paper for a day and they dried out pretty well
olesia32
girls on the forum advised me to use sour cream from the store. we have only 20% sour cream. bought ukr thickener.

who did tell it will be delicious? Do I need 3-4 sachets of thickener for 900 grams of sour cream?

grateful in advance, otherwise how jitters take
olesia32
Quote: Anko
Girls, I want to share my experience !!! Cooking a "girl" for Christmas. On January 4, she missed the cakes with cream, on January 5 at 17 o'clock in a stuffy reserved seat without any refrigerants, on January 6 she decorated and started eating. We ate for about 3 days !!!!!! Nothing happened to her at all !!!! Even a hint of a missing product, and this (mind you !!!) in Spartan conditions !!! More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=112610.0
We have cream from the market for 7 days. ate with pancakes. tell me, what is the term in your cake?
Vasilica
olesia32, sour cream can be weighed, then no thickeners are needed. Pour sour cream into a sieve with gauze. It is desirable for a few hours in the refrigerator, many put it overnight. The whey runs off, but the sour cream remains thick, almost mascarpone.
Natalishka
Vasilica, The sour cream becomes thick. And how to calculate how much 20% sour cream is needed before draining in order to get a thick one at the rate for the recipe?
olesia32
is that what I thought before?
Vasilica
Natalia, well, I don't know that, I'm not a pastry chef. I'm so amateur. For example, for a sancho pancho for 6 eggs (regular biscuit), I take 3 jars of 20% sour cream, 300g each.

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers