Cake "Milk girl"

Oh! ...: girl_red: where I was looking, Ira, thanks!

I'm glad that I helped And I endured something useful for myself - I wouldn't remember this moment in my life, and so now I will know exactly how to fold the enti cakes so that they don't stick So thank you too

Vera! Thank you! I am not a professional, an amateur with experience of 1.5 years, and even then I have been taking a long time to buy from many girls in six months SUCH cakes !!! And I have one big drawback, I cook, bake and decorate only THAT and THAT tastes good to me .... In short, I'm a fig businesswoman.
I immediately draw 10-12 circles on separate pieces of paper. Immediately I spread dough on everything as much as possible (how much space on the tables is enough). And I bake. It's baked - I spread it right with paper on any flat surface, I try not to stack it on top of each other. As soon as it cools down, you can remove the paper from the first and transfer it to a tray on which I will collect on the vacated piece of paper I boldly smear the dough. As they cool down, I collect the cake. if I bake in advance I let it cool down one by one (each cake is on its own piece of paper) and then I just put it in a pile right with pieces of paper. One figs stick, but much less than if you leave them hot on top of each other. I tried writing paper - the same thing. But if with polyethylene? Nobody tried it? In the cold form, the cakes lag behind their pieces of paper almost without loss. And I do not throw out the pieces of paper .. NO, NO !! I have a standard circle drawn there 27 cm.As the crumbs dry on pieces of paper, I lovingly shake them off and until the next time ... I also cook Air Snickers and a milk girl on them several times ...

Anya, I understood correctly, do you take off the parchment when the cakes are cold? Always my haste does not allow me to finish the job normally, I read Temka fluently and realized that I had to remove the parchment while the cakes were hot

But if with polyethylene? Nobody tried it?

It will melt and stick tightly to the cake

One figs stick, but much less than if you leave them hot on top of each other. I tried writing paper - the same thing. But if with polyethylene?

Better then try to lay with food foil

Quote: MamaMax from Today at 04:44 PM
But if with polyethylene? Nobody tried it?
It will melt and stick tightly to the cake

I mean, if you keep it in the refrigerator for a couple of days ...

Girls, how to remove cakes correctly. It is written to shoot with a grid, but I do not have this grid size.

Is there a grate from the oven? I shoot on it, and bake it

fluently and realized that it was necessary to remove the parchment while the cakes were hot

it is, most girls do it. I bake the whole cake on two sheets, no matter how many servings it is

I can't on it, it so happens that I put the trays on the wire rack. the used stove and the owners did not give away their own baking sheets, and mine do not fit the oven

[ledi]

lediyes that's a problem

Is there a grate from the oven? I shoot on it, and bake it

And I take off the cakes on the grates from the microwave, I have as many as 3 of them, it is very convenient to put them straight on paper, they cool quickly.

I mean, if you keep it in the refrigerator for a couple of days ...

And I really thought that for baking

This is my girl. Hell for the first time - really melts in your mouth. Thank you so much for the recipe Weight 1.5 kg.

Girls, help out! I asked in the ambulance, somehow without an answer yet. Duplicate.
ordered a cake for 3 kg: milk girl, cream, canned food. peaches. The question is, in fact, what diameter should I bake the cakes so that the height is 9-10 cm?
Is there enough cream to cover 400 grams? I think it might not be enough. Well, if we proceed, 400 gr.cream, 300 tight-fitting mastic, plus figurines (3-4 smesharika) and the decor are the same, 2 kg remain on the cake, did I count correctly? Is this 1.5 servings oven? Although the decor may be less, I don't know how much smeshariki will pull, but I think 30-40 grams / piece.

[Victoria]

Victoria, I would do it for 1.5 norms, for sure !!! Only I beat more eggs: 4-5 eggs. I can add the yolks, if the cream remains!)
And with a diameter of 22-23cm ...

Girls, help out! I asked in the ambulance, somehow without an answer yet. Duplicate.
ordered a cake for 3 kg: milk girl, cream, canned food. peaches. The question is, in fact, what diameter should I bake the cakes so that the height is 9-10 cm?
Is there enough cream to cover 400 grams? I think it might not be enough. Well, if we proceed, 400 gr. cream, 300 tight-fitting mastic, plus figurines (3-4 smesharika) and the decor are the same, 2 kg remain on the cake, did I count correctly? Is this 1.5 servings oven? Although the decor may be less, I don't know how much smeshariki will pull, but I think 30-40 grams / piece. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=112610.0

with 1.5 servings, there will be 1.8 kg of cake without mastic and butter cream.
1.3 kg - for one serving without top comes out.

[olesia32]

Thank you, girls. I'll do it a little more, so as not to sweat afterwards, there are eaters))) but in diameter I thought to start from 24, now I'll do 23. Potatoes will probably have to be plastered.
olesia32, Oles, how do you gettvy with mastic, with or without plaster? And do you process it after impregnation or as soon as you put it together?

I make a crumb from a cake or two and mix with sour cream and plaster. then I pass with butter cream

This is not the first time I have baked this wonderful cake. Thanks to the author, tremendous. This time, at the request of a friend, I baked for the christening of her daughter, and that's what happened

Girls question about defrosting the cake MD-how then defrost? left a piece for my student daughter ... or shouldn't you freeze the stuffed? Maybe only a biscuit is frozen? In general, how to defrost? In the microwave (at low temperature), in the x-ke or at room temperature?

in the refrigerator or at room temperature.

This is not the first time I have baked this wonderful cake. Thanks to the author, tremendous. This time, at the request of a friend, I baked for the christening of her daughter, and this is what I got More: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=112610.0sit

you have a very wonderful cake

you have a very wonderful cake

Thank you

The girls ask me for an MD with whipped cream and nuts, what do you think?

[Yan0chka]

Yan0chka, and what confuses you? Nuts? Milk girl with cream - a fairy tale !!! If they want nuts, then let them be nuts! I put some fruit too.

[Yan0chka]

Yan0chka, and what confuses you? Nuts? Milk girl with cream - a fairy tale !!! If they want nuts, then let them be nuts! I put some fruit too.

it is clear that both fruits and cream confused the nuts of course, okay, we will try

[Yan0chka]

Yan0chka, but we have already discussed it like ... nuts once soften from cream and acquire a very interesting milky taste, they say, like a young nut.

Girls question about defrosting the cake MD-how then defrost?

Defrost gradually in the refrigerator, no need to shock your cake.

Girls!
At my own peril and risk, since my household does not really enjoy such cakes, I baked this cake too. I bake a "chocolate milk girl", they often ask her to order. I decided to try this option too, in order to know what to offer people and in order to diversify my assortment a little.
And I also had condensed milk from our local manufacturer, which I bought in a plastic bottle to test !!!!! What for?? So it was in my refrigerator for a month and stood, I could not use it anywhere, so tasteless! And then I decided to attach it to the dough. Well, what do you think ?? It turned out pancakes, porous inside, baked in the oven !!!!!! Well, I know from the chocolate girl it should be wrong !!!!!! Where to go, I already prepared the cream, I wanted to smear it right away.I ran to the store for new condensed milk, this time I took "Rogachev", the one I use all the time. And I kneaded a new dough with the same products, only different milk - EVERYTHING !!!!!! Initially I wanted thicker cakes, so I tried it. It turned out 8 cakes with a diameter of 20 cm from 1.5 portions of dough.
Cream - creamy curd with Danone curd with "Plombir" flavor and cranberries soaked in cognac. Me - delicious !!!!! The household members have not tried it yet, but I would not be surprised if they do not like it, they would crunch a Napoleonic or Kiev cake ...

[fomca]

fomca, Svetik, looks just awesome !!!

[fomca]

fomca, Sveta, I now also have a Milk girl at work, it remains to decorate. The incision you got is beautiful, cream, cranberry ... Mmm !!!
Only I did not understand about condensed milk, you write what is the difference in cakes. And I noticed that the thickness of the cakes depends on the amount of dough poured into 1 cake. I always pour through the scales, but it happens that the last cake turns out a little less dough - so it comes out like a pancake against the rest.

[svetta]

svettaLight, cakes on not very good condensed milk did not rise at all or rose, but quite a bit, I tear them apart, they are porous inside. but, the taste is not even that, slightly rubbery, crusty below. The test took about 3 tbsp on them. l. That is, they should have been plump.

[fomca]

fomca, Lush - 3 tbsp. l. - for what diameter and how many mm are they lush? Otherwise, maybe we're talking about the same thing, but I don't understand ...
Now I baked to a diameter of 30 cm and poured 120g, the cake turned out to be 4 mm thick, after impregnation with cream it turned out to be 5 mm.
And below the crust turns out if you overexpose in the oven, I noticed a long time ago. I set myself a timer for 4.5 minutes. and the cakes are all the same light. And if it's 5 minutes, then the bottom is already rosy.

Light, I wrote, diameter 20 cm, cakes about 2 cm.This is on good milk

Light, I wrote, diameter 20 cm, cakes about 2 cm.This is on good milk

Aaaaa, well, 20 cm and 3 tbsp. l. ...... yes, 2 cm is very magnificent !!! I will change my condensed milk. Definitely. Rogachevskaya, damn it, we have become so expensive, but we'll have to ...

Well, just yesterday I thought about MD ... and today such a heated discussion has begun ... ... I will definitely have to bake ...

And the previous ones, on inferior condensed milk, were 5 mm thick.

I have cakes recently baked from two cans of bad condensed milk. went into the trash. I could not peel them off from the preparation. They did not rise and were terribly sticky, but definitely baked. I also had to run to the magz for thickening and eggs (((it turned out great, the customer is happy))

Girls, we don't have Rogachevskaya ... What other quality condensed milk would you recommend?

we also do not have Rogachevskaya (((I use our local Mordovian Saransk condensed milk - it is Gostovskaya, nothing superfluous, only milk and sugar.

The one on which the dough did not rise was also in accordance with the standards. composition, but inexpensive. Rogachevskaya does not exist either. I take Volokonovskoe or Lyubo. Maybe you have such brands.

Girls-beauties, ran with one eye and I see you are here discussing the quality of condensed milk for the "Milk Girl". I want to tell you, maybe someone will come in handy - I cook it for wama and already once. baked four on a self-brewed cake. Are they great? And as a condensed milk I am confident and it turns out cheaper than buying ... If anyone is interested, I will write a recipe in the evening, otherwise he is at home, and I get to work ...

interesting of course! suddenly come in handy)

[fomca]

fomca, Sveta, I had 2 cakes left from the order, I cut them in half, put them in a pile and smeared them with the rest of the cream, poured the rest of the fruit with the rest of the jelly on top - such a homemade cake. So, in height, it turned out to be 3.8 mm (the cream was just thinly smeared with a knife, there is almost no layer of cream). Each cake after impregnation came out 7-8 mm.
Why am I writing. I want to ask you next time to weigh on the scales the portion of dough that you pour for the cake, since a spoon is a relative concept for thick dough.I will try to repeat on my condensed milk and thus evaluate the quality of condensed milk.
And I wanted to ask - your cake is 2 cm thick, is it in the middle or around the edges too thick? My edges always turn out thinner, after folding the cake and impregnating it before decorating, I always cut all the edges evenly by 1.5-2 cm (my husband is happy, says cut wider!)

I cook it myself ... If anyone is interested, I will write a recipe in the evening

Be sure to write !!! VERY INTERESTING!!!

Rogachevskaya, damn it, we have become so expensive, but we'll have to ...

on Ichna, only Eco baking powder is great

[oksa851]

oksa851, here I am on Ichna and bake, only my homemade baking powder. Is it really the case ???

And I wanted to ask - your cake is 2 cm thick,

IMHO such thick cakes are not suitable for a dairy girl. I like it better with thin cakes and more cream, and my family said the same. And I scored inexpensive condensed milk for a promotion at ATB and bake, tasty ... not like on Ichna, but tasty too. And the skin comes off very easily, lovely. Last time I just overdid it, but I made a cake mmm .....
I'll post the cutter later

only your homemade baking powder. Is it really the case ???

most likely ... I now only take eco-friendly baking powder for MD - a pack per serving and no problems, well, stand the dough. And it also depends on the thickness of the dough, the thicker the more magnificent it will be, I give more flour, however, now I have begun to lay an egg one more, although it is better to have fewer eggs, probably. But if the dough is thick, then the cakes are not so tender, then they look more like a simple biscuit