Ljna
carry a cake
I made a third of the norm, we have few eaters, because I already put the dough on the cake according to a different recipe, took a chance and was not mistaken, it turned out like I love. instead of lemon oil, the brandy splashed, it was a shame when a large cake got out of the mold when turning over, blew off the roof, this turned out to be airy, there were 3 small ones left. I made the icing with marmyshka, I chose pink from the pack)))

because the first time, I messed up a little, if not to speak, then they will not understand decorated with bezeshki from the bins.


today I cut the last of three, took two as a gift, forgot to photograph the general background, what was left)
Easter Cake Dream and Icing Gelatin
eta-007
Quote: Masinen
Glaze gelatin for cake
Maria, thanks for the Glaze recipe. Just in case, I share my experience: even if it seems that the glaze is thin. Do not believe your feelings, it freezes perfectly. Maybe a little longer. I covered the first batch, it seemed to me that it would not freeze, and it still poured into the icing of powdered sugar, it began to freeze faster, but it became an order of magnitude harder, and in the original version (though without marshmallows) it was very good.
Lady with @
Masinen, Mashenka, my huge merci for the glaze !!! Did, however, without marmyshki. After the syrup boiled, at first there were white water threads, as if the syrup was heterogeneous ... it boils further, the gurgles become smaller, the whitish spots disappear, the syrup is ready. Immediately after turning off the heat, I added the gelatin, stirred it so that it parted well and began to beat. Whipped in 3-4 minutes. And then my gag went. I added a lemon on the tip of a knife and mixed it with whisk for 30 seconds.
It is applied wonderfully with a brush and a table knife.
I warmed it up 3 times on the stove, added a drop of water straight from a cold kettle, the result is wonderful !!!
One portion was enough for me to spread 10 Easter cakes with a diameter of 11 cm and 30 Easter cakes with a diameter of 5 cm.
After 5 hours, it stopped sticking. Cut - just not a crumb on the table !!!!!!!
Masinen
Ljna, eta-007, Lady with @, Thank you very much !!

Evgeniya, Easter cake, great !!

But mine, night))
She baked at the request again, from half the norm, added flour.
Easter Cake Dream and Icing Gelatin
Easter Cake Dream and Icing Gelatin
Marinuly
Masinen, Masha, the cakes turned out to be excellent, thanks!
Easter Cake Dream and Icing Gelatin
Easter Cake Dream and Icing Gelatin
Easter Cake Dream and Icing Gelatin
Easter Cake Dream and Icing Gelatin
suvoyka
And I baked this cake! True, I tried to cram half of the dough norm into one form, and as a result, the top of the cake rested against the ceiling of the oven, outwardly ugly, but the taste is beyond praise!
Did everything according to the recipe, including five workouts. At first, the dough was very liquid, like biscuit or something. Kneading for a long time, it began to peel off from the walls, but it is still liquid, so it should be? With each pounding, the dough thickened a little, but I had to pour it into the mold.
Here's a piece:
Easter Cake Dream and Icing Gelatin
Masinen
Marinuly, Marina, what beauties they turned out!

suvoyka, Maria, I add flour, otherwise it comes out very liquid)
Well, sometimes 100 gr, it all depends on the flour itself. if you add a lot, then the dough will turn out too steep, they should be something in between, so that it does not flow and it is not cool.
suvoyka
Quote: Masinen
Well, sometimes 100 gr, it all depends on the flour itself. if you add a lot, then the dough will turn out too steep, they should be something in between, so that it does not flow and it is not cool.
Maria, thanks, I will keep in mind for the future
Marinuly
Masinen, Masha, is it necessary to bake from a cold oven or can you put it in a preheated one? This is so for the future. On Easter I baked custard from Svetta and from Sanadora from the night "cold" dough, so I baked these in a preheated oven. It's just that I'm baking cakes for the first time, that's why I ask, I'm gaining experience.
By the way, I also added flour, upset it 5 times, the cakes turned out to be simply delicious. Thank you
Masinen
Marinuly, Marina, I bake with cold, cakes like that. And the bread is hot)
Marinuly
Masinen, Masha, Thank you! Easter cakes are just a bomb! I baked on Friday evening, began eating on Saturday morning, it was very tasty, by the evening it became even tastier. And today it is something !!! The longer they stand, the tastier, my husband said that they are the tastiest, while I put in a few fillers of all sorts (it was not available, but did not want to go to buy) In general, here is a real Easter cake!
aprelinka
girls! and my Easter cakes are asked to bake again. just such
I'm thinking, pamper or let them wait a whole year until next Easter?
Marinuly
aprelinka, Lena, of course pamper!
aprelinka
Marinuly,
Masinen
Quote: Marinuly
real Easter cake!

And I say so !!!
aprelinka, Flax, peki)))
aprelinka
Hello everyone! the first swallows flew on the forum - new recipes for cakes.
I rushed to bookmarks - I found it !!! Masha! I will bake these !!!!!! Last year we didn’t have enough cakes. I already want to!
Masinen
Elena, yeah, come on!
The main thing is to adjust the flour, because the dough should not be liquid and should not be steep)

aprelinka
do not jinx! last year everything worked out !!!!!!
Masinen
So everything will be ok in this
Fater
Tell me, did anyone make Easter with rye flour? thanks in advance!
Masinen
Fater, I did not do)
But I think you can do 50-50
Marinuly
Masinen, Mashun, your Easter cake was a favorite last year
I must bake in this! I went and bought Manitoba today, I will try with her.
I will also make sure to bake a cake from Sonadora of their cold night dough, I also really liked it.
Moreover, with a new assistant, last year Boshik worked, this Ken will work
Masinen
Marinuly, Marina, Ken is cool!
Which one did you buy yourself? Chief?
Marinuly
Masinen, Mashun, with induction 096, last summer.
Cool, not the word!
Masinen
Marina, well, yes, Chief)
I have the same, I love him more than anyone
Marinuly
Quote: Masinen
love him more than anyone
Similarly
I bought an old-style flexi and a fluffy corolla that came from 020. There is a difference in whipping, I liked fluffy more
Aunt Besya
Masha, there is a dough on the cake at the stage of the first rise (to the fillers), I added something dofig flour and I still need it, but I was already afraid .. But it never leaves the walls of the bowl .. Roll with candied fruits, 30-40 grams will definitely go ... And I have flour Makfa, it is very hygroscopic I am worried, probably I will lay out with a spoon
Masinen
Elena, the dough should develop gluten after five rises and strokes, as a result, the dough should come off the bowl.
That year, I also had a liquid dough, the flour was not very good.
And hammering the dough with flour is also not an option.
In short, wait
Tatalo4ka
Girls, tell me please: here I’m going to bake Easter, I have a small electric desktop oven for 30 liters, all the dough for baking will not fit right away, where do I put the rest of the dough? cover, let it stand, will not ferment ???, can put it in the refrigerator?
I used to bake in gas "with dancing", but now it does not work at all ...
So the question arose, what about the dough before the next batch of baked goods? (this applies not only to pasta, but also to pies, cheesecakes, etc.).
I would be very grateful for the information.
Aunt Besya
Well, here they are, from half the norm! Paaaahnut !!!
🔗
Do not pay attention to the board, I have it fighting, especially for hot, burned more than once
Marinuly
Aunt Besya, Elena, already drooling!
She, I will bake without rehearsal, otherwise it is difficult to bring the figure back to normal
Aunt Besya
Marina, but I don't even have a rehearsal at all .. I'm in a film and in a freezer And then where is so much time for all the recipes that you want to try, type on Holy Week?
Then I will only decorate, I am already starting to prepare 🔗, otherwise I never have enough time
lana light
Aunt Besya, Lena, how did the letters XB do? Very beautiful, just like a stencil!
Aunt Besya
So this is a mold alphabet, I have zero talent, so that's the only way I can
Marinuly
Elena, Beauty, incredible!
Masinen
Aunt Besya, Lena, you can fall !!!
Just super !!
Marinuly
Masinen, Mashun, a question about flour ...
I bought Manitoba protein / protein - 14. Is it worth baking with it alone, or is it better with half and half with regular flour?
Masinen
Marinuly, Marinaprobably better to mix, nevertheless
Marinuly
Masinen, Thank you!
Actually, I think so too. Last year I baked one batch and it worked out well.
Probably I'll try to bake a little only in Manitoba, I wonder how it will turn out
Masinen
Marinuly, Marina, come on, I'm waiting for the report, how it happened)
Marinuly
Masinen, Mashun, I will not rehearse, I will bake it right away for Easter, especially since everything was checked last year.
The report will be mandatory, since I found information that it is better to bake the cake from strong flour. So you have to try
ElenaBK
My rehearsal:
Easter Cake Dream and Icing Gelatin

I will definitely bake this cake. It's good that I rehearsed. For Easter, I will reduce both the temperature and the baking time (especially my oven), otherwise it turned out to be painfully tanned.
Tatalo4ka
Girls, please tell me, if you cook exactly according to the recipe - for 1 kg of flour + all other ingredients, how much ready-made dough does it come out?
Marinuly
Tatalo4ka, Natalia, last year I baked half a portion, the flour was 550 g. I got 1610 g, I weighed it before I put it in the molds.
Masinen
ElenaBKElena, great cake!

I will work on Thursday

Mona1
Masinen, Masha, About lemon oil. I will do without him. But in general for the future - where do they buy it? Or you can do it yourself.
Tatalo4ka
Marinuly, Marinochka, thank you very much for the information!
Masinen
Mona1, Tanya, I brought from Germany, but in general, in the department where all oils are sold with additives or non-standard))

Mona1
Masha, and another question. You bake on the wire rack, I noticed in the photo. Is it better than on a baking sheet or are they baked like that? I've been baking cakes for a long time, so I don't remember. I generally have a new Electrolux oven with steam, and I also have a stone for it (I bought it separately to order). Now I am racking my head whether to take it out or not and steam is necessary or not. In general, there is no intense steam, it is not even visible through the glass. it just doesn't let the crust grab from above and the bread grows better. The first 15 minutes are given. In general, I think.
I already have 3 recipes for cakes in the plans. Yours, Myasoedovsky and Papushnik Angelin. ... I bought food for pasta today. There is cream in one recipe, and I will have 50 g of cream from that recipe. If I replace 50g of milk with them in your recipe - is that possible?
I bought today raisins and candied fruits - cherry and strawberries. Such soft ones. They probably need to be soaked anyway or not? ... Strawberry big ones, probably need to be cut into 2-3 pieces. And I don't know if it's worth putting those others together. Or make half with strawberries and raisins, and half with cherries and raisins?
Well, sorry, another question. I don't like turmeric on the smell, well, in any way. I have Imeretian saffron, can I use it for a little bit of coloring in a paste instead of turmeric, and if so, then put it in the same amount? It’s not real saffron, of course, and I don’t know how it will smell. I bought it and I don't know where to spend it. Never used it.
lana light
Quote: Mona1
I bought today raisins and candied fruits - cherry and strawberries. Such soft ones. They probably need to be soaked anyway. Strawberry big ones, probably need to be cut into 2-3 pieces. And I don't know if it's worth putting those others together. Or make half with strawberries and raisins, and half with cherries and raisins?
Tanya, I made cakes with raisins and dried cherries, everyone really liked this combination, they also ask to bake in the same way.
I would put everything together, so there will be the sweetness of raisins and strawberries, the sourness of cherries and also strawberries will give the smell.

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