Easter cakes. Collection of recipes for Easter cakes

Kulich (HP) Aglo

Cake with orange juice max panason

Kulich (HP) Lydia

Easter cake with orange juice. Another option. (HP) max panason

Kilich spicy (HP) max panason

Baba svyatkova (oven / HP) Tired

Homemade cake Afanasy

Easter cake with mayonnaise vesta

Kulich by Aglo

I tried the following modification of the recipe suggested by Olga Mikhailyuk

yeast (active dry yeast) - 1.75 tsp
flour "makfa" - 3 cups + 7 tbsp. l.
salt -1.5 tsp
sugar - 1/4 cup
butter (melted in milk) - 3 tbsp. l.
2 eggs
sour cream, fat content 25% - 5 tbsp. l. (dimensional)
vanillin - 2g. (bag)
raisins - 0.5 cups
zest from 1/4 lemon
milk - 100ml.

The cake baked last time seemed a bit thick, so I decided to add sour cream. I grated zest with 1/4 lemon. The aroma of lemon interrupted the aroma of vanilla - zest, in my opinion, can be less.
I poured 100 ml of milk, but apparently did not take into account the sour cream liquid - I had to add 7 tbsp. l. flour until the consistency is not a batter. Almost everything intervened - there was some batter under the mixer. Apparently, therefore, the roof on the finished loaf blew up on one side.
The cake turned out to be soft, porous, yellowish in color - just what you need.
Thus, the books correctly say that the dough should not be too steep, that is, not runny.

P.S. Anyone who decides to bake a cake according to this recipe must accept the indicated ratios, including the flour-liquid ratio, as indicative, since this is essentially an experimental recipe.

Here's another suggestion for those with a sweet tooth.

yeast for baking - 1.2 tsp.
flour - 400 gr
salt - 1 tsp.
orange juice (from the package) - 50 ml
milk - 100 ml
honey - 2 tbsp. l.
vanilla sugar - 2 tbsp l.
sugar - 1 tbsp. l.
butter - 30 gr
eggs - 2 pcs.

full dispenser of raisins, chopped candied fruits and apples

Heat milk, melt butter in it, sugar and juice there
kolobok slightly sticky

mode - basic with raisins
size - medium
crust - medium

It looks like this is a variation on the cake theme in the Panasonic 255, or am I wrong? What orange juice - ready-made from a box or squeezed from an orange? I have to try this recipe, otherwise I didn't like the Panasonic Easter cake. They ate, but without delight.

And I bake something like this, based on a recipe for milk bread.

Yeast - 1 tsp (or a little more).
Wheat flour - 400 g.
Salt - 1 tsp
Sugar - 4 tbsp. l.
Butter 1-2 tablespoons. l.
Further, according to the recipe - 260 ml of milk, but first I break 3 eggs into a glass, and add the remaining volume to 260 ml with milk.
A complete dispenser of candied fruits, raisins, nuts - whatever you want.
Bake mode (main). Loaf size M (smallest).

Bottle juice
Honey and eggs, if 3 - will be felt, oil 30 gr.

Ate right away

I tried to bake a bun according to Lydia's recipe. It turned out, for some reason, so-so ... Och heavy and sticky pulp. Regular milk bread turned out fine though.

or make according to the first recipe
and progress goes on:

yeast for baking - 1.2 tsp.
flour - 410gr +
salt - 1 tsp.
sugar - 3 tbsp. l.
honey - 2 tbsp. l.
eggs - 2 pcs.
finely chopped apple - 0.5 pcs
orange juice - 100 ml
milk - 50 ml
butter - 40 gr
1 stick of vanilla

when mixed - poppy on top - 1 tbsp. l
full dispenser of raisins, finely chopped candied fruits

Heat milk, melt butter in it, juice there

the bun is quite "heavy" - I help him take all the flour -
and when the dispenser poured, I filled it with a slide, at first it gets in the way

mode - basic with raisins
size - medium
crust - medium
I like everything about it, and the fact that the roof is uneven is more like homemade bread

but who wants airiness - Winners of the first contest "Autumn Motives" https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1828.0
but for me personally it is rather bland

[spicy]

and one more recipe

tender cake spicy

yeast for baking - 1.2 tsp.
flour - 415 gr + bun
salt - 1 tsp.
sugar - 3 tbsp. l.
honey - 2 tbsp. l.
chopped apple - 0.5 pcs.
butter - 30 gr
eggs - 2 pcs.
sour cream - 1 tbsp. l.
orange juice - 60 ml
curdled milk (Gefilus) - 100 ml.
cognac - 1 tbsp. l.
poppy on the roof
full raisin dispenser with spices
the bun at the very end of the batch is slightly sticky, but lags behind the walls

mode - basic with raisins
size - medium
crust - medium

And what are the spices for spicy cake?

[LaraN]

LaraN, yes, any spices. What you usually use in baking, put those. Vanillin, cinnamon, etc.

[Baba svyatkova]

Here is the original recipe according to which ..... I have been baking Easter cakes for more than 10 years

Baba svyatkova

1 kg. flour
2 cups milk
10 yolks
100 g fresh shivers
200 gr. butter (margarine or sunflower) --- I use butter
200 gr. Sahara
100 g raisins
zest with 1 lemon
1/2 tsp salt
vanillin on the tip of a knife ............
Make a dough ....... Knead the dough .......
set to fit (when it doubles in volume) laid out in molds filling
1/3 ......... when it rises in the form to the top .... put in the oven and bake for 45 minutes at a temperature of 190-200º

adapted this recipe for my oven ........
baked according to the baguette program (12) ............
(1-21 hours dough kneading ... 1 hour idle ... 46 minutes baking ...
the crust is light, because on the middle and dark ones it is already burning ...)
recipe
300 gr. flour
150 gr. water
3 yolks
4 tbsp. l. vegetable (or melted butter)
5 tbsp. l. granulated sugar
1/3 tsp salt
3 tsp dry yeast
4 tsp milk powder
1 bag of vanilla sugar
zest with 1/3 lemon
3-4 tbsp. l. with a heap of raisins .....

P.S. After kneading, I waited not 1 hour, since the baking program in Moulinex is thrown off ....... but about 45 minutes ....... until the dough came under the top of the bucket ......... ......

P.S.S. the dough should be "thin"

I want to share my recipe. It is good at least because it is the bread maker that prepares it, and not your hands and the oven. I have an LG and it comes with the Easter cake recipe. Fine, but I wish it were smaller and sweeter. However, the instruction warns against attempts to change the recipe. Nevertheless, I took a chance and was pleased with the result. If you want, try it. So, my "Homemade Easter cake":

First tab:

Water - 50g
Egg - 2pcs
Sugar - 2 tbsp. spoons
Wheat flour - 1.5 cups (240g)
Powdered milk - 2 tbsp. spoons
Dry yeast - 1 hour the spoon

Second tab:

Wheat flour - 0.5 cups (80g)
Dry yeast - 0.5 tsp
Salt - 0.5 tsp
Vanilla sugar - 0.75 tsp
Raisins - 0.5 cups (meaning native measured to HP)

The mode is special. The second tab after the beep.

Easter holiday - I love it, probably because of all the goodies that are prepared. But often the full composition is very expensive - which is worth putting 2 dozen eggs. However, I found a recipe (my mother advised me) - quite inexpensive, and most importantly fast and not requiring spending a whole day.

The ingredients are as follows:
milk - 1 l;
sugar - 2 glasses (since I like sweets, I put 3 glasses);
eggs - 4 pcs.;
mayonnaise - 270 g (fat content from 67% and above);
vegetable oil - 0.5 cups;
pressed yeast - 100 gr;
raisins - 100 gr;
vanilla sazar - 2 sachets.

Heat the milk, add sugar and dissolve. After that add eggs and beat. Dissolve the yeast in the resulting mixture, then continue beating and add mayonnaise, butter, vanilla sugar, raisins. Beat for another 5 minutes and put this mixture in a warm place to rise (usually for 30-40 minutes). After that, knead the dough - add flour until the dough stops sticking to my hands (each time I get a different amount of flour, but as a rule, 2 kg of a pack of flour is enough). Now we put the dough on the rise, having previously covered it with a towel (if the kitchen is warm, then in an hour the dough will rise). Next, put the dough into molds. Place oiled paper on the bottom and sides of the form in the molds.We bake for 30 minutes, but better control. Next, decorate as you wish.

I don’t want to brag, but Easter is always eaten, the only thing if we want to stay longer is to put it in a bag. Bon Appetit.

Yesterday I baked pasca (Easter cake) from the selection of Mariana-aha in HP for a test:

KULICH

This recipe is the same as the previous pastry cake from Kulinaria in 1955, only half of the fat in it is vegetable oil, it is fermented twice as long after kneading (as much as four hours!) And the blotting syrup is not flavored with wine or cognac. It is silky and softer than the previous one (classic kilogram), but it doesn't smell so creamy and vanilla.

Dough
400g flour (+ in my case, another 1.5 tablespoons of flour)
20g yeast
2g salt

100g sugar
80g butter
80g refined vegetable oil

160g eggs
100g milk

80g raisins
0.4g vanillin

Blotting syrup:
90g sugar
25g water
For decoration
candied or canned fruits
Dough: 100g warm milk + 20g. pressed yeast + flour to the consistency of sour cream.
On milk, yeast and a part of the flour, knead the sour cream dough. Leave it to ferment for 4 hours at 35C.
I put the HP on the "dough" program, at the end of the kneading I added the ingredients of the dough, warmed up the HP, I wrapped it up and left it to rise for 4 hours.

After 4 hours:
2 eggs (I had large ones) + 100g. sugar + 2g. salt (1/4 tsp). Mix eggs with sugar and salt, stirring heat to 35C, stir until sugar is completely dissolved. Pour the egg mass into the dough, add flour and knead the dough.
I beat the eggs with an immersion blender in a container, which I put in a pot of hot water. I poured it into the dough, added flour, set the Sweet Bread program.

80g of butter melted + 80g of refined vegetable oil.
At the end of the batch, add in portions a warm mixture of vegetable oil and butter.
Here !!! PIECES !!! I, lost in thought, thumped all the oil at once, I thought I would have to wash half of the kitchen, not to mention the stove - it drove such waves. Together with the oils, I added 0.5 hours. l. vanilla extract.

80g raisins + 0.4g vanillin.
Lastly, add raisins and vanillin (I added earlier, because I have liquid vanilla).

Let the dough ferment for 4 hours at 30C. Knead the dough after the first hour and after the second hour after kneading.
My dough was on the "Sweet Bread" program - there were just 2 crunches for 2 hours.

Roll the dough into a ball and place in a cylindrical shape greased with vegetable oil, filling it halfway. (I didn't touch the dough anywhere - I left it in the HP). Leave a full proof for 90 minutes at 35C.

By the time of baking, the dough in the HP did not rise to the required height, I canceled baking, wrapped the oven again and left the dough to rise for another 2 hours.

Furnace for an hour at 180C.
It took me 50 minutes to bake (baking program).

The chilled cake is dipped in syrup with the top for 1-2 minutes, then the top of the cake is covered with lipstick and decorated with candied fruits.
"Forgive us and our horse - to the closet / read, to the syrup / we didn't make it!" (C) Paska was pulled out yesterday at 21:00, today at 9:00 there was only a crust of her.
Kulich is tender, extremely tasty, rich, moderately (as it should be) sweet, excellent texture of the dough - very fluffy.
I will definitely post the photos in the evening, as my husband reduces :).

Good evening everyone. I also want to share my recipe for Easter cake. I have an LG-151, a recipe book is attached to it, so all the recipes are very accurate in it, who has such an oven to bake bread boldly. So I decided to prepare for Easter and baked an Easter cake , it turned out super the first time KULICH EASTER

1st batch
2 tbsp sour cream
2 tablespoons water or milk
100g. melted oil drain
5 tablespoons sugar
2h flour 2 tsp. dry dzhzhey
Wheat MODE
2nd batch
vanilla
0.5 tsp salt
1h flour
0.5 tsp yeast
On signal raisins

Hey. I also want to share a recipe for Easter. For those who love sweet Easter.

0.5 liters of milk
100 g yeast (pressed)
750 gr. Sahara
250 gr. sour cream
250 gr. butter
10 yolks
1 tsp salt
vanilla, raisins.

We put the dough: 1 st. warm milk + yeast + 3 tbsp. l. sugar + flour as for pancakes.
Beat the yolks with half the sugar, beat the other half of the sugar with sour cream.
After the dough has come well, add the rest of the milk, whipped yolks, sour cream, salt, softened butter to it, mix and add such an amount of flour that the dough does not stick to the hands and table. Knead thoroughly. At the end, add the raisins rolled in flour and vanillin (I put 6 packets of vanilla, namely vanilla, not vanilla sugar). Place the dough in a large pot and cover with a towel.
We leave to come up for 2 hours.
I coat the forms with lard.
Then, when the dough comes up, grease the hands. butter and spread in molds 1/3 of the height.
They fit in the oven again. Grease still warm Easter with glaze.

It turns out to be a very tasty paste. I have been baking one recipe for over 10 years. Try not regret it!

To your health! We would have photographed their fondant - everyone would be happy! I suppose they poured baba on Rum?

Look what beautiful shapes !!!!

Search in stores! They sell them to someone!

To your health! We would have photographed their fondant - everyone would be happy! I suppose they poured baba on Rum?

Today 2 boys (my son and my friends), a polromovaya woman, were sentenced in 15 minutes and I especially liked the sweet!
I made cognac-vanilla well, very tasty like candy (they gnawed even when they were cobblestones)

obgorka_gu, well done !!!!
Tandem "Cake-Celestina" under the watchful eye of Admin and a lovely student obgorka_gu and the whole forum was drenched in saliva
It turned out a little bit thick... When you warm up next time, add some water. do not be afraid! And even on the big photo you can see that the lipstick did not lay down smoothly, but in pieces. Though of course amazingly snow-white !!!!!!

Chewing marshmallow - like this

I made such jewelry out of her

And such, they dry for a day

[marinal]

marinal, I would venture to suggest that 3-5 kilogram Easter cakes come out.

+ at the same time I will insert pictures of "kulich confectionery 1955" from a bread machine (recipe in answer # 44 in this thread)

[The advice of a professional pastry chef Tortyzhka]

Quote: Tortyzhka from Today at 00:30:53

The advice of a professional pastry chef Tortyzhka

At bakeries and bakeries there are "combi ovens" - e-mail. ovens in which there is convection (forced mixing of hot air with a fan) and steam humidification, that is, steam supply to the chamber.

In the technological instructions for baking products from yeast dough (any), they write:
so many minutes - steam supply 100% temperature such and such,
so many minutes -50% the temperature is such and such,
so many minutes without steam. the temperature is like that.

Convection is desirable so that the product is baked evenly from all sides.
In a home oven, this issue is not as relevant as in a bakery.

But steam ... We need it! Then, at the beginning of baking, a crust on the dough will not form (and then burst when the inner layers of the dough heat up and expand).

With steam, we must not allow the formation of a "shell" Therefore, for baking LARGE PRODUCTS from yeast dough (loaves, cakes, large closed pies), we use the general principle:

At the beginning of baking, we spray it in any available way (preferably a finely dispersed sprinkler or from the mouth), and put it in the oven at a low temperature (about 25-30% to the main one).

In the process, gently open the oven a little several times and quickly spray it again with warm water until the surface of the dough is completely moistened.

Then raise the temperature a little and spray again or 2.Then the temperature is normal, baking without steam, that is, we have created such conditions so that the entire mass of dough can expand without being limited to baked crusts.

Slow heating ensures that the entire thickness of the dough is baked, not black on the outside, but damp on the inside.

And finally, when the dough has "taken out" all the power of lifting, we no longer spray. and let it bake and brown.

This is the technology. I will make a reservation right away that the paper forms will not become limp, the dough will not damp and the heating elements will not burst

Girls take my menagerie, etc. Almost successful, but how it happened. Bunnies, carrots and eggs

Letters, cross, hens and chickens.

And this will be a flower meadow. Everything from mastic

[Svetl @ nka]

And I liked the pink bunnies the most!

For bunny lovers, Easter buns that I liked (photo not mine).
If necessary, there is a photo of how to make them.
I already prepared noses and eyes for them from mastic.



I will take a picture and show my jewelry, to which I was prompted Svetl @ nka.

[Luysia]

Luysia
Still as needed! What a beauty!

If necessary, here is a photo of the method of forming bunny buns:



Divide the dough into pieces, roll each piece into a "sausage" and fold it as in the photo. We make ears with scissors. When the buns are cold, decorate: draw a mustache with melted chocolate, eyes and noses can be drawn or made from sugar mastic.
The dough recipe, I think you can use your favorite.
Photos are not mine (from the site )

[Tuesday after Bright Week - Radunitsa,]

The Feast of the Resurrection of Christ is called Pascha after the name of the Old Testament holiday, which was once established in memory of the exodus of the Jews from Egyptian slavery. But in the Christian Church the name Easter got a special meaning and began to mean the transition from death to life, from earth to heaven. In the words of St. John Chrysostom, "we celebrate the feast of the resurrection of the dead and eternal life."

Already in antiquity, the custom was established to end Lent and begin the celebration of Easter at 12 o'clock in the night on Holy Saturday. Late in the evening on Holy Saturday, all believers gather in temples. At about 12 o'clock at night, the priests begin to quietly sing in the altar the stichera of Easter: "Thy Resurrection, Christ our Savior, the angels sing in heaven ..." The singing is picked up by all those praying, and together with the priesthood the people walk around the temple three times. The doors of the temple are opened and the celebration begins. Expressing exultation and joy, the Church performs almost all services with uninterrupted singing. The Royal Doors open and remain open throughout the entire Bright Week, as a symbol of the opened paradise.


Tuesday after Bright Week - Radunitsa, day of remembrance of the dead. Orthodox Christians go to cemeteries in order to share the joy of the Resurrection of Christ with their deceased relatives and friends.

It is on this Tuesday that you should visit the graves of relatives and friends. At the same time, it must be remembered that one cannot arrange a memorial meal at the cemetery: those who have finished their earthly journey need not food, but our sincere prayers for the repose of their souls. Putting the Easter symbol - a red egg on your own grave, singing the Easter troparion: “Christ is risen from the dead, trampling death with death and giving life to those in the grave”, remembering the dead with a kind word - this is the custom prescribed by the Holy Church and bequeathed to us from our ancestors ... So, do not bring vodka and snacks to the cemetery, such commemorations only torment the soul of the deceased.

Throughout Bright Week, all day before Vespers, ringing the bells. Previously, everyone was allowed to climb the bell tower.Harmonious, powerful, triumphant ringing gives a special solemnity to the days of Easter.

These days people greet each other with the words "Christ is Risen!" and hear the joyful answer "Truly is risen".
In spiritual joy, people christen themselves, present each other with colored eggs (an egg is a symbol of life, and Christ gave people eternal life; red reminds people that the Son of God sanctified life with His blood). Easter is celebrated forty days before the Ascension of the Lord.

There is a legend that on Easter, Christ with the apostles goes out in a beggarly robe to wander the earth and comes to people's homes to experience their mercy.

therefore on Easter in every house there should be an abundance of all kinds of food so that any person who enters the house can be treated. That is why on Easter our hospitable ancestors put a lot of food on the table and treated everyone who came.

[PRAYERS BEFORE AND AFTER EATING FOOD]

PRAYERS BEFORE AND AFTER EATING FOOD

BEFORE TASKING
Our Father, Who art in heaven! Hallowed be Thy name, Thy kingdom come, Thy will be done, as in heaven and on earth. Give us this day our daily bread; and forgive us our debts, as we also leave our debtors; and lead us not into temptation, but deliver us from the evil one. The eyes of all trust in You, Lord, and You give them food in good timing, You open Your generous hand and fulfilling every animal favor.

AFTER TASTING
We thank Thee, Christ our God, for thou hast filled us with Thy earthly blessings; Do not deprive us of your Heavenly Kingdom, but as among your disciples you came, Savior, give them peace, come to us and save us.

SECRET PRAYER BEFORE EATING FOOD FOR THE DISEASED IN DIET
(prayer for weight loss)
I also pray to Thee, Lord, deliver me from satiety, voluptuousness and grant me in the spiritual world with reverence to receive your generous gifts, and by eating them, I will receive the strengthening of my mental and physical strength to serve Thee, Lord, in the small remainder of my life on Earth.

[HOLY SONGS IN EASTER, OR IN THE BRIGHT RESURRECTION OF CHRIST]

HOLY SONGS IN EASTER, OR IN THE BRIGHT RESURRECTION OF CHRIST

The angel called the grace-filled: pure Virgin, rejoice! And again he exclaimed: rejoice! Your Son was resurrected three days later from the grave and resurrected the dead. People, celebrate!
Shine, glorify, New Jerusalem! Let the glory of the Lord shine on you; rejoice now and be merry, Christian Church! You, Most Pure Mother of God, show off with Joy about the resurrection of the One Born by You.

TROPARI TO THE LIGHT CHRIST RESURRECTION (EASTER)

Stanza, voice 6
Thy Resurrection, Christ the Savior, the angels sing in heaven, and on earth make us praise with a pure heart.

Troparion, voice 5th
Christ is risen from the dead, trampling down death by death and giving life to those in the tombs.

Kontakion, voice 8
Even if you have descended into the grave, Immortal, but you have destroyed the power of hell, and you have risen, as the Winner, Christ God, prophetic to the myrrh-bearing wives: Rejoice! and give peace to your apostle, give resurrection to the fallen.
Having seen the Resurrection of Christ, let us bow to the Holy Lord Jesus, the only sinless one, we worship Thy Cross, Christ, and we sing and glorify Thy Holy Resurrection: Thou art our God, do we not know anything else for You, we name Thy name. Come, all faithful, let us worship Christ's holy resurrection; Behold, come the Cross, joy to the whole world; Always blessing the Lord, we sing His resurrection, having endured the crucifixion, destroy death by death.

[Black salt]

Black salt

🔗 Black-salt.su



Black salt - it is natural unrefined salt, however, it is mined in deposits where the salt contains substances containing hydrogen sulfide, or similar substances. The benefits of them are such that they enhance intestinal motility, act as a mild laxative and stimulate the intestines. Also, due to its rich natural composition, black salt tastes less salty and is more healthy. It is similar in properties to soy sauce - it is rich in substances that act like enzymes in the body and improve digestion.

Although black salt is called black, it is reddish brown in color due to the presence of some minerals and iron. Like white salt, it is sold pressed and ground and is best stored in a cool dry place. This salt cannot replace sea or table salt, as it has a specific pungent smell (it resembles the smell of hard-boiled egg yolk). Apparently due to the presence of a small amount of hydrogen sulfide in it. Its NaCl content is lower than in ordinary table salt. In this regard, black salt is safer than table salt in terms of its deposition in the joints. It is the main ingredient in the popular Indian seasoning chat masala (salad dressing), which is added to fruit salads and toasted nuts.



Black salt, containing a variety of minerals, is served in high-end New York restaurants. According to the newspaper St. Petersburg Vedomosti (September 14, 2000), their menu includes black salt from volcanic lava straight from the Hawaiian Islands. Comb snails are served here sprinkled with African sand salt, and goose liver gets a new taste with the help of red clay salt, which is usually used for ritual purposes by the Pacific islanders.

It is used as a substitute for table salt. Black salt is rich in iodine, potassium, sulfur, iron and other trace elements. It is put in absolutely all dishes where ordinary salt is put. The disadvantage is a slight egg flavor, but when combined with other spices, it becomes unnoticeable. Black salt in normal doses does not cause water retention in the body like other types of salt do.

In India, this mineral is included in the "home medicine cabinet". According to Ayurveda, an ancient medical science, black salt contains the elements of water and fire, contributes to the normal functioning of the digestive system and the clarity of the intellect.







Stores where to buy black salt, can be viewed at:
🔗

[They prepared Thursday salt on Maundy Thursday, before the great day of Easter, and consecrated it along with cakes and eggs.Information on Thursday salt can be found in post 4 of page 1 of this topic.]

They prepared Thursday salt on Maundy Thursday, before the great day of Easter, and consecrated it along with cakes and eggs.

Information on Thursday salt can be found in post 4 of page 1 of this topic.

Girls, yesterday I baked Easter cakes. Look, maybe someone will like the idea - tied it with a bow, immediately festively and not so "jambs" attract attention



some of the cakes rose "hump" - the dough broke through on the side and rose only on one side, in the photo you can see, I think, this is from insufficient proofing. if anyone had this, what do you think is the reason?

Ready for the holiday!

[Paska glaze according to the recipe "COCONUT WITHOUT"]

Paska glaze according to the recipe "COCONUT WITHOUT"

Tortyzhka sent me to this topic with the following opening:
I made coconut meringue today.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9555.0
And I smeared the leftovers that did not get into the oven or into me on the pascs. Cured to a hard crust in 15 minutes, and the smell is something
The only thing is that this coating does not go smoothly. because the coconut flakes are slightly shaggy, but it turns out very original and, most importantly, DOESN'T LIPNET!

I thought for a long time and chose the recipes, but I couldn’t figure out what, where and how much to put, then I found a recipe in the user manual for Panasonic 255. I didn’t change anything in the recipe, just diversified the additional ingredients a little: raisins, nuts, poppy seeds, lemon. 5 hours of waiting and Hurray 2 Easter cakes are ready !!
one was baked yesterday, the second was like 20 minutes ago !!! I haven't tasted it .. I hope the smell will not differ from the taste
there were difficulties with fondant, quickly froze and the jewelry did not stick, but this is from ignorance.
and the sides are a little darkish, but I was afraid to turn it off ahead of time

Report on the work done ready for the holiday, so to speak

Left - Easter cakes from Myasoedovskaya, right - Pokhlebkinsky and in the background - panettone in KhP. Fondant - "according to Tortyzhkinsky"

I will not spread my cakes. Without fondant, they are not very smart. And here is my pistachio Easter.I want to try two more Easter.

Happy Easter everyone! I love everyone! Thank you all for the recipes, advice, for the fact that there is this forum and we are all gathered here! I wish you all peace, love and joy!

[Christ is Risen!!!]

Christ is Risen!!!

C EASTER!
White tablecloth, candle,
Aroma from Easter cake,
Pours into the glasses Cahors:
Drinking a little is an agreement!
Colorful eggs
And the smiles of bright faces ...
Happy Holidays!
Christ is risen!
Kindness! Love! Miracles!

Thank you all for the cool recipes and the ability to patiently explain.

I congratulate everyone on a bright holiday!
Christ is risen!

Happy Holidays everyone! Joy and light!

Happy Easter everyone !!!!!!!!! Health to all !!!!!

Christ is risen !!!!
Health, love, kindness and light!
Mutual understanding and harmony with the world and with yourself!
All the best to loved ones! Happy holiday !!!!

Christ is risen! Happy holiday, dear bakers!
Thank you for your recipes and tips!
Here are my first cakes in my life :)

Christ is risen!
I sincerely congratulate all members of the forum on the holiday of Easter!
I wish you all health, joy, peace of mind and love!
Many thanks to everyone for the great recipes and tips.