English christmas cupcake

I wonder how it doesn't deteriorate ?? Although I would not dare to eat it after such an amount of time

Eh, that means a young mistress in the kitchen. SUCH a work CANNOT deteriorate!

[THIS WEEK WE BUY DRIED FRUITS - NUTS - SPICES - Cognac - 1 ORANGE 🔗 🔗 🔗]

THIS WEEK WE BUY DRIED FRUITS - NUTS - SPICES - Cognac - 1 ORANGE 🔗 🔗 🔗

Lisss's, no, well, after your words, I would have risked, well, it's generally cool.

yes, you need to see the faces of those to whom you say on January 7th that the cake was baked at the end of November

by the way, among the emotions of those who try for the first time, in addition to surprise, there is also distrust and suspicion, keep in mind ...

[giraffe]

giraffe, Tan, there's also a cool phrase from Zhenya GenyaF appeared in your collection

I was lucky - I will make baked goods without witnesses.

yes, you need to see the faces of those to whom you say on January 7th that the cake was baked at the end of November

by the way, among the emotions of those who try for the first time, in addition to surprise, there is also distrust and suspicion, keep in mind ...

Yes, my mother, when I told her how much it can be stored, answered - strange, very strange, there are eggs and butter in the same place ..

Not well, I doubted of course for a long time, it is necessary for me, al not nada ??? But now I think we should all taste the centuries-old English traditions! _{though fuss of course ...}

does not spoil, because it is stuffed with candied fruits, plus there is sugar in the dough ... a lot of sugar is a natural preservative because it is baked for 3 hours, and because it is smeared with alcohol - alcohol disinfects everything it can, and also adds taste
I also read that it is possible not to smear it with a brush weekly, but to make it trickier ... soak gauze in 2 layers in cognac, squeeze it to be slightly damp, and wrap the cake in it, then pack it tightly, as usual. I think this is how we can reduce the number of approaches to the cake during its ripening

there is only one question in this way - how will the amazed households survive when we dip gauze in cognac? ...

Girls, but for the gifted, we also cut nuts with a twist, that is, coarsely shallow?

noooo !! in no way coarsely ground!!!

cut to the size of raisins - almonds, for example - into 3 pieces

no stranded, God forbid - during the grinding process, oil is released, and the pieces in the filling should be pieces, not powder

[LIlySuboch]

LIlySuboch, store of course not just lying somewhere, but wrapped in baking paper, foil, in a bag and in the refrigerator, and in a cool place in winter

noooo !! in no way coarsely ground!!!

cut to the size of raisins - almonds, for example - into 3 pieces

no stranded, God forbid - during the grinding process, oil is released, and the pieces in the filling should be pieces, not powder

Oh-oh-oh, I won't, Comrade Chief Wo, it’s right that I asked, otherwise I would have done things.
I will be a diligent student, honestly, honestly!

Not well, I doubted of course for a long time, it is necessary for me, al not nada ???

Late, my friendmother! If you made it to the list, then there is no way to exit 🔗

[Lyuba 1955]

and in the refrigerator

girls, we do not store in the refrigerator, no! only if it's sooooo hot, and it's not worth it ..

the temperature in the refrigerator is such that the staleness of bakery products occurs most rapidly. it is not drying, it is wrapped with us, but staleness!

therefore - at a cool room temperature, in the pantry, anywhere, at T = 18-22C

everything else is at Lyuba 1955 - RIGHT!! except for the refrigerator

In, it is correct that I asked, otherwise I would have done things.

beginners and "oldies", ask what is not clear - it is better to clarify, do not be afraid, I do not bite yet

[Lisss's]

Lisss's maybe sprinkle with brandy gauze from a pulvisator? I have such small ones, one with vegetable oil, and the other with liquid smoke. You can buy another one for cognac. _{And sometimes sprinkling yourself with Schaub will last longer ...}

[Lisss's]

Lisss's maybe sprinkle with brandy gauze from a pulvisator? I have such small ones, one with vegetable oil, and the other with liquid smoke.

it is better to spray tada from such a pulver not gauze, but a cupcake .. it would be better to moisten the gauze, but twist it so that everything is saturated .. otherwise it would not pull moisture from the cake itself

beginners and "oldies", ask what is not clear - it is better to clarify, do not be afraid, I do not bite yet

I ask, do we wet the nuts with a common filling?

[Lisss's]

Lisss'sLyudochka, I'm not talking about storage now, but in the summer (suddenly, who will have a piece) where can I get these 18-20g. in Odessa on the 3rd floor? I checked it myself, otherwise the paper in which the cupcake was wrapped (in the heat) starts to smell like old butter Sorry to argue

I ask, do we wet the nuts with a common filling?

soak both nuts and candied fruits ...

Late, my friendmother! If you made it to the list, then there is no way to exit 🔗

A step to the left, a step to the right - shooting? I Len already understood that you have everything according to the military strictly and seriously!

A step to the left, a step to the right - shooting? I Len already understood that everything in your mulberries is strictly military and serious!

Do you think in vain that the word "wet" is present in the description of the recipe? So that

[giraffe]

giraffe, Tan, there's also a cool phrase from Zhenya GenyaF appeared in your collection

Yes, I noticed from the morning, but you already reacted
My last year's cupcake, or rather its leftovers, is on the table in the kitchen. Everything is fine with him, not even in foil, but just in a bag. As we remember, pinch off piece by piece. Once again, I wondered aloud, what was the secret of keeping it, so my husband told me that he was embalmed with alcohol better than Lenin in the mausoleum. By the way, he took an active part in the impregnation: the cake lay on the wall, I could only get it from the chair, so it reminded me once a week, got it and got it away.

I also read that it is possible not to smear it with a brush weekly, but to make it more tricky ... soak gauze in 2 layers in cognac, squeeze it so that it is slightly damp, and wrap the cake in it, then pack it tightly, as usual. I think this is how we can reduce the number of approaches to the cake during its ripening

Uh-huh I saw such a proposal on the Internet ... Only there they still make a postscript: "moisten gauze with brandy every week ..." I think this method is better? only by the fact that the cake is soaked with alcohol vapors more evenly and excludes the possible "soaking" of the cake if the cognac is strongly "lewd" onto the cake ... And so everything is the same ... Gauze will "give" all the cognac and will be dry IMHO.

Reporting: Pre-flight preparation has been completed - fruits, candied fruits, alcohol - mustache purchased! We are waiting for the hour "x")

I have cashew nuts, can I replace walnuts with them? And yet, in the third version of the filling, its weight is less than 1 kg, what else to add there? And then I decided on options 1 and 3 of the filling, everything will gobble up at me ... and it will remain for gifts.

[skate]

I ask, do we wet the nuts with a common filling?

skate, Helen, I wet nuts with a common filling, yes

Lisss's, Lyudochka, I'm not talking about storage now, but in the summer (suddenly, whoever has a piece left) where can I get these 18-20g. in Odessa on the 3rd floor? I checked it myself, otherwise the paper in which the cupcake was wrapped (in the heat) starts to smell like old butter Sorry to argue

Lyuba 1955, of course, with such initial values ​​- only a refrigerator, but of course! Well they have it there in England all year round +18, they keep it without a h-ka and in Odessa, yes, everything is correct! here, it's good that everything became clear, who had what in mind what disputes - we just discuss, but how

... excludes the possible "soaking" of the cake if the cognac is strongly "leaked" on the cake ...

poiuytrewq, Zhenya, you know, this cupcake does not get soaked very much .. it, in fact, does not get soaked at all from cognac ... you wrote, I began to remember and only now drew attention to this moment.I smear with a silicone brush, it is not as gentle as a woolen one, and cognac on a cupcake sometimes drips off, but at the same time the dough does not sag, it absorbs like sand into itself .. amazing, yes ..

I read about cheesecloth from an English site, and it did not indicate when to wet it again .. if once a week, then yes, the benefit is dubious ..

I have cashew nuts, can I replace walnuts with them? And yet, in the third version of the filling, its weight is less than 1 kg, what else to add there?

Dusya Tapkina, of course, you can change it to your liking, customize the filling, which the soul asks for.

to recalculate the filling No. 3 by 1,400 kg, multiply all its components by 1.5, in the final there will be as much as necessary

Girls, I have a cupcake lubrication question

"brandy or dark rum (for greasing the cake after baking) 5 tbsp. l."

That is, it turns out that 1 tablespoon is spent on a cake in one go ?? It seemed to me that at the first smearing it took me more ..

I definitely used more

I definitely used more

Then the question is: how do you know what is "enough" when smearing a cake?

[Zhenya]

more, more .. I pour 150ml of baby puree into a jar (because crumbs cling to the brush), and dip the brush into it and smear .. usually the supply has to be replenished in the process ..

5st. l. - this is for greasing hot immediately after baking

Zhenyawhen you smear the cake, its surface under the brush darkens with moisture, and you can see exactly where you smeared it, where not. that is, you should evenly moisten the surface, and not marinate it in cognac, and when it all darkens, you're done

[Zhenya]

Zhenyawhen you smear the cake, its surface under the brush darkens with moisture, and you can see exactly where you smeared it, where not. that is, you should evenly moisten the surface, and not marinate it in cognac, and when it all darkens, you're done

Here I am reading you and I understand that I almost did not grease the cupcakes .. Well I thought I needed to invest in 1 tbsp. l. , and it took me about 2 spoons.
So what should I do now? Can domat or soak normally next Sunday?

Lilechka, it's not terrible! next Sunday you will usually grease, you do not need to grease heavily, and everything will be fine

I had that I was leaving and missed a week, and no one noticed anything, and then, after 6 weeks, he is already without lubrication, so it's okay, don't worry!

Wait, I'll remove the amount of 5 spoons so as not to confuse people. just write - cognac for greasing the cake after baking

Thank you, good friend, calmed down! Then let them lie until Sunday.

Lisss's, it may be too early to ask this, but my question is about decorating a cupcake. If the surface of the cake is completely curved, since it was baked by a completely inexperienced person, can you somehow close it up with marzipan, for example ??

and then, after 6 weeks, he already lies without lubrication,

And I thought, and then, if a year or two lies, so everything and smear and smear every week ... I think he will then need a snack ...

Luda, Lena, as I understand it, I need to bake tomorrow? I marinated early in the morning of the 7th.
I want to bake half of it in MV. You also need to cover it with paper, right? so as not to burn

[Arochka!]

Arochka! if the question is for me, then I’m an inexperienced salaha You need to ask Ludik or older recidivists

And I have to Luda there is a question. Lud, can I have fresh ginger? Dap?

In a multicooker? What is allowed ? And then I'm breaking my head, how can I set 150 degrees in my gas oven without modes?

Can I have fresh ginger? Dap?

fresh too juicy, although with a small amount of ginger, it probably is not critical

So what a scent!
I'm still impressed with Omelkin's gingerbread

Will there be aroma from dry? And the bitterness will not be felt?

[Lily]

If the surface of the cake is completely curved, since it was baked by a completely inexperienced person, can you somehow close it up with marzipan, for example ??

Lily, if the entire surface is in bumps, carefully cut the bumps with a knife and then tighten. and eat the cut

if, for example, the raisins dried out during baking and such as holes from shrapnel appeared in the sides and bottom - pieces of marzipan are inserted there, according to the size of the hole, like a putty and then they are covered. it will be ideal if you first cover it with marzipan, and then with mastic, then you will even out all the irregularities with marzipan, and the mastic will already lie on a flat surface

[Arochka]

Lyuda, Lena, as I understand it, I need to bake tomorrow? I marinated early in the morning of the 7th.

I want to bake half of it in MV. You also need to cover it with paper, right? so as not to burn

Arochka, Natasha, if you've been urinating for a week, then the stove tomorrow, yeah.

I don’t bake in the cartoon .. one of the aromas of this cake is the caramel baked crust, it is achieved only when baking in the oven when the sugar is caramelized ..

but the girls baked in the cartoon, they were happy with the result, so I don’t think that the difference will be too noticeable.

Lud, can I have fresh ginger? Dap?

you - can ffse !!!

seriously, put it, of course, if you want .. but I would not marinate with ginger, but already in the dough I would put well grated half a tablespoon, and reduce the honey by the same amount to compensate for the moisture ..

I bake with dry, as in the recipe

[vernisag]

How can I set 150 degrees in my gas oven without modes?

vernisag, you can open the door a little when baking .. and also, do you have a thermometer for the oven? convenient to control

Will there be aroma from dry? And the bitterness will not be felt?

will not be



there is a balanced recipe, I like it. if you don't like dry ginger - don't put it in, it's not critical

promised - here

ok they look, what are you! good fruit

This cupcake cannot be ugly from the start!
A bit of history: two years ago Svetka the translator flew in to me, who always spends Christmas holidays in Europe (this is her job). After eating a piece of my cupcake, she said "very good, it looks like ... just ... they! it is not baked in molds - this is wrong (the dough itself is thick and does not spread), and raisins must be two varieties: light and dark. "By Christmas, I will take into account all her comments and drag her to tasting.