English christmas cupcake

Hey! Respond, who has experience!

I answer, the book says that you need to store the cake in a cool place, tightly packed. It is enough to moisten with cognac once a month. But the shelf life is written: up to three months.

[Lyulyok]

Lyulyok, people baked in teflon tins, look at the second page of this topic there is a photo. The question is how it is removed from the form, if not detachable, with paper it is easier.

Thank you so much!
I looked on the second page that Chuchelka baked without paper, only reduced the baking time to 2 hours. And I'll try to do that tomorrow. I will not bother with paper.

Lil, last year I baked one and a half portions in silicone molds. Didn't lay anything. There were no problems.

I'll bake tomorrow.

With silicone, it is clear that in ordinary baking they bake the dough less than iron (Teflon) molds.

I'm just worried: will the sides get too hot? I have already prepared a thick silicone mat: I will put the forms on it.

Hey! Respond, who has experience!

And I will respond. I read the whole topic, and so, old-timer girls of the cupcake wrote about 2 years ago that the wrapped year is stored. But - without mastic, marzipan and other decorations. Just put it in paper and in a tin can

I answer, the book says that you need to store the cake in a cool place, tightly packed. It is enough to moisten with cognac once a month. But the shelf life is written: up to three months.

Lena, thank you. So what are we getting bred for - about the wedding anniversary cupcake? And once a month - so you can still survive, the main reminder in the phone is to put

And I will respond. I read the whole topic, and so, old-timer girls of the cupcake wrote about 2 years ago that the wrapped year is stored. But - without mastic, marzipan and other decorations. Just put it in paper and in a tin can

Yeah, and once a month drink some brandy. Julia, thank you, I also read everything last January, barely waited for November to take part in a common cause, but during this time I forgot some details, I will need to go through 2-year messages.
Let's wait, maybe someone else will respond ...

Lena, thank you. So what are we getting bred about - about the wedding anniversary cupcake? And once a month - so you can still survive, the main reminder in the phone is to put

Sveta, whether they are bred or not, I don't know. Wrote what is written in the book by Janice Murfitt. Itself did not keep for so long, there was no need

Good morning, the cat woke me up at 5:30 today, until 6:00 I sat quietly, and then I went to the kitchen and: girl_coocking: in general, my cupcakes were already filled in the oven with more filling (I weighed 1.4 kg dry when soaking, and did not take into account the cognac and juice), put 1.4 kg in the dough. Happy baking everyone!

[N @ T @,]

Good morning, the cat woke me up at 5:30 today, until 6:00 I sat quietly, and then I went to the kitchen and: girl_coocking: in general - my cupcakes were already filled in the oven with more filling (I weighed 1.4 kg of dry ones when soaking, and did not take into account the cognac and juice), put 1.4 kg in the dough. Happy baking everyone!

N @ T @,what a fine fellow you are, but I'm just going to start baking a cupcake, now I’ll just prepare everything. With fruits I do the same as you, I put 1, 400 in the dough

Lena, in 15 minutes I will already be ready to check the smell; it’s worth it - you’ll download. True, after 1.5 hours of baking, I wrapped the molds not with foil, but with ribbons for baking from Wilton soaked in water

Lena, in 15 minutes I will be ready to check the smell; it's worth it - you will download the truth. After 1.5 hours of baking, I wrapped the molds not with foil, but with ribbons for baking from Wilton soaked in water

I don't have such ribbons, so right before baking, I wrap the molds with parchment and everything turns out fine

[Shine]

Shine, but why keep it Bake for birth, and then for the anniversary You think they will keep it for a year

The situation reminded me of a nursery rhyme (my great-grandmother told my mother, and my mother told me as a child. Now I know what.) So here's a rhyme -
Tomorrow is Sunday.
Grandma will bake donuts.
And it will show, and it will anoint,
And clean it back!

The situation reminded me of a nursery rhyme (my great-grandmother told my mother, and my mother told me as a child. Now I know what.) So here's a rhyme -
Tomorrow is Sunday.
Grandma will bake donuts.
And it will show, and it will anoint,
And clean it back!

exactly about us.

my cupcakes were stored for more than six months ... I gave them out on very solemn occasions ... and baked them in ordinary paper forms for cakes. Everything was normal, no one dried out and was not covered with a thick crust))))

And I put the dry filling 1300-1400, I like it to get more

I have already shot, in the sense of baked. Weighed fruit - 2 kg. I counted the dough at 500g. butter, the rest is proportional (though I stuck it in and forgot to put 100 grams of sugar, sclerosis remained in the glass) - it turned out 2100. Divided into three forms - two 18x7x6cm and one 29x11x7cm. The smaller ones included 900g each and the larger 2200. I applied a little more than 3/4 each. Weight after baking - two 840g and one 2080, it seems a bit heavy, weight loss is less than 10%, maybe not baked? although the splinter was dry.
Baking is a different story altogether. I suspected that the oven was showing incorrectly, but so much ... Previously, it was somehow not critical. In short, at 140 * the dough stood for 3 hours - looked, quite pale and raw, added up to 150 - another hour, the smaller ones are ready, took out, smeared, wrapped it up. I added the temperature to 160 and held the large cake for another hour - the splinter was dry, springy under the finger. I smeared it, wrapped it, all together in the oven to cool down.

Girls, about storing the cupcake, if it's still relevant of course. This time I had one lie for exactly one year. The last piece the husband fermented the other day. After Christmas, I didn't saturate the cake with anything. Like the last time I got drunk before Christmas, I lay there all this time. Wrapped up - a layer of baking paper, a layer of foil, two bags. No crust, not dry. Everything is fine.

I have cupcakes in the oven now, and it turned out three pieces too. But my problem is that the oven is gas and does not show the temperature.Here I sit and watch, it seems I just do not have 140 degrees, because :) it will blush very well, and it will take about 1.5 hours to bake the cake, I turned down the fire as much as possible less, I'll see what happens ...

, turn down the gas so that the arrow is 1. And for the future it is better to buy a thermometer for the oven. I bought it from Lily at the warehouse, I have been using it for 2.5 years, without it it is difficult to guess the temperature.

I turned it down, I didn't even plan to bake this cake, so I didn't buy a thermometer either. I don't change the stove either, because by the summer I will be moving to a new house, there will be new equipment. Therefore, I will bake by the "eye". I'm not the first, not the last.

[Sveta]

Hey! Respond, who has experience!

Sveta, I read earlier in previous years, I didn’t master all 170-odd pages, of course, Alexandra, if I’m not mistaken, she is still leading the topic of healthy eating, kept the cake for over a year. True, she baked different ones, and she altered this recipe for herself. She kept it for a long time.

[Sveta_]

Girls, I soaked 1 400 dry filling + cognac, juice = it became about 1700. Should I take it all or weigh 1 400, that is, a little more will remain?
And in the oven, when baked, put until it cools. Do you keep warm there? Mine immediately blows out all the hot air - it cools itself as soon as I turn it off. Can I put them near the battery?
Sveta_ Beautiful ones came out Something in my gas room will work?

Girls, please help me decide what to bake a cake (I will bake it on Tuesday, debut!).
I have an old aluminum mold (she is 50 years old) with a hole in the middle (the diameter of the hole and the mold is 6cm and 25cm). I'm confused by this hole ... Someone used such a shape?

Joining the "Englishwomen" she baked her Christmas cupcakes for the first time today.
And now I have done something with technology. The small ones were baked a little earlier, I took them out and, as usual, out of the molds and onto the wire rack ... And only when I began to take out the large ones, it dawned on me that I had to put the cognac right into the mold and leave it until morning. Do you think such a retreat is not critical?

And my "Englishmen" are sitting in the oven, there is still an hour left. The fillings came out in 1750, kneaded everything. According to the author's recipe, proportions up to 1: 1.5 are acceptable. I hope not too much It is probably not in vain that this amount of ingredients is indicated

Girls, please help me decide what to bake a cake (I will bake it on Tuesday, debut!).
I have an old aluminum mold (she is 50 years old) with a hole in the middle (the diameter of the hole and the mold is 6cm and 25cm). I am confused by this hole ... Someone used such a shape?

I baked last year in a similar form. It bakes faster, looks spectacular, and is easy to cut. So don't be embarrassed.

I report - I baked it, wrapped it to cool, the color is darkish, I was afraid that they would burn, but everything is fine Now the most difficult thing is to wait when you can try

I'm getting ready to bake .. getting ready mentally for tomorrow! The only thing I didn't really understand was that the weight of the filling I had was 1400 .. and in the recipe the amount of dough (I mean, ready-made with butter, etc.) is also exactly 1400?

Thanks for the answer. Then I have a few questions for you:
- Did you line the form with paper or just grease it with oil?
- how many servings did you get?

[Moskvichk @]

Moskvichk @, look at what Lyuda writes In her first message, where the recipe is displayed.

... A week before the cake is baked, the fruit filling is prepared, the ratio of dough to filling in this cake is 1: 1.

I baked last year in a similar form. It bakes faster, looks spectacular, and is easy to cut. So don't be embarrassed.

How much faster did you get it?

[1434 + x]

and in the recipe the amount of dough (I mean ready-made with butter, etc.) is also exactly 1400?

look at the recipe

soft butter 82% fat 350 g
sugar 350 g
molasses (can be replaced with dark honey) 3 tbsp. l.
eggs (50g each egg without shell) 6 pcs
flour (sift) 350 g
ground almonds 75 g
baking powder 1 tbsp l. (9 g)

350 + 350 + x + (50 * 6) + 350 + 75 + 9 =1434 + x
where x is the weight of honey
that is, the weight of the dough is about 1500

By the way, for those who doubt, put all the filling because of the weight of the juice and brandy, the dough is also not exactly 1400 turns out ..... although here it really tastes and color. I put all the fucks

Girls, and I shot back. There are my cupcakes, the flavor for the whole floor. A neighbor even dropped by, saying that you are playing magic here.
True, I got a jamb, I don't know how it will end. I have molasses from last year, apparently hardened with age. In general, I fell into the whipped butter as a sticky, viscous piece. Somehow I distributed it with a mixer, but what will be the result - oh, bayus, bayus, bayus.

Last year I had 1400 fillings without brandy and juice, I put everything in the dough. Great cupcakes turned out.

Last year I had 1400 fillings without brandy and juice, I put everything in the dough. Great cupcakes turned out.

I agree, you can't spoil porridge with butter

Girls, and I shot back. There are my cupcakes, the flavor for the whole floor.

And where are you? Maybe wrap them up with a blanket so that they cool down more slowly?

Oh, girls, something's scary, I don't know how I'm going to bake. It’s how many hours, but I don’t come home from work before 18, and I don’t have time to go to work.

Similarly, everything must be prepared in advance.

Girls, please help me decide what to bake a cake (I will bake it on Tuesday, debut!).
I have an old aluminum mold (she is 50 years old) with a hole in the middle (the diameter of the hole and the mold is 6cm and 25cm).I am confused by this hole ... Someone used such a shape?

I baked in three silicone liter molds with a sleeve, just for all the dough, baked for 2.5 hours at a temperature of 170-160 gr. (it didn't work out less), so I wrapped each mold in foil. And with a "hole", yes, it bakes faster.

How much faster did you get it?

For half an hour somewhere ... In any case, I always check the readiness of the cake with a splinter - it still depends on the oven.

- Did you line the form with paper or just grease it with oil?
- how many servings did you get?

Oiled and sprinkled with flour. Not lined with paper.
I was doing the rate piece (from the recipe). The volume "filling + dough" was just enough for the whole mold.

[Moskvichk @]

Moskvichk @, look at what Lyuda writes In her first message, where the recipe is displayed.

Yes, I already understood that. The filling is soaked. Yesterday I fried almonds and cut even smaller nuts. I mean, is the weight of the dough enough. Now I understand already. Thank you. Today is the X hour !!!! The truth is I still don't know what I will bake in. In probably one big form.

Oh, girls, something's scary, I don't know how I'm going to bake. It’s how many hours, but I don’t come home from work before 18, and I don’t have time to go to work.

Anastasia, don't worry. The actual preparation of the cake does not waste a lot of time. It takes me even longer to prepare: discard the filling, take out the food, prepare the forms, mix dry ingredients, divide the eggs. And then - once, once and everything is fast. You can, for example, dump the filling into a colander and put the eggs and butter in the morning. You can also prepare the forms in the morning.
And in the evening - make a cake, and leave it to cool in the oven. And in the morning to get wet.
I also work, and I don't come home too early either.
By the way, we are neighbors, I'm from the Left Bank too

You can, for example, dump the filling into a colander and put the eggs and butter in the morning.

why should the filling be thrown into a colander? there is absolutely no liquid there.
Butter and eggs get out in advance, yes. Luda wrote about this

The butter and eggs should be at room temperature. Leave them on the table for 2 hours before you start working with them. I usually put butter and eggs on the windowsill the day before to knead the dough in the morning. If the ingredients are colder, the dough may split.

why should the filling be thrown into a colander? there is absolutely no liquid there.
Butter and eggs get out in advance, yes. Luda wrote about this

I have some liquid, so I am discarding.

Also shot yesterday. All the same, electric and gas ovens are like heaven and earth. Last year, it burned for 2 hours, and then everything was burnt, the newspapers stank. Although the cupcakes were still delicious. And yesterday .. Not baked goods, but a holiday! I put silicone mats under the forms, put a pallet with 2 cards under the grid with the forms. I set the temperature with cells from under the eggs (just in case), and that's it: I sit on the thermometer and look and observe the process. The result is excellent. It's a pity that the fotik died. Maybe you can take a picture after the decoration before the holiday. Many thanks to the author of the recipe.

Girls!!! it's in my oven !!!! stands and smells ... dump head .... sorry ..... already 1 hour 5 minutes. in 10 minutes I'll go pack it in foil. Only all, probably, I had more filling. I threw the leftovers into the freezer ... maybe I'll find a thread - where to apply ... some kind of gingerbread .... uh ........ in general it's great how ... but what is the process itself !!! Can you imagine how many lovely, kind and beautiful people this cupcake has now united !!! even though English! how many women from Ukraine and Russia and other cities !!!! in general, this is probably the most positive product !! in my opinion!!!

And yesterday I already baked, missed, packed ... The smell was, but to whom am I telling this We are all in the same boat

Today we started snowing ... True with rain, but it smells like real winter Soon the holidays will begin

I baked Christmas cupcakes yesterday too. repelled by the weight of the filling. I got exactly 2100g. Therefore, I increased everything by 1.5 times.

It turned out 3 medium round cupcakes and 2 small ones (for godchildren).
Baked in teflon cake tins.

The flight went well, although I obviously overexposed the cupcakes in the oven, I had to bake half an hour less. And I decided to play it safe. It turned out to be darkish. Or maybe it should be?
Today, soaking the cupcakes with cognac and packing them in hibernation for 1.5 months, I tried the crumbs: I was very pleased.

We'll try it for Christmas. Maybe I can take a photo

Now I wrapped it up and pierced it with a stick - it seemed to me that it was dry ... but I will hold it for an hour. he couldn't bake it in an hour and a half

Now I wrapped Cheto and pierced it with a stick - it seemed to me that it was dry ... but I will hold it for an hour. he couldn't bake it in an hour and a half

So I thought so yesterday and in vain!

It was necessary in an hour and a half to get it out when the stick remained dry. And after two hours I just got it, he was already all dark.

well, after half a piece I poke again)))))))))))))))))

and get out of the oven? or is he going to cool down there ?? answer pzhst !!!