English christmas cupcake

[Irina]

Irina, I read everything)) Girls bake in silicone, the main thing is that without special drawings)) I'm also going to bake in silicone (brick) to make it easier to get it, I want to cover it with parchment like metal)
Wrap completely cooled and oiled brandy without a mold)) Just in clean parchment. Small (as far as I understand) it is necessary to bake less in time, it does not affect the taste))
Maybe someone will answer from their experience))

[Kara]

Kara I bake in silicone molds, lightly, for greater confidence, coat with oil ... Wrap in the mold until it cools, and then take it out, change the paper, etc.

6. Without removing it from the mold, coat the hot cake with cognac. Wrap baking paper over the top of the cupcake, wrap the top with foil, and leave the cake in the pan overnight. In the morning, remove the cake from the mold, wrap it in clean baking paper, wrap it tightly in foil, and wrap it in cellophane.

Wrap completely cooled and greased with brandy without a mold))

Wrap in the form until it cools down, and then take it out, change the paper, etc.

So how do you do that?

[Irina]

Irina, Without removing it from the mold, coat the hot cake with cognac. Wrap baking paper over the top of the cupcake, wrap the top with foil, and leave the cake in the pan overnight. In the morning, take the cake out of the mold, wrap it in clean baking paper, wrap it tightly in foil, and wrap it in cellophane.

I will try again

Tell me pliz, did anyone bake in silicone molds?

Roll baking paper on top of the cupcake,

Silicone molds are not covered with paper, and therefore my question is

And how to wrap, right along with the form?

[Ira]

Ira, I do as it is written. When the cake is ready and still hot, pour it on top / I have Cointreau /, and wrap it right in the form in paper, then in foil, turn it over / so that the top is even / and leave it to cool overnight. After that, I take it out of the mold, wrap it / paper, foil, film / and send it for ripening.

Girls, did anyone do it in Nordic? They are all "curly", you can't put paper ... And how to leave it until it cools down, when it is recommended to take out the baked goods after 10 minutes?

I wrap it in paper right in the form,

Now it's clearer, thanks! Tanya, have you tried both in silicone and metal, is there a difference?

and leave to cool overnight.

Tanya, do you leave it in the off oven or just on the table?

Girls, did anyone do it in Nordic?

Luda, I would not dare to bake in Nordic, I think you can't get a cupcake from there

Tell me pliz, did anyone bake in silicone molds?

Long ago I baked in silicone, the actions are the same as with metal ones. It roasted harder in silicone, but then my gas / oven was old, the bottom warmed up more than the top.
English Christmas Cupcake # 1578
The funny thing is, but I have this very first cupcake (in the photo made of silicone in a yellow bag) still unopened in this bag, probably already a delicious crouton. I read somewhere that it was kept in some family for several decades, until I endure it, I don't open it.

[Kara]

Kara, Irin, there is time to make a decision until Sunday.)) Suddenly someone had a successful experience!

Already in the oven!

[Ira,]

Tanya, have you tried both silicone and metal, is there a difference?

Ira,I only baked in metal molds. I bake it for 5 hours, at 130 ', so I wrap the forms both outside and inside with paper. In the oven, I put the molds on a thick layer of wet newspaper. The cake is evenly baked, does not dry on the outside and juicy on the inside.

Tanya, do you leave it in the off oven or just on the table?

Natasha, stands on the table, I cover it with a towel on top.

I have a cake at my dacha, which is three years old. Lies in a box in a locker. It is cut well, not dry. Both taste and smell are very rich.
I usually decorate like this - I roll the marzipan thinly and wrap the whole cupcake, on top - various nuts (glue on chocolate)

Girls, I will not master 140 pages, I will not have time. Tell me pliz, did anyone bake in silicone molds? If so, do you need to lubricate the form? And after baking do not get it? And how to wrap, right along with the form?

I once baked in silicone. Just a brick. The night got cold, but when it got out it broke. Next time I will even lay the silicone with paper. But maybe this is my personal shape or my hands are crooked)




Found a cupcake decoration option. Usually I used mastic as packaging or without anything at all (for my own)

[SILICONE]

Ira, I only baked in metal molds.

Lord, how else can I ask a question so that people understand

Tell me pliz, did anyone bake in SILICONE forms?

Silicone molds are not covered with paper, and therefore my question is

I am interested in how to deal with silicone molds!!! Baked WITHOUT PAPER, took it out, soaked it hot, wrapped it in paper together with silicone mold and left for the night? In the morning I got it and then according to the regulations, I understand that.

I usually decorate like this - I roll the marzipan thinly and wrap the whole cupcake, on top - various nuts (glue on chocolate)

And your marzipan? Doesn't stick? Or dry it and roll it over paper? I can’t do it thinly or thickly (it sticks strongly), but it’s purchased. I thought maybe this year I could wrap my home (mastic is very tired)

Baked WITHOUT PAPER, took it out, soaked it hot, wrapped it in paper along with a silicone mold and left it overnight?

I baked without paper, took it out of the oven, soaked it, wrapped it together with the form in a towel. it was evening, opened it in the morning, the cake broke when it got out. Now even if I put the silicone on the paper.

[Irina]

Irina, bought marzipan, rolled it between acetate sheets. It will stick, but not much.

Lord, how else can I ask a question so that people understand: wall: I am interested in how to deal with silicone molds!!! Baked WITHOUT PAPER, took it out, soaked it hot, wrapped it in paper together with silicone mold and left for the night? In the morning I got it and then according to the regulations, I understand that.

Kara, Ira, sorry dear! I didn't read it very carefully from the phone.

standing on the table, I still cover it with a towel.

Thank you, Tanyusha! I understood everything) Tomorrow I will bake))

[Kara]

Kara, I baked in kukmar kulichny kulichny, in thin aluminum with teflon coating kulichny kulich and kukmar's bread bricks L - a little. So in Kukmar's. Regardless of the shape, it is tasty, but in thin fuflon ones it is worse. It did not bake in silicone. I would shoot a silicone brick with paper, and so that the paper rises 15 centimeters above the form, then wrap it. The point is that the thicker the walls of the mold, the tastier it is

In general, baked! I took different silicone molds: a square one with a side of 17 cm, a circle - 18 cm and a log, such, only smooth

So it was from this log that got the worst of all. No, the whole thing, only a lot stuck on the walls (while scraping with a spoon, I ate. Lord, if it's so tasty on the second day, then what will happen in a month).
She took it out of the oven, soaked it and wrapped it in foil along with the forms. The next morning, pulled out of the molds and wrapped, as in the recipe.
Conclusion, silicone molds must also be lubricated with oil!

Girls, and if the cupcakes rose in the oven, but after 2 hours they were noticeably "blown away" - what does that mean ???
Will they just be ugly, or what kind of trap?
An hour left to sit in the oven, why wait now ...

I took it out, the cupcakes were left with a "hole". Okay, I hope it didn't taste bad. One still baked in Nordic, the other in cast bread.The middle failed in both, that is, the flour was not enough?

[LudMila]

LudMila, I think the temperature is too high, maybe you really need more flour - the fruit is badly glazed or the flour is soft. But the first priority is still temperature, it seems to me.



LudMila, if the height of the pan is 5-8 cm more than the cake, then even at the highest temperature nothing rises. If the forms are low, it is better to make the paper higher. So it is more likely that nothing will burn and rise.
I bake as advised here at 130 ° C for 3.5 hours. I do not cover anything at any stage. Cupcakes are golden, always baked. Diameter 16-18cm Height 6cm

[IrinaCh]

IrinaCh, no, I did not exceed the temperature. Still, I'm sinning for flour, I don't remember which one was poured into the jar, but definitely not the makfa.

Girls, thanks for the recipe. Baked 2 muffins today. One baked in a cousin. Silicone cake mold. I baked the oven on the program, 2 times for 60 minutes with 2 divisions foil. 25 minutes without foil 3 divisions. Has risen by 2 cm. The top is flat, it didn't even crack. Parted a little on the sides. Form Sprayed with oil a little
The second is in mulvar. 2 hours on a multi-cooker 110 degrees. 30 minutes at 130 degrees. Height 5 cm.
Made strictly according to the recipe. The flour was added with crushed almonds from ashan and a punch set.

I'm talking about the experience with the Nordic. Baking in the form of Heritage large, of course, did not lay paper, but sprayed it with a spray. Leave in the form overnight, wrapped in foil hot. In the morning, the cupcake popped out remarkably, only a little helped - I walked around the edges with a silicone spatula! So do not be afraid, bake, beauty is obtained.

I baked it last night, and today one has already been torn apart. It turned out delicious! Help yourself while you eat!

Baked in AG, two molds fit with a brick at once and one more was in 3 cartoon. In the MV at 140 * C, 2h 40min and the bottom is almost cooked. A little more and would have to cut off the burnt. And in AG it turned out great for 150 * C 3 hours, in the photo just from AG. The top is certainly darker than in the cartoon, but not burnt, just a dark crust. The photo is darker than it turned out in real life.

I also baked today.
And burned again.
Oven without thermometer.

I have a slightly different recipe

One got cut today

Crazy taste
It can be seen that I have much more dried fruit than in the photo from the author of the recipe. And this despite the fact that I took a smaller ratio, 1/4 more dough, 1/4 less dried fruit. There were also nuts, I will always do with them, they give an incomparable aftertaste. Soaked nuts along with dried fruits. The finished muffins have stood for exactly 5 weeks. Half of the logs are gone, I will hold the other two muffins longer. It is cut perfectly, almost does not crumble.
And yet, it is sooo satisfying, I ate a small piece, I didn't feel like eating anymore for almost the whole day.
And yes, I have never soaked it additionally after baking, but the cake has quite a noticeable alcoholic amber. The fruit mixture was soaked in a mix of cognac and apple rum for 10 days.

[Irina]

Irina, Class !!! And today I "got drunk" my cupcakes for the last time))) The smell is awesome)) I keep it for Christmas - on the table and for a present)))

I made this cupcake for the first time, it's not difficult to do ... Cut it today ... delicious

Everyone, Merry Christmas !!!

[Kara]

Kara, Ira, is this silicone mold cupcake? Looks great! Barrels without any crusts.

I am delighted with the taste of this masterpiece cake)) Everyone liked it sooo)): girl_dance: Thank you very much for the recipe !! But it was cut not so beautifully ((It disintegrated a little, although it kept dried fruits in rum with cognac for a week)) Maybe due to the fact that the nuts could not stand in alcohol ??

Kara, Ira, is this silicone cake?

Yeah

I'm baking my second year. I adapted the recipe for myself a little, but the essence is the same. Only in less time, the splinter comes out dry - it means it's ready. Last year I forgot about nuts, this year I banged 1 to 1 with dried fruits, I didn't soak the nuts. But the cake itself was soaked for exactly one month. Cover the outside with apricot-orange jam. Delicious)

Our gift cupcakes. From a portion of the dough, one large cake and five small ones, in tins with a rounded bottom from Fix-price, turned out.

[Selenia_Irisha]

Selenia_Irishawhat cupcakes!

Bake for yourself and clean up for guests

I licked my lips at this recipe for a long time, and this summer I withered a lot of different fruits, but with my candied fruits, I can't bake it. It turned out well for the first time, a little crumbly, but not critical. The taste is very solid and noble.
True, girls, after your handsome men it’s even ashamed to show mine, I do it for myself, and my eaters prefer content, not form, so I don’t spend time on decorating, and my hands do not grow from the right place to pile such beauty. So everything is simple

I tucked in the second portion ... that for Christmas I gave away almost all of it piece by piece
Mine are not full ... bought another half a kilo of dried fruits, nuts ...
Now they are drinking alcohol. Hopefully before Easter they will just "ripen" and be saturated.
Moreover, it is necessary to dispose of the floor of the bar of cognac residues.

And this year I made a sad sadness.
Both burnt and very wet.

Virgo, how to store it?
In the sense, I made it again .. impregnated it as it should. I wanted to keep it in case of guests .. well, delicious ... One was taken to the apartment .. when we arrive there, there is something to drink tea with)))
So let it lie - paper, foil, film? Or maybe take something away?

[Inusya]

So let it lie - paper, foil, film?

Inusya, Inna, I kept it that way.

Thank you. At the same time, I want to experience how tasty it is. Maybe for months you can really?

Isn't it time to start ?!

[Marina]

Isn't it time to start?

Marina, 4 - 6 weeks before Christmas you can bake.
I think if baking earlier it will be better

[Light]

Light, in past years, at this time, the filling began to be prepared! I decided to remind)

Usually, I do it already in October, this year I delivered it on November 7th.

insists

[Marina]

I decided to remind

Marina, Thank you!

Thank you. At the same time, I want to experience how tasty it is. Maybe for months you can really?

I tested myself ... the other day we finished eating the one that was baked almost a year ago. If I didn't know, I would have thought that it was fresh. Now the husband asks to bake it and fold it

Oh! I mastered almost all the pages, this year I am with you in business