English christmas cupcake

I finally got to the photos:


it is in forms. And I already shook them out. The surface (i.e. the bottom of the cake) is glossy. If the oven is filled with filling (as in this cupcake), then the view is a little strange .... I personally have bad associations with smallpox ... and the cake was generally poorly removed from the long form (caterpillar) due to the relief of the bottom. So, IMHO, this cake is best baked in a silicone mold with a flat surface.





The conclusions that I made:
1. In silicone, this cake is more convenient to bake (no need to start with paper, it leaves the mold easily).
2. It bakes faster in silicone.
3. It is necessary to take a form with a minimum pattern (the dough clings to it). Perhaps this can be avoided by taking out the finished cake immediately, and not the next day. I'll have to try.

Girls, I used this molasses in a cupcake:

I have it just for rye bread.
Why the light cupcake turned out - I don't know, I dare to assume that dried fruits are somehow colored additionally. For example, I did not put prunes at all (they do not eat them), mostly I have dried apricots, cranberries, quite a bit of raisins, cherries, pears, candied pineapple fruits.
In general, is color really so important in this case? Taste is yes!

This is the kind of cake I have not yet baked, but usually my cupcakes have a house roof, and even cracked. And in this thread I noticed that in all the photos, the cupcakes have flat and smooth roofs. Is it somehow connected with the peculiarities of the recipe of this particular cake or the peculiarities of its baking technology?

the roof of the house bursts, because ordinary muffins are baked at 180-200C. with this T, the sides of the muffins are baked earlier, and the baked dough from the sides pushes the raw middle up. it turns out a house, also with a crack.

we have T baking 140-150C, and the form is covered with baking paper, which gives additional thermal insulation. as a result, the sides of the cake do not bake too early and grow evenly upward with the rest of the dough.

according to the recipe, this is an ordinary butter sponge cake, the same as Stolichny cake, for example, slightly different proportions.

so that ordinary muffins rise higher and the top is smoother, you can cover the sides of the baking dish with wet strips of non-burning cloth (or a wet towel, which you do not mind throwing away), then their shape will be closer to the brick, and not to the house.

[Kobeika]

Kobeika, keep yourself in hand, let the cake ripen - then it tastes softer and tastier

here Lyudmila from Toronto gave very good advice on how to decorate a Christmas cupcake, look:

🔗

[Lisss's]

And I already bought almonds! Purified! It turns out there is one too! So -1 problem.
Now according to the recipe:

marzipan

750g icing sugar
200g ground almonds
2 egg yolks
2st. l. sweet sherry
2h l. glycerin
1 st. l. lemon juice
a few drops of almond essence

yield - 1kg

Lisss'swhat kind of sherry is and what to replace?
Is glycerin the one in the pharmacy? Is it edible?

[RybkA]

RybkA, well, you're just lucky to get rid of peeling almonds, well done

sherry is a fortified wine like port, taking light (brown, not red) and sweet red will color our marzipan blue. I think it can be replaced with any sweet strong light wine.

tanya1962, class! I'm so glad that you like

[RybkA]

RybkA! One is in Tescom's round with a hole in the middle (silicone), and the second (which I nevertheless nestled, as it should be) in rectangular glass - the most convenient shape, everything is visible inside. And the last time - in Teflon Gipfelevsky, lined with paper. But it burns harder in them - and I didn't like that. And in silicone and glass, it turned out to bake for almost 4 hours at 140 g
raduses, and nothing burned at all. I just covered it with foil on top.

My top does not shine with beauty either. In my opinion, it is thoroughly baked. True, I could hardly resist the tasting, the smell was all over the apartment. Prepared in 1 hour 50 minutes. Therefore, it burned a little. I somehow did not count on such a speed.

[Lisss's]

But my top Why is he speckled, I don't understand ...

specks are usually undissolved sugar .... but why so many?

Lisss's, I myself do not understand. The sugar is fine, I beat it for a long time .... I just noticed that there was one less cupcake. It turns out that my husband had breakfast in the morning ... It's good, so the mustache is edible
No camera yet, no husband - no camera down

[Michelle]

And here I put one more portion ... but half ...
refused light raisins in favor of candied cherries, kumquat and dogwood !!!! It's just some kind of red splendor !!!!

Michelle, what a beauty! you have a photo of a cupcake cut with this mixture - it should be just magical!

I will definitely take a picture, I hope I will be in time !!! I just want to warn you that this is only 1/3 of the filling (raisins, nuts, zest are also present).
My cupcake is crumbling badly again. I just don't know what to do with him, I was so hoping that this year everything will be fine

Michelle, is the knife sharp? well, I don't even know what to think ...

Sharp, and the fruit falling out is not cut at all. You have to collect everything and eat with a spoon, like porridge. I agree with everyone, it is possible with a spoon, and also delicious. But I want to have a cupcake !!!!

And mine is crumbling, but I don't pay attention to it, the most important thing is that it's very tasty. I think I crumble at the expense of nuts, I put a lot and not very finely cut.

he, of course, like any pastry, gives a little crumbs, but not so that there is a spoon ...

I wrote there above here, why the cupcake can crumble

read, maybe one of the following will work?

[- either not baked - then it simply disintegrates in wet pieces;]

- either not baked - then it simply disintegrates in wet pieces;
I thought about this option: but when I pierced it with a stick in the oven, it was dry!

- either baked-dried, then it is all tiny and crumbles straight;
unlikely ..... his consistency is not dry, but rather wet

- either the filling did not stand for a week - then it is not so soft and oily, and the whole is not cut with a knife along with the cake;
stood ...

- or the filling is coarsely chopped - then a whole piece of cake falls out behind a large piece of fruit, because the fruit did not have time to soften in a week, like its fellow cans;
well, it seemed to cut like raisins ... crushed nuts

- and yet, I noticed that the filling with nuts crumbles more than without them - the nuts do not have time to soften in any way, such a cupcake must be cut with a very sharp knife, and it is still advisable to let it brew for 6 weeks

Well, here I really don't know ... can I hold out for 6 weeks !!!!!!!

[Michelle]

Michelle, I looked at your cupcakes in the photo, they look exactly the same as mine, and Anis and Vilkiny ... honestly - I'm just lost

Did you keep baking at 140C? baked for about 2 hours? oiled hot, wrapped, left overnight? got it out in the morning, repackaged it?

well, with temperature - I can't say with certainty. I have it strange ..... 140-160 ... baked somewhere for 2.5 hours, greased, left. Repacked in a day (there was no time the next day).

And delicious !!! I honestly ate it a little ...

RAW? So how???

Lisss's: I have only one thought about the cupcake in my head: there is not much dough in it ... ... the taste, of course, is simply incomparable! But the form is completely shapeless (sorry for the tautology).


We celebrated this yesterday at NG's work. There's gingerbread in the background

[Michelle]

Michelle, so I had one at the exit from the silicone mold - it seems damp in appearance: (and you baked all your baked in silicone, or part of it in metal? and how, there is no difference?

RAW? So how???

this dough, by the way, very tasty raw, the husband demanded to give him a recipe so that he could cook himself raw and eat. claimed that it is not necessary to bake this dough

girls, the fact that the cupcake is falling apart is not a matter of the amount of filling.this recipe is designed for such a quantity of filling, this is such a recipe. Moreover, the fillings can be even more nuts can give an additional, slightly larger than usual, crumbness, but in no way can they cause the cake to fall into pieces.

the problem is either test (ingredients, kneading), or in baked goods.

the dough here is buttery biscuit, that is, it is held in a butter foam (beaten from butter, sugar and eggs). additionally, a baking powder is added, for the same purpose.

accordingly, the oil should be the best available. I bake at 82% fat, although the first couple of years I baked at a quality 72%, it was also good. and the beat should be good, not just mixed.

if you are confident in your products, then it is definitely a matter of baking.

as I already said, this cake is baked not just until cooked, but after it is cooked it remains in the oven. i.e., it is baked and then languishes at a low temperature.

in the photo Michelle, I see that the stick from such a cake will come out dry, but it seems to me that it is underexposed in the oven ... that is, the low baking temperature and the spreading of the forms with paper (and according to the recipe, in addition to the spreading of paper, it is also recommended to WALL the form in paper additionally, but I did not, because it is enough to spread in my oven) - all this creates an additional opportunity to simmer the cake. otherwise, what happens is that the top is fried, begins to burn, creates the illusion of readiness in us, but the cake inside did not crumble as much as it needs, so the middle remained so wet.

[Michelle]

Girls, since I am also a little preoccupied with my cupcake, although mine did not crumble like Michelle, I really haven't cut it yet.
I decided to look on the video how the English people bake it. A bunch of options! The basis is the same, BUT not always! There is one without eggs, sugar, oil and as a result does not crumble at all.
There should be a lot of fruit. From what I saw, no one soaks for so long, maximum night. The dough is practically "ours", sometimes even more butter! The consistency of the dough + fruit is the same. There are differences only in the batch sequence. And they bake it longer than ours, there are 4 / 4.5 hours, even 5 hours!
All are baked in metal, lined with paper, some of them the whole form, some just the bottom.
Lisss's, and what kind of self-rising flour they have? Is it already with baking powder? Since the baking powder is not listed anywhere.

If possible, I will provide links to the video. I myself was interested to see how this happens with others. I chose three similar and one not like everyone else - the simplest. I'll post everything if you want.
This option is most similar to ours, according to the principle of execution and preparation and storage.

[Michelle]

Michelle, I forgot, do you have a gas or electric oven?

when you bake, after all, put the molds on top, and put a circle on top, and generally roll it up, let it sit for 3 hours at 140 ...

RybkA, they bake it for 4-5 hours, because they have one big cupcake, and we have several cupcakes, smaller in size.

I watched the video - her cupcake at the exit is different from ours - it is much denser due to such a large amount of fruit, and it is drier - see how she pierces it with difficulty? ours is closer to cupcake, and softer.

Lisss's, and what kind of self-rising flour they have? Is it already with baking powder? Since the baking powder is not listed anywhere.

yes, it is flour with baking powder. in general, such muffins are often baked without baking powder, purely on butter foam. baking powder is more likely to be on the safe side.

There is one without eggs, sugar, oil and as a result does not crumble at all.

and what is there? flour and that's it?

here I have electro, too, it bakes longer, and in silicone it turned out the same picture that you have in the photo!

I bought a thermometer for the oven, so without convection, T can creep +/- 15C, and with convection, the installed one more or less keeps.

I think we are thinking in the right direction

[Lisss's]

they bake it longer because they have one big cupcake, and we have several smaller cupcakes.

Lisss's, in all videos, where more or less "our" version is baked round for at least 4 hours, and small muffins for 1.5 hours.

her cupcake at the exit is different from ours - it is much denser due to such a large amount of fruit, and it is drier with her - see how she pierces it with difficulty? ours is closer to cupcake, and softer.

She pierces him hard, that's for sure. There are 950 g of fruits, and 225g of butter / flour / sugar dough + 4 eggs, i.e. 915 g, almost equal quantity. I think that we have practically the same proportion, only for 1400g of fruit ... And the diameter of the mold is 20 cm.
How to calculate the proportion of theirs to ours?

I think maybe we can take it out early?

There is one without eggs, sugar, butter, and as a result, Merry does not crumble at all.

and what is there? flour and that's it?

Yes, flour is only soaked for 6 hours (I would even say it is poured) fruits in chocolate milk, something similar to Nesquik, only ready-made + cherry brandy. And then flour is added and that's it! I didn't really listen to the proportions, and the ingredients are not indicated in writing. It bakes quickly for 1.5 hours at approximately 180 * C, as far as I understand.
This option is far from the original, but it is really very simple to do. Such a dietary option.
Yes, what I am explaining to you on your fingers, take a look yourself.
SSDHsnni8FM & feature

PySy.Lisss's , you then cut everything unnecessary mercilessly! And then I have littered you here.

girls, who knows how much marzipan is stored?

If you use raw eggs, then no more than 2 weeks in the refrigerator. Without eggs - up to six months, however, subject to sterilization of almonds, and so - for a couple of months, the taste is unlikely to change.

Lisss's, I thank you again for the cupcake, today I cut a large one that I soaked in cognac and it does not crumble, I conclude that the cake can crumble right after baking, but not after soaking.

found information - before being applied to the cake, marzipan can be stored for 3 days, tightly wrapped in plastic and in a container. dries for three days after application, then lasts forever = at least 1 year

And here I am sitting and eating a cupcake. It won't work with embellishment.
But how delicious. my family does not really consume it. And me just right. Well, then we'll get on the scales somehow ... maybe

I want to share my impressions! I managed to hide one cupcake from 3 runs, it lasted a couple of weeks, but did not saturate it with cognac, because I have not been using it for 4 years, and the child is still too small for cognac. So - there is no difference between persistent and unstable. Everything is the same tasty and aromatic, does not crumble, juicy - in short, I will bake now and eat peacefully without a twinge of conscience !!! Thanks again for the recipe!

I also do decoration ...
Made marzipan and sugar fudge. I did all this for the first time, surprisingly something else worked out, but it was scary to take the brothers. She covered both of them. Of course with flaws, but it will do for the first time. I cut out figures from the remnants of the mastic. Now I'm thinking about how to decorate it from above, at the same time to disguise the errors ... Can someone tell me?


I have already described the process of making marzipan here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22259.840 ... And the fondant was made according to the recipe from Tortyzhka on gelatin. Surprisingly, everything rolled out, although it broke a little on the sides, because I rolled it very thinly (I was afraid that there would not be enough for two cupcakes, but there was no powder in stock). I have problems with the decoration, because I can't draw anything myself, I just need a ready-made template. But! I have in stock silver and gold balls from the Cradle, that's just how to glue them on the cupcake
By the way, thanks a lot for the cupcake recipe.

I have in stock silver and gold balls from the Cradle, that's just how to glue them on the cupcake

the balls are glued on icing - half a coffee spoon of protein and powdered sugar until the consistency of porridge. sticks right

[Lisss's]

Lisss's

My English according to your recipe from the past NG has not survived, grinded all over, but a piece of his dietary brother remained, this is how the veteran looks in a year, and the taste is still the same, and it is cut perfectly

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=37930.0

[Alexandra]

Well, I knew that it could be stored for a year, now I was convinced with my own eyes AlexandraYour one year old cupcake looks great, hasn't changed at all

[Lisss's]

And I have a weekend until 11 !!! So the presentation at work is yet to come. I somehow let slip that my cupcake has been ripening for 2 weeks already, now they are waiting for this miracle
But yesterday there was a presentation in a circle of friends. Naturally, she struck everyone and on the spot, and now, as promised, photos in front, full face and profile:


Lisss's do not be afraid! It was cut well, although I was also afraid that it would not be cut, or someone would break the teeth But all the teeth, thank God, remained intact, the sugar fudge is easy to chew, the hardest parts in this cake turned out to be beads Now I was finishing a Christmas tree made of marzipan, so it is generally soft

[how to cover a cupcake with marzipan]

girls, this year my experience, apparently, was already late, but I think that next year it will come in handy for the adherents of this cupcake below I post photos of how it got covered with marzipan

how to cover a cupcake with marzipan

first I made marzipan according to the recipe from this topic. I put 650g of powdered sugar, 100g less than according to the original recipe, but this seemed a bit too much to me. the cupcakes were covered, but he kept trying to crack, and was not as plastic as I would like, so next time I put only 500 g of powdered sugar, and it became wonderful - like plasticine! really liked it.

ready-made marzipan, the one that is drier

before tightening the cupcakes, I prepared the "glue" syrup, which will hold the marzipan - I mixed 3 tbsp. l. liquid from apricot jam + 1 tbsp. l. water, boiled, filtered through a fine strainer.

I cut my long cake into three parts, smeared everything with the resulting syrup

tore off a piece from the marzipan head, rolled it on powdered sugar into such a pancake. then she screwed it onto the rolling pin and, aiming more precisely, unrolled it on the cupcake. marzipan stuck tightly, and it was no longer possible to move it in any direction

after which I remembered that I had not made the bottom of the cupcake, but had already made the bottom in the rest. by the way, later I wrapped round cupcakes, and I deliberately did not make the bottom of them - it seems to me that they are so good

cut the folds at the corners, pushed the edges under the bottom with a knife

and so I got this "group of comrades"

now they need to be decorated with sugar paste (mastic), but this will be a little later. in the meantime, I urgently needed to decorate the round cupcakes - there was an opportunity to visit. the scheme is the same - kneaded, rolled out, greased with syrup, covered. then she painted the remaining marzipan, cut out the Christmas tree, stuck balls and cubes, and glued all this beauty to the vodka - with a brush I smeared the side that was on the cake, and everything stuck wonderfully. even withstood the road of 170 km for beads, I made holes with the back of the brush in the "casing" of the cake, then smeared the dimple with vodka and put the bead in it. here's what happened:

the surface is not perfectly flat because
a) it would have been necessary to put mastic on her now, but she had no time;
b) for greater evenness, it is necessary to glue all the irregularities with pieces of marzipan. but I felt sorry for marzipan

the marzipan after drying is really soft and easy to cut without crusting. due to lubrication with syrup, it does not leave when cutting, it is kept in one piece with the cake.

girls, I did it for the first time, I liked it

[Anise, Michelle]

Anise, Michelle, thanks, I liked decorating with marzipan, it is delicious

Anise, it's not scary to work with marzipan - I put the ground almonds and powdered sugar into the bowl of the food processor, mixed them. in a separate bowl I mixed the liquid ones, poured them into the bowl and kneaded. these balls turned out - the powder was too much

then, with her hands on the table, she crumpled them into a heap and slightly kneaded them. you saw the result above and when in the next. once reduced the amount of powder, the combine mixed everything into a bun! not scary at all, everything is easy

[Lisss's:]

Lisss's:

Well - finally, hands came to bake and lay out the "cherry version". I chose smaller molds to bake better.This time - more successful !!!! I mean - there is at least some hint of hardness - it is cut much better! Baked for a little over 3 hours.

[Michelle]

Michellebut does it taste like a cherry option? interesting?

in appearance - they look good and cut like better, right?

[Girls]

Girls, what do you think if you put in the filling:

raisins (1st grade)
dates
prunes
dried cherries
dried apricots
walnut nuts
almond
candied fruits (papaya)
there are also cranberries (regular, frozen)

1) I am confused by dates. They won't creep up in a week?
2) Well, with cranberries, the question: won't it be sour?

[tatulya]

tatulya, I met a filling with dates for such a cake, I bring it here, see the ratio of fruits

Filling 3 (with dates)

200 g dry peaches (or dried apricots), chopped
200 g dry dates, chopped
200 g mixed dried fruit
150 g dried sweetened cranberries
100 g dried apples, chopped
75 g hazelnuts, lightly dried and chopped
1 tablespoon ground cinnamon
1/4 tablespoon each ground nutmeg, grated ginger and ground cloves
grated zest and juice of 1 orange
180 ml (6 fl oz) Marsala wine or sweet sherry

here and the cranberry goes so it should be good

[Lisss's]

Lisss'sDid I understand correctly that the fillings should be 1400 g.

tatulya, yes, multiply all the filling ingredients by 1.5 - this will be the amount of filling for the dough recipe on the first page.

cognac is good, I also always make with cognac.

in filling recipes for English. born. muffins always feature dried fruits. I didn’t do it with a raw berry, so I cannot advise you anything here ... I’m afraid that the raw berry will simply be "ground" with the rest of the denser ingredients, it will give excess moisture ... especially since the cranberries are rather tender ... in a word, I would not do with raw, but you can always experiment

Well. At first I wanted to make this cupcake, then I decided that it was too much fuss, then I decided to take it anyway.

The filling turned out to be more than necessary. I adjusted the amount of cognac. It smells awesome. By the amount of 4/5 of a three-liter can. There is a place for all this to move and waddle when shaken.

Now ... patience, only patience.

[Michelle]

Michellebut does it taste like a cherry option? interesting?

in appearance - they look good and it seems to be cut better, right?

I didn't taste it because the risk of ditching everything right from the oven was very great !!!!!!! I ate 1 small piece - it was very tasty !!!
Yes, this time it is cut! I decided that I would bake in a low shape to bake better.

do not do anything, even if it sticks, it will easily come off. moreover, we do not take it out right away, but tomorrow, it will leave.

Lisss's I want to share, maybe a record time for the preservation of the quality of a cake, without a week for 5 months, and it is still the same as if it was a week ago
I left 4 pieces and every month I tried a piece, if it got spoiled, I wonder how long it can be stored like this

[Tatjanka_1]

Tatjanka_1, yeah, you broke all the records! well you have willpower

and yes, it is stored for a long time! at Alexandra I lay there for a year and did not buzz, these fruit muffins are baked so that they can be stored for a long time and then eat all year long - as we cook jam, so they bake muffins - for the whole year until next Christmas

I will wedge myself into your conversation.
The quarter is still there. That is, a year and 4 months. Left to see if it will last until the next NG

and I also have one more .... since I had sooo much fruit, not everyone liked it. Here is the shore for those. who squeaks from him! But I'm afraid they won't let him lie down for a year.

[Alexandra]

Left to see if it will last until the next NG

Alexandra, can you tell me if it works? but it is one thing when in theory they say that he can lie for almost 10 years, and another thing when in reality already 1.5 lies

Well, no one will eat it here: they do not have time to eat fresh, I take it to work
It lies for itself, though now in the refrigerator on the least cold shelf, in baking paper, foil and film. I think nothing bad will happen to him until NG 2011

Well, who will bake cupcakes with me this year? - get on the charge! I mean, you can already start soak to pick up fruits

[Lisss's]

Lisss's , you will laugh - but, as I promised, I still have a quarter of that very first cupcake, this will be his third Christmas and NG

[vitalinka 2]

well, the team has gathered, you can start

now let's count the dates:

for fruit impregnation - 1 week
for tincture of ready-made cupcakes - 6 weeks minimum

total - 7 weeks

if Christmas is on January 7, then most deadline
put fruit - November 19
oven muffins - November 26

so until November 19 we have time to buy fruit and prepare mentally, I will probably deliver the fruit next week ..

Lyuda, I want to try baking your cupcake! If tomorrow I buy fruits and put them on impregnation, will I have time?

vitalinka 2, welcome to our ranks the newly arrived fans of the English traditions! you have time, even a little too early

Alexandra, Blimey! I'm afraid to ask - how is he there? soft?

tuskarora, Lena, well done! are you going to bake today?

[Lisss's]

Lisss's ,

And I, in turn, am afraid that if I pull it out and we begin to try for softness, then right now there will be nothing left of the quarter.

Let it lie in waxed paper and foil until NG, and there we will see - we will touch and try.