Easter cakes and baking tins

Who has what forms for Easter cakes? And are there silicone on sale and where, who saw?

Who has what forms for Easter cakes? And are there any silicone on sale and where, who saw (METRO, AUCHAN, etc.)?

With me the old fashioned way. But Easter cakes turn out to be great, of different sizes.



The largest mug is 1.5 liters, medium 0.5 liters, small 0.3 liters. I have 8 of them in total.
I bought them specifically at the hardware store. And the strangest thing is that their production is India

I bought a pasochny at Auchan a set: a pasochna, candied fruits, vanilla sugar, waffle decorations, all in a beautiful package. And I took the egg decorating kits at the Crossroads. Chickens there are beautiful for Easter cake, fluffy, almost 50 re chickens on a wooden stick.

[FORMS FOR BAKING SWEEPERS and FORES FOR EASTER]

FORMS FOR BAKING SWEEPERS and FORES FOR EASTER

FORMS FOR BAKING CREWS can be as follows:


Kulichnitsa (Metal) Russia, early 20th century



There is no need to grease, cover, powder ... The finished dough was laid out, waited for a full proofing, baked, cooled, decorated the top. It is convenient to carry somewhere (to bless, to visit), the cake dries less (but does not damp). Looks very elegant, take a look:



Easter cakes can be baked in such metal mugs of different sizes:



If there are no special forms for Easter cakes at home, you can use "improvised" means and use pots for various purposes, for example:


If you don't have suitable dishes at all at home, or you need additional baking dishes, or you need baking dishes of different sizes, then you can use homemade baking dishes.
To do this, you will need ordinary baking foil in the oven and any utensils of a suitable size for you (canning can, glass, stack, etc.).

And in such a small mold from a glass for wine (100 ml) you will get wonderful Easter cakes for a gift, for babies and for your domestic animals - cats and dogs!



To do this, fold the foil in two layers for strength, wrap it around the can (glass), leave the foil on the side on the seam, which is rolled inward several times and pressed against the mold. You can then fix the seam with a stapler.
Turn the jar upside down and gently overlap the edges of the foil along the bottom of the jar so that you get a flat bottom in the shape of the jar, and so that the form can stand evenly without the jar.
Carefully remove the tin from the foil-form, smooth the walls and bottom.
The form is ready to use!

Before use, all forms must be laid out with baking paper (writing paper is also suitable), greased with vegetable oil or special confectionery grease.
The bottom of the mold must also be laid out with an oiled paper circle.

The composition of the confectionery mixture can be made at home, for which mix in equal proportions (volumes) pork lard, odorless vegetable oil and flour.
FORMS FOR COOKING EASTER can be as follows:


A form for cooking Easter can be made at home and on your own.
Here is the form diagram and author comment.

Admin, sorry, but as far as I know, the first form is a pudding form.

This form was announced in the internet as "Kulichnitsa (Metal) Russia, early XX century" - and this is already a rarity.

And then different peoples have their own ideas about Easter baking and its shape, the same rum baba, a wreath and others

Unfortunately, antiquaries do not always know which of the confectionery inventory really is.


This is a very modern form for pudding


this is a page from a 1960 book

Good day!!!
I want to clarify, do not grease paper cakes at all, even the bottom? I bought them and I want to bake cakes, but I don’t know how to do everything right to make it work.
Tell me please!!!
Thanks in advance, Olya !!!!!!

there are such forms for cakes of different diameters

Bunny, I baked in paper last year. You don't need to smear them with anything.
The cake dough itself is rich and fatty - nothing will stick. After all, you will not take them out, they will cool down right in this paper form. The form is specially perforated (I think I said correctly) - that is, there are such small holes - for ventilation, so to speak.
Then, when you eat Easter cakes, cut it straight with paper, it comes off easily.

Anemone - only these forms are expensive, taking into account the fact that cake baked goods are actually once a year. We have such a price in the Metro - 80-100 UAH uniform.
But I suspect that they are terribly comfortable

Girls, where can you buy paper forms, eh? I ran around all the shops, no ((

And the pasochnits (like a red plastic one in the photo) I saw on Thursday at the Carousel. It costs 129 rubles. I have one, it's quite pleasant for me everything turned out in it.

there are such forms for cakes of different diameters

I saw such a form in our SPAR - the price of 500 rubles for a 0.5 liter form is very expensive

In St. Petersburg, for small Easter cakes (with a diameter of about 10 cm along the bottom), they cost something for 200 rubles, but, in fact, due to the low demand, I did not buy it either. Well, do not bake the same 1 piece. Although the price is very attractive.
But the theme is the theme - these are the forms!

I became the owner of these forms


12,11,10,9 and 8 cm in diameter. Good quality (no seams or burrs, will not bend in the hands). She laid out the bottom with parchment, and only oiled the sides - as a result, the finished products stuck. It is necessary either to cover the sides with paper or try with a non-stick mixture.

When she did not know about the existence of non-stick grease, she smeared her cans with fresh lard and sprinkled with semolina. Lagged behind without problems.

I recently purchased paper forms. Inexpensive and convenient!

I recently purchased paper forms. Inexpensive and convenient!

AND WHERE? I can not find ((

AND WHERE? I can not find ((

Where are you from? I took from Lily Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0
Here's another Moscow store ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12785.0
I don't know which one is closer to you

I took in Simferopol, the girls organized a joint venture, it turned out cheaper (0.5 = 1.80 UAH, respectively, less is cheaper.

I want to take these to my mother in the village 🔗
I called, you can not take wholesale there, if anyone is in Kiev, I can go after the holidays ...

Yesterday I was with friends in the suburbs. Molds, such as KAVA 50 UAH ..., ordinary small aluminum 30-40, and more. that is, it is 10-15 UAH more expensive than in Kiev, probably this is not a suburb, but Monte Carlo

For many, many years, I have been using cake molds made from cans - from a tiny jar of baby meat puree to large two-three-liter cans, and I don't know why. I grease it only with margarine, I don’t sprinkle it with anything, I don’t spread it, I take it out immediately hot - nothing ever sticks. You just need to first put the form on the barrel, and knock it flat on the table - the cake pops up perfectly.
I would buy a mold for Easter, but I don't find it anywhere yet

Today I conducted tests for my team of molds, one set (in my opinion, ordinary tin) I bought in SILPO 18 grams, for 3 pieces, I collected refractory cups and glasses "cake-shaped", some of them were greased with refractory grease, the second part was greased with it. I sprinkled it with semolina, and put parchment for baking in one mold, baked ordinary bread, I came to the conclusion that for any quality of the molds, refractory grease and a circle of oiled paper laid on the bottom of the mold are enough. The bread was taken out perfectly, and given that the cake dough contains a lot of fat, I think there should be no problem with Easter cakes.

girls and what kind of lubricant is that? and where can you buy it?

Who has already baked in paper forms? How much did you apply? 1/3?

Who has already baked in paper forms? How much did you apply? 1/3?

Baked in small paper forms 9x9 cm "Delicious Easter cake from Elena Bo". I divided the dough into 4 parts - it turned out that the forms were filled not by a third, and not by half - something in between. Before being sent to the oven, the dough did not reach the edge of the mold by about a centimeter. Baked at 180 degrees in convection mode in the microwave for 25 minutes. So, in the first 3-4 minutes of baking, tAAAk poured up, that I was afraid that the height of the micrushka would not be enough ... Not in vain - it was not enough I had to "knock the stool out from under my feet" - removed the grate, on which usually there is a form with dough ... Everything turned out well Kulichiki is 4-5 cm above the edge of the form
P.S. 25 minutes was a lot - 20 would have been enough (the temperature inside was 98-99 degrees after 25 minutes).

Baked at 180 degrees in convection mode in the microwave for 25 minutes.

With this mode, my top dries up, does not allow the dough to rise properly, Even if water is poured onto the pan under the grate. We have to close the form with a lid ...
Do you close the forms with anything? And the top doesn't dry out? And without moisture?

girls and what kind of lubricant is that? and where can you buy it?

They have already given the recipe more than once, but I just don't remember where ... if in my own words, then it is necessary to mix lard (ghee), vegetable (refined) oil and flour in equal proportions.

With this mode, my top dries up, does not allow the dough to rise properly, Even if water is poured onto the pan under the grate. We have to close the form with a lid ...
Do you close the forms with anything? And the top doesn't dry out? And without moisture?

Sorry, I missed this moment. When I saw that the top was turning red too quickly, I covered it with damp baking paper (there is always a duty sheet at hand, even a reusable one - especially for covering the top).
It did not seem to me that the Easter cakes had not risen enough - even, rather, on the contrary.
But according to this recipe, Easter cake "grows" very well in HP - it tears the "roof" very much.
The crust and barrel turned out to be rather dry and overcooked, or something ... I sin that I overexposed it - I could have taken it out earlier.
Of the moisturizing components - only mixed yolk with sour cream (grease the top).

P.S. I'm not special ... Just "very amateur" ...

Is it possible to replace lard with something else? (flour + lard + vegetable oil)

there are such forms for cakes of different diameters

But don't you need to lay out this one with oiled paper? (Got hold of one here)

there are such forms for cakes of different diameters

Tell me who knows, but this should not be spread with oiled paper? I got hold of one here. and in general, the cake should be taken out of this paper, if you use it?

is it possible to replace the lard

... then mix the lard in equal proportions (melted butter), vegetable (refined) oil and flour.

Form with tefl. coated? You don't even need to grease - the dough is fat. And about the paper, I did not understand ... do you eat with it?

It looks like Teflon, why paper? I bake in enamel pots, bowls, liter mugs, just with butter. grease-fly out with a whistle, only you need to put a newspaper right out of the oven on a wet one for 3 minutes, pour cold water on it and put it there, baboon method)))

Thank you!

Previously, she baked in various improvised dishes - mugs, pots, one (unfortunately) clay mold came from her mother-in-law. Since I don't have enough molds for one tab of the dough dough and a portion of baking for the oven, I decided to buy different forms and this year I started looking for them ahead of time.

Already in the winter in the "New Line" appeared aluminum, our, Zaporozhye (it seems ...) Liter. Now they are sold in the markets one and a half times more expensive, since they used to be in aluminum. baked bread, then reliably and checked, everything is as usual - there were no problems. Perhaps, later forms of other sizes appeared there, but I did not have time to specially go to Kiev for them.

Then I bought a set of three forms for testing in "Silpo". Of course, the quality is so-so, soft tin, bends in the hands. But the price is right, because baking once a year will go. The only thing is that the seams are poorly sealed, oil is leaking out. These molds were covered with foil from the bottom.

Well, I bought the coolest ones last week at MegaMarket (in Brovary, in the Terminal) - made of stainless steel, Polish, the sizes are very diverse. But a little expensive. Forms 9 cm high - almost 16 UAH, 10 cm high - almost 20. But they are worth it! I already regretted that I took a little - only 2 pcs. the above sizes (I just missed these).

All the forms were equally greased with oil, on the bottom a circle of paper. For reliability and to make it convenient to pull out the finished cakes, I inserted two long strips of paper crosswise into each mold, so that the tips looked out over the dough. Then she pulled out Easter cakes for these tips.
Everything jumped up remarkably!

I saw a cupcake-shaped stainless steel without a hole in the Terminal, are they? I then thought that it would stick wildly, probably.

In St. Petersburg, but where exactly, in which store? Could you tell me?

Yes, yes, I am also very interested in where in St. Petersburg you can buy paper forms :) The products in them look very presentable, and I like to give pastries and bread to my friends and acquaintances :) Tell me who knows, I will be very grateful

anemona, hello! Could you answer, where have you seen detachable forms for cakes? I mean Peter. Which store in St. Petersburg? I would look ... Easter is coming soon.

With me the old fashioned way. But Easter cakes turn out to be great, of different sizes.



The largest mug is 1.5 liters, medium 0.5 liters, small 0.3 liters. I have 8 of them in total.
I bought them specifically at the hardware store. And the strangest thing is that their production is India

Admin, good afternoon!
I really want to get such forms for Easter cakes as you cook! Can you tell me where this can be done in St. Petersburg?

Admin, good afternoon!
I really want to get such forms for Easter cakes as you cook! Can you tell me where this can be done in St. Petersburg?

Yes, these mugs are in any household. and a china shop
Where in St. Petersburg - ask in the section Communication with fellow countrymen / St. Petersburg

Thanks! I will elicit)

And this year I will try to use paper forms for cakes, I wonder how it will turn out ?!

For so many years I have not met a single complaint about paper cake forms

Maybe someone knows if it is possible to make a form of parchment yourself and whether it will work out a cake. At the same time they asked to bake a cake, but I don't have a mold of this size?

Do you need to oil paper forms before baking?

[UZhanka]

UZhanka, not necessary .

Maybe someone knows if it is possible to make a form of parchment yourself and whether it will work out a cake. At the same time they asked to bake a cake, but I don't have a mold of this size?

You can, look in the topic here, I have a sample of a foil mold, for the size of dishes of any volume

Admin please specify in which section to look for something I can't find, lost