Easter cakes and baking tins

I lightly greased the shell with sunflower oil.

And I didn't guess Or I didn't read your recipe carefully. Now I will lubricate, I understood empirically

Girls, does anyone have such forms for cakes on the farm (namely marmiton)



Share your experience, how do they make Easter cakes? Is there any foreign smell? Do I need to lubricate them?

[Irina]

Irina, I have such !!! I bought it about three years ago. I really like it, but I always grease all the forms lightly and put paper mugs on the bottom (maybe not necessary). Mine are odorless, but I was very surprised when I met a review about the unpleasant smell of these forms

[notka_notka]

Mine are odorless, but I was very surprised when I met a review about the unpleasant smell of these forms

notka_notka, Kara, that's just what I wrote about the strong chemical smell from these forms. I bought it in ozone, I don’t use it because of the smell ... I bought it three years ago, last year I smelled it again and didn’t bake it again, I bake it in paper or metal from under canned food

[Buttercup]

Buttercup, sorry how, that's not lucky. I remember when I read about the smell, I ran to sniff my own. I'm doing great 👍🏼. I bought at the Pottery Center in our city.

[notka_notka,]

girls, last year I bought such forms, they don't smell, but I was afraid of the oven - the walls seemed to be very thin, I thought the dough would crush them.notka_notka, and cakes were pulled out of these forms without problems?

I also have such forms for the third year. Last year I baked it myself and rented it to a friend. There was no smell and from the new, did not grease with anything and did not put anything on the bottom, everything falls out easily. And even what I don't like about silicone, that the walls and bottom are pale, this was not the case either.

[Tatyana]

Tatyana, the Easter cakes were perfectly pulled out, it keeps its shape well - nothing warps. Myasoyedovsky was baking all the time. It turned out to be a beautiful tanned color)

Nobody smells, one of me has such an ambush, how is that ?!

I also have such forms. I bought it at the 8 store. Absolutely odorless, Easter cakes pop out at once, no problem. The barrels of the Easter cakes are golden, beautiful (not white). I am very pleased.

Nobody smells, one of me has such an ambush, how is that ?!

It's really strange, maybe some kind of fake on Ozone?
I also look at these forms ...

[julia_bb]

julia_bb, it's hard to say, the forms are in my city, I'll go - I'll smell it again

Girls, I used to bake Easter cakes in coffee cans (Nescafe 100gr). She tore off the upper rim with pliers, and bent the edges outward. I didn't lubricate it with anything. This year I will bake my grandchildren in ceramic cups from the shteba.

Girls, thank you very much! Ordered!

Easter cakes were perfectly pulled out, it keeps its shape well - nothing warps. Myasoyedovsky was baking all the time. It turned out to be a beautiful tanned color)

And you can in this place in more detail I last year wrote about my experience of the meat-eating cake, for me they turn out to be insanely tasty, but so tender when I take them out of the molds (I have split ones), they sit down, disfiguring the sides. Natasha, how do you cool the cakes after silicone?

Paper forms are now on sale. And I baked when they were not just in porcelain mugs. But each was greased with sunflower oil.

[Irin]

Oh,Irin, I’m not super special. I don’t really remember the details ... Maybe my dough was a little bit cooler? I cooled it on a regular lattice, not on pillows - that's for sure))) Here's a little buckled from metal detachable forms, but they are much higher - there is more dough.

On the advice of Kroshi Inna, I bought today a 2 liter Biolovskaya aluminum mold for 307.9 rubles. Almost ready for Easter!

Share the link, where did you order the silicone molds?

[Tanechka]

On the advice of Kroshi Inna, I bought today a 2 liter Biolovskaya aluminum mold for 307.9 rubles

Tanechka, good price !!!

How do you like the cakes from Biolovsky molds?

Today I drew attention to the price tag in my general store, 2L. -380 rubles, 1.5 liters. - 305 rubles.

[Crochet]

Crochet, Inna, I'm very happy with the form! She baked an Alexandrian cake in it. Feedback is in the subject. Thanks again for the tip.

Last year, after Easter, I bought a 1.5-liter biolovskaya in Auchan for Easter cake, this year I tried ... I can't share the enthusiasm for metal: as for me, paper is much more convenient, if only because you don't have to fool around with pillows when it cools, it’s worth it, as it took out, especially if it grew well and was already holding on to that piece of paper. And to give beautifully, and dries less, some pluses. Removing the "shirt" before cutting is not a problem. The main thing is that the paper is thin, not cardboard, so it opens up in the baking process.

[eye]

eye, Tatyana, these were my first cakes, baked thanks to the Bread Maker website. Baked in biolovskaya and two paper forms. I gave them paper ones, so I didn't try them. But for myself I want another, second, metal form. It was interesting for me to cool the cake on a pillow. I haven't played enough of them yet

And this year I branded t molds into dishes. RU. Since my process was quite large, more forms were added to those in my arsenal. Biolovskaya and I have one. I still like metal molds more, and my husband is categorical in this matter. Believes that only metal needs a furnace. True, I had a little in paper forms too)

Girls who bake compote cakes in jars, do you pre-line them with paper, grease them?

[Irisha]

do you line them up with paper?

I used to bake in such. Lined with paper.

the husband is categorical in this matter. Believes that only metal needs a furnace.

Irisha, and why in metal?

How do the Easter cakes baked in them differ from all the others?

Irisha, why in metal?

How do the Easter cakes baked in them differ from all the others?

I’m not Irisha, but in what I didn’t bake - for me there is nothing better than metal, and the dough is a little different, and ... how to explain something, feelings, or something ...
If the dough is airy-layered according to the recipe, then it is even more airy and layered, if it is greasy-moist-heavy, then it is still not heavy, namely, rich and fluffy, as it should be. And maybe I have this psychosis, but it seems to me that the smell is different when you bake in metal molds. And definitely they are always higher and better rise in metal forms.

I don't know, Kroshik, why my husband is so categorical, but I partly agree with him. I, too, are more impressed by cakes in metal forms. Well, I don’t know ... probably their sides are much more beautiful than in paper ones. And I absolutely do not like this removal of paper. Well this is my opinion🌹😘