In our country, not a single celebration of Easter is complete without an appetizing cake. Someone, without hesitation, buys ready-made pastries in the store, and someone prepares it on their own. In the second case, the cooks, especially the inexperienced, immediately get the question of how and how to choose a baking dish.
Features
Easter bakeware for Easter cakes are characterized by some special features. Since the cake itself has a specific appearance and even standardized dimensions, the usual capacity for a cake or cake in this case will not work. It is required either to purchase special dishes in the store, or, using fantasy, to create it from scrap materials. The easiest way is to use paper forms that do not even need to be greased or lined with specially prepared paper.
Dishes for cooking Easter dishes can be solid or detachable. The second is recognized as more convenient, but first you should not forget to coat it with flooded butter and sprinkle with breadcrumbs. Materials may be completely different. therefore, you should focus on your own preferences and reputation of the manufacturer.
Cooks are not advised to take the forms in the randomly created markets, as they are often characterized by low quality, which, in turn, worsens the taste of baking.
Materials, design and dimensions
Most housewives prefer to purchase time-tested metal forms for baking Easter cake. This material can withstand high temperatures, but does not emit harmful substances and does not spoil the taste of the prepared products. In addition, having acquired a metal form once, it will be possible to use it for many years.
Preference is better to give stainless steel structures, as aluminum, being a soft metal, is susceptible to deformation. Besides, it makes sense to buy forms with non-stick coating, which greatly simplifies the process of maintenance and operation.
Split forms for baking the cake is irreplaceable in case of its further decoration with glaze and volumetric elements. Since the structure does not stick to the dessert and, leaving, leaves no traces, It is convenient to use for making cupcakes as a gift.
Some cooks prefer to create in special corrugated structures made of metal. The resulting cupcake has a "wavy" walls, a narrow bottom and an extended tip, so it is more logical to decorate it, just turning it upside down. In order to not burn an unusual cake, you will need to grease the form from the inside with butter and sprinkle with breadcrumbs, for example.
Paper forms are disposable. The use of an unusual sample of paper allows you to do without additional decoration, as the cake in this case will still look elegant. These molds are cheap, but can only be used once. Paper forms are made of special paper, not afraid of exposure to high temperatures and has a decent heat resistance. The bottom of the form for the cake is made of corrugated cardboard with holes, which is responsible for high-quality heat treatment. Filling the dough even 1/3 of the form, it turns out to cook a delicious dish. As a rule, molds are sold in sets containing from 6 to 10 pieces, each of which costs an average of 10 rubles.
With the help of paper parts, you can prepare both miniature cupcakes, not exceeding 200 grams in weight, or giant kilogram works of art. If you will bake several copies, then the largest should be placed deep into the oven, and small ones closer to the door of the cabinet. To prevent the paper from breaking out ahead of time, the temperature should be reduced to 160 degrees.
Silicone forms generally considered to be very suitable for preparing an Easter meal. A rather volumetric container without problems withstands the heat of the oven, does not stick to the baking and is quite easy to wash. Unfortunately, the durability of the material is much lower than that of a metal, and the careless use of a knife can put the mold out of action. To check whether the form is in order, it is enough to take water in it and find out whether it will flow out. If a pronounced hole is found, it is better not to cook a cake in it.
To make a form for a cake will turn out even from scrap materials, for example, cans from under canned food with smooth edges. Having freed the container from the lid and smoothed the edges, it is necessary to thoroughly wash the container and cover it with oil paper. Even ordinary foil, twisted properly, will do. To get the shape, you need to wrap the paper around the dishes of the desired size, and then simply remove the container.
The entire construction is fixed with a conventional clip. If the cake is planned to give someone, then you should use a combination of baking paper and cardboard.
It all starts with the fact that the bank with a volume from 500 milliliters to 1.5 liters is installed on thick paper, and its bottom is outlined with a regular pencil. Next, the selected container is surrounded by parchment together with foil, which are fastened to the cardboard bottom with the help of metallized adhesive tape or even a stapler. Taking out the jar, you can see the ready form in front of you.
Some hostesses manage to use the old saucepans, equipped with metal handles. Any metal will do, only aluminum capacity will have to be covered with baking parchment.
Fans of miniature cupcakes can even take advantage of the circles that are taken on hikes and made of steel. Again, you can not do without an additional paper-oily layer. It is important that the dishes do not have plastic parts that can melt. The presence of pens, for which the cakes get out of the oven, will be a significant advantage. In principle, the use of clay pots or containers made of ceramics is not forbidden.
The bottom in both cases is covered with foil or oily paper. Aluminum containers, which are most often sold in sets of several pieces with lids of polyethylene, also in this case will come to the rescue. Kulich will bake pretty quickly, after which it will be removed without any difficulties. Additionally, you can oil the inner walls of the container, sprinkle all with semolina, or even use baking paper.
Seasoned housewives can cook Easter pastries in any glass container - from glasses and glasses to beer mugs. If the material can withstand heat, and there are no patterns on the surface, it means that it can be cooked. Of course, the canonical cake in this case is unlikely to work, but the taste of the cake will be just as good.
The containers are pre-lubricated with oil and put into an unheated oven to avoid temperature fluctuations.
When it comes to making small cupcakes, for example, cookies or even gingerbread, then All the above materials and even a regular glass will do. Choosing a small muffin is worth it if you want to try out new forms and somehow show your imagination - for example, you can make cookies in the shape of a lamb, Easter bunny or eggs. For the preparation of not the canonical cake, but the usual cupcake for Easter, the glass form is also suitable.It promotes uniform baking and the ability to control the cooking process due to the presence of transparent walls. It is allowed to wash such dishes in the dishwasher.
Ceramic molds are the most environmentally friendly, as well as preserving the taste of the product. However, it will be necessary to wash containers with bare hands, especially if a pattern is applied to the forms.
Sometimes on sale there easter wooden forms but it should be remembered that they are used only for cooking Easter cheese cake, and for ordinary Easter cakes will not work. The presence of holes in the bottom relieve excess serum during the use of the yoke. Such designs of wood require special care and are quite expensive.
As for the size, of course, there are containers with different diameters. On the production most often used 20-inch form. If you set the temperature to 200 degrees, then you will be able to cook a baking dish in an hour. In the case when there is a lot to bake, it is better to take such forms that can be placed in pairs on one pallet or grid.
How to choose?
In the case when active cooking is expected at Easter, it is better to immediately purchase a set of baking dishes. For example, it may be a set of silicone containers with a volume of 0.5, 1 and 1.5 liters. In other cases, especially if baking of this kind is prepared for the first time, it is better to take disposable tins, or limit to parchment. In general, traditionally the cake resembles a cylinder, but you can also try to bake a triangular, rectangular or oval delicacy.
The choice of size and shape depends only on the desires of the cooks, as small, medium and large containers of various widths are sold. For gifts, it is better to choose paper forms with thematic drawings.
Usage tips
Metal molds after cooking, of course, need to thoroughly rinse. Non-stick coating will make this procedure much easier. During use, ordinary metal will have to be oiled to avoid burning and sprinkle with flour. In non-stick containers everything is perfectly cooked and without adding oil. How much the dough forms fill out depends on the form material used. For example, paper structures are filled to 1/3 of the total volume, but metal - already by 2/3. To protect the top from burning, it should be covered with a piece of white paper as soon as it turns red.
Ready cake is not recommended to immediately get out of shape. In that case, when used paper blanks, they can not be removed, in general, before tasting, as the paper protects the cake from moisture, and also allows it to cool evenly. The readiness of the dish is determined with the help of a long stick, which pierces the surface. If it comes back dry, then everything is ready. Besides, visually you can focus on the height of the cake itself - it should match the form.
To decorate the finished cakes traditionally used icing, colored powder and Easter figurines. The liquid substance is applied when the cake has completely cooled, but the volume elements are applied before the frost has time to harden.
For information on how to choose a baking dish, see the video below.
