In our country, not a single Easter celebration is complete without a delicious cake. Someone, without hesitation, buys the finished muffin in the store, and someone cooks it on their own. In the second case, culinary experts, especially inexperienced ones, immediately face the question of how and which baking dish to choose.
Features
Easter baking dishes for Easter cakes are characterized by some features. Since the cake itself has a specific appearance and even standardized sizes, a regular container for a pie or cake in this case will not work. You either need to purchase special dishes in the store, or, using your imagination, create it from improvised materials. The easiest way is to use paper forms that do not even need to be oiled or lined with specially prepared paper.
Cookware for preparing Easter dishes can be whole 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 for breading. Materials can be completely different, Therefore, you should focus on your own preferences and reputation of the manufacturer.
Culinary experts do not advise taking forms in bazaars that have arisen accidentally, since they are most often of poor quality, which, in turn, affects the taste of baking.
Materials, design and sizes
Most housewives prefer to buy time-tested metal molds for baking Easter cakes for Easter. Such material can withstand high temperatures, but does not emit harmful substances and does not spoil the taste of the prepared products.In addition, once acquired a metal form, it will turn out to be used for many years.
It’s better to give preference stainless steel structures, since aluminum, being a soft metal, is prone to deformation. Besides, it makes sense to buy molds with a non-stick coating, which greatly simplifies the process of maintenance and operation.
Demountable forms for baking Easter cake indispensable in case of further decoration with glaze and volumetric elements. Since the structure does not stick to the dessert and, when removed, leaves no residue, it is convenient to use for making cupcakes as a gift.
Some chefs prefer to create in special corrugated structures made of metal. The resulting cupcake has “wavy” walls, a narrow bottom and an enlarged top, so it’s more logical to decorate it only by first turning it over. In order for the unusual Easter cake not to burn out, you will need to grease the form with butter from the inside and sprinkle with breading, for example, crumbs of breadcrumbs.
Paper forms are disposable. Using an unusual sample of paper allows you to do without additional decoration, as the cake in this case will still look elegant. Such molds are cheap, but can be used only once. Paper forms are made of special paper that is not afraid of exposure to high temperatures and has decent heat resistance. The bottom of the cake mold is made of corrugated cardboard with holes, which is responsible for high-quality heat treatment. Filling with 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 cook both miniature cupcakes, weighing no more than 200 grams, and giant kilogram works of art. If several copies are baked, then the largest should be placed deep into the oven, and the smallest ones should be closer to the cabinet door. So that the paper does not fail prematurely, the temperature should be reduced to 160 degrees.
Silicone forms generally considered very suitable for preparing an Easter dish. A fairly voluminous capacity can easily withstand the heat of the oven, does not stick to the baking and is quite simply washed. Unfortunately, the resistance of the material is much lower than that of metal, and inaccurate use of the knife can damage the mold. To check whether the form is in order, it is enough to draw water into 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.
It’s even possible to make a cake pan out of improvised materials, for example, canned jars with smooth edges. After releasing the container from the lid and smoothing the edges, you will have to thoroughly rinse the container and cover it with oil paper. Even plain foil, properly twisted, will do. To get the shape, you need to wrap paper around the dishes of the required size, and then simply remove the container.
The whole structure is fixed with a regular paper clip. If you plan to give a cake to someone, then you should use a combination of baking paper and cardboard.
It all starts with the fact that a jar with a volume of 500 milliliters to 1.5 liters is set on thick paper, and its bottom is outlined in ordinary pencil. Next, the selected container is surrounded by parchment along with foil, which are fastened to the cardboard bottom using metallic tape or even a stapler. Having reached the bank, you can see the finished form in front of you.
Some hostesses manage to use old pots equipped with metal handles. Any metal is suitable, only the aluminum container will have to be additionally covered with baking parchment.
Fans of miniature cupcakes can even use mugs 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 handles for which cakes are taken out of the oven will be a significant advantage. In principle, the use of clay pots or containers made of ceramics is not prohibited.
The bottom in both cases is covered with foil or oily paper. Aluminum containers, which are most often sold in sets of several with lids made of polyethylene, also come to the rescue in this case. The cake is baked pretty quickly, and then removed without any difficulties. Additionally, you can oil the inner walls of the container, sprinkle everything with semolina, or even use baking paper.
Seasoned housewives can prepare Easter pastries in any glass bowl - from glasses and glasses to beer mugs. If the material can withstand heat and there are no patterns on the surface, then you can cook in it. Of course, the canonical cake in this case is unlikely to succeed, but the taste of the cake will be no worse.
The containers are pre-lubricated with oil and placed in an unheated oven to avoid temperature fluctuations.
When it comes to making small cupcakes, such as cookies or even gingerbread, all of the above materials and even an ordinary glass will do. Choosing a small bun is worth it if you want to try out new forms and somehow show your imagination - for example, you can make cookies in the form of a lamb, Easter rabbit or egg. To prepare not a canonical Easter cake, but a regular Easter cake, a glass form is also suitable. It contributes to uniform baking and the ability to control the cooking process due to the presence of transparent walls. Washing such dishes is also allowed in the dishwasher.
Ceramic molds are the most environmentally friendly, as well as preserving the taste of the product. However, you will have to wash the containers with your bare hands, especially if a pattern is applied on the forms.
Sometimes found on sale easter wooden molds but it should be remembered that they are used only for the preparation of cottage cheese Easter, and for ordinary Easter cakes will not work. The presence of holes on the bottom eliminates excess serum during use of oppression. Such wooden structures require special care and are quite expensive.
As for the sizes, of course, there are containers with different diameters. In production, 20-centimeter forms are most often used. If you set the temperature to 200 degrees, then you can bake the baking qualitatively in an hour. In the case when there is a lot of oven it is better to take such forms that can fit in pairs on one pallet or grate.
How to choose?
In the case when active cooking is expected on Easter, it is better to immediately purchase a set of baking dishes. For example, it can be a set of silicone containers with a volume of 0.5, 1 and 1.5 liters. In other cases, especially if this kind of pastry is being prepared for the first time, it is better to take disposable molds, or confine yourself to parchment. In general, traditionally Kulich resembles a cylinder, but you can also try baking a triangular, rectangular or oval delicacy.
The choice of size and shape depends only on the desires of the culinary experts, as small, medium and large containers of different widths are sold. For gifts, it is better to choose paper forms with thematic drawings.
Usage Tips
After cooking, the metal molds will certainly need to be thoroughly rinsed. Non-stick coating will make this procedure much easier. During use, ordinary metal will have to be oiled to prevent burning and also sprinkled with flour. In non-stick containers, everything is perfectly cooked without adding oil. The extent to which forms are filled with dough depends on the form material used.For example, paper structures are filled by 1/3 of the total volume, but metal structures are already filled by 2/3. To protect the tip from burning, cover it with a piece of white paper as soon as it turns brown.
Ready cake is not recommended to immediately get out of shape. In the case when paper blanks were used, they can not be removed, in general, before tasting, since the paper protects the cake from dampness, and also allows it to cool evenly. The readiness of the dish is determined using a long stick, which pierces the surface. If she comes back dry, then everything is ready. Besides, visually you can focus on the height of the cake itself - it should be equal to the shape.
To decorate the finished cakes, glaze, multi-colored powder and Easter figures are traditionally used. The liquid substance is applied when the cupcake has completely cooled down, but the volumetric elements are applied before the glaze has time to harden.
See how to choose a baking dish in the video below.
