How to bake Easter cakes in paper forms. Paper baking dish. Tips for use

The holiday chores are about to begin... Someone is already rummaging through their notes, bringing out old, time-tested and experience-tested recipes for Easter cakes, while others, on the contrary, are looking for new recipes, asking their friends, leafing through culinary magazines and scouring the vastness of the global network. An audit of spices and seasonings has been carried out, candied fruits, nuts and dried fruits have been purchased... It's just a matter of little things - we need molds for baking Easter cakes.

Our housewives are divided into two categories: those who prefer to use unsightly homemade forms, tested in practice, and those who would rather go and buy a new, beautiful, safe and practical form in the store. All types of Easter cake molds have their advantages and disadvantages, and therefore the Culinary Eden website offers you a short overview.

First, let's turn our attention to the forms sold in stores. Huge variety the shapes made from a variety of materials are literally dizzying. Therefore, before you go to the store or market to buy new cake pans, you need to decide for yourself how often you will use them.

Kulich is a special product, that’s why it needs a special form; you can’t prepare ordinary baked goods in it. Therefore, many housewives follow the path of least resistance and buy ready-made paper forms for Easter baking. These forms have many advantages. Paper forms are easy to use - just fill them 1/3 full with dough and leave to proof. Before baking, paper pans do not need to be pre-greased or lined with oiled paper. After baking, Easter cakes do not need to be removed from the molds - in paper forms, the baked goods do not become soggy, they cool evenly, and the patterns on the outside of the molds are additional decorating Easter baked goods. Paper forms come in the most different sizes, you can bake both mini Easter cakes weighing 200 grams and large kilogram Easter cakes. Paper forms are sold individually or as a set. When buying a set, remember that you need to place the large cake deep into the oven, and the small ones closer to the door, this will make it easier for you to control the baking process and make it easier to remove small cakes without disturbing the big one. To bake Easter cakes in paper forms, it is advisable to reduce the temperature from the traditional 180ºC to 160ºC. There is only one disadvantage to paper forms, but it is significant - Easter cakes in paper forms will not be tall. For those for whom authenticity is not so important, paper forms are quite suitable.

There is another option for lightweight disposable forms - these are forms made from aluminum foil. A slight difference between these forms and paper ones is that they still have to be greased from the inside with vegetable or butter (some use melted butter). pork fat) and remove the cakes almost immediately after baking, as they may become damp when cooling. Forms for Easter baking from foil also differ in shape (sorry for the tautology). If classic Easter cake should look like round tall bread with a cap on top, then in aluminum forms it turns out to be trapezoidal in shape with a narrow bottom and a wide top, like a cupcake.

Some housewives use corrugated metal cake pans to bake Easter cakes. Strictly speaking, the result is not quite a cake, since in shape (but not in taste!) it is exactly a cake - with corrugated sides, a narrow bottom and a wide top, and you have to decorate it by turning it upside down. If this approach to the idea of Easter cake is possible for you, bake in these forms, just remember that in order to avoid burning and sticking, the bottom and walls of the form must be thickly greased with softened butter and sprinkled with fine breadcrumbs.

The industry also produces special metal molds for Easter cakes. These are non-stick pans and springform pans. Forms with non-stick coating are somewhat reminiscent of multicooker bowls - low, made of light, durable alloy and coated on the inside with a special composition. There is no need to grease the molds before placing the dough. In order for the cake to rise higher, fill the molds not to 1/3 of the volume, but to 2/3, just make sure that the top does not burn. To do this, cover the top of the cake with white paper immediately after it has browned.

Springform pans for Easter baking are similar to biscuit pans, only much narrower and taller. The principle of working with such forms is the same as with sponge cakes: the bottom and walls need to be lined with oiled paper, and after baking, carefully remove the sides and let the cake cool completely. IN springforms oh it's good to bake lush air cakes, which tend to fall off if you try to remove them from their usual form.

Such an embarrassment will never happen with baked goods prepared in silicone molds. Silicone is the latest fashion and the last word of science in the kitchen. Baking in silicone molds brings only joy and pleasure, because they do not need to be pre-greased or covered with oiled paper; Easter cakes, even the most delicate ones, literally jump out of the mold without losing their attractive looking, and even if an oversight happens and the Easter cake burns, you won’t have to tear it off the walls and bottom. Silicone forms for Easter cakes they are produced high - just what you need for a real Easter cake. The price of springform molds and silicone molds is about the same, but the advantages of silicone often outweigh.

For housewives with children, small-sized molds on one sheet are suitable - such molds are often bought for baking small cupcakes. It’s fun for the kids, it’s comfortable for mom, and these Easter cakes are great for gifts.

But sometimes it can happen that you think about Easter baking molds at the last moment, when everything is either sold out, does not fit the mold, or the stores are simply closed. In this case, we use our old, proven “forms” made from a wide variety of containers. Our people are very creative, you can’t argue with that, and in support of this statement, our site provides several options for homemade products that successfully replace specialized molds for Easter cakes for our cooks.

The most common form used for baking Easter cakes is canned food cans, and their volume can vary from minimum to maximum. Small forms are good for children and gifts for relatives and friends, large ones are for festive feast. Tin cans should be opened with a special canning wrench to avoid having to break off jagged edges. The bottom and walls of the molds must be lined with oiled paper or special baking paper - this way you will protect your baked goods from sticking, smooth out the corrugated sides of the cans and you can increase the height of the cake by extending the paper above the walls of the mold.

Another proven option is old pans with metal handles. Pans can be enameled, metal or aluminum, but the latter must be lined with oiled paper on the inside. Easter cakes in pans turn out squat, which can be easily corrected by releasing the paper above the level of the walls.

For lovers of small Easter cakes, there are steel or enamel “camping” mugs. The height of the cake can also be adjusted by increasing the walls with paper. The mugs are easy to remove from the oven, as they have fairly large handles.

If there are no pots or tin cans, you can make Easter cake molds from foil and baking paper. To do this, you will need a glass jar of the desired volume from 500 ml to 1.5 liters, a roll of food foil, baking paper and metallized tape or a stapler. Place foil on the table, baking paper on it and another layer of foil on top of it. Place the jar, leaving 5-7 cm at one end to form the bottom, and roll it up in foil and paper. Seal the joint with metallized tape or remove the resulting tube and secure the joint with a stapler. Fold the foil to form the bottom, and also seal it with tape or secure with a stapler. Cut off the excess height and the shape is ready. Cover the bottom and walls with oiled paper and fill the mold with dough to 1/3 of the volume. You can also make paper forms using the same method.

Some craftsmen bake Easter cakes in clay or ceramic flower pots, lining the inside with foil or oiled paper. if you have glass jars without hangers, you can bake Easter cake in them. And if you just immediately roll up the baked Easter cakes with sterile lids, then your Easter baking will last about a year (but this is an option for especially thrifty owners).

Like these ones different shapes for Easter baking. It's your choice!

Happy Sunday and love to you!

Larisa Shuftaykina

Every holiday has traditional dishes. New Year's menu It’s hard to imagine without Olivier, and March 8th without Mimosa salad. Yes and Easter table according to custom they decorate painted eggs, Easter cake and Curd Easter. Good hostess will never ask where to buy Easter cake. She herself will happily tell you how to bake Easter cake, and in more than one way.

A little history

Easter, like any other holiday, has its own story, which tells the origin of its symbols and explains their meaning. Kulich is butter bread round shape decorating the Easter table. It was baked precisely round, because the shroud of Jesus Christ had a similar shape. Kulich must certainly be rich, because according to legend, before the death of Jesus, he and his disciples ate unleavened bread, and after the miraculous resurrection they began to eat yeast bread (leavened). Since then, it has become a custom to make dough for Easter cakes.

When planning to make your own Easter cake, take note of a few tips:

butter it should not be hard, then the cake will be soft and tender;
The butter should soften on its own. room temperature, not when heated;
you can use paper molds made specifically for baking Easter cakes;
can be used as a form tin can. But in this case it must be lined with oiled baking paper;
baking paper can be replaced with the usual one used in offices. But it must be properly lubricated with oil;
To prevent the dough from sticking to your hands, moisten them with water or vegetable oil;
The readiness of the Easter cake is checked with a splinter or a thin skewer, which is stuck into the Easter cake. If it is dry, the cake is ready;

Easter Kulich traditional

1 kg of wheat flour;
6 eggs;
1.5 glasses of milk;
300 gr. margarine (or butter);
1.5 cups sugar;
40 gr. yeast;
dried fruits and nuts (150 grams of raisins, 50 grams of candied fruits and almonds).
0.5 packets of vanilla sugar;
salt;

Preparation:

Lightly heat the milk and dissolve the yeast in it.
Add half of the indicated portion of flour. Stir. The dough is ready.
Cover the bowl with the dough with a towel and place in a warm place.
The dough should be left to rise until its volume doubles.
Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
Add salt, yolks and butter to the dough. Mix everything.
Beat the egg whites until they form a thick, elastic foam. Add them to the dough.
Add the remaining flour. The resulting dough should freely lag behind the walls of the dish. It should not be too steep and well kneaded.
Cover the dough again and leave in a warm place until it has doubled in size.
Wash the raisins, dry, roll in flour. Cut the candied fruits into squares. Peel the nuts and chop them. Add dried fruits and nuts to the risen dough.
Prepare a mold (with a round bottom!): line the bottom with oiled baking paper, grease the sides with butter and sprinkle with flour. Fill the form 1/3 full with dough.
Leave the dough to rise. It will be ready to go into the oven when it has risen halfway up the pan.
The oven should not be too hot. Leave the mold in it for 50 minutes to 1 hour. Carefully rotate the pan as it bakes. If the top browns early, cover it with paper soaked in water to prevent it from burning.

Decorate the finished cake with chocolate, candied fruits or nuts.

Quick cake

Many housewives, especially those busy at work or with small children, are concerned with the question of how to bake Easter cakes with the least amount of time. The recipe below is easy to prepare and saves effort.

You will need:

1 glass of milk;
4 eggs;
1 tbsp. l. dry yeast (or 50 grams of fresh);
1 cup of sugar;
2 tbsp. l. vegetable oil;
100 gr. butter;
3 cups flour;
vanillin;
raisins, candied fruits.

Preparation:

1. Warm the milk.
2. Add yeast and sugar (only 1 tbsp) to warm milk. Stir and leave for 15 minutes so that they “make friends”.
3. Beat the eggs with the remaining sugar and vanilla.
4. Melt the butter and add it to the dough. Add vegetable oil, yeast and stir well.

1. Add washed and dried raisins and candied fruits.
2. Gradually stir in the sifted flour. The dough should be pourable.
3. Divide the dough into the molds. It will rise, so the dough should take up no more than 1/3 of the mold.
4. Leave the dough in the molds for 3-4 hours - during this time you can get down to business.

Place the molds in hot oven(t=180 degrees). Bake the cake until done.
Decorate the finished cake with icing and confectionery beads.

Easter cake without yeast and eggs

There are a lot of recipes on how to bake a delicious Easter cake. It turns out that it can be prepared without yeast, milk and eggs.

You will need:

240 gr. flour;
2 tsp. baking powder;
0.5 cups brown sugar;
1 banana;
40 ml juice (pineapple);
180 ml water;
50 gr. raisins;
salt;
3 tbsp. l. vegetable oil.

Preparation:

Mash the banana to make a puree.
Add oil, water, juice. Stir.
Add salt (a pinch) and baking powder.
Gradually sift the flour into the dough, stirring it constantly.
Knead into a sticky dough.
Fill the molds with it so that the dough occupies 3/4 of the volume of the mold.
Bake the cake in the oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
The finished cake should be removed from the mold when it has cooled. Decorate it with icing and other decorations.

The beauty of making your own Easter cake is that homemade Easter cake can be prepared not only according to traditional recipe, but also using, for example, sour cream.

You will need:

200 gr. sour cream;
1 tsp. dry yeast (or 25 g fresh);
170 ml milk;
50 gr. butter;
150 gr. Sahara;
650-700 gr. flour;
3 eggs;
2-3 tbsp. l. cognac or rum;
50 gr. raisins;
nuts for sprinkling;
vanillin.

Preparation:

Pour rum or cognac over the raisins.
Dilute the yeast with some warm milk - pour 2 tbsp. l. milk, they will come in handy later.
Separate the white from the yolk in one egg. Beat two eggs and the white of the third with sugar and sour cream.
Combine everything in one bowl, stir, add salt and gradually add flour.
The dough should be soft and slightly sticky. Cover it with a towel and leave for half an hour.
After half an hour, add soft butter to the dough and stir. Cover again with a towel and leave for one and a half to two hours.
Knead the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
Divide the dough into the molds and leave until doubled in size.
Mix the yolk with 2 tbsp. l. milk and brush the top of the cake with the mixture. Chop the nuts and sprinkle them on the cake.
Place in the oven (t=200 degrees) for 30 minutes until done.

Decorations help make the cake truly festive: icing, marmalade, colorful confectionery beads, nuts, marzipan, candied fruits, fruit figures. Speaking about Easter cake, it immediately seems magnificent round bread with white top. This is the icing. The following recipe answers the question of how to make icing for Easter cake.

You will need:

1 egg white;
100 gr. sugar (fine);
salt (pinch).

Preparation:

Cool the whites and beat with salt until elastic foam is obtained.
Without stopping whisking, add sugar.
Continue beating for another 4 minutes after the sugar runs out.
When the cake has cooled slightly, spread the glaze on it and leave until hardened.

Easter dishes prepared with your own hands not only give great taste and delight the holidays appearance, but also carry a positive charge, being filled with feelings and good wishes housewives.

Dear friends! Approaching Holy holiday Easter. According to tradition, in Russia the Easter table is served in a special way. It is decorated with festive Easter cakes, painted eggs, willow branches, and fresh flowers.

Easter is always celebrated in the spring, so we associate its arrival with the onset of warm sunny days, the chirping of birds, and the renewal of nature. Renewal also occurs in our souls, hope for new successes and a happy future awakens, and a surge of strength and health appears. It's like we're being born again.

Our ancestors baked Easter cakes in advance. As a rule, on Maundy Thursday Holy Week. On this day, general cleaning of the house was done and cooking began.

Today is just such a day. And we are ready to tell you how to bake Easter cake in paper form using the express baking method. Why are we suddenly considering such a method? Yes, because it is especially relevant for working women. After all, they have neither the strength nor the time to deal with numerous batches of dough, leave it overnight and from time to time monitor how it rises.

Not every home has special molds for Easter cakes either. For this purpose, you can use paper ones. They keep their shape perfectly. Baked Easter cakes can be left in paper pans for several days; they stay fresh longer in them and do not dry out so quickly.

So, the express baking method includes preparing yeast dough with all the goodies and immediately putting it in paper forms, proofing for 2-3 hours and, in fact, . All preparations, including decorating the Easter cakes, take 4 hours. So how? Have we convinced you? Shall we start?

Ingredients:

Milk (warm) - 1.5 cups;
Yeast (dry active) - 1.5 tablespoons;
Chicken eggs - 4 pcs.;
Sugar -1.5 cups;
Butter - 150 grams;
Vegetable oil - 2 tablespoons;
Vanilla sugar - 1 sachet (20 grams);
Wheat flour - 5 cups (approximately);
Raisins (optional).

Heat the milk, add 1.5 tablespoons of sugar and yeast. Stir and leave in a warm place for 15 minutes for the yeast to “wake up”. If your yeast is not dry, but fresh, then you need to take 50-70 grams of it.

Meanwhile, beat eggs with sugar. Who loves sweet pastries and is not going to add candied fruits or raisins to the dough; you can take not 1.5 cups of sugar, but more. For example, 2 cups for this amount of dough.

Melt the butter, add vegetable oil to it, vanilla sugar and raisins. By that time, the raisins should be washed, small twigs and debris removed. You can add nuts, previously peeled and chopped.

Pour our “awakened yeast” into the oil solution. Sift the flour and gradually add it here. Stir, make a dough that is not too thick. And immediately lay it out paper molds. The inside of the molds can be greased with vegetable oil, but if there is no time for this, then this is not necessary.

The dough in the molds will stand at room temperature for about 3 hours, it will rise and will increase in volume by 2-3 times. In this regard, you need to put a little dough into the mold, only 1/3 of the volume.

When the dough has risen (it took us exactly 2 hours), the cakes can be placed in the oven. Bake at 180 degrees for 30-40 minutes, depending on your oven. To check the readiness of the Easter cakes, you can use a dry toothpick.

We prepare fudge for Easter cakes using any method that is most accessible. Nowadays there are a great many of them offered on social networks. And by the way, not all recipes are successful.

I couldn't find the recipe for a long time delicious Easter cake. I wanted it to be very rich, heavy, yellow, sweet, like my grandmother baked.

My grandmother was a chef, she was very friendly with yeast dough, and I have never tasted tastier yeast baked goods than hers. When my grandmother was alive, I didn’t look much into cooking. My sister and I were used to grandma doing everything, but we couldn’t even think that she wasn’t eternal.

There was no recipe left from her, so I started looking for it myself. Last year I found it - exactly what I was looking for. Now I can definitely pass it on to my children and grandchildren.

If you are used to baking differently, try this recipe. It will be your favorite, I promise! If you have not yet dared to bake your own Easter cakes, I recommend starting and you are luckier than me - you will immediately have a perfectly balanced recipe for a real Easter cake!

I warn you right away that this recipe will take a little longer to prepare, since the dough rises 6-7 times (along with the process of rising the dough). Be sure to follow all steps. This recipe contains very few ingredients. large portion. This amount of ingredients makes 12 medium Easter cakes. If this is too much for you, reduce it proportionally. I always make a large portion, since I serve a lot of treats, and the cakes do not go stale for a long time. Of course, I store them in plastic bags.

Total time cooking time – 4 hours 0 minutes
Active time cooking time – 1 hour 0 minute
Cost – average cost
Calorie content per 100 g - 305 kcal
Number of servings – 10 servings

How to cook a butter cake

Ingredients:

Milk - 1 l
Sour cream – 0.5 l
Sugar – 1 kg
Chicken egg - 6 pcs.
Egg yolk - 14 pcs.
Margarine - 200 g
Butter – 250 g
Flour - 3 kg
Yeast - 100 g
Raisins – 100 g
Vanilla sugar - 4 tsp.
Salt - 1 tsp.
Powdered sugar - 2 tbsp. (200 ml)
Lemon juice – 5 drop(s)

Preparation:

Mix milk, 0.5 cups of sugar, yeast and flour. You need to add enough flour so that the dough has the consistency of pancakes.

Place in a warm place and let rise 4 times. This is one of the most important secrets of this recipe. Please do not ignore these processes. This is done in order to “disperse” the yeast. The first time the yeast rises for half an hour, then faster and faster. It is very important!

In the meantime, take 20 eggs (of which 6 are whole and 14 are only yolks). Beat, gradually adding all the sugar (regular and vanilla).

I want to make an important note about salt. Salt in yeast dough Not only is it used for taste, it is an important ingredient that keeps the dough from over-fermenting.

I once forgot to add salt altogether. I put the cakes in the oven, but they began to come out through the top and were very cracked. I was very upset, I couldn’t understand what was wrong, and then I remembered that I didn’t put in salt.

Add pre-melted cooled butter and margarine to this mass.

Mix everything with the dough.

Add the remaining flour. But add it gradually. It may turn out that not all of the dough will take. You can't overfill the flour. The dough will stick to your hands - don't worry. This is quite unpleasant, but only from such dough will the cakes be airy and not stale.

You need to knead the dough for about 20 minutes. If you have a food processor with a dough attachment, that’s great, because this process is labor-intensive. To make it more convenient to knead with your hands, lubricate your hands with vegetable oil.

After you have kneaded the dough, cover the bowl. cling film, use a knife to make a hole in the middle of the stretched film so that the dough can breathe. Place in a very warm place without drafts.

I’ll tell you a secret that I organized this process in the bathroom. I have an electric heated towel rail with a temperature controller. I set it to maximum, close the room and try to open the door less in the process.

Easter cakes are traditional Easter baked goods. self-cooking which not every housewife will undertake, because this process requires a lot of patience. Anything can fail: from products and recipes, and ending, banally, with a baking dish. And if good recipe You have already chosen the Easter cake, it’s time to puzzle over the choice of shape. Easter cakes are seasonal baked goods, we bake them only once a year, because special forms Only a few are made for Easter cakes. This is where disposable paper forms come to the rescue. The cost of such molds is relatively low. Sizes - for every taste, from giant Easter cakes to small and neat cupcake-sized ones. Plus, such shapes always look very nice. And the most important thing is that they do not need to be coated with oil or sprinkled with flour or breadcrumbs; Easter cakes in paper molds do not stick to the paper, bake perfectly and brown evenly both on top and on the sides. In this recipe we will tell and show how to bake Easter cakes in paper forms.

Taste Info Kulichi

Ingredients

milk 2.5% – 250 ml;
egg – 3 pcs.;
butter – 100 g;
sugar – 150 g for dough + 100 g for glaze;
fresh yeast – 25 g;
raisins (any other filling to taste) – 100-150 g;
salt – 0.3 tsp;
vanillin – 1 sachet (1 g);
flour – 500-600 g;
confectionery sprinkles - as needed;
+ paper disposable forms for baking Easter cakes.

How to make Easter cakes in paper molds

We begin kneading the dough by preparing the dough. In a bowl of suitable size, mix 2-3 tbsp. l. sugar (from the amount indicated on the dough), crumbled yeast.

Fill them with half of the slightly warmed milk. Stir until both ingredients are completely dissolved, then add sifted flour to the resulting mass - 3-4 tbsp. l. will be sufficient. Knead everything again until smooth and set the bowl aside until the volume of the dough has at least doubled.

This is the kind of hat you should get. Depending on the yeast, this may take from 15 to 30 minutes.

When the sponge “cap” has grown sufficiently, in a larger bowl, mix the sugar and egg yolks. Egg whites do not go into the dough; without them, the cakes will turn out more airy, light and tender. We will use the whites to prepare the glaze, so it is better to store the whites in the refrigerator until needed.

Using a whisk (mixer), beat the yolks with sugar until a fluffy white mass is obtained, then add the remaining milk into the bowl. Add some salt to the dough. Add vanillin to it.

Stir the contents of the bowl, then add the sponge “cap”. Stir again until smooth.

And thicken the dough with sifted flour. Flour, since its moisture content may vary, is introduced carefully: 0.5-1 tbsp.

At this stage, the dough turns out slightly sticky, with a heterogeneous structure. It's time to add oil to it. The butter should be soft enough so that it mixes easily with butter dough. Plus, while mixing in the oil, the structure of the dough changes right before your eyes. It becomes soft, plastic, homogeneous.

We round the kneaded dough and place it in any deep bowl, the walls and bottom of which should be greased so that during the rise the dough does not stick to anything. Cover the dough with film or a light napkin and leave to rise for about 1.5-2 hours.

After the first rise, knead the dough; after the second, it is ready for shaping.

Before shaping, the dough must be filled with filling. To do this, oil the work surface and rolling pin a little. Roll out the dough into a layer 1-2 cm thick; in fact, the size and thickness of the layer is not particularly important. Roll out as convenient. Sprinkle the layer with raisins.

We fold the layer 3-4 times, then roll out the layer again and sprinkle it with raisins.

We repeat the procedure until the number of raisins in the dough seems sufficient to you. After the last pouring, roll the dough again and round it into a ball. There is no need to knead anything, just round and divide the dough into the required size parts - so that a piece of dough fills the mold by 1/3.

And place the pieces in disposable paper molds. Such forms are convenient because they are made from already oiled paper, so there is no need to coat them additionally or sprinkle them with flour.

Teaser network

Let the dough in the molds rise somewhere to the edge of the mold, or about 1 cm short of it, no more. During the baking process, the Easter cakes will grow another 2-3 cm.

Now let’s move on to baking Easter cakes in paper forms, let’s look at the nuances in more detail.

Bake the cakes in an oven preheated to 180 degrees. It is better to cover the tops with foil or a sheet of baking paper folded in half. For the first 10 minutes we leave the temperature at 180 degrees, then reduce the heat to 160-170 degrees. and bake until the top is golden brown. Small cakes are baked in about 40 minutes, large ones in 1 hour. Baking times are approximate, as much depends on the characteristics of your oven. We check the readiness of the cakes by piercing them in several places with a skewer. Dry is a sign of a finished cake.

Leave the finished cakes until they cool completely, then cover with glaze. You can use your favorite recipe or use an egg white frosting (so that the leftover egg whites don't go to waste). To do this, beat the chilled whites with sugar until clear, relief patterns appear. Dip the top of the cake into the resulting glaze. It is not necessary to remove them from paper forms for this; I take some out, others leave. I leave the paper molds on and remove them before cutting the cake.

Immediately apply powder to the glaze in the desired quantities and leave the cakes for 3-5 hours so that the glaze dries. The thicker the layer of glaze, the longer it will take to set.

We serve Easter cakes (we give them as gifts, we treat them) right in the molds! Happy Easter to you!