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On the eve of the bright holiday of Easter, anyone who bakes Easter (or Easter cakes, call it whatever you like best), the question arises – in what form is it better to do it? Moreover, now there are paper, metal, and silicone molds on sale.
Silicone forms
Easter cakes in such tins bake well and come out of the mold quite easily.
The only requirement is that you need to fill the molds with dough only after they are installed on a baking sheet or wire rack. Because if you transfer the completed form from the table to the oven, the dough may settle, be sure to take this into account when cooking.
Paper forms
Perhaps the main disadvantage of this form is that it is disposable. Those. You can’t just open the kitchen cabinet and get the cake pan; before baking, you will have to go to the store for the forms.
Even after separating the paper form from the baking, Easter does not look very aesthetically pleasing in the place of contact with the paper.
However, in the form of Easter, it is a real festive pastry, a great option for a presentation.
Many manufacturers make molds with internal perforations to allow Easter to breathe. And the paper of the form is a flag and grease-resistant food parchment, which does not require additional greasing with fats.
Metal forms
This is a classic! In them, cakes are delicious, with a ruddy crust. Better to choose metal molds with a special “lock”, which allows you to get baked goods easily.
Since it is sometimes difficult to get Easter cake from an ordinary metal mold. In this case, life hack will help: you need to not only grease the form with oil, but also cover it with parchment. For this, a “bottom” and a sheet are cut out of parchment paper, which will cover the walls of the form.
Let your Easter cakes and Easter be delicious!
Recall that we have already published the most interesting recipes for cottage cheese Easter and delicious Easter cakes for our beloved readers.