How to make cake molds yourself

If you do not have molds for baking cakes, you can make them yourself from anything, from everyday items at hand. Hope you find my advice useful.I have never had any special factory-made beads, I always use homemade ones.

Option number 1

DIY paper cake mold

Cut out a circle and a rectangle of the corresponding desired diameter from ordinary cardboard.

I will show with my example, I took a half-liter jar as a basis, and I had ordinary paper for wrapping gifts. You can use any paper: cardboard, album and notebook sheets, baking parchment, and even foil.

To determine the length of the rectangle from which the walls of the form will be, wrap it around the can and mark the junction of the paper, give an allowance for the binding and you can cut it.

Roll the rectangle with a tube, make cuts along the bottom and attach the cardboard sides to the bottom with a stapler.

You can also attach baking parchment to the rectangle on the inside of the baking dish to prevent the dough from sticking.

Perhaps not everyone has a stationery stapler at home, then just glue it with PVA glue.

For those who don't quite understand, watch the video. A baking paper mold is made here.

Option number 2

Forms for cakes from cans

You can also make cake molds from cans of different sizes, for example, from canned pineapples, from coffee, and even from under canned peas... Trim the top off carefully and bend the edges with pliers. It will be difficult for women to do this, you will have to apply force, so ask your husband (son, brother, neighbor) for help. Such forms must first be calcined in the oven, and then used for baking. Place in a preheated oven to 200 ° C and heat empty jars for about an hour.

To make the cake easy to take out, I usually line each pasochka with parchment for baking (I cut out circles for the bottom and rectangular strips to wrap the walls separately). It is not necessary to lubricate the paper with oil.

If the pasca is low, but you want to make the cake higher, then cut the parchment for baking a little more shape.

I prepare the cake molds in advance. Because on the eve of the holiday, there is already too much to cook, and already prepared, parchment-lined forms will shorten the time spent in the kitchen before the holiday of Great Easter.

What are the forms for Pasochki!

Easter is coming, the most joyful holiday of the Resurrection, Spring and Sun! People are beginning to slowly prepare, collect recipes for Easter baked goods, buy molds for cakes! It's time for us to start preparing for the holiday, so as not to run around the markets in search of molds! What forms to buy for baking cakes, we will now see together. I myself was surprised to learn that there are so many varieties!

Paper forms for Easter cakes

The simplest and most inexpensive option, in Ukraine, such a mold costs about 1.60 UAH for 1 piece, this is 6.4 rubles in the Russian equivalent. The price varies slightly, as the molds are of different sizes, and for a tiny cake weighing 100g, and for a large one, 200 and more! It also depends on the design, there is simple forms with an ornament, but there are real works of art, with artistic painting of stunning beauty!

There are many advantages to paper forms for cakes: they are very convenient to use, they do not need to be oiled and sprinkled with crackers, like metal ones; you can bake a cake in a beautiful paper form - and in it, as in an elegant holiday packaging, give to friends for a holiday! Agree, it's more beautiful and more convenient than in a bag!

But the drawback of paper forms is one, but significant - they are disposable. So next time will need to buy again.

Silicone cake mold

Silicone cake mold - new for me! I was very surprised when I saw them on the market a couple of days ago! I love to bake in them, I have silicone molds for muffins and pies, a silicone mat for rolls, but this is the first time I've seen a cake mold!

A very interesting and convenient option, probably if the oven is as convenient in them as it is usually in silicone molds. What I love most is that the baked goods are easy to reach! Silicone forms also do not need lubrication, only the very first time when you renew the molds, they need to be lubricated vegetable oil.
Silicone molds for Easter cakes can be purchased as a set of 3 pieces of different diameters: large, medium and small. We have such a set on the market for 40 UAH, that's 160 rubles.

Detachable cake mold

Another novelty surprised me - a split cake mold! Honestly, I've never seen one like this before! I bake biscuits, charlottes and cheesecakes in split forms, I have a set of 3 pieces of different diameters. And these molds are so unusual, narrow and high, with a clasp on the side. Well thought up - a detachable form for Easter cakes, because they are so delicate, fluffy, it is so difficult to get them out of the form so as not to wrinkle. And he opened the detachable one - and gently, carefully you take out a warm cake.

But, unlike silicone and paper forms, detachable ones must be lubricated and sprinkled with crackers if you want to easily get baked goods.
The set of detachable forms for Easter cake includes two molds, larger and smaller, and they cost like silicone.

How to make a cake pan yourself

Well, we have made a review of purchased new products, and now I will tell you how I bake pasta. From year to year in our family we bake cakes in homemade forms from cans! I think many of you also have such molds. I remember them from my childhood, collecting the collection for many years, but now there are enough molds for three dozen Easter cakes, just as much comes out of the batch for 3 kg of flour - to treat all relatives and friends!
In our collection there are large and very small molds, wide and narrow, there are rare specimens - jars of green peas, stewed meat, beans in tomato - still Soviet, 70-80s. There are also modern ones, from under corn, pineapples, peaches.

Now I will tell you how to make molds for cakes and how to bake in them.

First of all, do not throw out the cans, but wash them thoroughly (be careful, they have sharp edges!). Low jars such as from canned fish, do not fit, we need a higher one.

Then we ask the men to use pliers to process the edges of the cans, they should become even and smooth, safe to the touch, and so that the baked goods are easy to reach.

Here are our molds and are ready, and absolutely free and a lot!

To bake a cake in such a homemade form, I thoroughly grease it from the inside with butter, and then sprinkle it with bread crumbs just as thoroughly. It is convenient to do this like this: pour a handful of crackers into a jar and, tilting, turn the form over another jar. How many crackers are needed will stick to the sides, to the oil, and the excess will spill out into another form.

You can make croutons yourself: dry the bread in the oven and then grind it using a rocking chair. There were no croutons for sprinkling, but you need to bake urgently? Semolina will do, you can also sprinkle it on molds.

Happy Easter cakes!

Very easy to bake cake

Required products:

For the test.

flour 4 cups
butter 200 gr
yeast 12g dry
milk 200 ml
eggs 5 pcs
raisins 1 glass
candied fruit 0.5 cups
a pinch of salt

For glaze:

icing sugar 250 gr
juice and zest of 1 lemon

Cooking.

We dilute yeast in a glass of warm milk, add a teaspoon of sugar and a spoonful of flour. We leave for a while

When the yeast has doubled, pour it into a large container, where it will be convenient to make the dough.

Add flour and melted butter

Separate the yolks and proteins

Beat the whites separately with a pinch of salt, and beat the yolks with a glass of granulated sugar

When our dough has doubled in volume, put the whipped yolks into it

Then the squirrels

Cut candied fruits smaller

Mix the dough thoroughly. Add pre-washed raisins and candied fruits

Lubricate the cake molds with butter

We lay out the dough in them and put on proofing for 1 hour

An hour later, the dough has doubled

We send it to the oven carefully, without shaking, at 200˚, I baked in paper forms, they perfectly withstand this temperature. Easter cakes are ready in an hour!

Good Easter cakes turned out

And baked well!

For icing, you need icing sugar and lemon juice. In general, everyone himself can come up with any decoration, but in this case I did the classic glaze.

We bring it to the consistency of cream, dilute the powder lemon juice... If you heat it at the same time, you get a snow-white fudge, I will cook it for a pie.

Then we decorate our cakes, as your imagination prompts

I'm ready for Easter!

Many housewives have questions: how to bake in paper forms? Will the cakes burn? How long do you need to keep them in the oven? Do paper molds need to be oiled? How then they are separated already finished goods? We will try to answer all these questions.

First, you need to make a reservation right away. Baking in paper forms is much easier and here's why. First, there is no need to grease paper molds. It is enough to fill them halfway with dough and put them in a warm place. If iron molds many of them use paper, then this is not necessary here. The walls and bottom of the paper form are made of special baking paper and your Easter cake simply cannot stick to the walls of the form.

Of course, if you want to separate the cake from the mold in the first minutes after you take it out of the oven, it will not be easy to separate it. Let your baked goods cool and then separate from the paper pan. By the way, today these molds are so beautiful that it is not at all necessary to separate your Easter cakes from them. In addition, while remaining in shape, such cakes do not stale for a long time and remain soft and tender.

It should also be noted that the bottom of cakes in paper forms does not burn. It is slightly harder than the walls of the mold. The cake itself does not burn, while baking perfectly. Of course, you should remember that you should not put different sized molds in the ovens. Baking in paper forms is easy and simple, and the result is sure to delight both you and your loved ones.

A paper baking dish is a unique invention of our time, without which many housewives cannot imagine cooking. delicious desserts... The versatile cups vary in size, density and color, but they are all versatile, environmentally friendly, and cheap. In this article, you will learn everything about paper baking dishes: how to use and what are their benefits.

Molds for muffins and muffins

There are many types of small dough cakes. The most convenient ones are made of thick paper (it can be corrugated or smooth), since you can bake muffins right in them. If the paper baking dish is made of thin material, then it must first be placed in an aluminum or silicone mold and only then the dough should be placed in it. Cook with us delicious muffins according to a simple recipe:

• In a suitable saucepan, heat 100 grams of butter, 40 grams of chocolate, and two tablespoons
• Whisk 130 grams of sugar with three chicken eggs.
• Combine four tablespoons of cocoa, a glass of flour, 60 grams of grated chocolate, and a teaspoon of baking powder.
• Stir all prepared foods thoroughly and then place the dough in small paper molds. Note that the cups should only be 2/3 full.

Bake the treat in the preheated oven for about 15 minutes. Finished muffins can be decorated with icing or icing sugar... When they have cooled slightly, serve them over tea or coffee.

Baking cakes in paper form

Even in the last century, our mothers and grandmothers baked cakes in tin or despite all the difficulties that accompanied the cooking process. Nowadays, the paper baking dish has replaced it, which has a number of advantages. Firstly, it is quite dense and does not require additional support. Secondly, the cake will never burn in it, and the paper will not get wet during cooking. And thirdly, you can easily decorate ready meal by cutting the paper to the desired mark. Baking cakes in paper form will not create any difficulties for you. To make sure of this, prepare a dish according to our recipe:

• Heat one and a half cups of milk slightly and dissolve 40 grams of dry yeast in it.
• Add 500 grams of sifted flour to a bowl and stir.
• While the dough is rising, divide the six eggs into whites and yolks. Beat the yolks with sugar (just take a glass or one and a half) and vanilla (to taste), and until thick and dense foam.
• Combine all the products, add another 300 grams of soft butter, a little salt and 500 grams of flour to them.
• Knead the dough and leave in a warm place to expand. Add washed raisins, chopped candied fruits and nuts to the dough that has come up.

After that, you can start baking. Note that the paper baking dish should only be one-third full. When the dough rises to half, the future cake can be put in a preheated oven.

Easter baking in paper forms

To prepare another irreplaceable dish on light, you will also need disposable forms. Thanks to them, the dish will look beautiful on your table. Recipe:

• Wipe one kilogram of fresh cottage cheese twice through a sieve.
• Add two eggs to a bowl, sugar to taste (0.5-1 cup), 100 grams of soft butter, vanillin and 200 grams of sour cream. Beat the food for about ten minutes, until smooth.
• Add chopped candied fruits, raisins, nuts to Easter and mix everything well again.
• Line a colander with damp gauze, put the curd mass in it and place it in a saucepan of a suitable size. Refrigerate the structure overnight.

The next day, you will need a paper baking dish - tamp Easter tightly into it and place the dish on the holiday table.

Conclusion

As you can see, disposable forms have firmly entered our life and have become indispensable helpers in the kitchen. They are suitable for both traditional and new ones - cupcakes and muffins. Cook cupcakes in them, and use brightly colored paper cups to decorate your favorite treats.

Holiday chores are about to begin ... Someone is already rummaging through their notes, pulling out old, time-tested and experience-tested recipes for Easter cakes, and someone, on the contrary, is looking for new recipes, asking them from friends, flipping through culinary magazines and scouring the vastness of the world network. A revision of spices and seasonings was carried out, candied fruits, nuts and dried fruits were purchased ... It's just a little thing - we need baking tins for cake.

Our hostesses are divided into two categories: those who prefer to use unsightly homemade uniforms, tested in practice, and those who would rather go and buy a new, beautiful, safe and practical uniform in the store. All kinds of forms for Easter cake has its advantages and disadvantages, and therefore the site "Culinary Eden" offers you a small overview.

To begin with, let's turn our eyes to the forms sold in stores. A huge variety of shapes from a wide variety of materials literally dizzy. Therefore, before going to the store or to the market for new forms for cakes, you need to decide for yourself how often you will use them.

Easter cake is a special product, therefore, a special form is needed for it, you cannot cook ordinary pastries 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 of dough and proof them. Paper forms do not need to be oiled or lined with oiled paper before baking. After baking, the cakes do not need to be taken out of the molds - in paper molds, the baking does not get damp, it cools down evenly, and the patterns on the outside of the molds are optional decoration of Easter baking. Paper forms come in a variety of sizes, you can bake both mini-cakes weighing 200 grams, and a large kilogram cake. Paper forms are sold individually or as a set. When buying a set, remember that you need to put a large cake deep into the oven, and small ones closer to the door, so it will be easier for you to control the baking process and it is easier to take out small cakes without disturbing the big ones. For baking cakes in paper tins, it is advisable to reduce the temperature from the traditional 180 ° C to 160 ° C. There is only one minus for paper forms, but it is significant - cakes in paper forms will not be tall. For those who don't care about authenticity, paper forms are fine.

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

Some housewives use corrugated metal cake tins for baking cakes. Strictly speaking, it turns out not quite a cake, since in shape (but not to 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 sticking and sticking, the bottom and walls of the form should be thickly greased with softened butter and sprinkled with fine breadcrumbs.

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

The split-type Easter baking tins are similar to biscuit tins, only much narrower and taller. The principle of working with such forms is the same as with biscuit ones: the bottom and sides must be lined with oiled paper, and after baking, carefully remove the sides and let the cake cool completely. In split tins, it is good to bake lush air cakes, which strive to fall if you try to remove them from their usual form.

This kind of embarrassment will never happen with baked goods cooked in silicone molds. Silicone is the latest in fashion and science in the kitchen. Baking in silicone molds brings only joy and pleasure, because they do not need to be pre-lubricated or frozen with oiled paper, cakes, even the most delicate ones, literally jump out of the mold, without losing their attractive appearance, and even if an oversight happens and the cake burns, it will not will have to be torn off from the walls and bottom. Silicone molds for Easter cakes are produced high - just what you need for a real Easter cake. The price of detachable and silicone molds is about the same, but the benefits of silicone often outweigh.

For hostesses with children, small-sized forms on one sheet are suitable - such forms are often bought for baking small cupcakes. The kids are happy, mom is comfortable, and such cakes are great for gifts.

But sometimes it can happen that you remember about Easter baking dishes at the last moment, when everything is either sold out, or does not fit in shape, or the shops are simply closed. In this case, we use our old, proven "molds" made from a wide variety of containers. Our people are a lot of inventions, you can't argue with that, and in support of this statement, our site provides several options for homemade products, which successfully replace specialized forms for 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 for a festive feast. Tin cans should be opened with a canned food key so that the jagged edges do not have to be beaten off. The bottom and sides of the tins must be lined with oiled paper or special baking paper - this will prevent your baked goods from sticking, smooth the corrugated sides of the cans and increase the height of the cake by releasing the paper above the walls of the tins.

Another tried-and-true option is old pots with metal handles. The pots can be enameled, metal or aluminum, only the latter must be covered with oiled paper from the inside. Easter cakes in pans are squat, which can be easily corrected by releasing the paper above the level of the walls.

For lovers of small cakes, there are steel or enamelled "hiking" mugs. The height of the cake can also be adjusted by extending the walls with paper. The mugs are easy to remove from the oven as they have rather large handles.

If there are no pots or cans, you can make molds for cakes from foil and baking paper. To do this, you 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 top of it, and again a layer of foil on top of it. Lay 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 a 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 sides with oiled paper and fill the form with dough to 1/3 of its volume. Paper forms can be made in the same way.

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

These are the different Easter baking dishes. You choose!

Bright Resurrection and love to you!

Larisa Shuftaykina

Several years ago, paper forms for cakes appeared on the market. This newfangled invention helps the hostesses a lot. They save time, do not require preliminary preparation and keep the cakes fresh.

What are the forms for paper cakes

Small, medium or large molds are available at the store or market. It is better to take them narrower - the cakes are more suitable for them. All forms on sale are painted: folk patterns, symbols of Easter, images of angels, etc. The bottom of the forms is made of cardboard, and the sides are made of thinner paper.

How to bake cakes in paper forms

The baking process does not differ from the traditional one, i.e. metal forms. But if you want to insert oiled baking paper into metal molds, you do not need to put it into paper ones. It is only necessary to lubricate it from the inside with vegetable oil - for this, a brush or even an ordinary napkin is used. Next, 1/2 part of the dough is applied to the molds and placed in a warm place to rise. When it has increased by 2/3 of the form, you can send it to the oven. The baking temperature should be set no more than 190-200 degrees so that the paper does not start to char. Before starting the process, the molds are placed on a baking sheet.

Easter cakes are baked until the dough is browned on top and is equal to the top of the mold. It is advisable to check the readiness with a long bamboo stick: if it remains dry when piercing the cake, the product is ready.

How to decorate paper cakes

The forms themselves are already an ornament of Easter cakes, because they stand in them until they are used. Nevertheless, it is worth decorating the Easter cakes with traditional icing and bright powder. The glaze is applied to the top of the cakes after they have completely cooled down. Immediately, until the glaze has dried, a multi-colored powder is sprinkled on it or a thematic figurine made of mastic is placed.

What dough is suitable for cakes in paper forms

Products:

• Flour - 1 kg.
• Warm milk - 1.5 cups.
• Eggs - 6 pcs.
• Butter softened to the state of sour cream - 300 g.
• Sugar - 2 cups.
• Fresh yeast - 50 g.
• Salt - 3/4 tsp
• Vanillin - 1 sachet.
• Raisins, nuts, candied fruits - 150 g.

How to prepare the dough:

• Make a dough from all the milk, yeast, two tablespoons of sugar and 0.5 kg of flour. Let it ferment well.
• Grind the egg yolks with the remaining sugar and vanilla.
• Beat the whites with salt until foam.
• Mix the dough, yolks crushed with sugar, butter and whites. Add the remaining flour to them. Knead the dough well with a mixer using a screw-shaped attachment. Place the dough in a warm place and wait until it doubles in size.
• Put raisins, nuts and candied fruits in the dough and stir again. Put it in the forms immediately.

Since the dough turns out to be quite liquid, you can apply it to the molds with a large spoon.

Beautiful paper forms make baking cakes much easier. Their only drawback is their one-time use. But such forms are so cheap that it makes sense to buy new ones every year. If paper forms were not on sale, it is very easy to make them with your own hands - this is described in detail in the video below.