Flower baking dish - flower cake
Time
Preparation time: 30 min.
Cooking or baking time: 45 min.
Rest period: 1 hour
Total preparation time: 2 hours 15 minutes
Recently, while browsing the net and at various mail order companies, I discovered this great flower cake mold and decided for me that this form should go the way in my cake mold collection. Well, I did not hesitate, ordered the mold and now it has arrived.
The mold comes from an Italian manufacturer and consists of up to 230 degrees heat-resistant silicone. So you can not only make desserts, but also very nice cakes.
The shape has 26 cm diameter, but not a very high edge, but this is a bit flatter, so you should reduce the deviating from the original recipes to about two-thirds in the selection of the quantities of ingredients. Thus, the dough does not over-bake beyond the shape and the cake remains in its intended form.
For my first baking attempt, I have used a proven recipe, which was also used in my already set once chocolate grater cake for use. The ingredients given there I have converted to the said two-thirds quantities, so that the cake is relatively well done. My next cake in this form I will make with a correspondingly reduced biscuit, which I will fill after completion with pureed fruit or a jam.
The icing sugar can be made with matching food colors again and again and I'm sure the family and / or the visit will have their enjoyment of a different cake.
Here are the reduced ingredients for the special cake pan:
ingredients
- 3 eggs
- 200 g of sugar
- 1 vanilla sugar
- 200 g of flour
- 1 pck of baking soda
- 1 Btl. Orange peel rubbed
- 150 ml of neutral oil
- 150 ml of mineral water m. carbonic acid
For the casting:
- 250 g powdered sugar
- Milk for mixing
- some powdered sugar to sprinkle
- yellow food color
preparation
- The ingredients for the dough are mixed very well together and then placed in the cold rinsed form and the cake is then baked in the 170 degree preheated oven for 45 minutes.
- After cooling the cake, I stir the icing with a spoonful of added milk, until a viscous, but still dispersible mass is formed. A little bit of that mass I hold back for the cake center. I then distribute the remaining white mass evenly on the cooled cake and then sprinkle the loose powdered sugar over the glaze using a sieve or powdered sugar spreader.
- I dye the rest of the cast with yellow food coloring and then apply it carefully in the middle of the cake, so that the shape of the "stamen" z. B. a daisy is displayed. "
With such a great cake every coffee table makes as much as usual.
I do not know if I can call the name of the supplier of the cake form here, so I ask for questions about the cake form by a PM and I will answer questions of course immediately.
