Together to perfect holiday cakes
Holidays and the festive atmosphere are very much around us. The weather is ideal for fine desserts, and we offer you proven and high-quality ingredients, as well as cake molds worthy of top confectioners.
Cake molds will help you prepare delicious treats, and both young and old can enjoy their preparation. Whether you make a cake or a cake, round, square, muffins, or small Christmas delicacies, your treat will look perfect. In Crvena jabuka gastro market Marindvor in Sarajevo, you will also find molds with a removable ring, which makes them ideal for cream cakes.
If you are undecided, we are waiting for you in our department on the first floor, and we offer you some advice from the bottom of our hearts before you embark on the adventure called holiday cakes.
Salvation for molds:
Baking a cake using a mold can be a real hassle. To prevent the cake from sticking, it is best to cover it with a freezer bag. Many people use foil for this purpose, but it often sticks itself. To make it easier to remove the cake from the mold, turn it over and place it on a plate, and cover it with a wet cloth. Similarly, if you are using a mold to shape the dough, dust it occasionally with flour to prevent the dough from sticking to the inside of the mold.
We are often asked by customers in the cake department how our chocolate frosting always looks so perfect. Our secret is in the small details. One of the most successful glazes will be if you break the chocolate into cubes and put it in a bowl. Melt the butter in another bowl and pour it over the chocolate, stirring constantly. The secret is to add a drop of oil and a pinch of salt. You’ll thank us!
With many different ways of making the glaze, it is very important to cool it for ten minutes before pouring it on the cake.
Tip: Use the chocolate with a high cocoa content (not less than 50%).
Watch the temperature:
Imagine the holidays without dry cakes? It does not work! When making it, the most important thing is to pay attention to the temperature because if you bake at too high a temperature, they definitely lose their taste and softness.
Wrap the dough tightly with plastic wrap and let it rest in the refrigerator for about 30 minutes. In this way, the fat will harden, and the dough will not be sticky. Take the dough out of the fridge at the same time as the other cold ingredients to equalize the temperatures. We recommend that you take out the ingredients 30 minutes before. Before baking, the cake pan should be buttered, oiled, and sprinkled with flour. You can sprinkle dry table salt on the bottom of the pan to prevent the cake from burning. Heat the oven to the desired temperature and do not open it during baking!
Tip: Baking soda makes the dough a little darker. It is necessary for gingerbread. If using it in place of baking powder, use double the amount of baking powder as baking soda.
If you have egg whites left over while making the cake, make brittle meringues. In our sweet display case, you will find them ready, and if you want to be your own master, our cook advises drying them at 110 degrees for at least two hours. You can add edible colors to them, combine them with jam or chocolate cream, but be sure to store them in a closed box. For those a little braver, try making French macarons. It is enough to add finely ground almonds and food coloring to the mixture.