The one with the baking molds is a whole world to discover, and one that grows more and more every day. Every season the brands surprise us with their novelties, presenting new molds with more attractive designs, more efficient materials, more sumptuous shapes ... But, do you really know which are the basic molds you need in your kitchen? and what is each one for? Do you know how to care for and preserve them correctly?
When it comes to baking molds, we recommend investing a little more and buying the best quality molds. Think that a good mold, if you take care of it properly, will last you a lifetime. And it is better to spend a little and buy a really good mold that gives you the best results when baking.
Today in this post we are going to see the different types of molds, and how to use them perfectly. Let's go there!
Types of baking molds
Classic baking molds:
They are the aluminum or iron molds (better if they are made of aluminum) with a round shape and an average height of 15cm. Nor are used to make large cakes, which we can then cut into layers or serve directly.
Mini cupcakes molds:
They are molds with standard-size cavities, where the paper capsules are inserted to bake cupcakes, muffins or muffins, whether they are normal or mini size. They can also be used to bake shortcrust dough and make tartlets, for example. They help to maintain the rounded shape of our cupcakes, since if we do not use baking molds, the paper of the capsule does not resist the weight and opens during baking, leaving it uneven.
Layer cake baking molds:
They are baking molds like the classic round ones, but much shorter (about 5cm), designed to bake the layers of a cake separately and avoid cutting them. There are all sizes, the most used are 15, 18 and 20 cm. There are also those with a removable bottom, to make life easier for us, and that we can also use to make cakes or "pies ".
Detachable Baking Molds:
They are completely removable baking molds, the bottom can be removed and they also have a side ring to enlarge the ring and remove the mold without problems. They are used for cakes and also for savory cakes, and they come in many shapes: round, square, heart-shaped ... There are also individual sizes for small tartlets.
Silicone Baking Molds:
They are silicone baking molds, with very striking shapes and colors. There are them for baking large cakes or for baking small individual pieces, the only important thing in all of them is that we make sure that the silicone is of high quality so that they do not deform when baking.
Cardboard molds (single use):
They are small baking molds of individual size, for a single use. They resist the heat of the oven and are perfect for baking and serving small cakes, rolls, loaf cakes ... Their designs are also very striking.
How to use baking Molds correctly
To use our baking molds correctly, we must always grease them before using. To do this, we can spray them with a release spray, or spread them well with oil and butter and then sprinkle them with flour or cocoa, depending on each recipe we use. We recommend that you grease them before starting to prepare a recipe, at the same time that you turn on the oven to preheat, this way you make sure that the fat settles well and the mold is well prepared.
When you pour the dough into a mold, always do it from one place, letting the dough fall so that it spreads and settles itself inside the mold, filling the cavities. If necessary, at the end of the pour, you can smooth the surface with a spatula to make it more uniform.
Fill your baking molds up to 2/3 of their capacity, so that when the cakes grow they do not overflow. And do it just before putting them in the oven, especially if you use paper molds or cupcake capsules, this will prevent them from absorbing the fat in the recipe and staining.
Before putting in the oven, especially when they are cakes, tap the mold on a cloth on the counter. This will force the large air bubbles to rise to the surface and break, and then have a more uniform cake without large holes that spoil it.
When you remove the mold from the oven, let it rest for 5 or 10 minutes on a rack with the sponge cake, cupcakes, or whatever you have made still inside. In those minutes, the temperature of the mold adjusts to that of the kitchen, and thus we avoid such a sudden change in temperature when unmolding, which can even cause a cake to break. In those minutes, you will also see how your cake "shrinks" a few millimeters, detaching from the mold to facilitate unmolding. After that resting time, you can unmold.
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