Avoid these mistakes when making Easter cake: you won't be able to make it a success

The most important attribute of the Easter celebration is Easter cake. To make it, a separate day is set aside because the process is quite complex and multi-stage. Therefore, many mistakes are often made, which makes baking unsuccessful.

The FoodOboz editorial team will tell you what mistakes are most often made when making Easter cake. If you pay special attention to the following nuances, you will be able to make really tasty and festive pastries for the whole family.

Incorrect temperature of the ingredients

To knead elastic and homogeneous dough without lumps, it is important to prepare all the ingredients. Take them out of the refrigerator in advance so that they are at room temperature. And to prevent the dough from falling off, do not place it in a drafty place or open the oven door while baking.

Poorly kneaded dough

Easter dough needs a long kneading time. It needs to be soft and fluffy enough. Therefore, allow enough time for this process.

Unheated oven

If the oven is cold, the Easter cake will definitely stick to the mold. Therefore, to avoid such a result, you need to preheat the oven sufficiently first. Also, do not place the dough pan too high.

Incorrectly calculated time

It is worth remembering that Easter cakes of different sizes require different baking times. If it is a product up to a kilogram, it needs 30 minutes to cook. But if it's a one-and-a-half kilogram Easter cake, it takes 60 minutes.

Take the hot cake out of the mold

It is a big mistake to take the cake out of the mold while it is still hot, as you may damage the product. Wait for it to cool completely.

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