How to cook Easter cake. Easter cake - a delicious and simple recipe for cooking at home

01.11.2019 Restaurant notes

Of course, the ease of making Easter cake is a relative concept. If you are just starting to get used to the kitchen, then the first time a classic Easter cake with raisins may not be perfect. However, I hope that our detailed explanations will help you cope with the task - pay attention to tips for beginners. I wrote them based on personal experience, as I myself baked Easter cake for the first time. So read the text carefully and try to do everything as it is written.

Ingredients:

1/2 cup milk
2 cups of flour,
4 tbsp. tablespoons of sugar
4 tbsp. tablespoons of butter
10 g pressed yeast or 1 tsp. Dry quick-acting,
1 egg
3 yolks,
1/4 teaspoon of salt
1/2 cup mixture of dried fruits, candied fruits and nuts (any of your choice),
spices to taste

For glaze:

1 protein
230 g icing sugar
2-3 teaspoons of lemon juice

The total cooking time for the cake is approximately 7 hours. Consider this when you put the dough.

The method of preparation of Easter cake with raisins

We put dough for Easter cake

To prepare the dough for the Easter cake, they always put a dough - it will enable the yeast to become as active as possible in order to raise the rich, “heavy” dough well.

Baby yeast, first mix with a glass of milk, and then add a glass of flour. We put the dough in a warm place for 3 hours (the best place in our apartment is the oven - in it you can set the temperature to 40 degrees - ideal for breeding yeast). During this time, the sponge will increase very much in volume, at least three times. To check the readiness of the dough, tap lightly on the bowl with your palm. If the center of the dough is a little opal, then it's time to knead the dough.

Advice for beginners: do not wait for the maximum rise of the sponge. Take the bowl in your hands if it seemed easy to you (and this effect occurs because the dough saturated with gas bubbles is perceived to be heavier than it actually is, therefore, picking up the bowl in our hands, we subconsciously expect that it will weigh more), then you can start kneading the dough.

Knead the pastry

Melt the butter and let it cool.

Three eggs separate the yolks from the proteins. Put the yolks in a separate bowl, add the whole egg and grind everything with sugar, salt and spices (it can be cinnamon, nutmeg, lemon or orange zest, I added vanilla - I like the classic vanilla flavor of muffin).

Mix with dough and then add 1 cup of flour. Knead the dough with your hands or with a mixer with spiral nozzles for about five to seven minutes.

Add oil.

Once again, mix properly, put the dough in a large bowl, sprinkle lightly with flour, close the lid and send it to a warm place for an hour and a half hours, until the dough doubles.

Now the turn of raisins has come. It should be thoroughly washed, dried (for example, spread out on a napkin), and then roll in flour. This is done so that the dough in those places where it is in contact with dried fruits is not damp and the cakes are generally baked uniformly.

When the dough rises, add dried fruits to it, mix with a spoon.

We put the cake on the proofing

We spread the dough into molds for Easter cakes. Our test is enough for one big Easter cake or for 2-3 small ones. Many people use canned compote cans for baking Easter cakes. For them, you need to cut circles from the baking paper to the size of the bottoms and wide strips from which the tube is folded, placing it inside the jar. So the dough is guaranteed not to stick to the mold. I bake cakes in an old Teflon saucepan, so I can do without paper.

Fill out the forms with the test no more than half! The dough will still rise.

Now the molds should stand at room temperature - this process is called "proofing" - until the dough rises to the edges of the mold. Tip for beginners: you can not wait until the dough rises to the maximum. Hold the molds before baking for half an hour, for about forty minutes - it is better if your cake is not perfectly smooth (like mine), but it will not fall off during baking. From my own experience I will say that for some reason fallen pastries are perceived purely subjectively more unsuccessful than unevenly risen ones.

We bake Easter cakes

Now it’s important to calmly, without shaking, move the forms into the oven preheated to 180 degrees. We move slowly and smoothly. We put cakes on the grate carefully.

Bake Easter cakes on average from 40 minutes to an hour and a half. The baking time is very dependent on the oven. It took me 1 hour 20 minutes to bake. The top turned brown too quickly. I moved the Easter cake to the lower level of the oven and covered the top with foil. This perfectly saved the crust from burning.

Check the readiness of Easter cakes with a wooden stick. We pierce the cake deeper. The stick is dry, so you can get cakes.

Decorate with glaze

It remains only to make icing and decorate cakes with it. Glaze recipe I chose a simple, but effective. Glaze lays in a sufficiently thick layer, and, solidifying, gives a dense glossy crust. It tastes very good - with sourness.

Pound sugar with protein. At first, the mixture will crumble, but gradually it will become like a thick putty. We continue to grind until a very viscous glaze is obtained. Now you need to dilute it with lemon juice. Add lemon juice one teaspoon each, mixing well. Checking if the consistency of the glaze suits you is very simple: put it on the back of the spoon. If you are comfortable with how it lays down and spreads, then you can decorate Easter cake.

The icing lay fairly evenly, so I did not use the topping.

Kulich in the context exceeded all my expectations.

Homemade fragrant Easter can not be compared with the store. If there is no time, but you want to prepare Easter cakes for Easter, use interesting recipes.

This is a fragrant Easter cake with yeast with candied fruits and raisins. Cooking time - 4 hours, it turns out 10 servings. Calorie content - 4500 kcal.

Ingredients:

300 ml milk;
600 gr flour;
4 eggs;
1/2 stack Sahara;
30 gr yeast
150 gr. ;
100 gr. candied fruits and raisins;
a bag of vanillin.

Cooking:

2 teaspoons of warm milk mix with yeast, add 1 tsp. sugar and flour. Keep it warm for 15 minutes.
In a large bowl, sift the flour, add the remaining milk and cooked dough. Make the dough and put in heat for 1.5 hours.
Beat the yolks with sugar, put the proteins in the refrigerator.
Pour the yolks and melted butter into the dough, add candied fruits with raisins. Put for an hour in heat.
Distribute the finished risen dough into the molds to half and let stand a little.
Bake at 180 ° C for about an hour.

Decorate the finished delicious simple cakes to taste and cut when cool.

Simple Easter cake without butter

This simple recipe does not include butter. But, despite this, the Easter is delicious and magnificent. It turns out 5 servings, and this is 2400 kcal.

Ingredients:

3 eggs;
1/2 stack cream 20% fat .;
350 gr flour;
1/2 stack Sahara;
25 gr shivering .;
1/2 stack raisins;
salt.

Cooking:

Dissolve in 1/2 cup yeast milk and add 1 tablespoon of sugar and 2 tablespoons of flour. Leave to come.
Beat 2 eggs and 1 yolk, add a pinch of salt and the rest of the sugar.
Pour the eggs into the finished dough and stir.
Add a glass of flour and cream to the dough. Knead the dough.
Add flour, knead the dough again. It turns out the dough is liquidish.
Cover the dough with a film and a towel and leave it warm for an hour and a half.
When the dough rises, add raisins and mix.
Lay the dough in half to half and let stand for another half hour.
Bake an hour in the oven at 180 ° C.

Ingredients:

1/2 tsp soda;
1 stack fermented baked milk;
1.5 stack flour;
1 stack ;
1 stack raisins;
1 tsp loosened .;
a pinch of vanillin.

Cooking:

Dissolve soda with baking powder in fermented baked milk.
Add vanillin to sugar, flour and washed raisins.
Stir the dough and put in a mold.
Put Easter in the preheated oven and bake for 40 minutes.

It turns out 1 Easter, which can be divided into 7 servings.

Simple easter cake on kefir

According to this tasty and simple recipe, the cake is magnificent and soft. Prepared with yeast on kefir. Cooking takes 3 hours.

700 gr. flour;

3 yolks;

50 gr drain. oils;

a pinch of salt;

80 gr. raisins.

Cooking:

Pour yeast with warm kefir, add sugar and vegetable oil.
Add a glass of flour and stir. Leave the dough warm for 40 minutes.
When the dough fits, add the yolks at room temperature.
Butter and a pinch of salt add to the dough, add flour.
Knead the dough and add the raisins. Put for an hour in heat.
Divide the dough into pieces and put in greased forms so that the dough takes 1/3. Keep warm for 15 minutes.
Put the forms on a baking sheet with a thick bottom and bake for half an hour in the oven at 190 ° C.

It turns out 5 small cakes, each for 4 servings. Calorie content - 5120 kcal.

Each of them has its own sacred meaning and represents some famous Easter events. We will not dwell on this, since many articles have already been written on this topic. And in my articles, I also told you what a particular symbol means.

Today I would like to focus on such an important topic as cooking cakes. They will certainly be baked for the holiday, eat themselves and treat their close relatives and friends. They flaunt in the center of the table, decorated with beautiful multi-colored powder, colored ribbons, pleasing to the eye and carry a certain cult meaning.

This iconic bread, like its church counterpart arthos, is always baked from yeast dough. Such dough is alive, it breathes, and if you leave the leaven from it, you can bake a lot of bread, that is, you can actually bake them endlessly. That is, Easter bread is a symbol of Eternal Life, the very daily bread that Jesus spoke of.

And just as Jesus was resurrected for eternal life, so this bread has come down to our days, and will live for centuries to come. And we will help him in this, preserving our Russian traditions, and baking it every year again and again, and breaking it with the people closest to us.

Now, of course, you can buy them in stores, since many bakeries bake them for the holiday, and it is not difficult to buy them. But I always prefer to bake them myself, to touch the sacrament, to be a part of a miracle. After all, is it not a miracle when, thanks to your hands, a beautiful, tender, airy bread appears, decorated with glaze and sprinkled with dyed millet.

Therefore, if you also want to bake that Easter treat yourself, then I invite you to my article and want to offer proven delicious recipes.

This recipe is for those who do not really like to work with the test. Here you don’t have to touch the dough with your hands; you just need to have the dishes of the right volume and a wooden spatula. Interesting? Then proceed.

We need (2 pcs):

flour - 500 gr
milk - 250 ml
yolks - 5 pcs.
butter - 150 gr
sugar - 175 gr
smalets -1 tbsp. a spoon
dry yeast - 0.5 tsp
raisins - 150 gr
turmeric - 1 teaspoon
nutmeg - 0.5 tsp
zest of half a lemon
salt -0.5 tsp

Cooking:

1. First, we need to separate the proteins from the yolks. We will need yolks for making the dough, and from the proteins we will prepare the icing and decorate the top of the finished products with it.

2. Add all the sugar to the yolks, cook a wooden spatula or spoon, and mix the eggs with sugar until smooth.

3. Melt the butter in a water bath and gradually add to the egg-sugar mixture, while the mixture must be continuously stirred. A homogeneous plastic mass should be obtained.

4. Melt a piece of bacon in a pan or in a saucepan. We will need smalets - 1 tbsp. a spoon. My grandmother always used to add it to the pastry and the pastries were surprisingly tasty.

Let it cool slightly and add to the mass, mix.

5. In a water bath, slightly warm the milk, it should not be hot. Pour dry yeast into it gradually and mix thoroughly until it is dissolved.

When buying yeast, be sure to check their expiration date. The dough will rise well, and the pastries will be light and airy only if they are fresh.

6. Gradually adding the yeast mass to the main one, constantly mix the contents with a wooden spoon until the mass becomes homogeneous. This we have prepared the dough.

7. Cover it with cling film and put in a warm place for 1 hour, so that it fits.

We will need:

flour - 5.5 cups
milk - 1 -1.5 cups
egg yolks - 10 pcs.
butter 8 / 2.5% - 250-300 gr
live yeast - 50-60 g
sugar - 1 cup
vanilla sugar - 1 sachet
cognac - 2 tbsp. spoons
seedless raisins - 0.5 cups
candied fruits - 2 - 3 tbsp. spoons
lemon zest
or cardamom or nutmeg - 1 teaspoon
salt - 0.5 tsp

Cooking:

1. Sift all flour twice in a bowl. Take half a glass of flour and brew it with half a glass of boiling milk. Stir until a homogeneous elastic mass is obtained.

2. Prepare another half cup of warm milk and dilute the yeast in it. Add half a glass of flour to the mixture, mix and put in a warm place for 10 minutes. During this time, a reaction will occur in the mixture and it will “breathe”, bubbles will form and burst.

3. Then combine both mixtures, mix thoroughly, cover with a napkin and put in a warm place to lift.

4. Grind the yolks with sugar and vanilla sugar until white, add salt. Pour half of the resulting mass into the brewed dough, add a quarter cup of flour and knead thoroughly, then cover again and place for 1 hour.

5. After an hour, add the remaining half of the egg mixture to the dough and add 3 cups flour. Knead the dough until it starts to move away from the hands. Hands can be moistened with oil, so it will be easier to knead.

6. Then pour melted butter into the dough, adding it gradually in small portions.

7. Then add brandy, lemon zest, or instead you can add a teaspoon of ground cardamom, or nutmeg.

8. Knead again, cover with a napkin and leave to approach again.

9. Meanwhile, rinse the raisins and soak it in boiling water to swell. Then drain the water and dry the raisins so that there is absolutely no water left on it.

10. Sprinkle raisins and candied fruits with flour and mix them with it.

11. To besiege the dough that has come, having washed it with your hands, add raisins with candied fruits. Cover with a napkin and let stand a little so that the dough rises again.

12. Prepare the forms. Grease them with oil and lightly sprinkle flour on the bottom and walls.

13. Fill out the forms 1/3 or half, cover with a napkin and leave to rise.

14. Warm the oven to 180 degrees and put in it forms with the dough. By that time, the dough should rise twice. Bake until cooked, about 45 -50 minutes. Baking time depends on the size of the mold and the characteristics of the oven. If the oven bakes so that it burns up, then after 20 - 25 minutes the forms can be covered with baking paper soaked in water.

15. Finish the finished products, let cool, pull out of the mold and decorate with glaze and decorations.

This recipe is also very tasty. Of course he is not fast, but Easter cakes are a serious matter! They require the same attitude and approach! Yes, and time - it basically takes up and raising the dough. At this time, you can do any other business.

Easter cake Monastery on live yeast

According to this recipe, preparing Easter bread is not difficult, not too long, and it always turns out to be very worthy.

We will need:

flour - 1 kg
warm water - 1.5 cups
warm milk - 2 - 3 tbsp. spoons
live yeast - 50 gr
egg - 2 pcs.
butter -125 gr
sugar - 100 gr
candied fruits - 100 gr
cinnamon - 0.5 tsp
cardamom -0.5 tsp
salt - a pinch

Cooking:

1. Dilute the yeast in water and milk. Allow to stand for 10 minutes to disperse.

2. Mix the eggs with sugar, pour the melted butter in a thin stream. Pour in salt. Mix.

3. Add the yeast mixture to the egg, mix. Sift flour twice through a sieve. And gradually introduce into the resulting mixture.

4. Add spices and finely chopped candied fruits. Knead the dough.

It should be a fairly thick dough. Knead it better at night, so that it is insisted. Cover it with a napkin and leave to insist and rise.

5. In the morning put the dough up on the work surface and knead it well for at least 15 minutes.

6. Divide into two equal parts, and put in two pre-cooked forms, which must be greased with oil and lightly sprinkled with flour.

Let stand so that the dough rises.

7. When the dough rises well, and bubbles appear on its surface, grease the top with an egg mixed with a small amount of milk.

8. Put in an oven preheated to 180 degrees and bake for about 40 minutes.

This Easter cake is not covered with glaze, but due to the fact that the top is smeared, it will be ruddy and beautiful. But if you wish, you can of course also cover it with glaze.

And in the context, it turns out so beautiful.

Old Russian recipe for Easter cake

This recipe is taken from a recipe book of the 60s, it says that this recipe is old. And even if it was invented when it was written, then it is at least over 50 years old. Therefore, it is only because of this that it can be considered ancient.

The recipe is delicious, reminiscent of grandmother’s pastries from childhood. And since many always with great warmth remember the “Taste of Childhood”, this option is quite worthy of taking its place of honor in the Top 10 recipes!

We will need:

flour - 1 kg
milk - 1.5 cups
eggs - 6 pcs.
butter - 300 gr
sugar - 1.5 - 2 cups
vanilla sugar - 1 sachet
yeast - 50 gr
raisins - 150 gr
salt - 0.5 teaspoon

Cooking:

1. Warm the milk until warm and dilute the yeast in it until only in half a glass.

2. Sift the flour twice and pour 4 cups into the milk - yeast mixture. Knead the dough.

3. Divide the eggs into yolks and proteins and then grind the yolks with white sugar. Whip the squirrels into foam.

4. Melt the butter.

5. Add the yolks with sugar, salt, butter and at the end of the protein to the kneaded dough. Each time, mixing the mass and interfering with the newly laid ingredient.

Add the remaining milk and add some more flour to make the dough thicker. However, do not add all the flour.

6. Thoroughly knead the dough, sprinkle flour on top, cover the dishes with a napkin or towel and leave it overnight in a warm place.

Try to leave the dough in large containers so that it does not run away overnight.

7. In the morning, add all the remaining flour, vanilla sugar and knead the dough thoroughly until it becomes easy to move away from the walls of the dishes. It should not be too thick.

8. Cover the dishes again with a towel and place in a warm place for fermentation and lifting. The time will be approximately 1 hour. The dough should double during this time.

9. Rinse and dry the raisins. Then lightly sprinkle it with flour and mix. When the dough comes up, pour raisins into it and mix again so that it is evenly distributed.

10. Prepare baking dishes. Lubricate them with butter and sprinkle with flour, just grease paper forms, non-stick forms can not be greased and not sprinkled with flour. Although I personally grease any form of oil.

11. Fold the dough into forms, filling them in 1/3 of the part, or not more than half.

To obtain a loose, more porous dough, the dough is laid on 1/3 of the mold, more dense - on the half.

12. Put them in a warm place to rise, cover them with a towel so that the dough does not dry out. The dough should rise about twice.

13. Lubricate the top with a beaten egg or just sweet water. Put bake in a preheated oven to 170 degrees. They will be baked for about an hour. Time depends on the size of the mold and the features of the oven.

If during this time, the top begins to redden excessively, cover it with baking paper moistened with water.

14. Cool the finished baked goods, grease the top with icing and sprinkle with powder, or decorate, as your imagination suggests.

Serve to the table, treat guests and eat yourself with great pleasure!

Here is a selection of recipes with you today. In fact, recipes for pastry are simply a huge variety. Each housewife who deals with her has her own little secrets and chips, thanks to which their dough will be different from the other, both in texture and taste.

And this is good! That is why cooking is good, as such, that you can eat the same dish, but cooked in different ways, having the same name, but differing in taste. This allows us to diversify our menu and eat just delicious food every day.

And in conclusion of today's article, I would like to write some recipes for making icing for Easter cakes. After all, all of today's recipes provide for its use. Therefore, it would be wrong not to write how to cook it.

Glaze that does not crumble or stick

In a previous article about me, I already shared two recipes for the preparation of glaze, one of them was protein, and the other was made from gelatin.

Glaze made from gelatin does not crumble and does not stick, so recently it has been gaining more and more popularity. Its advantage also lies in the fact that cooking it is not at all difficult and can be done quite quickly.

In order not to repeat in the description, in today's recipe I want to offer to watch a video in which everything is detailed and shown. And to prepare such a glaze is not difficult.

The icing according to this recipe turns out to be just snow-white and glossy, and looks very nice on finished products. And if you still cover them with a beautiful multi-colored sprinkle, then baking will be a sight for sore eyes!

And now it’s easy to find such a topping in the store. It is sold in any supermarket, where before the holidays there is always a huge selection of different paper baking dishes, decorations and paint for eggs.

So get everything in advance, since there is still a significant amount of time before Easter.

How to Make Protein and Sugar Syrup Glaze

(I already mentioned it in the previous recipe), there is an excellent recipe for protein glaze and I recommend that you familiarize yourself with it. The recipe is just wonderful.

We will need:

egg protein - 1 pc.
sugar - 0.5 cups
water - 0.5 cups
lemon juice - 1.2 tsp

Cooking:

1. Pour sugar into a small saucepan, pour hot water, stir and cook thick syrup. In this case, foam will appear, it must be removed.

Syrup readiness can be determined in this way. Scoop boiling syrup with a teaspoon and dip the spoon into cold water. If a soft ball can be rolled from the cooled syrup, it is ready.

2. Beat the protein into foam until it is increased in volume by 3-4 times. Beat better with a mixer.

3. Continuing to beat, pour the cooled syrup in a very thin stream. Then add lemon juice and mix thoroughly until smooth.

4. Before applying glaze to baking, warm it in a water bath to 60 degrees.

If you are preparing such icing for any other baking, you can color it by adding cocoa, chocolate or cranberry juice.

I think that with today's recipes, baking delicious Easter bread will not be difficult for you. After all, I tried to describe everything in the most detailed way, with all the nuances and little secrets and tricks.

I want to note that all recipes have been tried and tested, so cook safely, they won’t let you down. I also want to say that you can bake any pastry from such a dough, as well as use icing for these purposes. The dough options offered today are all ordinary pastry yeast dough, from which you can bake any sweet buns, rolls with dried fruits and nuts, sweet stuffed pies, delicious jams with jam, and basically anything.

So if you are engaged in baking, then your recipes will not go to bed. And you can try them all in turn, baking either one or another variety of delicious treats.

And I would like to end here. And in conclusion, I want to ask you to share the article with your friends on social networks, whose buttons are located both at the very top of the article and at the bottom. Especially if you liked the article and found it useful!

And also I want to congratulate you on the upcoming Bright Sunday of Christ, the day of Easter! Let everything and always be just fine for you!

Easter is an Orthodox traditional holiday. One or two days before the end of Lent, fragrant Easter cakes are baked and eggs are decorated for the upcoming celebration, where the Easter cake symbolizes the Resurrection of Christ. Such pastries reflect a certain faith of Christians that Jesus at the table shares a meal with them. According to tradition, the apostles after the resurrection put the supper in the place of Christ - bread.

Before this holiday, Easter cakes appear in almost all stores in different sizes. You can buy pastries with candied fruits, raisins, and just fragrant. But in the last few years, I preferred to cook them myself, just like for example. And even the point is not that homemade tastes better. And just like the whole process of cooking.

There are quite a few ways to bake this treat. And today I will be happy to tell you and show you step-by-step recipes with illustrations of how to bake the most delicious Easter cakes.

It usually happens that if the baking was successful, then the whole process of the hostess is recorded in the cookbook at hand. We offer to fill up your list with more valuable recipes. You can also appreciate the home cooking methods.

Ingredients:

For Easter cake:

Wheat flour - 1 kg
chicken eggs - 6 pcs.
dry yeast - 11 g
milk - 1.5 cups
sugar - 2 tbsp. spoons
butter - 300 gr
vanilla sugar - 8 g
raisins - 150 gr
cardamom powder - 1 teaspoon or zest of one lemon
cognac - 50 ml
salt to taste.

For glaze:

Egg white - 1 pc.
powdered sugar - 5 tbsp. spoons
lemon juice - 1 tsp.

Cooking method:

Two days before cooking, we soak a pinch of saffron in 50 milliliters of brandy.

Sift flour twice, so that the dough turns out airy and magnificent.

Pour one bag of dry yeast and add one cup of flour there, pre-sifted twice and pour the milk at room temperature, mix thoroughly the whole mass and cover, remove in a warm place for 30 minutes. During this time, the dough should rise approximately twice.

Pour vanilla sugar and regular sugar there. Using a mixer, bring to uniformity so that all sugar is dissolved.

By this time, the dough should already rise twice, we connect it with the egg mass. Pour warm melted butter there (just do not pour hot in any case), add salt and gradually begin to introduce the sifted flour and stir with a spoon.

After introducing all the flour, the dough should turn out to be quite liquid, you do not need to add additional flour, but use as much as indicated above.

And now we begin to carefully knead it with a mixer, for 7-10 minutes, until the gluten is highlighted. The dough is smooth, homogeneous and thicker.

On a medium grater, gently erase the zest from the lemon, without touching its white part. Pour it into the total mass and add pre-washed and dried raisins there.

And now we are already starting to knead the dough with our own hands, until the raisins start to jump out of it, as it were, it means that it is ready. It took me 12 minutes.

We cover the pan with a towel and put it in a warm place without drafts until it rises.

We put the crock-pot on the table, grease its bowl with vegetable oil with a brush, turn it on to the “Heating” mode and put all the dough we prepared into it. After 5 minutes, turn off and leave the future Easter cake to rise. Somewhere after 30 minutes we check how much he rose, I got it as in the photo. To the top about 3 cm.

We turn on the multicooker on the Baking mode for 1 hour 30 minutes. After time, we take out the cup and remove it from it. The top of the cake is not baked, do not worry about this.

While our pastries are cooling, we will prepare glaze, for this we need to add lemon juice in a cup with chicken protein, and whisk with a mixer pour one tablespoon of icing sugar.

Beating protein is not necessary until the peaks themselves, but just need to dissolve the powdered sugar.

We cover the top of the Easter cake with the finished glaze and until it has frozen, sprinkle with various sugar powder, with various decorations.

Here's my cake made in the microwave.