1. French Market Finds, 2. + 3. Kiss & Tell Vintage (已售出 / sold), 4. We <3 It (非賣品 / not for sale), 5. Kiss & Tell Vintage (已售出 / sold), 6. + 7. Kiss & Tell Vintage, 8. Sunny's Vintage, 9. Magpie Modern, 10. C. Diane Zweig (非賣品 / not for sale), 11. Kiss & Tell Vintage (已售出 / sold)
在鐵氟龍普及之前，很多烘培模具是銅或是陶瓷做的。陶瓷模具的外觀很漂亮，不用藏在櫃子～ 可以直接掛在廚房的牆上做裝飾，而且只要抓到訣竅，脫模一點也不困難。今天用這個 Kiss & Tell Vintage 的 Pinkoi 設計館中出售的模具來示範一下 :) Before Teflon became standard, baking forms were often ceramic or copper. Ceramic forms are really pretty. Instead of hiding them in the cupboard, they are made to be hung on walls as decoration. With the right technique, they are also easy to use :) I'll just demo on this cake form which is for sale at the Kiss & Tell Vintage Pinkoi shop.
我烘培的時候都是用天然的奶油，糖之類的，從來不用替代品。一部份是因為不怕胖（罪過），一部份是因為我覺得天然材料比較好吃。以我的經驗，對於脫模來說，最重要的就是要抹很多的奶油！所有的小小細縫都要用手指抹上一層，千萬不能漏掉一角，不然蛋糕出來的時候就會粘住。奶油如果要好操作的話最好是先從冰箱拿出來退冰到軟，這樣子就很容易塗抹了 ^^ 上過奶油之後模具就像這樣子。When I bake I use real butter and sugar and such. I don't ever use substitutes because I have no serious health concerns (Julian and I are both quite fit and only eat cakes once in a long while) and because I think natural ingredients taste better. From what I can tell, the key to getting the cake to pop out easily is to use a lot of butter! All the little crevices should be covered. Any corners missed will be a corner that sticks. Best to leave the butter out so it's soft and easy to work. After rubbing in butter, the form looks a bit like this:
上完奶油之後需要上麵粉，不用很多，薄薄的一層就夠了！我的方式是用手指四處撒了麵粉之後拿起模具然後以不同的角度傾斜輕拍，麵粉很快就或擴散均勻了。最後把模具整個倒過來輕拍幾下，把多餘的麵粉都拍掉。Once buttered, I spread on a thin layer of flour (just a thin layer is enough). I usually sprinkle with my fingers and then tap the form at various angles to distribute more evenly. At the end I flip it around and tap a few times to get the excess flour off.
模具上過麵粉之後就直接送進冰箱，在準備蛋糕的時候讓它徹底地冷卻，這樣子脫模效果才會最佳～ Once it's been floured, I pop the form into the fridge to let it chill thoroughly.
放冰箱之後我就開始做麵糊。冷卻約半個小時之後放進麵糊就可以直接進烤箱了。I start making up the batter once it's in the fridge. After about half an hour, it's ready for the batter and can go directly into the oven.
最後，烤出來之後一定要給蛋糕充足的時間冷卻，不然的話不只會黏而且還會破碎（經驗之談 T^T）Finally, give the cake time to cool off before you try to take it out! Otherwise it'll stick and crumble (been there, done that).
冷卻約 15-30 分鐘之後就可以輕易的把蛋糕取出了 ^^ 我通常喜歡稍微扎實一點的蛋糕，所以這個是超級簡單的磅蛋糕（pound cake）。After about 15-30 minutes the cake can be removed quite easily. I tend to prefer firm cakes, so this one is a simple pound cake. 烤出來之後如果要翻面過來用奶油裝飾也可以，但是這樣需要把上面突出的部分先切掉（如果想要考出完全整的蛋糕可以參考這裡）。I served mine just as is, but of course they can be flipped over and decorated prettily with icing (just need to lop off the mound on the top as pound cake tends to rise into a small hill. For tips on baking flat cake layers check this out).
老模具的好處是可以掛在牆上裝飾 ^^ The best thing about vintage cake forms is hanging them on the wall for decoration.
最後分享一下我自己常用的兩個蛋糕食譜，都很適合用在這種模具中。 1. 是 Martha Stewart 的 Vanilla Pound Cake (就是上方照片中的蛋糕）, 2. 是 Smitten Kitchen 的 Everyday Chocolate Cake, 兩個都是超級簡單又美味的食譜。 要注意的是：如果要烤巧克力蛋糕，脫模用的麵粉最好以巧克力粉代替，不然的話蛋糕外觀會灰撲撲的，比較不好看～ Finally, two cake reciples I often use. They both work well in ceramic cake forms: 1.Martha Stewart's Vanilla Pound Cake (the recipe used for the photos above). 2. Smitten Kitchen's Everyday Chocolate Cake. Both are super simple (if I can do it, you can). The only thing is, if you're making the chocolate cake, it's best to coat the form with chocolate power rather than flour to prevent the outside of the cake from appearing dusty.