Sit the final cake layer on top then completely
cover the top and sides with the remaining zabaglione mix, using a palette knife to swirl the mixture about smoothly and confidently.
I also used half the amount of buttercream which was enough to sandwich all the layers, and
cover top and sides of cake, and pipe around the top too.
Cover the top and sides of a colander with eggplant slices, and sprinkle them generously with salt.
Spread mixture to
cover top and sides of cake.
Place remaining layer on top;
cover top and sides with remaining meringue and cover outside of cake with remaining coconut, pressing lightly to adhere.
Or you can fill the cake with a half recipe of lemon curd (in which case you'll only need two - thirds of the frosting to
cover the top and sides of the cake).
Cover the top and sides with remaining frosting.
Spread frosting in between cake layers and use remaining frosting to
cover top and sides of cake.
Fill layers and
cover top and sides of cake with Coconut - Pecan Frosting below.
Cover top and sides of cake with the chocolate frosting.
To assemble, place one layer of the cake on a serving platter, spread with the Creamy Coffee Filling, place the second layer on top and use the rest of the filling to
cover the top and sides of the cake.
Frost Cake with 3/4 cup frosting between each layer and remaining frosting
covering top and sides of Cake.
Brush the glaze upon the fish
covering the top and sides.
Instead of dipping both ends in melted chocolate chips I «iced» (used a knife and
covered the tops and sides like I was icing a cake) just 1 end.
There was a sheet
covering the top and sides, but not the door end of the crate, so it was like a shelter or dog house.
Not exact matches
Place cake on turntable
and cover with icing on the
sides and top.
Oil grill rack
and place dough olive oil
side down on the grill (with no
toppings on it at this point)
and grill,
covered, for 2 - 3 minutes or until golden brown on the bottom.
When you say line a springform with parchment, do you just mean to
cover the bottom, then assemble the springform
and leave edges sticking out all around the bottom, or do you put a big piece over the
top once the springform is put together
and then push it down into the bottom, with edges sticking out around the
top, or cutting two pieces of parchment to line the bottom (with a circle)
and sides (with a strip) perfectly?
Cover the dough with desired
toppings (see below for ideas)
and bake for 10 minutes (grill for 2 minutes per
side) or until the dough is puffed
and the edges are golden brown.
Just pop a couple of glasses in the freezer for at least 15 minutes
and grab a cocktail shaker, or a really large glass
and a
side plate to
cover the
top.
After the second
side is seared, dump a whole 16 ounce jar of salsa on
top, reduce the heat to medium - low, place the lid on,
and cook
covered for about 15 minutes.
1) Peel
and slice the onions thinly 2) De-seed red bell pepper
and cut into small cubes 3) Saute red bell pepper cubes
and sliced onions until onions turn slightly soft
and transparent 4) Mix sauteed red bell pepper, onions,
and corn together with eggs, milk cream
and cream cheese 5) Season with salt, pepper
and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell
and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (opti
cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10)
Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (opti
Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the
top tart shell,
and then press down on the shell so the juices spill out 12) Sprinkle
top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a
side of vegetable salad (optional)
Then place the remaining frosting on the
top of the cakes
and gently work in over the
top and down the
side of the sponges until everything is fully
covered.
Spread icing between layers
and cover sides and top.
Place slice of bread on
top, buttered
side up,
cover with a lid
and grill in skillet until bread becomes golden.
Cook until
tops are
covered with bubbles
and edges look dry
and cooked, about 2 to 3 minutes; turn
and cook 1 to 2 minutes on other
side.
Frost the
sides and then the
top, making sure the entire cake is
covered in a thick layer of frosting.
Assembling the cake: place one cake layer,
top side down, on a cake plate
and spread about a fifth of the frosting over the cake to
cover evenly.
There is enough frosting to
cover a 3 layer (8 - inch rounds) or 2 layer (9 - inch rounds) in a thin layer, but I like to just fill the layers
and cover the
top, leaving the
sides bare.
Use the remaining frosting to
cover the
sides and top.
Fold down the
top and bottom to
cover the ends of the filling, then roll the roll from one
side to the other to seal it shut.
Should I then dust the
top and sides with flour before it goes into the preheated
covered baker?
Instead of
covering the pan (which most of the times means the water that drips down the walls through condensation is never even) every now
and again just brush the
TOP of the
sides of the pans with the brush.
Remove the fillets from the oven
and cover them with the Parmesan cheese mixture on the
top side.
Firmly press the walnut mixture into the fish
covering the
top,
sides,
and bottom of each fillet.
Dip
top side of cut muffins in bowl / plate of cornmeal to coat,
and then transfer to a sheet of parchment (well spread out) for second rising,
covering with greased plastic wrap.
The cake
top is smoothly
covered and it starts down the
sides, then splits off into those lovely drips........
Drizzle 1/2 teaspoon of brown rice vinegar over shredded cabbage
and cover with
top slice, mustard -
side down.
Cook cakes 3 to 4 minutes or until
tops are
covered with bubbles
and edges look dry
and cooked; turn
and cook other
side.
Lay buttered
side of naan down onto the skillet, brush the
top with butter,
and cover with a lid.
Spray the underside of a large piece of parchment paper, large enough to
cover the whole baking dish, with cooking oil,
and place, oiled -
side down, directly on
top of the chicken breasts in the pan.
Enjoyed it with you
toppings and a
side of tostada
covered in crema, queso fresco, jalapeño,
and cilantro.
Next, fry up the egg, sunny -
side up
and seasoned with a generous pinch of salt
and pepper
and once the bottom is nicely crunchy,
cover the pan with a lid to steam
and cook the
top faster.
Literature & Larder will also
cover the business
side of food publishing
and examine cookbook editorial with a panel featuring New York literary agent Sharon Bowers of MBD Literary representing NYC literary agent, Sharon Bowers of MBG Literary (representing acclaimed vegetarian chef
and author Deborah Madison, former Chez Panisse exec chef
and NYT Best Seller Cal Peternell, James Beard award - winning Amy Chaplin, health & wellness food blogger Sarah Britton of My New Roots, NOMA co-founder Mads Refslund
and more)
and «Ireland's
Top Cookbook Editor» Kristin Jensen, moderated by myself
and Cliodhna Prendergast.
Cover the pan with lightly greased plastic wrap,
and allow the loaf to rise for 60 minutes, or until it fills the pan
side to
side and barely crests over the
top.
Arrange the meatballs
side by
side in the steamer,
cover,
and place on
top of the saucepan.
Cover the
sides and top of the cake with frosting.
To Assemble: Remove the Bouche de Noel from the refrigerator
and cover the
sides and top of the cake with vanilla buttercream, leaving the ends bare, evening icing out with an offset spatula.
Wrap up the
sides of the cloth to
cover the mixture
and place a weight on
top just heavy enough to slowly
and gently push out the extra liquid.
Place the second layer of cake right
side up (flat cake bottom onto the frosting)
and frost the
top of this layer with 2/3 cup again (note: I found I needed just a bit more to
cover this layer).