Sentences with phrase «inch square cake»

Butter an 8 - inch square cake pan and line with a square of parchment paper, then butter parchment.

Prepare an 8 inch square cake tin by completely lining with cling film (so that it hangs over the sides) and on top of this, base - line with non-stick baking paper.

It is baked as a loaf, but see Notes for instructions on baking as muffins or an 8 x 8 - inch square cake.

Line a 9 - inch square cake pan with two pieces of parchment paper, one going each way.

Lightly grease an 8 - inch square cake pan with melted butter.

Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray / shortening.

The recipe says it makes one 18 inch square cake but then calls for and 8 inch pan.

Preheat the oven to 325 degrees F. Line an 8 - inch square cake pan with foil and spray with nonstick cooking spray.

The recipe makes twice as much frosting as you'll need for an 8 - inch square cake, but it can be kept in the refrigerator for a few days until your next baking adventure.

Line an 8x8 inch square cake pan by criss - crossing two sheets of parchment paper, being sure to cover all sides.

I baked it in a 9 inch square cake pan (couldn't find my bread pan) for about 25 - 30 minutes, and the result was amazing!

Not exact matches

Take an 8 inch (20 cm) Square cake tin and line it with baking paper.

In an ungreased 8 inch (20 cm) square cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ccake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ccake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with cCake is tender until completely cooled so handle with care.

Line a 9 - inch square metal cake pan with foil, draping the foil over the edges.

Preheat your oven to 180 C and line a small baking tray or a square cake tin with baking paper (I used a 9 inch square tin).

To make the topping, place the brown sugar and water or butter in an 8 - inch (20 cm) square cake pan.

Slice cake into 1 1/2 - inch squares.

Instead of a «sheet cake» square - cut dessert, I used a 9 - inch round pan.

Prep your pans: preheat the oven to 350 F and line a cake pan with parchment paper - we used a 9 x 13 pan, but you can also use a 8 - inch square pan.

Line an 8 × 8 inch square baking sheet with parchment paper - this is done so you can easily «lift» the cake out.

Pour into a lightly oiled 9 - inch round or square cake pan.

I placed my 9 - inch cheesecake pan into a 10 × 10 square cake pan and baked it for 45 minutes.

This recipe would also work nicely in classic 9 × 13 inch cake pan, but I have something against baking in squares and rectangles.

The recipe makes three loaf pans, two 9 - inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, one 9 by 13 inch sheet cake, or six mini-loaves.

To serve, cut cake into 2 - inch square pieces and top with a spoon of orange marmalade.

Makes one 4 - layer 8 - inch round cake 1 cup all - purpose flour 3 cups graham cracker crumbs (about 40 squares) 1-1/2 tablespoons baking powder 1 cup (2 sticks) unsalted butter at room temperature 1-1/2 cups granulated sugar 4 large eggs 2 teaspoons vanilla extract 1-1/2 cups milk

I usually make it as an 8 × 8 - inch, one - layer square cake, but see Notes for instructions on baking...

Again, transfer cake onto a cutting board and cut into approx. 2 inch x 2 inch sized squares.

Prepare one 8 - inch round or square cake dish with parchment paper and lightly spray with oil.

Pour the batter into a 9 - inch cake pan coated with cooking spray (alternatively, you can use a 9 - inch square pan and cut the cake into squares).

1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 - inches square) 2 ears pre-cooked corn on the cob, cut crosswise into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung bean thread noodles (vermicelli)

Meanwhile, lightly grease an 8 - inch round or square cake pan and sprinkle the bottom with cornmeal.

An 8 - inch round will be slightly taller than the 8 - inch square called for, but it's also a very thin cake so the extra thickness will not be a bad thing.

Lightly grease and flour an 8 inch (20 centimeter (square cake pan.

To make cake, use a 8x8 square pan or a 9 inch cake pan.

Line a 9 - inch square baking pan (with a removable bottom is best) with parchment paper along the bottom and sides to allow for easy cake removal.

Preheat your oven to 180 C and line a small baking tray or a square cake tin with baking paper (I used a 9 inch square tin).