Sentences with phrase «pour cake mixture»

Pour the cake mixture into the tin.

Pour cake mixture into the prepared tin and bake for 20 - 30 minutes, it should still be set and dry on top.

Not exact matches

Pour this mixture over the cake layer in the springform pan.

Mix well and pour the mixture into a lined 20 cm baking pan or a silicone cake pan and place in the freezer to set.

Slowly pour key lime zest mixture over cake.

For the liquid mixture you pour over the warm cake, I put 1/2 tsp.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Then pour the pineapple cake mix and the remaining half of the chickpea mixture.

Pour the mixture into the prepared cake tin, level the top with the back of a tablespoon and bake it near the centre of the oven for about 40 — 45 minutes, or until firm, well - risen and springy in the centre.

Then pour the strawberry cake mix and the remaining half of the chickpea mixture.

Carefully pour mixture evenly over the top of cake.

Slowly pour 3 cups of the milk mixture evenly over the cake.

Then pour remaining cake batter over the crumble mixture, being sure to disburse the batter equally.

Pour the mixture on top of the biscuit base, use the back of a spoon to smooth a small hollow in the middle, leaving about 1 ″ at the edge which is higher than the middle of the cake.

Pour half of the mixture on top of the cake base in the 6 - inch springform pan.

Pour the remaining mixture into a bowl and refrigerate until ready to use (this will be used on the top half of the cake).

Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a toothpick inserted into cake comes out clean (frosting on bottom will still be liquid).

Pour the mixture into a storage vessel (a casserole dish, cake pan or loaf pan would work) and cover with plastic wrap.

I had a difficult time spreading the cake mixture into layers (as it was thick) when trying to pour it into the cake pan and didn't have enough of anything (except for pear slices) to make 2 layers.

Pour the mixture into a 9» x 12» cake pan or it into two round cake pans.

Pour the mixture over in a cake tin and bake for about 30 minutes at 170 C.

Remove the cake from the oven and pour the topping mixture over it.

Pour half the mixture into the cake lined bowl.

Gradually pour the milk mixture over the entire cake.

Pour the mixture into the baking tray and bake for 20 - 25 minutes until golden brown, spongey and a cake tester comes out clean.

Pour the mixture into prepared pan and bake until the cake is golden brown, 20 - 25 minutes.

Pour cake / butter crumble mixture over cranberry / apple mixture in crockpot, spread out evenly, and cover crockpot with lid.

Pour the mixture into an angel food cake tin (NOT greased or lined) and bake for 50 minutes or until a skewer inserted into the cake comes out clean.

Pour cake / butter crumble mixture over Cherry mixture in crockpot, spread out evenly, and cover crockpot with lid.

Pour cake / butter crumble mixture over apples in crockpot, spread out evenly, and cover crockpot with lid.

Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side.

Pour the sweetened condensed milk mixture on top of the cake.

Pour mixture over cake.

Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter.

Pour cake / butter crumble mixture over lemon mixture in crockpot, and spread out evenly, and cover crockpot with lid.

Poke small holes evenly over the entire surface of the cake using a fork or a wooden skewer; pour milk mixture slowly and evenly over cake so the syrup penetrates the cake.

Pour milk mixture over cake and spread evenly.

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.

Pour half the mixture into the cake tin.

Pour the mixture in the pan and bake for 15 - 25 minutes or until the cake is done.

Pour cake / butter crumble mixture over blueberry mixture in crockpot, spread out evenly, and cover crockpot with lid.

Pour mixture into the cake tin reserving about 1/3 cup then freeze.

Just before serving, pour the chocolate mixture over your cake and top it with fresh raspberries and mint leaves.

Pour the mixture in a prepare cake pan and bake for 30 - 35 minutes or until a toothpick comes out clean when stuck in the center of the cake.

Pour half of the buttermilk mixture over the cake, place cake and remaining buttermilk mixture in the refrigerator.

Pour the remaining buttermilk mixture over the soaked cake, slice and serve!

Pour the mixture in the prepared bundt cake and bake for 50 - 60 minutes or until a tester comes out clean.

Place small cake pop silicone molds on a baking tray and pour the mixture.

Once everything is combined and mixed together, pour your brownie mixture (which should be a cake mixture consistency) into your pan and bake for 25 minutes.

Pour cake / butter crumble mixture over cherries in crockpot, spread out evenly, and cover crockpot with lid.