Pour over the cake once cooled.
Not exact matches
Once combined,
pour the glaze
over the
cake.
Once the
cake is removed from the oven, immediately
pour the hot syrup
over the
cake.
Once the
cake comes out of the oven,
pour this layer
over the top, and smooth it down to achieve an even covering.
Once desired consistency is reached, remove glaze from heat and
pour over the
cake, letting it naturally drip down the sides
Butter, sugar and rum get heated together on the stove them half of it gets
poured onto the
cake whilst it's still in the tin then the rest get's brushed
over the top
once it's been removed.
Pull the
cake out of the refrigerator, place the reserved pretty slices of sautéed apples and decorate the top,
once the caramel has cool down a little,
pour some of the caramel sauce all
over the
cake drizzle all edges and sprinkle with the toasted pecans.
Once the
cake is baked and slightly cooled, a lemon glaze (frosting) is
poured over the top of the
cake and allowed to drip down the sides.
Once the ganache has cooled,
pour it
over the
cake, smoothing with an offset spatula to ensure you get little drips down the side.
Once the
cake is cooled,
pour the frosting on top and spread it
over the
cake to smooth out.
Once the
cake batter is in place, carefully
pour the cheese mixture
over the top of the
cake batter, spreading as evenly as possible.