Carefully
pour it over the top of the cake and then let gravity do its job.
It also made a mess as I was
pouring it over the top of the cake.
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.
When cooled,
poured this over top of cake and decorated with reserved hazelnuts and chocolate shavings.
the cake is slightly sweet and lemony tart with extra tartness from the fresh squeezed lemon juice glaze that is
poured over the top of the cake when it's sexy and warm from the oven.
Not exact matches
Cover the entire base
of an 18 cm (7in) round
cake tin with the frozen berries and
pour the blended cream all
over the
top.
Pour the glaze evenly
over the
top of the cooled bundt
cake.
Pour into a zip
top bag, snip off the end and drizzle
over top of the
cake.
Slowly
pour 1/2 cup hot sauce evenly
over top of cake.
Pour the ganache
over the
top of the
cake and allow it to drip down the sides.
Carefully
pour mixture evenly
over the
top of cake.
I poked holes in the bottom
of the
cake before
pouring the glaze so it really gets into the middle instead
of just pooling around the outside, and I added it all to the
cake while still in the pan, instead
of reserving some to
pour over the
top (which is what caused the sticky mess in the original recipe).
When serving with pound
cake, I will usually add some
of the sliced berries and then
pour the
topping over all.
Bring
cakes out
of the freezer and
pour pineapple glaze
over the
top of each layer, stacking each layer on
top of the previous layer.
Once the
cake comes out
of the oven,
pour this layer
over the
top, and smooth it down to achieve an even covering.
Pour about a cup
of salted caramel sauce
over the
top of cake before serving.
Take the
cake out
of its tin and place it on a wire rack and
pour the lemon drizzle
over the
top and leave it to fully cool down.
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.
Pour about 3 tablespoons
of the Creamy Chocolate
Topping on
top of this layer and use a knife to spread it out
over the
top of the
cake.
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.
Pour any juices remaining, from peaches,
over the
top of the
cake.
Pour the frosting
over the
top of the
cake, allowing it to drip down the sides.
Pour the enchilada sauce
over the
top and spread across the surface
of the corn
cake.
To serve,
pour caramel sauce
over a slice
of Gingerbread
Cake and
top with a dollop
of whipped cream if desired.
Pour the glaze
over the
top of the cooled bundt
cake, letting the glaze flow down the sides.
Pour over the
top of frosted
cake and allow drizzle as desired.
Sprinkle the almonds on
top and then
pour the last
of glaze
over the
cake.
Pour the melted chocolate
over the
top of the
cake and gently spread with a back
of a spoon, letting the chocolate drizzle
over the sides a little.
I warmed the apple carmel sauce and
poured over the
top of the whole
cake before serving.
Pour about 1/2 cup (120 ml)
of the hot toffee sauce evenly
over the
top of the
cake.
Add the final
cake layer and
pour the rest
of the icing
over the
top of the
cake, letting it run down the sides.
Pour chocolate glaze
over top of cake, allowing it to drizzle down sides.
Remove the
cake from the oven, and while it is still warm: poke little holes
over the entire
top of the
cake using a fork, and
pour the glaze
over the
cake.
Carefully
pour evenly
over top of cake.
Stir in chocolate, reserving a tablespoon or two to sprinkle
over the
top of the
cake batter after
poured into pan.
Poke holes in
cake with a long wooden skewer; gradually
pour a third
of the caramel
topping over cake.
Pour over top of the warm
cake.
• carefully
pour the ganache
over the
top of the
cake, you may need to encourage it
over the sides, allow to drip, return to the fridge to set
Pour 3/4
of glaze
over top of cake.
Pour the glaze
over the
top of the
cake, allowing excess to run down the sides.
Immediately
pour evenly
over the
top of the
cake.
Or just
pour glaze
over top of cake and smooth with a butter knife.
What do you think
of doing a honey syrup glaze to
pour over the
top (perhaps after stabbing the
cake with a skewer a million or so times)?
It's a sheet
cake that you poke full
of holes while it's still warm, then
pour stuff all
over to make it gooey, add some
toppings, and then
top it all off with Cool Whip.
Pour this delicious mix
over the
top of the
cake, and stick it in the fridge so that the
top turns all sticky and beautiful.
Once the
cake batter is in place, carefully
pour the cheese mixture
over the
top of the
cake batter, spreading as evenly as possible.
Let cool slightly before
pouring the ganache
over the
top of the
cake.
Stir in chocolate, reserving a tablespoon or two to sprinkle
over the
top of the
cake batter after
poured into pan.
Pour the middle layer
over the
top of the
cake base, smooth it out, and then return to the freezer to set.
However, I do remember her making her famous fruit
cakes that took 10 - 12 hours to mature before baking, then she would cover them with cheesecloth (we did nt have saran wrap) after the
cakes were baked and cooled, would then
pour something
over the
top, my guess it was some sort
of liqueur, probably Rum?