Sentences with phrase «always bake some cake»

Matola always bakes a cake several feet high.

That's why I always bake some cake, because I'd go mad without sweets.

My mom always baked a cake for spring.

Not exact matches

Baking is a science and remaking cakes and breads to make them healthier is not always as easy as say remaking a pot of soup or a casserole.

This cake always turns out moist (even more moist the next day), the only thing I can think of if it turned out dry and no taste is that your oven may run hot and it was over baked.

For large cakes, always check for doneness after they have baked for one hour.

Or, you know, you could always bake a pie and a cake.

My mother - in - law (famous for her pumpkin roll) always sprinkles chopped nuts on the top of her cake before she bakes it.

I've always wanted to try baking in tin cans, your cakes look adorable in that shape.

Sonia, Cream of Tartar helps activate baking soda, but I suppose it could be made without it, as it's not always found in cake recipes.

My mom or Nanny (her mom) will always offer, but for someone like me who loves to bake, it's not a chore to make your own birthday cake — it's fun!!!

My mom baked a delicious rum cake that was my grandmother's recipe, and it was always baked in her bundt pan.

Because we do a lot of baking of vintage cakes over here (remember, just a moderate slice on special occasions) we're always looking for ways to improve vintage recipes when we tweak them.

Classic chocolate chip will probably always be the top choice, but we have fun trying new cookies — no bakes, frozen bites, cookie cakes, triple chip... you name it, we've had it.

;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda pinch of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1 teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.

This recipe also reminds me of my childhood, my Mum always made cakes with the same concept, no - bake cookies and cream desserts!

Somehow, that combination of apples and spice baking away in a cake or other fall dessert always reminds me a bit of an apple orchard that fries up some of those delectable and addictive apple donuts or fritters on the weekends.

The problem with bundt cakes, as much as I love them, is that they take forever and a day to bake and you always have that anxiety if the cake will come out cleanly from the pan or not.

When i cook / bake with almond flour, the result is always such a moist, dense cake which is perfect!

Today, class, it being late July and all, we're going to examine our zucchini facts: • Zucchini is always at the end of any A-to-Z food list; • Zucchini and fruitcake are the undeserving targets of many a joke; • The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; • And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and... Baked Zucchini Sticks.

Sure, I've had the Entenmann's kind from the grocery store and liked it just fine or a coffee cake from the local bakery is always a special treat but I don't think I've ever had one that someone just baked.

I love icebox cakes because they require no baking and always seem so much easier.

I'm a HUGE chocolate lover but also grain - free, and my family is not used to gluten or grain free baking so I always end up with a boxed cake mix cake for my birthday.

It was a comforting, welcoming, and loving kitchen that always had freshly baked cookies or cakes that would overtake you sense of smell.

For a 9 - inch round cake, I always double the recipe above and bake in two 9 - inch round pans.

You can always refer to my Big Boy Vanilla Cake post for more thorough baking instructions.

My favorite meal was always baked oatmeal — a simple dish of oats, brown sugar, eggs, and milk baked almost like a cake.

beautiful cakes you baked here... personally i've always been too nervous to use one of those vintage pans for actual baking, but they certainly make dainty ones!

I remember watching it dozens of times on TV throughout my childhood and teen years — after I turned 11 and started cooking and baking, I'd always make something especially for the movie session, and there was an orange cake I'd repeat to exhaustion back then; unfortunately, I never kept the recipe.

She always made it very early in the morning, and I can't quite describe what it was like to wake up, as a child, to the smell of that chocolate cake baking.

Carlee — my favorite kind of cake - white / yellow with chocolate frosting - yummy and your picture makes it look so good too - I am going to get my daughter to make this recipe for me - she loves to bake and try new things and I like that it's called the farmers daughter cake - cause when I think of farming, I always think of rich and delicious home baked goodness.

:D Banana, hazelnut and cinnamon cakes from the always delicious and foolproof Modern Classics Book 2 1/2 cup + 2 tablespoons (140g) unsalted butter, room temperature 1/2 cup + 1 tablespoon (112g) superfine sugar 1 egg 1 1/2 cups (210g) all purpose flour 3/4 teaspoon baking powder pinch of salt 1/2 cup (50g) hazelnut meal (finely ground hazelnuts) 1/3 cup (80 ml) buttermilk * 1/2 teaspoon ground cinnamon 1 - 2 bananas, sliced melted butter for brushing demerara sugar for sprinkling Preheat the oven to 180 °C / 350 °F.

:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 3Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350cake flour * 1/2 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 3baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 3baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.

Happy Birthday!!!! I always bake my own cakes, and I hate birthday celebrations as well!

I've always enjoyed baking, but layer cakes have really only been a recent passion of mine.

I use both the rods while baking and always keep my breads, cakes and crackers in the middle rack.

Blueberries in baked goods: Fresh blueberry season doesn't always overlap with the desire to turn on the oven, but find a cool morning or evening to make fresh blueberry muffins, cakes, cobblers, and crumbles.Or make a stovetop crumble using the recipe following.

i've been baking and i always have this dome shape cake, but thanks to you, now it will never be a problem anymore.

I've always liked biscuits of course, but when it comes to baking, cake has always taken precedence over biscuits and cookies.

I love this cake so much because she had always baked it for me as I stayed at her house during the summer months.

Sometimes friends will bake up similar versions, and eating this treat always transports me back to my childhood, eating cake and opening gifts on the front deck at our family cabin:)

My grandma used to love making pound cakes, and I always remember how I loved the smell in the kitchen as the cake baked.

You can't go wrong with a cheese plate, something braised the day before (coq a vin; short ribs, brisket, lamb shanks), salad and a simple dessert like a cake with creme fraiche or whipped cream, pie or even chocolate chip cookies (which I always have frozen and ready to bake).

I wanted to re-create «Funfetti» boxed cake mix... It was always one of my favorite mixes in the cake section;) I figured out the coconut flour sprinkles right away... however... baking a coconut flour based cake proved to be much more difficult.

Tracy — I almost always use applesauce in baking (with only a smidgen of oil), with the notable exception of this cake.

In their latest cookbook, Bake from Scratch: Volume Two, the team behind the always - reliable magazine of the same name have compiled a year's worth of published recipes for cakes, breads, cookies, pies and more into one extra-sweet resource.

Whether you bake it in a layer cake, or sheet cake, or cupcakes, it is a crowd pleasing gluten free yellow cake recipe that always gets rave reviews!

If my daughter goes to a birthday party or something I always bake her one of your recipes so she doesn't have to feel left out by not having cake or something sweet.

Many remain in a file that I forget to retreive, but with the holidays approaching and images of gingerbread everywhere, I was reminded of this beautiful cake baked in a loaf pan that I always wanted to try.

I've always loved me some carrot cake, that why these vegan no - bake carrot cake energy boosters are the best!