Wrap the marzipan
around the cake gently, pinching off excess at the seams and gently smoothing with your fingers.
Not exact matches
Gently run a palette knife
around the edges and invert the
cakes onto racks.
Run a thin knife
around edge of pan and twist pan
gently back and forth on a flat surface to loosen
cake.
Bake until
cake has risen, firm
around edges, and center has just set but is still soft (center of
cake will spring back after pressing
gently with finger), 15 - 18 minutes.
Remove from oven, and
gently run a knife
around outer edge of
cake layers to loosen from sides of pans.
Working quickly, use an offset spatula to spread the icing
gently around the
cake.
Place the reserved almonds
around the edge of the
cake,
gently pressing them into the mix.
Gently loosen the
cake by running a knife
around the sides of the pan, and invert on to a
cake plate or serving dish.
Center the circle over the
cake pan and
gently tuck the eduge of the dough into the pan, working your way
around it as though you were making a bed.
Allow the
cake to cool for at least 15 - 20 minutes and
gently run a knife
around the sides of the pan to help release the
cake from the sides of the pan.
Add a little more oil to the pan, swirl it
around, and
gently slide the
cake off the plate and back into the skillet, uncooked side down, all in one piece.
Gently loosen the
cake by running a knife
around the sides of the pan, and invert on to a
cake plate or serving dish.
Run a small sharp knife
around each crab
cake and
gently lift it out.