Place the cake tin in a large roasting pan, and pour boiling water into the pan
around the cake tin (enough to come 1 - 2 cm up the side of the tin).
To make it at home, wet a strip of turkey towel and wrap
it around the cake tin.
Not exact matches
Spread the
cake batter evenly into your prepared
cake tin, and bake for
around 30 minutes or until cooked through.
Place mostly cooled
cake in a
cake tin with a lid that has been lined with a piece of parchment paper large enough to wrap
around the
cake.
my friends made me make these, but i made a layer
cake out of it instead because i'm lazy and don't own muffin
tins - two 9 ″ round
cake pans greased and with parchment in the bottom, each with a graham cracker crust and half the
cake batter, sandwiched
around a disc of ice cream that had been frozen hard in one of the same
cake pans.
Pour half into the
cake tin and smooth
around.
The
tins I used to bake the smallest
cakes might have been old jelly molds - anything oven - safe with good shape is fair game
around here.
Once cooled, run a knife
around the edge of the
tin to loosen the
cake.
Transfer the mixture into 9.5» (19 cm) springform
cake tin and spread it evenly
around the base, making sure it's packed very tightly.
Cool
cake in
tin 10 mins, run a knife
around edge and turn out onto a rack to cool completely.
Cool the
cakes in their
tins for
around 5 minutes before turning out.
The
cake took about 3 hours to set in freezer, you don't want it completely frozen, only
around the edges and firm in the centre, so you can easily remove it from the
tin.