I decided to use 3 small glass loaf pans and
the batter fit into them just about to the rim.
The batter fit into 6 small ramekins (a perfect individual serving!)
6 cups of
batter fits into a 9 ″, 1.5 ″ tall round pan, or an 8 ″, 2 ″ tall round pan.
Not exact matches
Remove the pan from the heat and turn the
batter into the bowl of an electric mixer
fitted with the paddle attachment and stir for a minute or so on low just to cool it down a bit.
The
batter fit nicely
into 12 mini muffin molds.
Cake
batter is runny and hence
fits into the nooks and crannies of the mould.
Pour the
batter into a pastry bag
fitted with a 3 / 8 - inch plain pastry tip.
Pour the
batter into an icing bag with a small nozzle (small enough to
fit into the egg holes) and squeeze the
batter into the egg shells until about 2/3 full.
Place the
batter into a frosting bag which has been
fitted with an «o» tip.
(If you don't have three such baking tins, or they don't
fit into your oven at the same time, make the cake
batter in batches and bake them one / two at a time).
If using an 8 ″ / 20 cm pan, which is much easier to
fit into a casserole / roasting dish for a water bath, you may have a little extra
batter.
Scatter the blueberries around the apricots by pressing them slightly deeper
into the surface of the
batter, making sure to be able to
fit all of the berries on top and around the sides of the apricots.
put the
batter into a piping bag
fitted with a round tip and pipe it
into small circles about an inch apart on the parchment.
Place the
batter into a piping bag or small bottle
fit with a small plain tip.
Since the recipe makes enough
batter to fill two loaf pans, it should
fit into a bundt pan nicely.
Then I add maybe a TSBP of a healthy oil like olive or sesame, and use a whisk to stir
into a cake - like
batter, and then add some finely chopped veggies: cauliflower, broccoli, cabbage, green peppers, zuchini, kale or any combination thereof, stir together and then spoon onto a cookie sheet about a half inch apart (I can usually
fit 12 to 16 portions onto a large sheet), and bake at 375 degrees for about 25 to 30 minutes.
Piping - A technique where you first place an ingredient or mixture (frosting, buttercream, whipped cream, meringue, melted chocolate, cake or cookie
batters, etc.)
into a pastry bag
fitted with a pastry tip, and then pipe this mixture
into the desired sizes and shapes or decorative designs.
The innovative
batter features collagen and egg extracts infused
into a skin -
fitting microfiber mask that shapes to your face frame.