Sentences with phrase «between cake pans»

5 Divide the batter evenly between the cake pans, smoothing the tops with an offset spatula.

Divide the batter evenly between the cake pans and bake for 25 - 30 minutes.

Divide batter evenly between your cake pans and bake for 30 - 35 minutes until the center of the cake springs back when touched.

Divide the batter evenly between the cake pans and bake for 35 to 45 minutes, or until the tops are firm and golden brown and spring back when pressed lightly in the center.

Divide batter evenly between the cake pans and smooth tops.

Divide batter between cake pans and bake for 35 - 40 minutes, or until a toothpick inserted into the center comes out clean.

Divide batter evenly between the cake pans and bake until cake springs back when gently pressed with your finger and a toothpick inserted in the middle comes out clean, about 30 - 40 minutes.

Divide batter evenly between cake pans.

Evenly divide the batter between your cake pans (I used a large spring loaded scoop to make it easy and accurate.)

Divide batter evenly between the cake pans and smooth tops with a spatula.

Divide batter evenly between cake pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, switching position of and rotating pans after 12 minutes.

Once everything is added and the batter is smooth and homogenous, divide evenly between your cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes.

Divide the batter evenly between the cake pans and spread evenly.

Distribute the batter evenly between the cake pans and spread it out evenly.

Divide batter between cake pans and bake 50 minutes, or until toothpick inserted into centers comes out clean.

Not exact matches

Divide batter evenly between baking pans and bake for 28 - 30 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when touched.

The only thing I didn't like was that my cakes didn't rise like I wanted after spliting it between the two pans but I'll just use twice the batter next time.

Recently, this memory has become the subject of a bit of friendly debate between my mom and I. I remember the cake being served in a 9 ″ x 13 ″ pan with a light frosting.

Divide the batter evenly between the prepared cake pans.

Run the side of a blunt knife between the edge of the cake and the pan.

Divide evenly between the three prepared cake pans and bake at 350 F for 25 - 30 minutes, or until cake passes the toothpick test.

Using a kitchen scale divide the batter evenly between the three cake pans and bake for 25 - 30 minutes or until the cake starts to pull away from the sides and springs back when you press down in the center.

Follow the recipe instructions as written, but divide the batter between two 8 - inch cake pans.

Divide batter evenly between three cake pans and smooth tops with a spatula.

Divide the batter evenly between the 2 prepared pans and bake for 30 — 40 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs attached.

Divide the white cake between the two pans.

If you're like me and use high sided baking sheets, the secret is when spreading the batter, leave a gap between the batter and the edge of the baking sheet so that as it bakes, the expanding cake doesn't touch and glue to the sides of the pan.

Divide batter between the prepared pans and smooth tops of the cakes.

Paper between the food and the pan such as the round you place under the bottom of a cake is safe until the * cake * reaches 451, which it won't.)

Divide the cake mixture between your pans, the five tins and bake in the oven for 17 - 20 minutes.

Evenly distribute the batter between the prepared pans and bake for 23 to 26 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Bake for 35 - 40 minutes until the cake pulls away from the sides of the pan and the top is golden brown in between the cherries.

Prepare the brownie mix according to the instructions on the box, then divide it evenly between the two lined cake pans and spread it to the edges to make the pizza bases.

Divide batter evenly between the three cake pans and bake for 30 - 34 minutes.

To remove from the pan — make sure the cake is separated from the sides by putting a butterknife or spatula between the cake and pan.

Divide batter evenly between prepared cake pans.

Run a thin knife between cake and pan sides and invert onto a board to release.

The cake recipe calls for 2 9 ″ cake pans but the picture for the peppermint cake shows 3 layers — do you just use the receipe as indicated and spread between 3 pans or do you adjust the recipe for the 3rd layer?

This creates a barrier between the cake batter and the pan, greatly reducing the chance that your cake will stick.

Divide between the three cake pans.

For 3 layers - I simply split the cake batter between 3 cake pans instead of 2.

Divide the batter between the prepared pans and bake for 25 - 30 minutes, or until a cake tester inserted in the center comes out clean.

Hi Kelly, Yes, I just split the cake batter between 3 pans rather than 2 in the cake photographed.

Evenly divide between the two prepared cake pans.

Bake the cake: Divide batter evenly between the 2 prepared pans, place in the center of the oven and bake 20 - 25 minutes or until the tip of a small knife inserted in the venter emerges clean.

Carefully run a thin knife between the cake and the inside of the pan.

Divide batter evenly between the three prepared cake pans.

Divide evenly between the three cake pans, then bake at 350 degrees for 38 - 42 minutes.

If using a baking pan, leave 1 inch between cakes as they will grow.

Once cakes have cooled, remove from cake pans and form a three - layered cake, icing in - between each layer.