Sentences with phrase «bottom cake tin»

I have a cute little 5 inch loose bottom cake tin so I used that.

Press firmly into a lined 15 cm loose bottom cake tin.

Pour the mix into a 20 cm loose bottomed cake tin and press down firmly.

Grease a 20 cm square loose - bottomed cake tin and line with baking paper.

Preheat the oven the gas 4 / 180C / 350F and grease two 9 inch, loose - bottomed cake tins.

Line the base and sides of a 23 cm (9 inch) springform or loose - bottomed cake tin with baking parchment.

Line a 20 cm loose - bottomed cake tin with baking parchment and brush with butter.

Tip the mix into a 20 cm lined, loose - bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.

On a lightly floured surface, roll out the larger pastry disc to make a roughly 40 cm - diameter circle and use to line the base and sides of a deep 23 cm loose - bottomed cake tin.

Not exact matches

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.

To serve individual cakes, simply push up on the bottom of each individual tin (there's a metal disc at the bottom of each tin) to pop out each cake.

Line the bottom of two 8 or 9 inch cake tins with greaseproof paper and grease the sides with marg and dust with flour.

Pour the crumbs in to a 20 cm (8 inch) loose bottom flan tin or lined springform cake tin and press until the crumbs evenly cover the base and 2 cm up the side of the tin to create an edge.

Cover the bottom of a 20cm - springform cake tin with greaseproof paper and lightly grease the sides.

And instead of a bundt cake - I lent my pan out and never got it back: (I poured the batter into buttered and floured cupcake tins, baked for 25 minutes (though I should have taken them out a few minutes sooner) turned them out, kept them «upside down,» frosted the bottoms when they cooled and ended up with 24 delicious mini-cakes!

Add a layer of cake mixture to the bottom of the tin, then add a handful of cherries spread out evenly.

Butter and line the bottom of a deep, round 20 cm cake tin with greaseproof paper.

For (2) 8» round cake tins, cut a round of parchment paper to fit in the bottom of each pan.

Firmly press crust into the bottom of a 6» (15 cm) cake tin.

Line the base of one large loose bottom round cake tin with parchment paper and grease lightly with melted coconut oil.

Step 7: Use the screw and washer to attach the larger cake tin to the bottom of the baluster.