Sentences with phrase «bottom round cake»

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

Not exact matches

grease four 8 - inch round cake pans and line the bottoms with parchment.

Gently slide a full round of cake down the acetate tube and tuck it into the bottom of the cake ring.

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.

Spray a 9 inch round cake pan with cooking spray and line the bottom of the pan with a parchment paper round.

Grease cake pans (I use nonstick cooking spray) and line bottoms with a parchment round.

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.)

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as wcake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as wCake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as wcake pan, line the bottom with baking paper and butter the paper as well.

for an 8 - inch cake, grease two 8 - inch round cake pans and line the bottoms with parchment.

Butter and flour the sides of two 9x3 - inch round cake or springform pans or three 8x2 - inch round pans and line the bottoms with parchment paper.

Prepare your cake pans, I used 2 6» rounds for this and there was enough batter to make third round but I made a few cupcakes instead or you can do 2 8» rounds, grease the pans with butter and then line the bottom with parchment paper and set aside.

Grease and flour two round 9 inch cake pans and line bottoms with parchment paper.

Spray the bottom and sides of 3 evenly sized round cake pans with vegetable spray or use the tried and coating of shortening followed by a dusting of flour.

Lightly grease a 9 - inch round cake pan (or springform pan) and line the bottom with parchment paper.

Butter the bottoms and sides of two 8 - inch round cake pans, line the bottoms with parchment rounds, and wrap dampened cake strips (or undampened silicone ones) around the pans if you have them.

Place a dollop of mousse in the bottom of each parfait glass, then press a round of cake into the mousse.

Grease two 8 inch round cake pans, line bottom of pans with baking paper.

Prepare 2 8 - inch round cake pans by greasing them well and lining the bottom of the pan with parchment.

Preheat oven to 350 degrees Fahrenheit and line the bottoms of three six - inch * round cake pans with parchment paper.

Prepare three 6 - inch cake pans by lightly oiling them, lining them with a round of parchment paper, then lightly oiling and dusting the bottom and sides with oat flour.

Prepare 3 six - inch round cake pans by lining both the bottom and sides ** with parchment paper and very generously buttering and flouring the pans.

Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I've used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.

Using the round handle of a wooden spoon, poke holes about 1/2 inch apart over entire surface of warm cake, making sure not to poke all the way to the bottom of the cake.

Position a rack in the middle of the oven and preheat to 350 ˚ F. Oil the sides and bottom of two 9 x 3inch round cake pans, or equivalent, and line the bottoms with parchment paper cut to fit.

Lightly oil 3 round 9 - inch cake pans, and line the bottom of each with a round of parchment paper.

Lightly grease 3 (9 - inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.

Butter the bottom and sides of two 9» x 2» - deep round cake pans, then drizzle olive oil in the bottom of each.

1) Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing sugar

When the oil is sizzling (you can flick some water into the pan to test this), add a tablespoonful of batter to the pan and press flat with the bottom of the spoon to form a flat, round cake.

Spray two round 9 inch cake pans with non stick spray (I also lined the bottom of my pans with wax paper if you care to do that as well).

Prepare 3 9 - inch round cake pans by greasing with baking spray and lining the bottom with parchment paper.

Oil and line the bottoms of 2 (9 - inch) round cake pans with parchment paper.

Spray two 10 - inch round cake pans (with at least 2 - inch sides) with cooking spray and line the bottom of each with parchment.

Spray two 9 - inch - round cake pans with nonstick cooking spray; line bottoms with parchment rounds.

I made it in a 8 inch round cake pan which the batter barely covered the bottom of.

Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds.

preheat the oven to 325 ° f. spray a 9 - inch round cake pan with cooking spray and line the bottom with parchment paper.

Butter a solid 10 - inch round tart pan with 1.25 - inch high sides or a 9 - inch round cake or spring form pan (if using a cake pan, line the bottom with a round of parchment cut to fit).

Layer those on top of that bottom round, frosting between and on top.At this point, you'll have a three layer cake with a hole in it.

Butter the bottom and sides of a 9 - inch cake pan, then line the bottom with a round of parchment paper cut to fit the bottom and slather it with more butter (about a tablespoon).

Line the bottom of a small (about 8 inch wide, or 20 cm) round spring - form pan with saran wrap (it will make it easier to take out the cake).

For the cake, preheat the oven to 350 degrees F. Grease two 8 - inch round cake pans with nonstick cooking spray and line the bottoms with parchment.

For 8» rounds, place bottom layer on cake plate or stand and generously frost just the top of the layer.

Start off by preheating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and greasing a small round cake pan with a removable bottom.

Lightly grease a deep, 23 cm round loose - bottomed cake pan with butter and line with parchment paper.

Spray a 9 - inch round cake pan and line bottom with parchment paper.

Coat bottoms of 2 (9 - inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper.

Grease 2 x 9 - inch round cake pans generously (I also recommend lining the bottom of each pan with parchment paper - it only takes a sec and makes the cake so much easier to remove).

Grease an 8 - inch round cake pan, and line the bottom with a round of parchment paper.

Butter the bottom and sides of 2 (9 - inch - round, 2 - inch - deep) cake pans and line the bottoms with parchment paper.