Sentences with phrase «bottom side of cake»

I garnished the bottom side of cake with the flowers and also plastic faux greenery that I washed and dried and clipped to size.

Not exact matches

Place the next layer of cake on top and repeat, topping with the last layer of cake making sure the top layer is bottom side up.

Lightly butter the bottom and sides of the cake pan.

In the instructions it says to press the crust in the bottom, but in your photos the crust is up the sides of the cake.

This is to prevent the cake from sticking to the bottom and sides of the pan when you try to flip it out later.

Butter bottom and sides of 2 — 9 inch cake pans.

Heat a large skillet, add oil to coat bottom of pan, and fry salmon cakes for 3 - 4 minutes on each side until browned.

Press in the bottom and just barely up the sides of your chosen cake pan (see above)

Start at the bottom of the cake and work up the sides, similar to this tutorial.

Place the mini marshmallows in the center of the cake, with the candy melts side down, this will become the bottom of the bunny's nose.

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.

Spread a small amount of buttercream on a cake board, then place bottom cake layer, cut side up, on top.

Place a serving platter on the bottom of the cake and re-invert, so the cake is right - side - up.

Place the final layer on top of the other two, bottom side up, then coat the top and sides of the cake with the remaining frosting.

Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan.

Spread one - third of the orange curd cream evenly on top and gently press another cake layer, bottom side up, on top.

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.

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.

Coat the bottom and sides of three 9» cake pans with nonstick spray.

Line bottoms of two 9 - inch - diameter cake pans with 1 1/2 - inch - high sides with parchment paper; spray parchment with nonstick spray.

Dip bottom and 1 inch up sides of cake pan into pan of hot water 15 seconds.

Place the 4th cake layer, bottom side up on top of the layered cake.

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.

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 puree into the bag, and after the freerun milk drains, gently shake the bag to settle the pulp, close the mouth, and twist the neck of the bag until all the slack is gone, then lay the bagged «ball» of pulp on it's side in the bottom of the colander, and press firmly with a flat bottomed paillard pounder until the milk stops draining and the solids form a dense dry gritty cake.

Grease bottom and sides of a KitchenAid ® Professional - Grade Nonstick 9x13x2 Cake Pan with butter.

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.

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

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

Grease a cake pan or square pan with 2 tablespoons of olive oil, distributing it evenly around the bottom of the dish and a little bit up the sides.

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).

The first time I used a bundt pan, and only the top, sides and bottom of the cake cooked....

Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).

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).

Bake cakes, rotating from left to right and top to bottom halfway through, until golden brown and the sides of cakes begin to pull away from pans, 40 — 45 minutes.

Line bottom of two 9 - inch - diameter cake pans with 1 1/2 - inch - high sides with parchment paper (do not grease pans or parchment).

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

Preheat the oven to 325 degrees Fahrenheit, line the bottom of a 10 inch cake pan with parchment paper and grease the sides with a bit of olive oil.

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

Butter and flour a 9 - inch round tall - sided cake pan; line bottom of pan with parchment paper.

Top with the second cake, cut - side down (so the flat bottom is facing up) and frost the sides and top of both cakes.

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.

Butter a 10» - diameter cake pan and line bottom with a parchment paper round; flour sides of pan.

Prepare two 8 - inch round cake pans by greasing the bottoms and side with a little bit of coconut oil.

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

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

Cover the bottom of the cake pan with baking paper and spread some coconut oil to the sides.

melted butter around bottom and sides of cake pan (if you don't have a pastry brush, use your fingertips).

Remove the cake from the fridge and finish frosting the top and 3/4 of the sides with plain buttercream, leaving the bottom 1/4 with just a crumb coat (reserve the rest of the plain buttercream) Place the cake in the fridge for at least 15 minutes.

Spread icing on the flat side (side that was against the bottom of the cake pan) of one of the semicircles and press the other semicircle flat side in, so the rounded cake top sides are facing out.