Sentences with phrase «cake batter consistency»

Is the dough supposed to be like cake batter consistency?

It will be like cake batter consistency when poured in the pan.

If batter is too thick (depending on the almond flour or cocoa powder you are using), stir in almond milk, one tablespoon at a time, until a cake batter consistency is reached.

Not exact matches

You're looking for a batter much like cake batter in consistency.

In addition, the Treatology Flavor System can be used to flavor cake batter and other baked goods without affecting the consistency of your batter.

If you're using crème fraîche instead of soured cream, make sure to substitute it with some milk to get the right consistency of the cake batter.

Add more water, if needed to reach the consistency of a typical cake batter — not too thick, not too runny.

The dough will have a moist and sticky consistency, like a stiff cake batter not like bread dough.

Since this is a quick bread, the consistency should be more like cake batter, rather than bread dough, so it should feel more liquid.

Continue adding water until the mixture has the consistency of thick cake batter.

And could you describe to me what the normal cake batter looks like, just so I can know what consistency to look for.

Directions Mix all ingredients in a microwave - safe mug until the consistency of cake batter.

I also whisked it with a rotary whisk until it was smooth and the consistency of cake batter.

Then I blended using a lil more water until the consistency was like cake batter.

What consistency should batter have and how moist should cake look like.

Hi Robert, the batter in this cake is definitely not dry — it's the consistency of brownie batter.

The buttercream frosting too, turned out well and a very good consistency, though a bit sweet (with 8 cups of confectioners sugar...) I added (at my sister's suggestion) a packet of the Starbuck's decaf italian roast instant coffee, which is what we added to the cake batter in lieu of espresso powder.

In fact, the dough will actually resemble cake batter in its consistency.

Okay, guys and gals, here's what you do to make the oats super fluffy and have a cake - batter like consistency:

Mix remaining 2 1/2 pints ice cream in the same bowl to cake - batter consistency.

Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or a large rubber spatula until the consistency of thick cake batter.

Stir the ice cream with a spatula until smooth and the consistency of thick cake batter.

Let sit until slightly softened, about 5 minutes, then stir each with a clean wooden spoon or large rubber spatula until the consistency of thick cake batter.

Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter.

Whisk in the almondmilk, until completely combined, then whisk in the almond butter and mix until smooth (it should thicken to about the consistency of cake batter, but will depend on the almond butter you use).

add water (no more than half a cup) as it processes until it reaches a consistency similar to a cake batter.

The pork should have the consistency of a thick cake batter.

I have to agree with Ollie (post # 85) my dough was so wet that it was almost the consistency of lumpy cake batter.

After being disappointed in the consistency of several of Martha's cupcakes, my strategy from here on out is to start with either a box cake mix or a basic batter recipe from my culinary school books, and then just add Martha's flavors / toppings to them.

It would be nice to see pictures of the end result, and possibly pictures with the step by step method, having not made a cake like this before, I was not sure of the consistency of the batter!

(It could've been that the spice cake mix was less than a true boxed mix, but the consistency of the batter was still good, so I'm not entirely sure.)

You simply measure out a few tablespoons of powder and water to a nice consistency of thinned out cake batter.