Sentences with phrase «cake batter evenly»

Divide cake batter evenly among prepared muffin cups.

Divide the cake batter evenly among the pans.

Spread the remaining cake batter evenly over the bottom layer of cake using a rubber or offset spatula and smooth the top.

Distribute cake batter evenly between the two prepared cake pans.

Split cake batter evenly between the two prepared tins and bake for 20 - 25 mins until a toothpick inserted comes out clean.

Dive the cake batter evenly between the cake tins and bake in the preheated oven for 20 - 25 mind until lightly golden brown and springy.

Pour cake batter evenly into two round cake pans or into one 23 × 33 cm pan.

Pour cake batter evenly into two round cake pans or into one 9 × 13 inch pan.

Divide the cake batter evenly between the three cake tins and smooth out the tops with a spoon or spatula.

Divide the cake batter evenly into the cake pans.

Spread the butter cake batter evenly over the brownie, return to oven and bake for another 25 - 30 minutes or until cake tester inserted in the middle comes out clean.

Divide the cake batter evenly among the prepared cake pans.

Spread the cake batter evenly into your prepared cake tin, and bake for around 30 minutes or until cooked through.

Not exact matches

Sprinkle evenly onto cake batter already in pan.

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.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ccake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ccake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with cCake is tender until completely cooled so handle with care.

Spread batter evenly into the prepared cake pan and bake for 20 - 25 minutes.

Divide the batter evenly between the prepared cake pans.

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

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.

Evenly spread the cake batter into the pan and smooth the top of it.

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 batter evenly among prepared molds, smooth the tops, and bake for about 22 minutes, until a cake tester inserted in the center comes out clean.

Press the strawberries cut side down into the batter, distributing them evenly throughout the cake (you can use more or less to taste).

Divide batter evenly among the two prepared cake pans and smooth top with a rubber spatula.

Pour batter into individual cake pans evenly.

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

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.

Prepare two circle cake pans by greasing them and divide batter evenly in both.

Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a toothpick inserted into cake comes out clean (frosting on bottom will still be liquid).

Mock Better Batter is also good for recipes like the devil's food cake cupcakes since I want them to rise evenly, and a lower starch blend is very helpful in that endeavor.

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

Depending on how it goes with mixing the egg mixture when you add the cake meal, the batter can become thicker, causing the batter to be harder to evenly spread into 3 layers.

Divide the batter evenly among the three cake pans and tap pans on the counter to remove air bubbles.

Divide batter evenly between prepared cake pans.

Pour batter evenly into the prepared cake pans - the batter will be thin.

Pour batter into the prepared cake pan and spread evenly.

Pour the batter into the prepared pan and with a rubber spatula spread the batter from the center outward, creating a slightly raised ridge around the outside rim (since heat is conducted faster near the metal rim, mounding the batter around the edges ensures the cake will bake more evenly and will be more leveled).

Pour 1/4 of the batter in the parchment lined cake form base, and spread out evenly until you get 2 - 3 mm thick layer.

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.

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.

Divide batter evenly among prepared cake pans, and smooth the tops with a spatula.

Distribute the batter evenly among the three prepared cake pans.

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

Divide batter evenly between the three prepared cake pans.

Add this to your cake and very gently mix it in until your batter is evenly blue all the way through.

Distribute batter evenly among two cake pans and bake for 25 - 30 minutes, or until center of cake springs back when touched.

With a spatula, evenly fold blueberries into batter (Obviously skip this step for crumb cake muffins).