Sentences with phrase «cake comes out with»

Bake for 20 — 25 minutes, or until golden brown on top and a skewer inserted in the middle of the cake comes out with just a few loose crumbs.

Bake until a wooden skewer or toothpick inserted into the center of a cake comes out with a few moist crumbs attached (40 to 45 minutes).

Bake until the top is firm and a tester inserted in the middle of the cake comes out with moist crumbs, about 32 to 35 minutes.

Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes.

Transfer the batter to the prepared pan and bake for 40 - 45 minutes until a toothpick inserted into the center of the cake comes out with a few crumbs.

Pour the batter over the pears and bake in the middle of the oven for 40 - 45 minutes or until the cake bounces back when lightly touched and a skewer inserted in the center of the cake comes out with just a few moist crumbs.

Bake in preheated oven for 24 - 27 minutes, or until a toothpick inserted into the center of each cake comes out with just a few moist crumbs attached.

Bake for about 25 - 35 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs.

Bake for about 20 - 25 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs and its central part is slightly soft.

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.

Bake for about 50 - 60 minutes until golden brown and a toothpick inserted in the center of the cake comes out with moist crumbs.

Bake for about 30 - 45 minutes or until a toothpick stuck in the center of the cakes comes out with moist crumbs.

Then I baked the cake for 25 minutes in 200 degrees Celsius, until the edges were nicely browned and a toothpick inserted in the center of the cake came out with just a few crumbs.

The cake came out with the right amount of sweetness and still a very cake - ish like texture.

Not exact matches

«After I came out, I felt like in a kind of dream, like I didn't feel things were real,» he says, over a slice of cake with cream and cherries.

Test the center of the cake with a toothpick; when it comes out clean the cake is done.

I loosely adapted this coffee cake from King Arthur Flour and I was really happy with the way it came out.

Once you're done with the mess that usually comes with frosting a cake, just pull out the strips, and you have a clean cake stand with no trace of the mess that was there moments ago!

Bake for 50 - 60 minutes, or until the cake is a golden brown and a toothpick inserted in the center comes out with a few moist crumbs.

Scrape batter into prepared cake pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.

=) I'm in love with mug cakes... I've been making a chocolate mug cake for awhile now, not sure why i haven't posted the recipe... it's on my list, but probably hasn't happened yet since it's my late night craving satisfy - er and pictures don't come out great at night for me.

A toothpick inserted into the center of each cake should come out with a few moist crumbs attached.

Prepare two 9 inch pans or three 8 inch pans by greasing with cooking spray and a circle of parchment paper on the bottom of each pan will insure that the cake will come out.

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.

Bake the cake for about 50 - 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complewith paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool compleWith the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Place in the center of the preheated oven and bake until the cake has begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached (about 35 minutes).

Portion out the batter into prepared pans and bake for 14 - 16 minutes, or until a cake tester comes out with just a few moist crumbs.

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 - 40 minutes.

The cake baked up nicely and came out of the pan with no problems.

With the cream cheese, these came out more «cake like» then crunchy «cookie like.»

Bake the cake for 50 - 60 minutes or until a sharp knife inserted into the center of the cake comes out mostly clean with just a few crumbs on it.

Bake them for about 25 minutes or until the cakes have begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached.

-LSB-...] to reject the basic when it comes to baking — so trying out a cranberry orange coffee cake, caramel apple, orange gingerbread coffee cake or lemon crumb cake with lemon curd seems more appealing than a -LSB-...]

I had turkey burger sliders last night with Sriracha Lime Mayo (recipe to come) for my first dinner and I made you all some hot fudge sauce, because it's easy and versatile and if you go out and make eclairs or a cake, you can use it as a ganache.

They come out soft, moist and almost cake like and you can dust them with a little powdered sugar if you like or eat plain.

You can start out with dry or crumbly cake and still come out with something delicious.

Cake is done with dry crumbs or no crumbs come out on pick when inserted into the thickest part of the cCake is done with dry crumbs or no crumbs come out on pick when inserted into the thickest part of the cakecake.

The Berry Vanilla & Yogurt Loaf Cake really came out exactly how I wanted it — soft and moist, it basically dissolves right in your mouth with each bite, but those flavors linger on for ages.

Bake until the cake is light golden brown, has begun to pull away from the sides of the pan, and a toothpick inserted in the center comes out with a few moist crumbs attached (about 40 minutes).

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

And in came the chocolate caramel with a little bit of this and that taken out I came up with this lovely Cadburys caramel cookie cake...

Because this cake isn't necessarily meant to be made in a loaf pan, it may not come out perfectly with a beautiful dome but it is certainly worth a try.

We tested this recipe with both the 18.25 ounce box as well as a 15.25 ounce box of cake mix and both batches of cookies came out the same.

When the cake comes out of the oven, poke holes in the bottom of the cake with a toothpick.

- Pour the batter into the prepared cake pan, and bake for about 50 - 55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean; allow the cake to cool in the pan for about 5 - 10 minutes, then carefully turn it out onto a wire rack, and poke a few holes with the wooden skewer into the top of it.

While I don't typically work with a lot of molds such as this bundt cake, I truly loved the way this recipe came out.

The problem with bundt cakes, as much as I love them, is that they take forever and a day to bake and you always have that anxiety if the cake will come out cleanly from the pan or not.

We tested this recipe with the 15.25 ounce box of cake mix as well as the 18.25 ounce box and both batches of cookies came out the same way, so either size box will work.

My cake came out a little bit too crumbly because I substituted the sour cream with crème fraîche and the batter got a little bit too thick.