Sentences with phrase «cake in the pans for»

Cool cakes in pans for ten minutes, then remove from pans and cool on wire rack.

Cool thumb cakes in pan for about 10 minutes then transfer to a wire rack.

Cool the cake in the pan for 10 minutes and turn onto a rack to finish cooling; or leave it right in the pan, if you've lined the pan with parchment.

Cool cake in the pans for 30 minutes, then invert cakes on a wire rack, removing from the pans and allowing to cool completely.

Remove from the oven and cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a rack before slicing.

Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely.

Let cool the cake in the pan for 10 minutes and transfer to a wire rack.

Cool cake in the pan for 5 minutes.

Stand cake in the pan for 15 minutes, then cool onto a wire rack.

Cool the cakes in their pans for 10 minutes before removing them and cooling completely on a wire rack.

Leave the cake in the pan for about 15 minutes, then remove it and let it cool on a wire rack.

Cool the cake in the pan for 15 minutes.

Cool the cake in the pans for 10 minutes.

Cool the cake in the pan for few minutes.

Cool cake in pans for 10 minutes on a wire rack; invert pans.

Set aside the cake in the pan for 30 minutes to let it cool to room temperature, then remove the cake using the parchment sling.

Cool cake in the pans for 30 minutes, then invert cakes on a wire rack, removing from the pans and allowing to cool completely.

Cool the cake in pan for 15 minutes.

4 Cool the cake in the pan for 15 minutes.

Not exact matches

Tell you what, try this experiment: Get all the ingredients for a simple cake (pan flour, eggs, sugar, butter oil, heat, etc.) Aimlessly toss the ingredients in the air until you get a perfect cake.

Line the bottom of a pizza dish or cake pan with olive oil and pour the mix in, then bake for about 15 - 20 minutes, until the base is firm — it cooks really pretty quickly though.

You will need a springform pan for this cake since it would be difficult to get it out of a regular cake pan in one piece.

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.

Once baked, allow the cakes to rest in the pan for a few minutes before removing and cooling on a wire rack.

Let set in pan for about 45 minutes and then turn cake over in pan onto a serving dish.

Pour batter into prepared Bundt cake pan and bake in the preheated oven for 30 - 35 minutes until a toothpick inserted into cake comes out clean.

Lovely cake perfect for 2 - I made it once in a loaf dish (didn't have a small cake pan), and then I did it again and, of course, put it in a small cake tin (but it was too flat).

When cakes are done let cool in pan for 10 minutes then flip the cake pans onto a wire cake rack to cool completely.

Place the pan in the center of the preheated oven and bake for about 15 minutes, or until top of cake springs back when touched.

Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack.

Allow cake to cool in the pan for about 20 minutes, then release the sides of the pan and allow it to cool completely before serving.

Allow cakes to cool in pans for 10 minutes before transferring to a cooling rack to cool completely.

Remove cakes from oven and let cool in pans for about 15 minutes.

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.

Let cakes cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.

To make one large Bundt cake instead of six small ones, double this recipe and bake in a 10 - inch Bundt pan for 45 to 50 minutes.

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.

I baked it in a 9 inch square cake pan (couldn't find my bread pan) for about 25 - 30 minutes, and the result was amazing!

I made half of the cake recipe and baked it in a springform pan, to make it easy to remove and hopefully easier for us to finish!

Like so many others, my Mother made this for years and passed recipe on to me (I'm now 81 y / o) and her recipe called for the cinnamon also - made on 9x13 sheet pan... always was my birthday cake - recently, a lady in my Sunday School class had this recipe also and made it for my birthday... slurp - slurp - oh yes, born and raised in Texas...

Cool for about 30 minutes in the pan then use the parchment to lift the cake out and transfer to a wire rack to cool completely before cutting into squares and serving.

I made it in a 9 x 13 glass cake pan, baked it at 350 ° for 20 minutes and it turned out just fine.

Allow the cake to cool in its pan on a cooling rack until cool enough for you to touch it.

Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

The process is just like making cinnamon rolls except rather than baking them side by side these are baked in a muffin pan for stand - alone mini babka cakes.

Let the cake cool for a few minutes in the pan, then run a knife around the edges, and remove the springform.

Remove cakes from oven and let cool in pans for 5 - 10 minutes.

Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool for a half hour in the pan and then let it cool further on a rack.

Be sure to slide on down to the «Tidbits» at the bottom of the recipe for a great way to easily get the cake out of your baking pan in one piece.