Sentences with phrase «cake let's you do it»

Just because one cake didn't turn out well, doesn't mean the recipe is bad.»

This cake doesn't need much of an introduction — it's just a tasty and simple banana snack cake.

I'm wondering if this cake gets better with time as many cakes do.

I think I over-baked it since my cake didn't turn out as custardy as yours is in the photos.

The cake does not need to be kept in the fridge, unless it is a hot day, but it can be.

I didn't toast the coconut because the frosting I grew up on for German Chocolate Cake did not have toasted coconut.

If the cake doesn't show signs of lifting on the sides, you haven't refrigerated long enough!

Similar to a custard or cheesecake, this cake does need to bake and then chill overnight before to set properly.

Most coffee cakes don't actually contain coffee... they're called coffee cakes because they taste great with a cup of coffee

Even though they generally have a streusel or crumb topping, the cakes don't need any frosting and never require the same time commitment that a layer cake does.

The only thing I didn't like was that my cakes didn't rise like I wanted after spliting it between the two pans but I'll just use twice the batter next time.

Just wondering if you have any tips on how to achieve flat, even cake layers so the cake doesn't end up lop - sided when assembled.

No the cake does not need to be kept in the fridge.

The cake does take a long time to make - took most of the day given that I had to run to multiple stores to find key limes.

Afterall, my wedding cake did have 4 different layers with different buttercream fillings, 3 of which had some sort of alcohol.

I used a 12 - cup bundt and while the cake didn't overflow and disembowel on my oven floor, it did crater a tad which was likely due to overfilling the pan.

Cakes don't need gluten to work and so I think they are extremely well suited to direct substitutions by weight in order to convert to GF.

After all, the taste is all that matters and this peppermint cake does not disappoint in that department.

If the cake does not come away from the remaining base, gently use a knife or silicone spatula to ease it from the tin (it will feel quite springy).

But this amazingly moist, naturally dairy - free chocolate cake doesn't have any chopped, melted chocolate in the batter.

Since sponge cake doesn't have much fat (only that from the egg yolks), it has a tendency to stick a bit.

My cake did get pretty dark on top before cooking all the way through.

If you're like me and use high sided baking sheets, the secret is when spreading the batter, leave a gap between the batter and the edge of the baking sheet so that as it bakes, the expanding cake doesn't touch and glue to the sides of the pan.

If I were to make them into a cake do you think this would make one 8 - 9 ″ round?

Hi Sarah, I'm sorry to hear the cake did not turn out as you expected.

She loves almost everything that I love, except pies... She would rather take a cake over a pie, and I am opposite... Never come between me and my pie, although as long as a cake does not contain any frosting I am loving it, too.

As this cake does not contain lard (eeek!)

The apples are two different sizes — cut in 1/2 ″ slices and 1/4 ″ slices — and half of them are sauteed to draw out some of the moisture so that the cake doesn't get soggy.

my cake doesn't look like yours mine is very moist and looks underdone even after being in yhe oven for one hour.

This cake does not invert well.

But then I thought back to my Japanese Castella post and how even though the sponge cake doesn't have any cheese in it, it's sometimes inexplicably referred to as a cheesecake.

«I'm bringing sexy back Them other cakes don't know how to act I think you're special, what's behind your back?

When icing the cake I did two layers.

This cake doesn't actually contain pudding, a pudding cake usually refers to a cake that bakes up with a yummy sauce underneath... and this one is no exception.

I'm so glad to hear that my beloved «winning hearts and minds» cake didn't let you down, even if was a little stubborn in stages.

I will warn you that the cake does turn out pretty thin so it will have more of the consistency of a cookie cake than a traditional cake.

The cake does cook up a dark golden brown from the natural sugars in it, so double check the center before you pull it out of the oven.

From what I've done before, when I put the batter into 2 pans, while one is in the oven the other is resting and I have the feeling that the second cake doesn't bake so well because of the resting... How do you do it?

As the cake doesn't rise much, a shallower baking dish is best for individual servings.

This cake does look delicious.

The classic southern caramel cake doesn't shortcut the caramel icing recipe with a quick brown sugar butterscotch method / caramel frosting substitution (this real deal doesn't shortcut anything).

Cakes do seem to be a little richer, a little lighter.

-LSB-...] frosting a moist cake, it helps to first apply a crumb coat so the finished cake doesn't have crumbs in the -LSB-...]

Special Notes: When serving this cake do NOT leave off the dollop of warm applesauce on each piece.

Just because it's a single layer carrot cake doesn't mean we can't have mounds of frosting.

Well friends, I can say now that I'm a bit wiser than I was in my younger years because A., I know that coffee cake does not have coffee in it, and B., I actually like coffee now!

Trying to solve someone's addiction to chocolate cake by giving them artificially - sweetened chocolate cake doesn't get to the root of the problem.

I promise you that this coffee cake DOES NOT taste like chickpeas and does not contain coffee, but it does taste good along side a nice big cuppa.

Sometimes your cake doesn't rise and you wonder what went wrong?

The cake doesn't last.