To Assemble: Place one layer of
cake on your serving plate and cover with a layer of frosting.
Place one piece of
cake on each serving plate, scoop a small spoonful of strawberries on top and then top with whipped topping.
Place
the cake on a serving plate.
First, place a layer of
cake on a serving plate and frost the top of it, just like you would for any layer cake.
Place the bottom layer of
the cake on a serving plate and spread over two - thirds of the chocolate fudge mixture.
To assemble this single serving dessert, place a slice of the grilled pound
cake on a serving plate, add slices of the grilled banana and top with a hefty spoonful of mascarpone cream.
When the cake is thoroughly cooled, place one
cake on a serving plate, spread half of the frosting, then place the other cake on the top, press it gently to adhere.
Place
cake on a serving plate or cake stand.
Remove metal ring and place
cake on a serving plate.
Place the bottom half of
the cake on a serving plate and spread a nice, thick layer of the cherry jam on it.
Set
the cake on a serving plate and sprinkle any remaining coconut on top of cake.
Place
your cake on a serving plate or cake stand.
- Place
your cake on a serving plate or cake stand.
Put
the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Slide a broad metal spatula, or two, under the cake to separate it from the metal pan bottom, then lift and set
the cake on a serving plate.
Not exact matches
To
serve, place a slice of angel food
cake on plate, top with generous amount of apples, whipped cream, and a drizzle of the sauce.
Tip the
cake out of the pan, place it
on a
serving plate upside down (so that you have a flat surface
on top) and spread the frosting
on the
cake.
Place 1
cake layer, rounded side down,
on serving plate.
Place 1
cake layer
on serving plate.
Spread around the cold
cake (I find it easiest to do this while it is
on the
serving plate and just wipe the edges with a damp paper towel).
* when the
cake is cooled, you can either leave it in a pan or take it out (using the hanging parchment paper as handles) and place it
on a rimmed
serving plate / platter, like I did.
Place the waxed paper strips
on the
cake stand or
plate you'll use to
serve the
cake from.
Cool the
cake in the pan
on a rack before loosening and carefully transferring it to a
serving plate.
Release the
cake from the tin before
serving and place a
plate on top of the
cake, before inverting it and peeling off the plastic.
You may then carefully lift the
cake off the bottom of the pan and separate it from the foil and place
on a
serving plate or pedestal.
Put the first layer of the
cake on a
plate that you'll use for
serving the
cake.
Place one half of the
cake on a
cake stand or desired
serving plate.
Remove the
cake from the oven, let cool slightly for 5 - 10 minutes, transfer the
cake onto a wire rack or a
plate, pour the rice malt caramel sauce
on top of it and let cool completely before
serving.
Assemble: Place one of the
cake layers
on your
serving plate.
Remove from the oven and let cool completely - 30 minutes to an hour before loosening the edges, gently shaking up and down to make sure the whole
cake pulls away from the pan, then flipping over
on to a
serving plate.
Quick easy recipe that can be
served on a
plate, wrapped in lettuce or a tortilla,
on a bun or make them teeny tiny mini
cakes and
serve them
on top of a tortilla chip!
Flip the
cake after it's cooled enough, remove the parchment, place
on flat
serving plate.
Use a serrated knife to cut the pie into slices and use a
cake server to gently place the slices
on plates to
serve.
Peel off the parchment and place
cake on desired
serving plate or stand, bottom side down.
Place one
cake later
on serving plate.
Place a
serving dish
on top of the
cake and invert it along with the springform
plate, so the
cake is now pineapple side up
on your
serving dish.
But don't rush the baking and final steps: it is important to bake the
cake until it is dark golden - brown for the best texture, and to sprinkle a layer of chopped almonds
on the
serving plate so that the bottom of the
cake doesn't stick to the
plate.
Place one
cake bottom - side up
on a
cake stand or
serving plate.
Place
cake on a
cake stand or
serving plate and drizzle glaze over the top.
Frost the
cake Set one of the
cake layers
on a
serving plate.
To
Serve: Place caramel sauce
on a
plate, top with a slice of angel food
cake and garnish with a dollop of whipped cream.
When the
cake is cold, place
on a
serving plate and spread with the icing.
Remove the
cake from it's tin, place
on a
serving plate and top with cherries (or fruit of choice).
The
cake was just perfect as - is, so I
served it with a simple dusting of powdered sugar, a dollop of whipped cream
on the side and dressed up the
plate with some fresh raspberries.
My favourite pieces were the marble
serving boards and the glass
cake plate on stand, both of which can be found (along with the other props seen in our shoot) online at www.cittadesign.com.
PLACE one
cake layer, bottom - side - up,
on serving plate.
Place bottom
cake layer
on a
serving plate; spread with half of the filling.
Place the first layer of
cake upside down (the bottom of the
cake will be frosted)
on the
serving plate.
Step 5 -
Serve the
cake straight away from the freezer unmoulding from the tin and pulling the clingfilm gently away, before putting
on a
plate or
cake stand.
When the
cakes have cooled, put a
serving plate on the pan and and carefully invert.