Cool another 20 minutes before carefully flipping
the cake over a wire rack or cake stand.
Not exact matches
Cool
cake in pan on
wire rack set
over baking sheet for 10 minutes, then invert
cake directly onto rack.
Place
wire rack
over pan and, holding rack tightly, invert
cake pan and
wire rack together.
Place
wire rack with
cake over baking sheet or large plate to catch any drips.
Poured this
over the hot
cakes and allowed them to absorb the liquid and cool in the moulds for 5 minutes or so, then turned out onto a
wire rack to cool completely.
Take the
cake out of its tin and place it on a
wire rack and pour the lemon drizzle
over the top and leave it to fully cool down.
Let the
cake stand in the pan,
over a
wire rack, for 5 - 8 minutes, then carefully invert it onto another rack.
On a
wire rack, pour the warm chocolate glaze
over the center of the
cake.
As soon as the
cake comes out of the oven, place the pan on a
wire rack, poke the
cake all
over with a thin skewer, and brush it with about one - third of the syrup.
Place a
wire rack
over the top of the
cake and flip the
cake and the pan.
Cool
cake in the baking pan
over a
wire rack.
Place the cold
cakes on a
wire rack set
over a parchment lined sheet pan.
Allow
cakes to cool in their pans
over a
wire rack for at least 10 minutes.
Allow the
cakes to cool in pans on a
wire rack for 10 minutes, and then turn
over onto
wire rack and remove parchment layer.
Set
cake on a
wire rack set
over a rimmed baking sheet.
Place the
cake on a
wire rack, then place the rack
over waxed paper.
Transfer the
cake to a
wire rack and place the rack
over an extra-large bowl.