Sentences with phrase «cake pan does»

The cake pan doesn't need to be buttered if you are going to serve the cake directly from the pan.

Will a 9x13» cake pan do just as good?

Not exact matches

Although it says «bundt» cake, do as I do, not as I say — use an angel food cake pan for best results.

I used a cake pan with clip - on edges so that i could just clip it off and slide it off the base — does that make sense?!

do you think it will work in a bigger cake pan too?

This apple cake sounds so awesome, i do not have a spring form cake pan..

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).

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.

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

I used a 10x20cm loaf pan (approx. 4x8inch) and a 23 cm round cake tin and it really doesn't rise at all.

I actually love mini-things but don't have mini-tins, so I dump the double recipe into a bundt pan and when I'm feeling extra lovey — I make a double batch of the caramel sauce (from your wonderful caramel cake), pour it on top of the cake and then sprinkle Maldon sea salt flakes for a dessert - y version of my beloved banana bread.

The cake is done when it's golden brown around the edges and just beginning to pull away from the edge of the pan.

Place the dough in a 9» cake pan, I like to use my tart pan with a removable bottom but if you don't have one a cake pan works great.

Also, I just wanted to say I was so glad you posted the 2 - layer recipe, as I don't have 3 cake pans.

Preheat your oven to 325 degrees and line the bottom with a sheet of parchment (I do this by tracing the bottom of the cake pan onto the parchment paper and then cutting it down to size).

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.

Did I read this wrong but the 3 layer cake only calls for 2 pans....

I put a rectangular cake pan over top of it though because I didn't want any bugs to land in the enticing sugar overnight.

One where the chocolate chips actually stay suspended in the batter and don't sink to the bottom so when you turn out the cake you have a sticky, chocolate mess stuck to the bottom of the pan and a broken, crazy looking cake that is utterly impossible...

If you don't have a cast iron skillet, you can prepare the cornbread in a 9x13» cake pan.

Amy's recipe does use an angel food cake pan, I just opted for cupcakes as I currently don't have an angel food cake pan.

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 completely

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.

I recommend using a pie or cake pan (as all other clafouti recipes do).

I didn't have a loaf pan, but used a cake tray instead and it turned out wonderfully.

I was under the impression from the reading on the can that you spray the pan and that will do it, the cake would just fall out.

If any pieces do stick to the pan, simply remove them with a metal spatula and fit them back onto the cake.

Once the cake is done baking and has turned golden brown, allow it to cool before trying to flip it out of the pan.

And when the cake was done, it rose about 1/2 inch higher than the pan.

I baked mine in a mold that's traditionally used for something I've never made called a trois freres cake, but a bundt pan will do nicely here.

I shared a Quick Chocolate Cake with you before that took care of a major craving... but this sheet pan cake really does «Take the Cake» as the saying gCake with you before that took care of a major craving... but this sheet pan cake really does «Take the Cake» as the saying gcake really does «Take the Cake» as the saying gCake» as the saying goes!

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.

Yes, normal sized cakes are pretty awesome, but maybe you don't have two good sized cake pans, want to switch it up, or... just want your cake to look damn cute!

-LSB-...] shared a Quick Chocolate Cake with you before that took care of a major craving... but this sheet pan cake really does -LSB-Cake with you before that took care of a major craving... but this sheet pan cake really does -LSB-cake really does -LSB-...]

This particular bread combined three of my favorite flavors — strawberries, bananas, and chocolate chips, and I did a rather unorthodox thing by baking it in a giant springform pan so that it came out looking more like a cake than a quick - bread.

I have a 5.9 inch round cake pan... do you think the recipe as written would be the correct amount to make a cake that size?

Does it use one mix, one and a fraction — Please advise, since I'd never even heard of 6» cake pans before seeing this absolutely fabulous idea.

my friends made me make these, but i made a layer cake out of it instead because i'm lazy and don't own muffin tins - two 9 ″ round cake pans greased and with parchment in the bottom, each with a graham cracker crust and half the cake batter, sandwiched around a disc of ice cream that had been frozen hard in one of the same cake pans.

It's a no muss, no fuss way to have cake and frosting, and you don't have the anxiety of it breaking while getting out of the pan, or the frosting getting smushed on your way over.

This recipe made a dozen overflowing muffins and an extra-tall 6» round «cake» for me (didn't have a second pan).

This isn't the first banana bread that has gone wrong in this way... Aside from the using the correct cake pan size, what other suggestions do you have?

that strawberry cake looks yum and it made me smile that you forgot to grease the pan, totally something i would do:) congrats on being brave enough to try oysters, i need to do that....

So instead of carmel cake we have a bundt cake - I didn't have enough pans - with carmel sauce!!

Yes, you can totally adapt this recipe to bake the cake in that pan but adjust your baking time and watch it closely to make sure it doesn't burn.

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?

Hi Pam, I don't recommend you make this cake in a bundt pan.

I was wondering though do you think I could use an 8inch cast iron skillet to cook the cake instead of a cake pan?

A thought — what do you think of lining the bottom of the pan with parchment to make it a little easier to remove the cake in future?Thanks for the recipe and I am also enjoying your writing immensely.Flora

Turn the batter into the prepared pan and bake in the preheated oven for 1 hour, or until the cake tests done with a toothpick.

Judy, I do think the solution is a deeper cake pan.