I've been «pinning» ways to make
cake plates for an upcoming wedding party I'm hosting!
(when I was born, someone made one out of cloth diapers in
a cake plate for my mom.
Not exact matches
As it turns out, this fruity, rosé colored, Pinot Noir - based bubbly isn't only meant
for cheese
plates and crab
cakes.
I definitely had a «what the hell do I do now» moment when I pulled the ramekin off the
cake and the whole thing oozed all over the
plate except
for a thin crispy crust.
It is wonderful as a topping
for a
plate of greens, on a rice
cake, or straight out of the container with a fork!
Allow to cool before turning the
cake out onto a
plate for serving.
Now
for the moment of truth — once your chocolate layer has been in the freezer
for a day, put a
plate or
cake plate on top of the ice cream
cake and flip the whole thing over, so it's all resting on the
plate now.
The
cake will really be so moist that it keeps
for days, just sitting there on the counter, loosely covered (if you have a cloche that fits over a
cake plate, that's perfect, but some plastic wrap will do just fine).
Plate this elegant boneless roast with a fresh watercress salad and panko - crusted risotto
cakes for an extra-indulgent Sunday supper.
First, place a layer of
cake on a serving
plate and frost the top of it, just like you would
for any layer
cake.
Let the
cake cool
for about 15 minutes or so in the pan, then place a
plate (or platter) that's at least a few inches bigger than the
cake, up side down on top of the pan.
When I was growing up outside of Detroit there was a company called Sanders and they made the best pre-maybe caramel
cake and icing I've ever had in my life... This comes right underneath that... The only thing that I will do differently is I would make the frosting the day before and let it sit out in a cool place at least 24 hours... Because this allows the frosting to stiffen up even more... Putting it on when I did, which was like An hour or so after I made it, it's still kind of went down the sides and onto the
plate but when I went back today to get another piece and I pulled it up off the
plate and re-frosted it then it stay this time... Thank you so much
for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me Rate 4
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The
plates and
cake forks look lovely too, great
for afternoon tea.
Plate this elegant boneless roast with fresh watercress salad and panko - crusted risotto
cakes for an extra-indulgent Sunday supper.
Second, invert the
cake out of the pan and onto your serving dish (a
plate or
cake stand) after it cools
for 10 minutes.
Let the
cake cool in the pan
for a few minutes before inverting it onto a
cake stand or large serving
plate.
Put the first layer of the
cake on a
plate that you'll use
for serving the
cake.
Let the
cake cool on a rack in the pan
for about 10 minutes, then loosen the
cake from the pan and invert the whole rack onto a
plate.
I found the
cake kept well
for a couple of days, though by day two, a pool of apple syrup had formed on the
plate.
Cool
for 15 minutes, before turning out onto a
plate or
cake stand.
Leave parchment on
for 5 minutes, place
plate on top of
cake and invert to release it from
cake pan.
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.
Slices of this fruit and nut
cake make
for a great accompaniment to a cheese
plate, as well as an awesome gift basket component.
Thanks to my mother's memory
for numbers and order (she memorizes license
plates after seeing them once), throughout my childhood, this was the
cake I ate each year
for my birthday, even though we no longer had the recipe.
I iced the bottom of a large
cake plate with green and brown frosting and stuck some of his toy dinosaurs around the volcano to make it look like a scene from prehistoric times
for my dinosaur obsessed son.
Silver poppy seed
cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350
cake trifle from Baking
for All Occasions, presentation inspired by Nigella's lemon - raspberry
plate trifle
Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350
Cake: 2 1/4 cups (315g)
cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350
cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2 vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
Let
cake sit
for 20 minutes before carefully transferring to a serving
plate.
Let
cake cool in the pan on a rack
for 10 minutes before flipping out of the pan onto a
plate.
Allow the
cake to cool in the pan
for 10 minutes and then invert the pan onto a
cake plate.
For each dish, place a potato
cake in the center of a
plate, top with sauteed spinach, and a lobster tail.
He has high hopes that someday a whole
plate of cookies, or a
cake will magically end up on the floor just
for him.
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Let the
cake cool in the pan
for 5 minutes, then transfer to a
plate and remove the outer ring of the springform pan.
Does anyone have a suggestion
for cutting the
cake as when I used a slicing knife the
cake was so dense that it left jagged edges and was not very attactive on the dessert
plate.
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.
Cool
cake in the pan on a wire rack
for about an hour and then transfer to a
cake plate to finish cooling.
For 8» rounds, place bottom layer on
cake plate or stand and generously frost just the top of the layer.
Let the
cakes cool in the ramekins
for one minute, then invert each ramekin on a
plate.
Let the
cake cool in the pan
for at least 10 minutes before inverting onto a serving
plate.
Allow the
cake to cool
for about 10 minutes before inverting onto a serving
plate.
Take molten
cake out of oven and cool
for few minutes before unmolding directly onto
plate.
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Let cool
for at least 20 minutes before inverting the
cake onto a
plate or a
cake stand and peeling off the parchment paper.
Leaving the
cake, in the bunds pan, to cool on the rack
for one hour before inverting it onto the
plate, was a new concept
for me....
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For Breakfast Today?
I made this
cake for my
plated dessert final in culinary school and it turned out perfect!
Preheat the oven to 450 degrees F. On the counter near your oven, set up 2 8 - inch
cake pans, some heat - tolerant oil (like grapeseed or refined coconut oil), two trivets / hot
plates, a paring knife, oven mitts and a spatula
for batter - spreading / flipping.
Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous
for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and
plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato
cake, grilled asparagus, and a sherry honey glaze.