Sentences with phrase «cake round lined»

Or you can use a 6 ″ spring - form pan (if you don't have a spring - form pan, use a 6 - inch cake round lined with plastic wrap) or line a cupcake tin with plastic wrap to make 6 tartlets.

Not exact matches

Line a 8 ″ round cake pan with plastic wrap with enough to let the ends hang over the edge of pan.

grease four 8 - inch round cake pans and line the bottoms with parchment.

Prepare two 18 cm (7 inch) round, deep cake tins by greasing and lining the base with parchment paper.

Butter base and sides of a tall 8 inch / 20 cm cake tin, line with a round of baking paper slightly larger than the base.

For the chocolate cake, I used a bundt tin and lined it — painstakingly with greased parchment paper, in strips all the way round, otherwise the cake sticks to the tin.

Grease and line with parchment paper two 9» round cake pans.

Spray a 9 inch round cake pan with cooking spray and line the bottom of the pan with a parchment paper round.

Grease cake pans (I use nonstick cooking spray) and line bottoms with a parchment round.

Divide the mixture between two 20 cm (8») round silicone moulds or lined cake tins.

Line a 12 - serve muffin tray with muffin wrappers and a 20 cm round cake tin with baking spray and baking paper

Grease two 8 - inch round cake pan and line with parchment paper.

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as wcake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as wCake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as wcake pan, line the bottom with baking paper and butter the paper as well.

for an 8 - inch cake, grease two 8 - inch round cake pans and line the bottoms with parchment.

Line 2 (9 - inch) round cake pans with foil so edges extend over sides of pans.

Lightly oil and line the base of a 20.5 cm (8 - inch) standard round cake tin with parchment paper.

Butter and flour the sides of two 9x3 - inch round cake or springform pans or three 8x2 - inch round pans and line the bottoms with parchment paper.

Paleo chocolate cake batter in 8 ″ round pan that has been lined with parchment paper and sprayed very lightly with coconut oil spray.

I have also made this in an 8 ″ round cake pan (see photos below), which I line with parchment paper for easy removal and clean - up.

Prepare your cake pans, I used 2 6» rounds for this and there was enough batter to make third round but I made a few cupcakes instead or you can do 2 8» rounds, grease the pans with butter and then line the bottom with parchment paper and set aside.

You can use either a 7 or 8 - inch springform pan or round cake pan lined with parchment paper.

Grease, two, 9 - inch round cake pans with butter, line with parchment paper and dust with flour, tapping excess out.

Grease and flour two round 9 inch cake pans and line bottoms with parchment paper.

Lightly grease a 9 - inch round cake pan (or springform pan) and line the bottom with parchment paper.

Grease a round cake mold or a jelly mold with a little oil and line it with a butter paper.

Butter the bottoms and sides of two 8 - inch round cake pans, line the bottoms with parchment rounds, and wrap dampened cake strips (or undampened silicone ones) around the pans if you have them.

Grease two 8 inch round cake pans, line bottom of pans with baking paper.

Prepare 2 8 - inch round cake pans by greasing them well and lining the bottom of the pan with parchment.

Spray 2 9» round cake pans with non-stick cooking spray, or line with parchment paper.

Preheat oven to 350 degrees Fahrenheit and line the bottoms of three six - inch * round cake pans with parchment paper.

Grease and flour two 8 - inch round cake pan, or line with parchment paper.

Prepare three 6 - inch cake pans by lightly oiling them, lining them with a round of parchment paper, then lightly oiling and dusting the bottom and sides with oat flour.

Prepare 3 six - inch round cake pans by lining both the bottom and sides ** with parchment paper and very generously buttering and flouring the pans.

Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I've used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.

Press into a springform pan, or an 8 × 8 baking dish or round cake pan lined with plastic wrap or parchment.

You should bake each of the cakes (as the recipe makes two snacking cakes baked in loaf pans) in round cake pans (without persimmons or fruit baked in) lined with parchment paper, then stack them with the strawberries and icing between each layer like in this kombucha cake.

Position a rack in the middle of the oven and preheat to 350 ˚ F. Oil the sides and bottom of two 9 x 3inch round cake pans, or equivalent, and line the bottoms with parchment paper cut to fit.

Grease two 9 × 2 - inch round cake pans, line them with parchment paper, then grease and flour the pans.

Lightly oil 3 round 9 - inch cake pans, and line the bottom of each with a round of parchment paper.

Lightly grease 3 (9 - inch) round cake pans; line bottoms with parchment paper, and lightly grease paper.

Spray two 9 - inch round cake pans with oil and line with parchment if you have it.

Spray two round 9 inch cake pans with non stick spray (I also lined the bottom of my pans with wax paper if you care to do that as well).

Prepare 3 9 - inch round cake pans by greasing with baking spray and lining the bottom with parchment paper.

Oil and line the bottoms of 2 (9 - inch) round cake pans with parchment paper.

Butter or spray two 8 - inch round cake pans, line them with parchment, and grease again.

Spray two 10 - inch round cake pans (with at least 2 - inch sides) with cooking spray and line the bottom of each with parchment.

Line a 9 inch round cake pan with parchment paper and grease (I use butter or coconut oil).

Meanwhile, heat the oven to 350 °F (175 °C) and line a 9 - inch round cake pan with parchment paper (or butter it, if you prefer).

Spray two 9 - inch - round cake pans with nonstick cooking spray; line bottoms with parchment rounds.

Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds.