Sentences with phrase «cake springs»

Bake until cake springs back when done (40 to 55 minutes).

Bake until cake springs back when gently pushed with your finger in the middle and a toothpick comes out clean, about 30 - 40 minutes.

Bake for 13 - 15 minutes (found this was done after 12 minutes) or until top of cake springs back when touched.

Bake for 13 to 15 minutes, or until top of cake springs back when touched.

Bake for 13 - 15 minutes, or until cake springs back when lightly touched.

Distribute batter evenly among two cake pans and bake for 25 - 30 minutes, or until center of cake springs back when touched.

Place pans in the center of the oven and bake for 25 minutes or until cakes spring back lightly when touched and a cake tester comes out clean when inserted into the center.

Place the pan in the center of the preheated oven and bake for about 15 minutes, or until top of cake springs back when touched.

BAKE for 25 minutes, or until the top is browned and the cake springs back when pressed with a fingertip.

Divide batter evenly between baking pans and bake for 28 - 30 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when touched.

Bake for 1 hour - 1 hour 10 minutes, until the cake springs back when poked.

Bake in preheated oven for about 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean.

Bake at 350 degrees for 25 - 30 minutes or until golden brown and the cake springs back when touched.

Bake and additional 45 minutes longer, or until toothpick inserted near center comes out almost clean and cake springs back when touched lightly in center.

Pour batter into greased Bundt pan and bake for 55 minutes, or until the cake springs back when touched.

Bake 40 to 45 minutes or until cake springs back when touched lightly in center.

Bake for about 45 to 50 minutes or until cake springs back when lightly touched on top.

Bake until the cake springs back when pressed lightly, about 30 to 35 minutes.

Pour the batter into the prepared baking dish and bake for 25 minutes, or until the center of the cake springs back to the touch.

Bake for 50 - 60 minutes, until a toothpick inserted into the cake comes out clean, and the top of the cake springs back when lightly touched.

Bake until golden and the center of the cake springs back when pressed, about 25 minutes.

Bake for 45 to 55 minutes, or until a wire cake tester inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center.

Pour batter into prepared pan and bake for 1 hour and 15 minutes or until edges of cake pull away from pan and cake springs back when pressed with finger.

Bake in preheated oven for ~ 24 minutes or until the cake has a few moist crumbs when pierced with a wooden skewer, or when pressed lightly the cake springs back.

Bake for 1 hour or until toothpick inserted in center comes out clean or cake springs back when lightly touched on top.

Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, about 1 hour.

Divide batter evenly between the cake pans and bake until cake springs back when gently pressed with your finger and a toothpick inserted in the middle comes out clean, about 30 - 40 minutes.

Bake for 30 to 40 minutes, or until golden brown, a wire cake tester inserted between the tube and the side comes out clean, and the cake springs back when lightly pressed in the center.

Pour batter into prepared bundt cake pan and bake 45 - 65 minutes, or until the cake springs back and a toothpick comes out of the cake clean.

Bake until a tester inserted in the center comes out nearly clean and the cake springs back when lightly touched, 30 to 40 minutes for 9 - inch pans; 20 to 30 minutes for 8 - inch pans; 45 to 55 minutes for a 13 - by 9 - inch pan; or about 1 hour for a Bundt pan or loaf pan.

Place the filled pans onto the center rack of the oven, and bake for 20 - 25 minutes or until the cake springs back when touched, or a toothpick can be removed clean.

Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean.

Bake at 350 ° for 18 minutes or until cake springs back when touched lightly.

Bake for 45 - 60 minutes, until the center of the cake springs back when pressed.

Divide mixture between prepared liners and bake for 15 - 20 minutes or until cakes spring back to touch.

Bake in a 350 ° oven about 55 minutes or until cake springs back when touched gently with fingers.

Bake the Cake Bake for 30 to 40 minutes, or until a cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.

Smooth the top and bake in the oven for about 35 - 45 minutes or until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed.

Spoon the mixture into the prepared tin and bake for 45 - 55 minutes, or until the cake springs back when pressed in the centre.

Evenly portion batter into the prepared pans and bake for 20 - 24 minutes, until the tops of the cakes spring back when touched and a tester comes out with a few moist crumbs.

Step 4: Bake at 375º for 20 - 25 minutes, until cake springs back when lightly touched or toothpick inserted in center comes clean.

Divide batter evenly between your cake pans and bake for 30 - 35 minutes until the center of the cake springs back when touched.

Or, until the middle of the cake springs back when you touch it, and it's slightly pulling away from the edges.

Sprinkle the chopped pecans on top and bake in preheated oven for 12 minutes or until the cake springs back when touched.

Cupcakes continue to bake a bit when removed from the oven so as long as the cake springs back, it does not need to be hard.