Sentences with phrase «cake springs back»

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.

Sprinkle the chopped pecans on top and bake in preheated oven for 12 minutes or until 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.

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

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

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

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.

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.

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

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.

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.

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.

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 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.

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 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.

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

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

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

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

Bake 40 to 45 minutes or until 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 and additional 45 minutes longer, or until toothpick inserted near center comes out almost clean and cake springs back when touched lightly in center.

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

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

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

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

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

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.

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.

I'm sure your son would love to smash up an adorable little 6 ″ cake Since the recipe makes 18 cupcakes, I'm thinking this recipe might actually fill three 6 ″ cake pans... I would say bake at 350 degrees Fahrenheit for around 30 minutes, or until the centers of the cakes spring back when tapped.

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

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.

No additional liquor... The cake sprung back after an hour, was nice and crusty on the outside and moist and delectable on the inside.

Not exact matches

You know, a lot of recipes for cakes will say things like «it's done when it springs back to touch.»

Bake for about 15 minutes until done, it should spring back gently when you press your finger at the center of the cake.

Using a kitchen scale divide the batter evenly between the three cake pans and bake for 25 - 30 minutes or until the cake starts to pull away from the sides and springs back when you press down in the center.

The cakes are baked when pressed they spring back from a light touch.

The cakes are cooked when they spring back from a light touch.

Continue to bake until cake is set in the center and when you touch the top, it springs back softly.

The cake sponge is fully baked when golden, springs back from a light touch and an inserted skewer comes out clean.

Place in preheated oven and bake 35 to 40 minutes or until cake center springs back to touch.

Pour batter into prepared cake pans and bake for 22 - 32 minutes, or until cake tester comes out clean and top springs back to your touch.

So at first I didn't realize I had to bake the cheesecake later for 45 min then freeze it so I had to make the time then I had to go back to the store for ingredients I thought I had then got ready to get started again and realized I needed a spring pan which I don't have so I had to go back to the store so I get ready to make it and I have no parchment paper I called my neighbor and thank god she had some so I make the layer after redoing it once then I realize I can't make the cake layer because I have only one egg left so back to the store I go now I'm finally finishing it and I think the cake batter is to stiff I measured the ingredients so carefully and my daughter doesn't make it any better she tasted it and said it isn't good lol well I'm pushing through come hell or high water I am gonna finish this doggone cake!!

Bake until cake has risen, firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 15 - 18 minutes.

Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes.

The cake should spring back when lightly pressed with fingers.

Bake the cakes, rotating the pans halfway through the process, until they are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers come out with a few moist crumbs attached.