Sentences with phrase «cake tester comes»

Bake for 1 hour and 15 minutes, or until a cake tester comes out clean.

3 Bake for 75 minutes or until a cake tester comes out clean when inserted into the centre of the cake.

Bake at 350 ˚F for 40 — 50 minutes, until a cake tester comes out clean.

Bake for about 40 - 45 minutes or until cake tester comes out clean.

Evenly divide the batter into the cupcake tin and bake for 25 minutes or until cake tester comes out clean.

Bake for 50 minutes or until a cake tester comes out clean.

When cake tester comes out clean, remove cake from oven and cool for 20 minutes before taking it out of the pan.

Bake cupcakes until a toothpick or cake tester comes out clean when inserted into the middle of a cupcake, 20 to 25 minutes.

Bake the cake until the top is risen and golden and a cake tester comes almost clean, about 45 to 50 minutes.

Bake cakes for 30 - 40 minutes or until the cake tester comes out clean.

- Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.

-- Fill cupcake liners 3/4 full and bake for 15 - 17 minutes, or until cake tester comes out clean.

Bake the cake for about 55 minutes or until the cake tester comes out clean.

Bake until a cake tester comes out clean and the tops spring back when touched, about 20 - 25 minutes for regular cupcakes and 15 - 20 for minis.

Bake until cake is golden brown and a cake tester comes out clean, about 40 minutes.

Bake for 50 minutes — 1 hour and 15 minutes, until an inserted sharp knife or cake tester comes out clean.

Bake on center rack 30 to 35 minutes until a toothpick or cake tester comes out clean.

- Fill cupcake liners 2/3 of the way full and bake for 22 - 25 minutes, or until cake tester comes out clean.

Spoon batter into cupcake pan, about half full, Bake in the oven for 15 - 20 minutes until well risen and golden brown or a cake tester comes out clean.

Bake for 20 to 25 minutes or until a cake tester comes out clean.

Bake in the oven for 20 - 25 minutes until golden brown or cake tester comes out clean.

Bake for 30 minutes until the center of cake is domed and the edges are golden brown, and a cake tester comes out clean when inserted.

Spread evenly in an oiled 8x12 - inch baking pan and bake 25 minutes or until a knife or cake tester comes out dry.

Divide batter into prepared cupcake liners and bake for 12 - 15 minutes or until a cake tester comes out clean when inserted in center of cupcake.

Pour batter into prepared pans and bake in the center of the oven for 20 - 25 minutes or until a cake tester comes out clean when inserted in center of cake.

Pour the batter into the prepared baking pan and bake for 45 - 55 minutes or until a cake tester comes out clean.

Bake cupcake cones in the center of the oven for 15 - 20 minutes or until a cake tester comes out clean when inserted in center.

Pour into loaf pan and bake for 40 minutes or until a cake tester comes out with just a few crumbs attached.

Bake cake until an inserted toothpick or cake tester comes out clean - about 40 minutes for a big bundt.

Bake at 350 degrees for 20 - 23 minutes or until a cake tester comes out clean.

Cover and cook an one additional hour (if low) or 30 minutes (if high), until a cake tester comes out clean from the muffin layer.

Divide batter equally into prepared pans and bake in the center of the oven for 20 - 25 minutes or until a cake tester comes out clean when inserted in center of the cake.

Bake for 55 - 60 minutes, or until a cake tester comes out clean.

Pour the mixture into the baking tray and bake for 20 - 25 minutes until golden brown, spongey and a cake tester comes out clean.

Bake at 350 degrees, for 55 - 65 minutes or until a cake tester comes out mostly clean.

Bake the mini muffins for 15 - 18 minutes and regular muffins for 18 - 22 minutes, or until a cake tester comes out clean.

Pour batter into prepared Bundt pan and bake for one hour or until cake tester comes out clean.

Bake until an inserted cake tester comes out clean, about 15 minutes.

Bake the cupcakes about 17 - 20 minutes at 180C or until a cake tester comes clean out of the side of the cupcake (the center will be wet from the core).

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.

Pour evenly into two greased, round cake pans and bake at 350 for 25 - 30 minutes or until a cake tester comes out clean.

Bake at 180 °C for 35 minutes or until a cake tester comes out clean.

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.

When a cake tester comes out clean it is done.

Pour batter into prepared pan and bake for 35 - 40 minutes or until cake tester comes out clean.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Divide the batter equally among the three prepared cake pans and bake for 25 - 30 minutes, or until a cake tester comes out clean.

Portion out the batter into prepared pans and bake for 14 - 16 minutes, or until a cake tester comes out with just a few moist crumbs.

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

Bake for 50 to 60 minutes, until a cake tester comes out clean.