Cool
the cakes in their pans for 10 minutes before removing them and cooling completely on a wire rack.
Cool
cakes in pans for ten minutes, then remove from pans and cool on wire rack.
Cool thumb
cakes in pan for about 10 minutes then transfer to a wire rack.
Cool
the cake in the pan for 10 minutes and turn onto a rack to finish cooling; or leave it right in the pan, if you've lined the pan with parchment.
Cool
cake in the pans for 30 minutes, then invert cakes on a wire rack, removing from the pans and allowing to cool completely.
Remove from the oven and cool
the cake in the pan for 10 minutes, then remove from the pan and cool completely on a rack before slicing.
Cool
the cake in the pan for 30 minutes before turning it out onto a rack to cool completely.
Let cool
the cake in the pan for 10 minutes and transfer to a wire rack.
Cool
cake in the pan for 5 minutes.
Stand
cake in the pan for 15 minutes, then cool onto a wire rack.
Leave
the cake in the pan for about 15 minutes, then remove it and let it cool on a wire rack.
Cool
the cake in the pan for 15 minutes.
Cool
the cake in the pans for 10 minutes.
Cool
the cake in the pan for few minutes.
Cool
cake in pans for 10 minutes on a wire rack; invert pans.
Set aside
the cake in the pan for 30 minutes to let it cool to room temperature, then remove the cake using the parchment sling.
Cool
cake in the pans for 30 minutes, then invert cakes on a wire rack, removing from the pans and allowing to cool completely.
Cool
the cake in pan for 15 minutes.
4 Cool
the cake in the pan for 15 minutes.
Not exact matches
Tell you what, try this experiment: Get all the ingredients
for a simple
cake (
pan flour, eggs, sugar, butter oil, heat, etc.) Aimlessly toss the ingredients
in the air until you get a perfect
cake.
Line the bottom of a pizza dish or
cake pan with olive oil and pour the mix
in, then bake
for about 15 - 20 minutes, until the base is firm — it cooks really pretty quickly though.
You will need a springform
pan for this
cake since it would be difficult to get it out of a regular
cake pan in one piece.
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.
Once baked, allow the
cakes to rest
in the
pan for a few minutes before removing and cooling on a wire rack.
Let set
in pan for about 45 minutes and then turn
cake over
in pan onto a serving dish.
Pour batter into prepared Bundt
cake pan and bake
in the preheated oven
for 30 - 35 minutes until a toothpick inserted into
cake comes out clean.
Lovely
cake perfect
for 2 - I made it once
in a loaf dish (didn't have a small
cake pan), and then I did it again and, of course, put it
in a small
cake tin (but it was too flat).
When
cakes are done let cool
in pan for 10 minutes then flip the
cake pans onto a wire
cake rack to cool completely.
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.
Cool
cake in pan on wire rack set over baking sheet
for 10 minutes, then invert
cake directly onto rack.
Allow
cake to cool
in the
pan for about 20 minutes, then release the sides of the
pan and allow it to cool completely before serving.
Allow
cakes to cool
in pans for 10 minutes before transferring to a cooling rack to cool completely.
Remove
cakes from oven and let cool
in pans for about 15 minutes.
Cream room temperature butter and brown sugar together
for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point
for the tenderest
cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake / By hand gently stir
in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place
in a 9 - inch square or 10 - inch round
pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º
for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the
cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake with powdered sugar and coarsely chopped almonds /
Cake is tender until completely cooled so handle with c
Cake is tender until completely cooled so handle with care.
Let
cakes cool
in pan for 5 minutes, then turn out onto a wire rack to cool completely.
To make one large Bundt
cake instead of six small ones, double this recipe and bake
in a 10 - inch Bundt
pan for 45 to 50 minutes.
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.
I baked it
in a 9 inch square
cake pan (couldn't find my bread
pan)
for about 25 - 30 minutes, and the result was amazing!
I made half of the
cake recipe and baked it
in a springform
pan, to make it easy to remove and hopefully easier
for us to finish!
Like so many others, my Mother made this
for years and passed recipe on to me (I'm now 81 y / o) and her recipe called
for the cinnamon also - made on 9x13 sheet
pan... always was my birthday
cake - recently, a lady
in my Sunday School class had this recipe also and made it
for my birthday... slurp - slurp - oh yes, born and raised
in Texas...
Cool
for about 30 minutes
in the
pan then use the parchment to lift the
cake out and transfer to a wire rack to cool completely before cutting into squares and serving.
I made it
in a 9 x 13 glass
cake pan, baked it at 350 °
for 20 minutes and it turned out just fine.
Allow the
cake to cool
in its
pan on a cooling rack until cool enough
for you to touch it.
Allow the
cake to cool
in the
pan for about 10 minutes before transferring to a wire rack to cool completely.
The process is just like making cinnamon rolls except rather than baking them side by side these are baked
in a muffin
pan for stand - alone mini babka
cakes.
Let the
cake cool
for a few minutes
in the
pan, then run a knife around the edges, and remove the springform.
Remove
cakes from oven and let cool
in pans for 5 - 10 minutes.
Scrape the batter into the prepared
pan and bake
in the lower third of the oven
for about 1 hour and 15 minutes, or until a toothpick inserted
in the center of the
cake comes out clean.
Let the
cake cool
for a half hour
in the
pan and then let it cool further on a rack.
Be sure to slide on down to the «Tidbits» at the bottom of the recipe
for a great way to easily get the
cake out of your baking
pan in one piece.