Sentences with phrase «cakes in the oven until»

Keep corn cakes in the oven until ready to serve.

Leave cheese cake in the oven until completely cool to prevent cracking and craters.

Not exact matches

Grease two cake tins with coconut oil and place the cakes in the oven for about thirty minutes, until you can pull a knife out of the centre clean.

Bake in a preheated 350 degree F oven for 15 minutes or until the cake is light brown on top.

Bake cake layers in center of oven for ~ 15 mins or until a toothpick comes clean when inserted into the center.

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.

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.

Place in the center of the preheated oven and bake until the cake has begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached (about 35 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.

Pour the mixture into the prepared cake tin, level the top with the back of a tablespoon and bake it near the centre of the oven for about 40 — 45 minutes, or until firm, well - risen and springy in the centre.

Remove cakes from oven and let cakes cool in pans for 10 minutes, remove and cool on a baking rack until completely cooled.

Bake in preheated oven for 23 - 30 minutes or until fully baked but DO N'T OVERBAKE THESE CAKES (test them early).

Bake the cake in the preheated oven for about 55 minutes to 1 hour and 5 minutes or until browned and firm to touch.

Fill the cake pans until they are 2/3 full, and bake in the oven for 35 — 40 minutes, until a toothpick comes out clean.

Smooth down the tops and bake in a pre-heated oven at 180 ℃ for 30 minutes, or until the cakes are risen and firm to the touch or inserted skewer comes out clean.

Bake in preheated oven for 23 - 30 minutes or until fully baked (but DO N'T OVERBAKE THESE CAKES - CHECK THEM EARILER SO THEY DO N'T DRY OUT).

Turn the batter into the prepared pan and bake in the preheated oven for 1 hour, or until the cake tests done with a toothpick.

Bake cupcakes in the preheated oven for 20 - 25 minutes, or until cake bounces back when touched and a cake tester or toothpick comes out clean when inserted into the center of a cupcake.

Bake both the butterscotch and vanilla bean cake in the oven for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Bake in preheated oven about 45 - 50 minutes, or until toothpick inserted into the center of the cake comes out clean.

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

Pour into the tin, spread evenly and bake in the preheated oven for about 30 - 35 minutes, or until well risen, firm to the touch and the cake is shrinking away from the sides of the tin.

Bake in the preheated oven until the cakes are golden brown and begin to pull away from the edges of the pan, about 10 minutes for miniature molds and 15 minutes for larger cakes.

Bake in the center of the oven for 45 minutes or until cake is golden and risen and a skewer inserted in the middle comes out clean — it is OK if the surface cracks a little while baking.

Place cake in the oven preheated at 350 for 15 minutes or until the meringue has browned on the edges.

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.

Then carefully press two candy eyes (you can find candy eyes at cake decorating stores or you can order them online at http://www.candylandcrafts.com/) or two miniature chocolate chips or edible silver dragees into each mound and bake the meringue ghosts in a slow oven for about 1 - 1 1/2 hours or until they are crisp and dry to the touch.

Place pan in preheated oven and bake until cake pulls away slightly from the sides of the pan, about 40 minutes.

Spread the batter into the prepared cake pan and place in the heated oven and bake for 40 minutes, or until a piece of dry spaghetti inserted in the middle comes out clean.

Bake in the preheated oven for about 50 - 60 minutes, or until the cake is golden brown and just starting to pull away from the sides of the pan.

Bake in the preheated oven for 28 - 30 minutes or until toothpick inserted near the center of the cake comes out clean, or with a dry crumb

Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a toothpick inserted into cake comes out clean (frosting on bottom will still be liquid).

Bake in oven until top is light golden and a knife inserted in the cake comes clean, about 50 minutes.

Put mixture into a greased cake tin, lined with greased paper and place in a moderate oven (225 degrees) for 1 1/2 hours, or until a toothpick inserted in the cake comes out clean.

Bake in preheated oven for 24 - 27 minutes, or until a toothpick inserted into the center of each cake comes out with just a few moist crumbs attached.

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.

Place the cake or cupcakes in the center of the preheated oven and bake until pale golden and a toothpick inserted in the center comes out clean (about 19 minutes for cupcakes, 25 minutes for a cake).

Bake in the center of a warm oven for 13 - 15 minutes, or until a cake tester inserted into the center comes out clean.

Spread the butter cake batter evenly over the brownie, return to oven and bake for another 25 - 30 minutes or until cake tester inserted in the middle comes out clean.

Bake until deeply golden and set in the center, you're going to want to test this cake - a toothpick should come out clean before pulling it from the oven - for tiny cakes, this is usually 40 - 45 minutes, longer for larger cakes.

Bake in a 350 ° regular or convection oven until cake begins to pull from pan sides, 40 to 50 minutes.

Pour the batter over the pears and bake in the middle of the oven for 40 - 45 minutes or until the cake bounces back when lightly touched and a skewer inserted in the center of the cake comes out with just a few moist crumbs.

Put the cake in the oven, reduce the temperature to 350 degrees F, and bake the cake for about 35 - 40 minutes or until a toothpick inserted into the center of the cake is dry and the cake pulls away from the sides of the pan.

Pour into prepared pans and bake in middle of oven 30 minutes or until cakes test done and have pulled away slightly from sides of pan.

Bake in preheated oven for about 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Bake in the preheated oven for 30 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Bake the cake: Divide batter evenly between the 2 prepared pans, place in the center of the oven and bake 20 - 25 minutes or until the tip of a small knife inserted in the venter emerges clean.

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.

Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.

Bake in the preheated oven for 20 - 25 minutes, or until cake bounces back when touched and a cake tester or toothpick comes out clean when inserted into the center of a cupcake.