Sentences with phrase «center of the cake»

Bake for 30 to 35 minutes or until cake tester inserted into center of cake comes out clean.

Bake until a tester inserted into center of cake comes out clean about 25 minutes.

Put the cake batter into the pan and bake for 40 - 45 minutes until a toothpick inserted in center of cake comes out clean.

Arrange ribbon halves with V shapes at center of cake to form bow (Step 3).

Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes.

Adjust rack so center of cake will be at center of oven.

Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean.

Bake for about 30 - 35 minutes until a toothpick inserted in center of cake comes out with a few moist crumbs attached.

Bake for 15 - 20 minutes, or until toothpick inserted into center of a cake comes out clean.

Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes.

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

Using a large ladle or spoon, scoop spiced apple compote on center of cake over frosting.

Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side.

Bake until a wooden toothpick in centers of cakes comes out clean, about 38 - 40 minutes for the 9 - inch pans and 30 - 34 minutes for the 8 - inch size.

Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 50 - 60 minutes, rotating pan after 35 minutes.

Pour batter into prepared pan and bake until a wooden pick inserted into center of cake comes out clean, 1 1/4 to 1 1/2 hours.

Pour into un-greased 9 × 13 inch baking pan and bake for 50 minutes or until tester inserted in center of cake comes out clean.

Test the center of the cake with a toothpick; when it comes out clean the cake is done.

Pour the batter in the prepared baking dish and bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Bake for 55 - 60 minutes, until the fruit is bubbling around the edges and a toothpick inserted into the center of the cake comes out clean.

Pour batter into prepared bundt pan and bake for 1 hour or until toothpick inserted in the center of the cake comes out clean.

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

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.

Pour the ganache into the center of the cake.

A toothpick inserted into the center of each cake should come out with a few moist crumbs attached.

Return to oven to finish baking (about 10 minutes), until a toothpick inserted into the center of the cake comes out clean.

Pour the batter into your prepared pan and bake for about 45 to 50 minutes or until a toothpick inserted into the center of the cake has a few moist crumbs.

In between the creampuffs and in the center of the cake, drizzle about 1/2 of what's left of the chocolate cream.

Bake for about 50 - 60 minutes until golden brown and a toothpick inserted in the center of the cake comes out with moist crumbs.

Bake the cake for 50 - 60 minutes or until a sharp knife inserted into the center of the cake comes out mostly clean with just a few crumbs on it.

Divide the batter evenly between the 2 prepared pans and bake for 30 — 40 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs attached.

An espresso cinnamon topping is sprinkled on the top and in the center of the cake to add a burst of flavor.

Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

Bake at 350 degrees for 28 - 32 minutes, or until cake is golden brown and toothpick inserted into the center of the cake comes out clean.

Pour the batter into the prepared pan and bake for 25 - 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Pour into your prepared pan and bake for 50 - 65 minutes or until a toothpick inserted into the center of the cake comes out clean.

Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for about 80 - 90 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs.

Put the cast iron pan in the oven and bake for 20 to 35 minutes, or until a toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain).

and bake until the center of the cake is set and a tester comes out clean.

Frost the center of the cake with the coconut frosting and the sides with the chocolate buttercream frosting.

Bake at least 45 to 50 minutes (thanks to commenter klp for reminding me this took a bit longer) or until a wooden tester inserted into the center of the cake comes out clean.

Bake for 1 hour or until lightly golden and a toothpick inserted into the center of the cake comes out clean.

Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the center of the cake comes out clean.

Bake for about one hour to one hour 15 minutes, or until the top of the cheesecake has nicely browned and the center of the cake moves slightly when the pan is gently shaken.