Sentences with phrase «cm cake tin»

Pour into a lightly oiled 18 cm x 28 cm cake tin and leave in the frige to set.

Method: — preheat your oven to 180C / 350F / Gas Mark 4, and prepare a 20 cm cake tin by greasing it thoroughly with butter or oil

Butter and line the bottom of a deep, round 20 cm cake tin with greaseproof paper.

Hi there, the cake ingredients are easy to halve but the quantities and cooking times suggested are designed for a 20 cm (8inch) cake tin and 15 cm cake tin (6 inch).

or 45 minutes if baking in one go in 18 cm cake tin.

Core and chop the pear into bite size pieces then add to the mixture with the chocolate chips and stir though, pour into a lined 20 cm cake tin.

Place the mixture inside a 15 cm cake tin placed on a tray lined with baking paper.

Grease a 30 x 20 cm cake tin and line with parchment.

Line a 20 cm cake tin with baking paper, to make it easier to remove later.

Mix until just combined and press into a lined 15 cm cake tin.

Line a 23 cm cake tin with baking paper, right up the sides of the pan.

Butter base and sides of a tall 8 inch / 20 cm cake tin, line with a round of baking paper slightly larger than the base.

Add the milk and red food colouring and fold in until everything is incorporated then pour into two 20 cm cake tins.

Grease and line the base and sides of deep, round 20 cm and 15 cm cake tins with baking parchment — making sure the paper comes a few cms above the sides.

Not exact matches

Cover the entire base of an 18 cm (7in) round cake tin with the frozen berries and pour the blended cream all over the top.

Take an 8 inch (20 cm) Square cake tin and line it with baking paper.

I used a 10x20cm loaf pan (approx. 4x8inch) and a 23 cm round cake tin and it really doesn't rise at all.

Prepare two 18 cm (7 inch) round, deep cake tins by greasing and lining the base with parchment paper.

Then roll it out on a lightly floured surface to the thickness of a # 1 coin and use it to line a 20 cm springform cake tin, leaving the excess hanging over the edges.

Pour the mix into a 20 cm loose bottomed cake tin and press down firmly.

Divide the mixture between two 20 cm (8») round silicone moulds or lined cake tins.

So rather than do a four layer cake, I decided to bake one two - layered, 20 cm cake and 12 cupcakes using a muffin tin.

Line a 12 - serve muffin tray with muffin wrappers and a 20 cm round cake tin with baking spray and baking paper

Preheat the oven to 180C (355F) and line a 23 cm (9 inch) cake tin with baking paper.

Lightly oil and line the base of a 20.5 cm (8 - inch) standard round cake tin with parchment paper.

Alternatively leave out the yogurt topping and bake the cake as one big cake in a 23 cm tin.

Cut the pasta into a 20 cm diameter circle (you can use a round cake baking tin).

Press firmly into a lined 15 cm loose bottom cake tin.

I also batch - baked them in a 23 cm square cake tin, Australian style, rather than making individual buns which everyone also liked.

Roll out and line the base and sides of a 21 - 22 cm deep flan tin or 20 cm springform cake tin.

Any tips for doing this instead of square in a round tin cake pan (28 cm)?

Place the cake tin in a large roasting pan, and pour boiling water into the pan around the cake tin (enough to come 1 - 2 cm up the side of the tin).

Grease a 23 cm spring form cake tin and line the base with baking paper.

Grease a 20 cm springform cake tin with margarine, sprinkle in the desiccated coconut, then give the tin a good shake so that it's evenly distributed.

Transfer the mixture into 9.5» (19 cm) springform cake tin and spread it evenly around the base, making sure it's packed very tightly.

Grease a 10 cm (4in) tin can or deep cake tin and line the base and sides with greaseproof paper.

Melt the butter in the microwave and then pour into the food processor, pulse a few more times and the pour into the prepared 25 cm, lined cake tin.

Scrape into a 21 cm round cake mould or lined tin and bake at 180C for 40 minutes.

Next, press the crust batter into 6» (15 cm) or 6.3» (16 cm) spring form cake tin lined with parchment paper and bake at 190 °C (375 °F) for 10 minutes.

The cake is a fairly modest one as the tin size that comes with the Optimum HealthyFry is only 15 cm / 6 ″ in diameter, but the quantities can easily be doubled for a more standard size.

Lightly grease, then flour a 24 cm springform cake tin.

Grease a 20 cm square loose - bottomed cake tin and line with baking paper.

Pour the crumbs in to a 20 cm (8 inch) loose bottom flan tin or lined springform cake tin and press until the crumbs evenly cover the base and 2 cm up the side of the tin to create an edge.

Line the base and sides of a 23 cm (9 inch) springform or loose - bottomed cake tin with baking parchment.

Pour the ready batter into a lined cake tin (I used 24 cm tin to get a higher cake, but 27 cm is for a «normal» cake) 8.

Line the base of a 23 cm / 9inch springform cake tin with baking paper or simply grease generously with butter or coconut oil.

Pour the ready batter into a lined cake tin (I used 18 cm tin to get a high cake).

A 20 cm / 7.5 inch cake tin and some baking paper to line it.

Oil and line the base and sides of an 18 cm square cake tin with baking parchment.

Re the person who said the tin wasn't big enough - you will need a deep 20 cm tin rather than just a regular sponge sandwich type tin - it is quite a high «cake».