Sentences with phrase «cut sides of the cake»

Not exact matches

Place final layer on top of the cake, cut side down.

Cut a piece of acetate to fit flush against the sides of a 6 inch cake ring.

Place final cake half, cut side down, on top of pineapple layer.

Place the roasted strawberries, cut side down, on top of the cake batter about 1/2 inch apart from one another in concentric circles.

Divide filling evenly between the cut side and the top of the cake.

Spread a small amount of buttercream on a cake board, then place bottom cake layer, cut side up, on top.

Spread the cut - side up half of one cake with a little frosting.

Let the cake cool for about 5 minutes, release from the pan, cut into quarters, sprinkle with coconut and enjoy with a delicious side of ice cream!

Dab a bit of frosting in the center of a serving plate to prevent the cake from sliding and center a cake layer over it, cut side up.

Then take about 14 cherries (about 1/3), cut them in half, and set them aside (place on a sheet of paper towel, cut side down) to be placed on the top of the cake during baking.

Quickly arrange the remaining cherries, cut side down, on the top of the cake.

Using knife, cut around sides of pan to loosen cake.

Position a rack in the middle of the oven and preheat to 350 ˚ F. Oil the sides and bottom of two 9 x 3inch round cake pans, or equivalent, and line the bottoms with parchment paper cut to fit.

Butter a solid 10 - inch round tart pan with 1.25 - inch high sides or a 9 - inch round cake or spring form pan (if using a cake pan, line the bottom with a round of parchment cut to fit).

Butter the bottom and sides of a 9 - inch cake pan, then line the bottom with a round of parchment paper cut to fit the bottom and slather it with more butter (about a tablespoon).

Remove the sides of the pan and cut the cake into two layers (see note above.)

I made it for a dinner party for 14 and the cake was more than enough — especially with a dollop of whipped coconut cream on the side to cut the richness.

Top with the second cake, cut - side down (so the flat bottom is facing up) and frost the sides and top of both cakes.

Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.

Led by Corporate Executive Chef Michael Vignola and Executive Chef Dustin Rixey, Strip House offers an innovative approach to American classics with prime cuts of beef charred to perfection, signature side dishes, a famed 24 - layer chocolate cake and an extensive wine list, which was recognized by Wine Spectator for their 2015 Award of Excellence.

Led by Corporate Executive Chef Michael Vignola, Strip House offers an innovative approach to American classics with prime cuts of beef charred to perfection, signature side dishes, a famed 24 - layer chocolate cake and an extensive wine list, which was recognized by Wine Spectator for their 2015 Award of Excellence.

Place another cake layer, cut side down, on top and spread another third of ganache over cake.

Place top layer of cake on filling, cut - side down.

From the same remaining 6 - inch cake round, use a knife to cut a face shape - I just made an even cut to make a flat edge on the side of the cake round where I had cut the bunny tail, and then cut at the same angle on the other edge of the cake round.

Spread a little icing on the center of your platter to keep the cake from shifting, then set the cake layers cut side down on the frosting.

To do so, use a small gardening shovel, cake server, spatula or your hands to make two vertical cuts on one short side of a bread pan where it meets the longer sides, then fold down or remove a little over half of that short side to expose the soil.

Butter and line the base and sides of a 22 cm square cake tin: cut 2 strips of baking parchment the width of the tin and longer than the base and sides, and fit into the tin each way and up the sides.

If you struggle with cutting the slices the same size, grab one of these handy Cake Portion Markers, this one marks 14 slices on one side and 16 slices on the other.

Release and remove the sides of the pan (do not cut around the sides with a knife — it will make the rim of the cake messy).

Oil the sides and bottom of the cake pan and line the bottom with a parchment circle or paper cut to fit.

With a serrated knife cut off the dome of the cake and some of the sides, if you want a more even look.

Cut around the sides of the pan to loosen the cake.

Place the bottom of the first cake, cut side up, on a flat serving plate and spread a thin layer of buttercream on the top only (not the sides) with a palette knife.

Place the top of the first cake, cut side down, on top and thinly frost the top only.

Place one layer cut side up on a cake plate and spread to the edges with about 1/2 cup of the buttercream.

Cut out two discs of cake, one to fit the top and one to fit the base of the bowl, and use the remaining cake to cut out a strip to line the sides of the boCut out two discs of cake, one to fit the top and one to fit the base of the bowl, and use the remaining cake to cut out a strip to line the sides of the bocut out a strip to line the sides of the bowl.