Sentences with phrase «edge of the cake»

Run a sharp knife around edges of cake to loosen sides.

Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans.

In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side.

Using a small spatula, spread the strawberry frosting along the bottom edge of the cake.

Pour batter into prepared pan and bake for 1 hour and 15 minutes or until edges of cake pull away from pan and cake springs back when pressed with finger.

Cool for 10 minutes then carefully flip out on to a wire rack (use a knife to loosen edges of the cake if necessary).

Bake 40 - 45 minutes, until edges of cake are golden brown and a toothpick inserted in the center comes out with moist crumbs.

Carefully pull out the foil strips from under the cake, revealing clean edges of the cake platter.

Place 1 cake layer, slipping 3 or 4 short strips of parchment paper under edges of cake to protect the stand.

Spread to within 1/2 inch of edge of cake.

Run a knife around edge of cake and release sides to remove from pan.

Use a knife dipped in warm water to smooth the outer edge of the cake.

Loosen edges of the cake with a paring knife and flip the cake out onto a large serving platter.

The hardest part is probably lining the vertical ladyfingers around the outer edge of the cake pan.

Pipe a dam of frosting around outer edge of cake layer using a large, round piping tip (this will help keep the filling from spilling out the sides).

Line the inside edge of the cake ring with a strip of acetate.

If I did the math right that means at 24 servings, each piece is about 1-1/5 inches wide at widest point (the outside edge of the cake).

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.

They are oven - safe fabric strips that are soaked and then pinned around a cake pan in order to keep the outer edge of the cake cool so -LSB-...]

Run a knife around the inside edge of the cake pan and place a serving plate overtop the pan.

Sprinkle chopped chocolate around bottom edge of cake.

Using a piping bag (or a plastic sandwich baggie with the corner cut off), pipe a thick line of frosting around the top edge of the cake layer.

Arrange coffee beans around top edge of cake.

Run knife around edges of cake.

Using knife, loosen edges of cake; invert onto towel.

Use a small, thin knife to loosen the outer edges of the cake.

Use a spatula to spread the icing around the edge of the cake.

Press the hazelnut crumbs onto the icing around the edge of the cake (you've got more than enough hazelnut crumbs and much of it will fall off as you press it on the sides).

Let it cool a little, then drizzle along the edges of the cake.

Carefully peel off the paper, then place a short edge of the towel over the edge of the cake.

Run the side of a blunt knife between the edge of the cake and the pan.

Use micro eggs (alternatively use Cadbury's mini eggs) and place around the edge of the cake, pressing into the ganache to secure them.

Drag a toothpick from the centre to the edge of the cake at regular intervals through each circle to create the spider web effect.

As a last resort I added some gelatin to the remaining whipped cream frosting — which is a common way of reinforcing whipped cream — only I overestimated the amount of gelatin and ended up with bouncy whipped cream that set as I spread it on the cake (NOT IDEAL), and the rosettes I piped around the edge of the cake to hold in the lemon curd topping ended up sliding off because they also set before they could stick.

Run a knife around the edge of the cake, place a plate over the pan and invert immediately.

Run a knife around the edge of the cake and cool completely on a cooling rack.

Using an offset spatula, transfer each cake in a cake holder, gently scraping excess glaze from the bottom edges of the cake.

Place spoonfuls of whipped cream around the edge of the cake, top with the chocolate coffee beans and dust with cocoa.

After the cake is fully cooled, cream cheese frosting is piped around the edges of our cake for some extra pizzaz.

Once out of the oven, run a blunt knife around the edge of the cake.

Break the Kit Kat bars into two pieces and gently place them vertically along the edge of the cake.

Arrange the chopped peanut butter cups around the edge of the cake.

Pipe a border of white buttercream around the edge of the cakes, then fill with the black sesame buttercream.

RUN a knife along the edges of the cake.

When ready to serve, run a knife along the edges of the cake and remove the side of the springform pan.

The bottom edges of the cake are slightly crumbly but the cake should hold together well once fully cooled.

Using a pastry bag fitted with a large, open star tip, pipe the dark chocolate buttercream in swirls around the edge of the cake.