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.
* 6» spring
form cake tin Middle White Chocolate Layer 1 1/2 cup.
Grease a 23 cm spring
form cake tin and line the base with baking paper.
Not exact matches
Tomorrow I'm making the
tin roof cheese
cake, just hunting for a 5» spring
form pan.
Using your spelt beetroot chocolate
cake recipe, I baked two
cakes in doughnut
cake tins (round with a hole in the middle), then cut them in half to
form 4 arcs of the rainbow.
You cook up these tasty little bites in a muffin
tin so that each
cake is presented in a single serving
form.
Or you can use a 6 ″ spring -
form pan (if you don't have a spring -
form pan, use a 6 - inch
cake round lined with plastic wrap) or line a cupcake
tin with plastic wrap to make 6 tartlets.
Scoop out crust mixture into a 6 ″ spring -
form pan (if you don't have a spring -
form pan, use a 6 inch
cake round, lined with plastic wrap) or line a cupcake
tin with plastic wrap to make 6 tartlets, and press firmly, making sure that the edges are well - packed and that the base is relatively even throughout.