Sentences with phrase «greased cake tin»

Place into a greased cake tin and bake for 40 minutes until just cooked through.

Put mixture into a greased cake tin, lined with greased paper and place in a moderate oven (225 degrees) for 1 1/2 hours, or until a toothpick inserted in the cake comes out clean.

Finally fold in the almonds and pureed citrus skin and pour into the greased cake tin.

Start by greasing the cake tin and handling the base.

Pour batter into a greased cake tins.

Grease your cake tin or baking tray.

Not exact matches

Grease two cake tins with coconut oil and place the cakes in the oven for about thirty minutes, until you can pull a knife out of the centre clean.

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

my friends made me make these, but i made a layer cake out of it instead because i'm lazy and don't own muffin tins - two 9 ″ round cake pans greased and with parchment in the bottom, each with a graham cracker crust and half the cake batter, sandwiched around a disc of ice cream that had been frozen hard in one of the same cake pans.

For the chocolate cake, I used a bundt tin and lined it — painstakingly with greased parchment paper, in strips all the way round, otherwise the cake sticks to the tin.

Preheat oven to 350 °F and grease and lightly flour a 9 x 13 - inch cake pan or line twelve cupcake tins with paper liners.

I considered emptying the batter out of the tin and removing the bananas so I could grease it, but didn't and decided I would post an irritable message here instead if (as I expected) the cake stuck to the tin.

Grease and line a 6 or 4 - inch cake tin with some oil (Alternatively, grease 2 large muffin Grease and line a 6 or 4 - inch cake tin with some oil (Alternatively, grease 2 large muffin grease 2 large muffin cups).

Grease two 8 inch round cake pans, or cupcake tins for 2 dozen cupcakes.

Pour the mixture into an angel food cake tin (NOT greased or lined) and bake for 50 minutes or until a skewer inserted into the cake comes out clean.

If you are using a normal metal cake tin make sure to grease generously with oil.

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

Line the bottom of two 8 or 9 inch cake tins with greaseproof paper and grease the sides with marg and dust with flour.

Preheat the oven to 180 degrees C and lightly grease 3 - 4 small cake tins.

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.

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

Line a baking tin with non-stick baking paper or grease it with oil — extend paper above the sides, so you can pull the cake out when it is set.

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

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

Line two 8 inch round cake tins with parchment paper and grease them well with a little butter.

Preheat the oven the gas 4 / 180C / 350F and grease two 9 inch, loose - bottomed cake tins.

Spoon the batter into a lined / greased muffin pan or round cake tin (you could also make cupcakes?)

Vanilla Cheesecake Icebox Cake Serves 6 - 8 150g almond biscotti 20 Jatz / Savoy crackers 60g butter, melted, plus extra to grease tin 2 x Harry's Ice Cream Co..

Cover the bottom of a 20cm - springform cake tin with greaseproof paper and lightly grease the sides.

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

directions: Make the cakes: preheat oven to 350 degrees F and grease and flour 6 extra-large muffin tins, or 12 regular sized muffin tins.

Halved the total recipe and baked in a greased and lined 9 inch round cake tin for 40 minutes 2.

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.

Fold in almonds, chocolate, dates and figs to the whites and pour the mixture into a greased and lined springform cake tin.

Grease and line the bases of 2 x 20 cm round cake tins with baking parchment.

Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven.

Traybake biscuits and cakes can be cooled in the tin, covered up, then cut on arrival - just make sure you line and grease the tray well.

Pour the cake batter into a loaf tin lined with a parchment cake liner or alternatively grease the dish very well with melted butter.

Grease two springform cake tins very well with coconut oil.

Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day

Line two 8 inch round cake tins with parchment paper and grease them well with a little butter.

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

Line the base of one large loose bottom round cake tin with parchment paper and grease lightly with melted coconut oil.

Prepare a 20 cm square cake tin by greasing and lining it with baking parchment.

For the cakes and filling: 225g salted butter, very soft, plus extra to grease the tins 225g golden caster sugar 4 large eggs 200g pumpkin puree (tinned is fine) 200g self - raising flour 30g ground almonds 2 level tsp baking powder 1tsp finely grated orange zest 150g fromage frais 200 ml double cream 1tbsp icing sugar, plus extra to dust fresh raspberries and pomegranate seeds, to decorate

For the cake: A little butter, to grease the tins 4 eggs 250g golden caster sugar 2 tsp vanilla extract 250g plain four 400g fresh cherries, stoned and halved