Sentences with phrase «in centers of cakes»

Bake until a wooden toothpick in centers of cakes comes out clean, about 38 - 40 minutes for the 9 - inch pans and 30 - 34 minutes for the 8 - inch size.

In between the creampuffs and in the center of the cake, drizzle about 1/2 of what's left of the chocolate cream.

Bake for about 50 - 60 minutes until golden brown and a toothpick inserted in the center of the cake comes out with moist crumbs.

Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Pour everything into the prepared cake pan and bake for 35 - 40 minutes until risen and cooked through (a skewer inserted in the center of the cake should come out clean).

Bake both the butterscotch and vanilla bean cake in the oven for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Bake for about 30 - 45 minutes or until a toothpick stuck in the center of the cakes comes out with moist crumbs.

Evenly distribute the batter between the prepared pans and bake for 23 to 26 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

A toothpick inserted in the center of the cake should come out clean.

Place the mini marshmallows in the center of the cake, with the candy melts side down, this will become the bottom of the bunny's nose.

Bake for about 20 - 25 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs and its central part is slightly soft.

Bake for about 25 - 35 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs.

Bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake just comes out clean.

To dazzle your guests, remove the cake from the springform pan and mound whipped cream mixture in the center of the cake.

Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Extract the frozen passion fruit mousse layer and place in the center of the cake, over the vanilla mousse.

Pour the batter over the pears and bake in the middle of the oven for 40 - 45 minutes or until the cake bounces back when lightly touched and a skewer inserted in the center of the cake comes out with just a few moist crumbs.

Bake for 55 minutes or until risen and golden and a skewer inserted in the center of the cake comes out clean.

Bake for about 45 minutes or until golden and risen and a skewer inserted in the center of the cake comes out clean.

Then I baked the cake for 25 minutes in 200 degrees Celsius, until the edges were nicely browned and a toothpick inserted in the center of the cake came out with just a few crumbs.

Divide batter equally into prepared pans and bake in the center of the oven for 20 - 25 minutes or until a cake tester comes out clean when inserted in center of the cake.

Bake for about 60 to 70 minutes or until the streusel is golden brown and a toothpick inserted in the center of the cake comes out clean.

Pour half the batter into the prepared bundt pan then spoon half the berry smash on top of that, making sure you stay in the center of the cake and trying not touch the edges of the pan (this just helps with sticking).

Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean.

Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil).

Pour the batter into prepared pan and bake for 1 hour and 15 minutes or until a skewer inserted in the center of the cake comes out clean.

Pour strawberry or raspberry jam in the center of the cake and arrange some fresh raspberries.

Put a dollop of buttercream in the center of your cake stand or spinner.

Bake the cakes on the center rack for 25 to 30 minutes, or until the tops are of the cakes are set, the sides have started to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean or with only a few moist crumbs.

Bake the cake for 45 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean.

Pour batter into prepared pans and bake in the center of the oven for 20 - 25 minutes or until a cake tester comes out clean when inserted in center of cake.

Take the cooled ganache and pour in the center of the cake, slowing spreading it down the sides of the cake.

Pour the mixture in a prepare cake pan and bake for 30 - 35 minutes or until a toothpick comes out clean when stuck in the center of the cake.

Bake for 28 - 30 minutes until a toothpick inserted in the center of the cake comes out clean and the edges of the cake pull away from the pan.

Bake until toothpick inserted in center of cakes come out clean, 45 - 50 minutes.

Bake for 45 to 55 minutes, until a toothpick inserted in the center of cake comes out clean.

Place in the middle of the oven and bake until the top is browned and a toothpick comes out clean when inserted in the center of the cake, about 40 - 50 minutes.

To test for doneness, insert a toothpick in the center of the cake.

Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes.

Divide the batter between the prepared cake pans and bake for 28 - 30 minutes until a toothpick inserted in the center of the cake comes out clean.

Switch position of pans and bake until golden and a wooden pick inserted in center of each cake comes out clean, 10 to 15 minutes more.

Bake in a 350 degree oven for about 30 - 35 minutes, or until toothpick inserted in center of cake comes out clean.

Pour the dough into the two pans and bake for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Bake the cake until the top is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour.

Bake in the oven until the top of the cake is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour.

If you have the same problem again, and notice your cake cooking too quickly, reduce your oven temp by 25 °F, tent (loosely cover) the cake with foil to prevent further browning, and continue to bake until a toothpick, cake tester, or small paring knife comes out clean in the center of the cake.

Bake for 25 to 30 minutes, until a toothpick inserted in center of cakes and comes out clean.