You can line the bottom with parchment paper or 8 -
inch cake circles.
Not exact matches
Transfer the
circle to a lightly greased cast - iron pan or 10 -
inch round
cake pan and brush with the beaten egg.
Prepare two 9
inch pans or three 8
inch pans by greasing with cooking spray and a
circle of parchment paper on the bottom of each pan will insure that the
cake will come out.
Place the roasted strawberries, cut side down, on top of the
cake batter about 1/2
inch apart from one another in concentric
circles.
Place your first layer onto a
cake stand or tray and pipe red frosting in a
circle on top of the layer of
cake, leaving 1 / 4 -
inch of
cake unfrosted around the edge.
use 1.5
inch circle cutout to cut out the
cake bites top it with whipped cream and strawberry.
Butter or spray two - 9 x 2
inch (23 x 5 cm)
cake pans and line the bottoms of the pans with a
circle of parchment paper.
Secure the first brownie layer to a six -
inch cardboard
cake circle, or directly to a
cake stand, using a small amount of buttercream.
Use an 8 -
inch cake pan as a guide to trim into uniform 8 -
inch circles.
Once cooled, use a 2
inch cookie cutter to cut out
circles from your
cake.
Spray two 8 -
inch round
cake pans with cooking oil spray, then place a
circle of parchment paper in each pan and spray again.
Cut out a parchment paper
circle to cover the bottom of a 9 -
inch spring form or
cake pan.
Brush a 9 -
inch cake pan with oil and line the bottom with a
circle of parchment paper.
To assemble the
cake: roll out the marzipan to 1/8 of an
inch thickness and cut 3 6 -
inch round
circles out.