Place the second 8 -
inch cake on top.
Not exact matches
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.
Let the
cake cool for about 15 minutes or so in the pan, then place a plate (or platter) that's at least a few
inches bigger than the
cake, up side down
on top of the pan.
I bet that, in a lineup with a regular «carrot
cake» cupcakes (particularly those abominations found at coffee shops that are pretty much just sugar with an
inch of faux - carrot
on top), they'd be picked out as best - tasting by most people.
Pour half of the mixture
on top of the
cake base in the 6 -
inch springform pan.
Cover the
cake with foil and place a 9 × 13 -
inch baking sheet
on top of the
cakes.
Divide the batter evenly between the three greased round 7
inch cake pans, smooth out the
top and bake in the pre-heated oven at 355 ºF (180 ºC) for about 18 minutes, or until golden
on top and an inserted toothpick comes out clean.
It was probably the
inch and a half thick crumb
on top that drew me in (and made me decide that Crumb
Cake was a more fitting name).
The medium loaf pan (8
inches) compressed the
cake batter a bit, which made it billow up
on top.
Put in sprayed and almond floured 8 -
inch cake pan, then, if you wish, place halved almonds
on top to make a pattern.
I layered the two six -
inch cakes together with ganache in the middle and
on the
top / sides.
Prepare an 8
inch square
cake tin by completely lining with cling film (so that it hangs over the sides) and
on top of this, base - line with non-stick baking paper.
Using the
cake pan as a guide, cut out a 9 -
inch cardboard round and place it
on top of the
cake.