Sentences with phrase «inch cake rounds»

Spray two 8 - inch cake rounds with nonstick spray and set aside.

Cut one of the 6 - inch cake rounds in half to form 2 small semicircles.

If doing two 8 or 9 - inch cake rounds, I'd bake for 25 minutes (at 350) and check to see if it's done baking (a toothpick coming out with a few crumbs is the best test).

Butter and flour an 8 - inch cake round, set aside.

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.

From the same remaining 6 - inch cake round, use a knife to cut a face shape - I just made an even cut to make a flat edge on the side of the cake round where I had cut the bunny tail, and then cut at the same angle on the other edge of the cake round.

Not exact matches

You can use any 9 - inch round cake pan for this coffee cake.

Lightly grease and flour an 9 1/2 inch bundt cake (24 centimeter)(I'm sure a 9 inch round cake pan would work)

Grease well a 9 - inch round cake pan, and set it aside.

First of all, I use a 10 - inch round by 4 inch deep tube pan to bake my pound cakes.

Transfer the circle to a lightly greased cast - iron pan or 10 - inch round cake pan and brush with the beaten egg.

Preheat the oven to 350 degrees F. Grease 2 (8 - inch) round cake pans.

Grease a 9 inch round cake pan, tart pan, or springform pan.

grease four 8 - inch round cake pans and line the bottoms with parchment.

directions: Make the cake: grease and flour 4 8 - inch round pans and preheat the oven to 350 degrees F. Beat the butter for 3 full minutes, until light and fluffy.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ccake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ccake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with cCake is tender until completely cooled so handle with care.

The recipe is easy enough to follow; however, it does yield two 8 inch round cakes.

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

Use a 6 inch cake ring to cut three rounds of cake from the single layer we baked in the sheet pan.

* Cut It In Half: To make one 8 - inch or 9 - inch round cake, simply cut all of the ingredients in half and follow the same instructions.

Sliced the pieces into 1/4 to 1/2 inch rounds and spread them out in a round cake pan, one or 2 slices thick.

Baking this cake served as a reminder that I need to pick up 8 inch round pans.

It's made with my all - time favorite chocolate chip cookie recipe, which just so happens to fit perfectly into a 9 - inch round cake pan.

I think if you made the cupcake recipe as written (without doubling) it would make one fairly thick 9 - inch round cake.

Preheat oven to 350 F. Grease 2 9 - inch round cake pans liberally with coconut oil or coconut cooking spray.

I have a 5.9 inch round cake pan... do you think the recipe as written would be the correct amount to make a cake that size?

Preheat the oven to 180 ° C (350 ° F) and grease a 20 - cm (8 - inch in diameter and 2 - inch - deep) round cake pan.

First and foremost, bake and cool four 9 - inch round cake layers and whip together a double batch of (dyed - green) vanilla buttercream frosting.

Butter base and sides of a tall 8 inch / 20 cm cake tin, line with a round of baking paper slightly larger than the base.

Coat an 8 - inch round cake pan with butter and flour, tap out the excess flour, and set the pan aside.

Pour batter into two greased and floured round 8 - 9 inch cake pans.

Spray a 9 inch round cake pan with cooking spray and line the bottom of the pan with a parchment paper round.

Hi Laura, I usually use a regular round cake pan, about 2.5 inches deep and 9 inches across.

I'd check it at 25 - 30 minutes if you're using a 9 - inch round cake pan and go from there.

Carefully remove the top piece of parchment by pulling it away from the dough slowly and cut out a 6 - inch round using a 6 - inch cake cutter or the lid of a pot.

I use a regular round cake pan: 9 inches across and 2.5 inches deep.

Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4 cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.

For the CakePreheat the oven to 375 degrees F. Lightly spray 2 (9 - inch) round cake pans with the nonstick cooking spray.

Using a round cooking cutter (about 3 inches in diameter) for structure, scoop the mixture into 8 cakes directly onto the baking stone.

Prepare and bake cake, according to package directions, using two 9 - inch round cake pans.

You can also use 9 x 1.5 inch round cake pans as well.

Grease two 8 - inch round cake pan and line with parchment paper.

for an 8 - inch cake, grease two 8 - inch round cake pans and line the bottoms with parchment.

Standard round cake pans are 8 inches.

With a large serrated knife, cut four even layers (I went for 3/4 inch layers) from the two 9 × 3 rounds (or the sheets if you like quadrangular cakes).

Line 2 (9 - inch) round cake pans with foil so edges extend over sides of pans.

Lightly oil and line the base of a 20.5 cm (8 - inch) standard round cake tin with parchment paper.

I then pasted on another covering of melted jam and rolled out the white icing to a 10 inch round and covered the cake.

I've made them in round cake forms (8 and 9 - inch) and they turned out great.