Sentences with phrase «into sides of cake»

Press toasted coconut into sides of cake; remove parchment paper strips.

Press the pecans into the sides of the cake, and add the coconut to the top of the cake.

Not exact matches

Pour batter into prepared pan and bake for 25 minutes, or until the sides of the cake begin to pull away from the pan.

On the right side of each post, click into the Categories box and this is where you'll find all our cakes labeled in alphabetical order.

Most of them have been on the fruitier side of things (like the Blueberry Muffin Quinoa Breakfast Cookies and Carrot Cake Quinoa Breakfast Cookies), but today we're headed into breakfast - for - dessert... [Read more...]

Once firm, you can easily break the sheet of bark into shards to layer and decorate the sides of your cake.

You can smooth it out by dipping a butter knife into warm water and running it (flat side) over the top of the cake.

Pour into the tin, spread evenly and bake in the preheated oven for about 30 - 35 minutes, or until well risen, firm to the touch and the cake is shrinking away from the sides of the tin.

I'm yet to delve into the Green Sides and Small Bites and Green Cakes and Desserts chapters but it's only a matter of time.

Divide the chocolate cream into 5 parts: 1 part for each of the 4 layers, and the 5th part for the sides of the cake.

The creaminess of the dirt cake melts into the sides of the light, fluffy cake, and then you're hit with the crunch of the Oreos and the thick, nutella - spiked frosting, and oh man, it's all over.

Remove the cake balls from the freezer and insert a lollypop stick or small appetizer - length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball).

Dip the top of the ball into the nuts, and then place the cake pop back on the parchment paper - lined baking sheet, nut - side down (so the stick points straight up).

Generously sharing a wealth of knowledge about island lore and history, Mme. Fournier also enumerated the accompanying side dishes that complete such a meal, and they are really starch - heavy: taro, manioc (often as a pan-baked sweet cake), several types of banana which are customarily wrapped in leafy bundles like some sort of tropical tamale, the islander's omnipresent staple — breadfruit, potato, umara (sweet potato), plus an island chestnut which, along with the manioc, breadfruit and some of the bananas, can be prepared by grating and mixing with sugar, milk and coconut milk into both cakes and puddings.

Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan.

Let the cake cool for about 5 minutes, release from the pan, cut into quarters, sprinkle with coconut and enjoy with a delicious side of ice cream!

Sprinkle the coconut over the top and the sides of the cake, pressing the flakes into the cake around the sides to get the coconut to stick.

Scrape the batter into the prepared cake pan and reduce the heat of the oven to 325ºF (160ºC), and bake the cake for 40 minutes, or until the sides are just set but the center is still is just a bit wobbly.

Put the cake in the oven, reduce the temperature to 350 degrees F, and bake the cake for about 35 - 40 minutes or until a toothpick inserted into the center of the cake is dry and the cake pulls away from the sides of the pan.

Pour into prepared pans and bake in middle of oven 30 minutes or until cakes test done and have pulled away slightly from sides of pan.

Bake for 65 - 80 minutes or until the sides of the cake begin to pull away from the parchment paper and a toothpick inserted into the centre comes out clean

Dip bottom and 1 inch up sides of cake pan into pan of hot water 15 seconds.

Bake the cake for 35 to 40 minutes, until a cake tester inserted into the center comes out clean, and the cake begins to pull away from the sides of the pan.

The cake is done when it pulls away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.

Pour the puree into the bag, and after the freerun milk drains, gently shake the bag to settle the pulp, close the mouth, and twist the neck of the bag until all the slack is gone, then lay the bagged «ball» of pulp on it's side in the bottom of the colander, and press firmly with a flat bottomed paillard pounder until the milk stops draining and the solids form a dense dry gritty cake.

Place the cake tin in a large roasting pan, and pour boiling water into the pan around the cake tin (enough to come 1 - 2 cm up the side of the tin).

Pour the batter into the prepared baking pan and bake until the sides of the cake start to come away from the sides of the pan and a cake tester inserted into the middle of the cake comes out clean, 40 to 50 minutes.

Press chocolate stems into frosting on sides of cake.

Press tablespoonfuls of raw chocolate cake mixture into the lined muffin hole and press it up the sides, forming an approximately 8 mm thick shell.

Press half the mixture (about 14 ounces) into a 1/4 sheet pan (9x13 cake pan works, the short sides of the sheet pan are great, no need to butter or spray pan).

I am a big fan of the biona rice cakes, I usually just get the kallo ones, but these are really tasty, they are a bit on the thin side, but that makes them perfect to make into pb rice cake sandwiches!

Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.

Despite the name of my blog and the recipes I am usually posting here, I actually eat very healthy (with a side of cake haha) and am very into nutrition, so after 5 years of blogging I think its about time to reflect that here!

Bake in the center of the oven for about 35 minutes, or until the cake is beginning to pull away from the sides of the pan and a skewer inserted into the center comes out clean.

Remove the sides of the pan and cut the cake into two layers (see note above.)

Remove the bowl from the mixer and sprinkle all of the flour and poppy seeds over the top of the whipped egg whites, and gently fold them in with a large rubber spatula until the batter is well blended.Spoon the batter into the angel food cake mold (or into 6 small individual angel food cake molds - which comes in 1 unit) and place in the oven immediately and bake for 15 to 20 minutes, until the cake is set and just starting to pull away from the sides of the mold.

Pour the pitcher of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into a prepared pan and bake for 30 - 35 minutes, by which time the top will be golden brown, the sides shrinking away from the pan and a cake tester should come out clean.

Press pecans into frosting on sides of cake.

Bake cake until a toothpick inserted into the center comes out clean and sides of cake begin to pull away from pan, 30 — 40 minutes.

Bake for about 20 - 25 minutes or until a toothpick inserted into the center comes out clean (cake starts to shrink from sides of pan).

Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 24 minutes.

I've also kept the quantity of this recipe on the small side so it perfectly fits into a 6 inch cake tin.

Bake, rotating once, until cake starts to pull away from sides of pan and a tester inserted into the center comes out clean, 60 — 70 minutes.

Get into a country store and sit on the cracker - box by the side of two or three Georgia «colonels» and «majors,» and they will tell any number of tales about how their ancestors bought their estates from the Indians and to close up the bargain gave the «noble red men» a barbecue, consisting of venison and sweetened hoe - cake, followed by plenty of imported rum and other «firewaters.»

You know the drill, adjust the baking time, and bake until the sides of the cake start to pull away from the pan a bit, and a tester / knife inserted into the center comes out clean.

When the edges darken and pull fully away from the sides of the pan, and the cake browns all the way across the surface, insert a toothpick deep into the thickest part of the cake.

Fold sour cream into whipped topping; spread over sides of cake.

Butter and line the base and sides of a 22 cm square cake tin: cut 2 strips of baking parchment the width of the tin and longer than the base and sides, and fit into the tin each way and up the sides.

Stir this mixture until it is all the same consistency, then press into a 9 - inch pie pan sprayed with Pam, stretching the crust up the sides of the pan.For the rest of the cake, put the other ingredients in a blender.

The thick batter puffs up in the pan, sizzling down into crisp, golden sides sandwiching a vaguely cake - like crumb with just the slightest bit of spring.