Sentences with phrase «knife around the cake»

Run a knife around the cake to loosen, unmold, and let cool completely before glazing, if possible.

Run small knife around cake to loosen.

Run a sharp knife around each cake and invert onto a plate or another sheet of parchment.

Run a thin knife around cake.

Run knife around cakes to loosen.

Not exact matches

Cool cupcakes / cakes about 15 minutes before running a knife around the edge of the pan and inverting very carefully.

To assemble cake, run a knife around the edges of the pan and turn the cake onto a large plate or platter.

Run a sharp knife around edges of cake to loosen sides.

Run a small knife around pan sides and cake to loosen.

Use a large palette knife and cake scraper to spread a thin layer of butter icing around the sides and top of the cake, then pipe rosettes tightly round the top edge (making sure there are no gaps as this will form the wall that will prevent the jelly escaping) and round the base using a large open star tip.

Immediately run knife around side of pan to loose cake.

Use an offset palette knife to spread the buttercream evenly around and on top of the cake.

Let the cake cool for a few minutes in the pan, then run a knife around the edges, and remove the springform.

Gently run a palette knife around the edges and invert the cakes onto racks.

Carefully remove the cake by running a knife around the edge of the pan.

Run sharp knife around sides of pans to loosen cakes.

Loosen around all edges with a knife, being careful not to slice into the cake.

Run a knife around the edge of the cake, place a plate over the pan and invert immediately.

Run a knife around the edge of the cake and cool completely on a cooling rack.

Run a small, thin knife around the outer edges of the pan before inverting the cake onto a rack to cool completely.

Run a small thin knife around the edges of the pans and invert the cakes onto cooling racks to cool completely.

Loosen cake with knife around center and edges of pan.

Run a small, thin knife around the edge of the pan before inverting the cake onto the rack.

Let the cake cool in it's pan, then run a dull knife around the inside edge of the pan to loosen the cake.

Run a knife around the sides of the pan to loosen the cake.

Once out of the oven, run a blunt knife around the edge of the cake.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.

Run knife around edges of cake.

To serve, run sharp knife around perimeter of cake pan to loosen flan.

Fill the center of the meringue shell with the whipped cream, leaving a border of about an inch around the edge / Informally arrange fruit over the cream / Can be held in the fridge for up to two hours / Cut into wedges with a cake knife.

Run a knife around the edge of the pan, if necessary to release the cake.

Cool in pan 5 mins, run a knife around the edge of cakes and turn out onto rack to cool completely.

Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake.

• remove cake from pan by running a knife around the side of the tube pan.

Let cakes cool in the pans for fifteen minutes before running a small, thin knife around the edge of the pans and inverting the layers onto a rack.

Once done, remove from the oven and allow to cool in the pan about 20 minutes and then run a knife around the edge of the pan, place a cooling rack on top and carefully flip the whole thing over so the cake falls out onto the cooling rack.

Run a knife around the edges of each pan, invert the cakes onto the wire racks, and peel off the paper liners.

Dip a small knife in warm water and slowly run it around the edge of the pan, dipping again as necessary, to loosen the cake.

Run a knife around the edge of the pans and turn the cakes out onto to wire racks to cool completely.

While the cake is still hot run a knife or thin spatula around to loosen the sides of the cake from the pan.

Run a small, thin knife around the edges of the pan before inverting cake onto a rack to cool completely.

Brush away any loose crumbs then, using a small palette knife, spread the rest of the filling all around the sides of the cake, and use the palette knife to make a vertical pattern, sliding the knife upwards from the base.

When the cake is done and has had a chance to cool for a few minutes, run a small, thin knife around all of the ridges and curves and invert it onto a cooling rack.

Let the cake cool in the pan for fifteen minutes or so before running a small, thin knife around the outer edge of the baked cake.

Run knife around edge of each pan to loosen cakes.

I put a layer of parchment paper around the base of my cake to catch the crumbs, and used a knife to lift the crushed Oreos onto the sides of the cake.

Run a knife around the inside edge of the cake pan and place a serving plate overtop the pan.

Run a thin knife around edge of pan to release cake.

Run a knife around the edge of the pan to loosen the sides, then turn the cake out onto a serving plate.

Once cooled, run a knife around the edge of the tin to loosen the cake.