Spread a little icing on the center of your platter to keep the cake from shifting, then set the cake
layers cut side down on the frosting.
Place one
layer cut side up on a cake plate and spread to the edges with about 1/2 cup of the buttercream.
Cover with a cake
layer cut side down.
Not exact matches
To assemble the cake, place the first levelled cake
layer,
cut side facing up, on a cake stand or serving platter.
Place in a single
layer on your baking dish,
cut side down.
Place final
layer on top of the cake,
cut side down.
Place final cake half,
cut side down, on top of pineapple
layer.
Top with 4 shrimp halves,
cut side down, in single
layer.
Add the sprouts in a single
layer,
cut side down and cook for about 4 minutes, until the
cut sides begin to brown.
Place the bottom
layer,
cut -
side up, on a serving plate.
Place the strawberries on the prepared baking sheet, toss them with the sugar and salt, and spread the strawberries into an even
layer on the baking sheet,
cut side down.
Cover with remaining cake
layer,
cut -
side down.
Arrange squash
cut side down in single
layer on prepared pans.
Spread evenly in a single
layer over baking sheet, arranging the sprouts
cut side down as much as possible.
To get the crispiest results, first roast the potatoes
cut -
side down on the baking sheet; the hot pan sears the flat, fleshy surface, creating that irresistible deep - brown, crackly
layer you're after.
Spread a small amount of buttercream on a cake board, then place bottom cake
layer,
cut side up, on top.
With the last (nominally fourth) cake
layer which should be the other base — soak the rough
side (the
cut side) with elderflower simple syrup, but not too much because you'll have to flip this over onto the main cake.
Arrange vegetables in a single
layer, tomatoes
cut side down.
Dab a bit of frosting in the center of a serving plate to prevent the cake from sliding and center a cake
layer over it,
cut side up.
Take the remaining half carton of ice cream and
cut it into thirds and lay them
side by
side on top of the cream cheese
layer.
Arrange potato wedges
cut side down in a single
layer in 15 x 10 inch (38 x 25 cm) jelly - roll pan.
Arrange squash,
cut side down, in a single
layer on a jelly - roll pan.
Add the Brussels sprouts to the pan in a single
layer,
cut -
side down.
Place the first cake
layer,
cut side up on top and press to adhere.
Lay
cut side down in a single
layer.
Put second
layer on top of first, again,
cut side down.
Heat lightly, then arrange the eggplants
cut side down in a single
layer.
Slice the tomatoes in half lengthwise and lay them in a single
layer cut -
side - up.
Remove the
sides of the pan and
cut the cake into two
layers (see note above.)
Heat 2 - 3 Tbs olive oil in a cast iron pan, and place Brussels sprouts,
cut side down in one
layer (do not overcrowd the pan).
Add the
cut apricots,
cut side up in a single
layer, into a casserole dish lined with parchment paper
Arrange tomatoes,
cut sides up, in a shallow baking dish just large enough to hold them in 1
layer.
You were definitely paying attention as you ate those sandwiches... the thin
layer of PBJ on one
side, the thick
layer with two jelly pockets on the other, the border and midline ridges of PB to stick to the other
side so that it won't leak ANYWHERE when
cut & packed... And never made the night before, always fresh in the morning... But did you know I can make them in my sleep at 6 AM?
Arrange
cut side down in a single
layer.
Arrange the Brussels into a single
layer on a baking sheet,
cut -
side facing down, and sprinkle generously with salt and pepper.
Divide squash between 2 large rimmed baking sheets,
cut side down, in a single
layer.
Press the dried figs,
cut side up, into the ricotta
layer, positioning them evenly over the surface of the tart.
Using a slotted spoon, transfer about half of potatoes to a plate and arrange potatoes remaining in skillet
cut side down in a single
layer (if your skillet is smaller, you may need to work in a few batches).
Distribute the sunchokes,
cut -
side down in an even, thin
layer on a standard sheet pan.
Arrange tomatoes
cut -
side up in a single
layer in a shallow baking dish.
Spread them onto the prepared baking sheet in an even
layer with the
cut sides down.
Led by Corporate Executive Chef Michael Vignola and Executive Chef Dustin Rixey, Strip House offers an innovative approach to American classics with prime
cuts of beef charred to perfection, signature
side dishes, a famed 24 -
layer chocolate cake and an extensive wine list, which was recognized by Wine Spectator for their 2015 Award of Excellence.
Led by Corporate Executive Chef Michael Vignola, Strip House offers an innovative approach to American classics with prime
cuts of beef charred to perfection, signature
side dishes, a famed 24 -
layer chocolate cake and an extensive wine list, which was recognized by Wine Spectator for their 2015 Award of Excellence.
Place another cake
layer,
cut side down, on top and spread another third of ganache over cake.
Add leeks in a single
layer,
cut side down, and cook until lightly browned, about 3 minutes.
Place bottom
layer,
cut -
side up, on a serving plate.
Place top
layer of cake on filling,
cut -
side down.
Cut a fringe into your
layered tissue paper about halfway through the strip on both
sides.
Spread in 1
layer on a roasting pan,
cut sides down so no vegetables are overlapping.
Start braiding the two pieces, one over the other, trying to keep the open
layers exposed so the
cut side remains on top (this is what makes this braid effect).