Sentences with phrase «lined cake tin»

Scoop the batter into your lined cake tin, using a spatula to smooth and press the batter down evenly.

Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven.

Pour the ready batter into a lined cake tin (I used 18 cm tin to get a high cake).

Pour the ready batter into a lined cake tin (I used 24 cm tin to get a higher cake, but 27 cm is for a «normal» cake) 8.

Melt the butter in the microwave and then pour into the food processor, pulse a few more times and the pour into the prepared 25 cm, lined cake tin.

Place 3/4 of the caramel mix into the base of the lined cake tin.

Divide the mixture between two 20 cm (8») round silicone moulds or lined cake tins.

I was too lazy to line the cake tin properly and it fell apart when trying to remove it, so take the time for it!

So gird your waistlines, and line your cake tins, your inner baker is about to be inspired to show - stopping new heights (that or you'll be so desperate for cake you'll even try baking it yourself).

Not exact matches

Take an 8 inch (20 cm) Square cake tin and line it with baking paper.

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

Frosting: 250g each ricotta and cream cheese OR cashew / coconut cream for vegan 1 finely zested orange 1/3 cup maple syrup For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking paper.

Place mostly cooled cake in a cake tin with a lid that has been lined with a piece of parchment paper large enough to wrap around the cake.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Line a 9 inch cake pan with tin foil and copiously spray butter flavored cooking spray.

Then roll it out on a lightly floured surface to the thickness of a # 1 coin and use it to line a 20 cm springform cake tin, leaving the excess hanging over the edges.

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.

For the chocolate cake, I used a bundt tin and lined it — painstakingly with greased parchment paper, in strips all the way round, otherwise the cake sticks to the tin.

Line a 12 - serve muffin tray with muffin wrappers and a 20 cm round cake tin with baking spray and baking paper

Preheat your oven to 180 C and line a small baking tray or a square cake tin with baking paper (I used a 9 inch square tin).

Line a 23 cm cake tin with baking paper, right up the sides of the pan.

Preheat the oven to 180C (355F) and line a 23 cm (9 inch) cake tin with baking paper.

Preheat oven to 350 °F and grease and lightly flour a 9 x 13 - inch cake pan or line twelve cupcake tins with paper liners.

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

Put mixture into a greased cake tin, lined with greased paper and place in a moderate oven (225 degrees) for 1 1/2 hours, or until a toothpick inserted in the cake comes out clean.

Press firmly into a lined 15 cm loose bottom cake tin.

Mix until just combined and press into a lined 15 cm cake tin.

Grease and line a 6 or 4 - inch cake tin with some oil (Alternatively, grease 2 large muffin cups).

Roll out and line the base and sides of a 21 - 22 cm deep flan tin or 20 cm springform cake tin.

Line a 20 cm cake tin with baking paper, to make it easier to remove later.

Pour the mixture into an angel food cake tin (NOT greased or lined) and bake for 50 minutes or until a skewer inserted into the cake comes out clean.

Grease a 30 x 20 cm cake tin and line with parchment.

Line the bottom of two 8 or 9 inch cake tins with greaseproof paper and grease the sides with marg and dust with flour.

Grease a 23 cm spring form cake tin and line the base with baking paper.

Grease a 10 cm (4in) tin can or deep cake tin and line the base and sides with greaseproof paper.

One year ago today: Chocolate cupcakes with strawberry swiss meringue buttercream Two years ago today: Homemade ricotta Yellow Cake Cupcakes with Peach Buttercream (makes 12 - 18 cupcakes and enough frosting for 30 +) From Martha Stewart 1 1/2 cups all - purpose flour (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs 1 recipe of this frosting subbing peach jam for the strawberry Preheat oven to 350 degrees; line the cups of a standard (12 - cup) muffin tin with paper or foil liners.

Place the mixture inside a 15 cm cake tin placed on a tray lined with baking paper.

Line a baking tin with non-stick baking paper or grease it with oil — extend paper above the sides, so you can pull the cake out when it is set.

Prepare cake mix according to box directions and divide mix into 24 lined cupcake tins.

Scrape into a 21 cm round cake mould or lined tin and bake at 180C for 40 minutes.

Start by dividing your GATO puds equally into a silicone mould with 8 cavities or alternatively place into a small, lined, springform cake tin.

Next, press the crust batter into 6» (15 cm) or 6.3» (16 cm) spring form cake tin lined with parchment paper and bake at 190 °C (375 °F) for 10 minutes.

Divide the batter between a lined 12 muffin tin (2 to 3 tablespoons per cake).

Core and chop the pear into bite size pieces then add to the mixture with the chocolate chips and stir though, pour into a lined 20 cm cake tin.

Grease a 20 cm square loose - bottomed cake tin and line with baking paper.

Pour the crumbs in to a 20 cm (8 inch) loose bottom flan tin or lined springform cake tin and press until the crumbs evenly cover the base and 2 cm up the side of the tin to create an edge.

Line two 8 inch round cake tins with parchment paper and grease them well with a little butter.

Spoon the batter into a lined / greased muffin pan or round cake tin (you could also make cupcakes?)

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.

Line the base and sides of a 23 cm (9 inch) springform or loose - bottomed cake tin with baking parchment.