Mix the coconut - milk yogurt and vanilla together, spoon the confectioners» sugar into a tea - strainer, then sift it over the yogurt and stir it in, too, before spreading and swirling this soft
mixture over the top of the cake.
Once the cake batter is in place, carefully pour the cheese
mixture over the top of the cake batter, spreading as evenly as possible.
Not exact matches
I coated them with the gelatine
mixture in a bowl, but rather than just put the segments on
top of the
cake, I arranged each one around the
cake and then spooned the gelatin
over the
top of the segments when I was done.
Carefully pour
mixture evenly
over the
top of cake.
Remove the cheesecake from the water bath, leaving the water bath in oven, and spread the sour - cream
mixture evenly
over the
top of the
cake.
Once you take the baked
cake from the oven you immediately spread the hot almond
mixture over the
top of the hot
cake.
Dollop tablespoons
of cream cheese
mixture on
top of the
cake batter so that it is evenly distributed
over the
top.
It's pretty basic:
cake baked with pineapple rings on
top, canned cherries in the middle
of each ring, and a
mixture of butter and sugar glazed
over everything.
Cook
over low heat for 6 - 8 minutes, until bubbles appear on surface and
mixture starts to set (you will notice the
top of the
cake will start to dry out and become less jiggly.)
Sprinkle
cake mix
over the
top of the pumpkin
mixture, and pat down.
Sprinkle half
of topping over cake mixture; repeat with remaining
cake mixture and
topping.
For the Chocolate Glaze that I used on the Chocolate Pistachio
Cake, place chocolate chips, butter and light corn syrup in the
top of a double boiler
over hot but not boiling water.Stir the chocolate chips, butter and light corn syrup until all is melted and the
mixture is smooth.