Sentences with phrase «on top and sides of cake»

Spread the icing between the layers and on the top and sides of the cake.

Place the second layer on top, and spread the frosting evenly on the top and sides of the cake.

Apply frosting on the top and sides of the cake.

Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat; it doesn't have to be perfect).

I also lightly toasted the coconut and sprinkled it on the top and sides of the cake.

Spread remaining frosting on top and sides of cake.

Spread 1 cup of frosting on top and sides of cake and refrigerate until firm, about 1 hour.

Spread frosting in between layers and on top and sides of cake.

Spread the remaining frosting on the top and all sides of the cake.

Note: If desired, reserve 1 cup of frosting before spreading on the top and sides of cake and place it in a pastry bag fitted with a star - tip to decorate the top border of the cake.

Spread a thin layer of ganache (crumb coat) on the top and sides of the cake to lock in any crumbs and to even / smooth out the sides of the cake.

Place the second layer on top, and spread the frosting evenly on the top and sides of the cake.

Sprinkle the chocolate crumbs on top and sides of the cake

Place the second and third layers on top, rounded side up and spread the frosting evenly on the top and sides of the cake.

Not exact matches

Pour glaze on top of pound cakes and using a frosting spatula, gently spread glaze out to the sides and allow it to drip down.

Place third layer on top, then frost the top and sides of the cake with remaining frosting.

Place the next layer of cake on top and repeat, topping with the last layer of cake making sure the top layer is bottom side up.

Spread frosting on top and sides of the cooled White Velvet Cake.

If you like nuts, you'll want to sprinkle them on top of the batter before baking and lay the nut side of the cooked cake onto the powder sugared towel as described below.

Then place the remaining frosting on the top of the cakes and gently work in over the top and down the side of the sponges until everything is fully covered.

To assemble, place one layer of the cake on a serving platter, spread with the Creamy Coffee Filling, place the second layer on top and use the rest of the filling to cover the top and sides of the cake.

It was so funny he baked it and flipped it out of the pan (two round cakes) he then placed them on top of each other so the flat side was up.

Place the other half of the cake on top (right side up) and spread with remaining frosting.

While these quinoa, sesame, rice cakes would be lovely along side a piece of fish (I served it with salmon the other night), I am really crushing on this version right here, simply topped with avocado, spicy mustard, and a few other goodies that can be adapted depending on what greenery you have in your fridge.

Take a second layer of cake and spread a layer of whipped topping over it, then place it, whipped topping side down, on top of the already built cake / whipped cream / strawberry layer.

Spread a thin layer of frosting on sides and top of cake.

Assembling the cake: place one cake layer, top side down, on a cake plate and spread about a fifth of the frosting over the cake to cover evenly.

Using an offset spatula, frost the top and sides of the cake and place the remaining brownie chunks (if you have any) on top of the cake, as desired.

I love the look of the crust braid on top and along the sides, I love having pie filling rather than icing between the cake layers because personally I'd rather eat all cake and no icing so I'm always trying to think of different things to fill a cake with, and I love how many cake / pie combo ideas this cake is giving me!

Then top with the second layer and spread frosting on top and sides of the entire cake.

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).

Place the final layer on top of the other two, bottom side up, then coat the top and sides of the cake with the remaining frosting.

Put the second layer on top and spread the top and sides of the cake with the remaining buttercream.

Place the cake on a turntable, and apply a thin layer of the frosting on the sides and the top of the cake to lock in the crumbs.

Spread one - third of the orange curd cream evenly on top and gently press another cake layer, bottom side up, on top.

Place the other cake on top and finish frosting the top and sides of the cake with a rubber spatula.

Place the second layer on top of the first and finish by frosting the sides and the top of the cake.

Keep aside 2 — 3 heaped tablespoons of the zabaglione to decorate the sides, then spread the rest over one half of the cake and place the other half on top, pressing it down gently.

If you ever need to find it again, I have a search function at the top of my homepage, and my Chocolate Cake has a picture and link on the right side of the page as well.

Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides.

The favorite cake of a previous lab member while I was in graduate school was coconut and while I did not look forward to making such a creation, it was for her birthday so I sucked it up and made a coconut cake complete with coconut syrup brushed on the layers, coconut frosting, and lots of shredded coconut on the top and sides.

I decided to just do a layer of frosting to stick the cake layers together, and a layer of frosting on top, keeping the sides bare.

Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping).

Then take about 14 cherries (about 1/3), cut them in half, and set them aside (place on a sheet of paper towel, cut side down) to be placed on the top of the cake during baking.

Place a serving dish on top of the cake and invert it along with the springform plate, so the cake is now pineapple side up on your serving dish.

It's like a savory cake, and rather than using it for sandwiches, eat it as is, maybe with a bit of butter spread on top, and a cup of yogurt on the side.

Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it's right side up.

Bake the cakes on the center rack for 25 to 30 minutes, or until the tops are of the cakes are set, the sides have started to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean or with only a few moist crumbs.

Carefully place the other cake half on top, and use the rest of the icing to frost the top and sides of the cake.

Then place a rack over the top of the pan and invert the cake, replacing it on the rack right side up to cool or putting it directly on your serving platter to enjoy while still warm from the oven.