Berry topped cheesecake: place whole berries
on top of cooled cake, brush with melted apricot preserves or currant jam.
Spread
on top of cooled cake.
spread the mousse
on top of the cooled cake in the springform pan, and put it in the fridge to chill while you make the top layer.
Pour
on top of cooled cake and decorate with chopped Robin's eggs, if desired!
Spread icing
on top of cooled cake.
Pour
on top of the cooled cake, scatter with the walnuts and lightly press them in.
Drizzle
on top of cooled cake.
Not exact matches
If you have leftover buttercream, pipe colored buttercream
on the
top of the
cake and pile high with Cadbury Mini Eggs before the ganache
cools completely.
Spread frosting
on top and sides
of the
cooled White Velvet
Cake.
Let the
cake cool for about 15 minutes or so in the pan, then place a plate (or platter) that's at least a few inches bigger than the
cake, up side down
on top of the pan.
When the
cake is completely
cool, drizzle the glaze
on top of the
cake, spreading with a spatula to cover.
The
top layer has a texture between a light sponge
cake and a meringue and the pudding layer
on the bottom is more
of a sauce that thickens to a pudding texture as it
cools.
Transfer the nuts to a plate to
cool before putting them
on top of the
cake.
Invert the pan onto a
cooling rack, but leave it
on top of the
cake and allow it to
cool for 5 minutes before removing.
Remove pan and place the second
cake layer
on top of the
cake and let
cool in the fridge for about one hour.
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.
Remove from oven and carefully transfer to a
cooling rack: Loosen the crust with a fork, place the cookie rack
on top of the
cake and turn it around.
Set the
cake over a
cooling rack
on top of a baking sheet.
Remove the
cake from the oven, let
cool slightly for 5 - 10 minutes, transfer the
cake onto a wire rack or a plate, pour the rice malt caramel sauce
on top of it and let
cool completely before serving.
You could also try baking them
on a
cake cooling rack, placed
on top of the sheet pan, just to allow more air to circulate around them as well.
If you decide
on chocolate
topping melt 20g
of dark chocolate with a ts
of coconut oil and spread
on the
cooled down
cake.
When completely
cooled, use a pastry brush to spread half
of the heated raspberry jam
on the
top of the green
cake.
When they were
cooled and frosted I lined a plate with parchment paper, placed the
cakes on top, then pushed them into the back
of my car before slamming the trunk.
Take the
cake out
of its tin and place it
on a wire rack and pour the lemon drizzle over the
top and leave it to fully
cool down.
When the
cake layers are
cool, evenly spread filling
on bottom layer, carefully stack the second layer
on top of filling.
Once the
cake is
cooled completely, spread a layer
of cream cheese - mascarpone frosting
on top of the 1st
cake.
A riff
on my grandma's famous icebox
cake, using Oreo cookies instead
of graham crackers and
topping the whole thing with
Cool Whip.
Sponge
Cake 1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle
on towel and for
topping) 1 cup sifted flour 1/8 teaspoon salt 3 large eggs 1/2 cup granulated sugar Zest
of 1/2 fresh lemon 1 stick (1/2 cup) unsalted butter, melted,
cooled 1/4 cup pine nuts Ground cinnamon powder for dusting
Cool on a wire rack, then arrange
on the
top of the
cake.
Place the
cooling rack with
cake on top over the
top of your sink.
1) Mix sugar with melted butter until sugar is dissolved 2) Add in vanilla extract and stir 3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and place round baking paper circles at the bottom
of each muffin mould 6) Pour batter into muffin moulds until slightly above 3/4
of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins
cool then cut them into halfs horizontally 9) Spread dulce de leche
on the bottom half, and sandwich with the
top half 10) Sprinkle the mini
cakes with sifted icing sugar
When the
cake is thoroughly
cooled, place one
cake on a serving plate, spread half
of the frosting, then place the other
cake on the
top, press it gently to adhere.
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.
Remove
cooled cakes from pans and assemble one
on top of the other, applying frosting between layers.
Spread 1 heaping tablespoon
of filling each
on flat side
of half the
cooled cookie -
cakes, then
top with other half
of cookie -
cakes.
While
cakes are
cooling, use a fork to poke a few holes in the
top of the
cake and evenly brush
on the orange juice so it soaks in.
Once
cooled as directed in the recipe, I turned the crustless
cake on top of the other and followed the rest
of the directions.
Using a spoon, scoop out the coconut and
top it over the
cooled cake, letting a little bit
of the liquid run down
on the sides.
Put a small nest
of the chocolate shredded wheats into a cupcake
cake and then add a few chocolate eggs
on the
top and allow to
cool.
Once
cake is done baking and
cooled, poke holes
on the
top of the
cake with a fork, and drizzle with the lemon juice.
When the
cake layers are completely
cool, frost the
top of one
cake layer, place the other
cake layer
on top.
-LSB-...] 1 Duncan Hines Supreme Strawberry
Cake Mix Ingredients Listed
on Back
of Cake Box (egg, water, oil) 2 (10 oz) boxes
of Frozen Strawberries in Syrup 1 cup
of cold milk 1 (3.5 oz) box
of Vanilla Instant Pudding 1 (8 oz) container
of Cool Whip, thawed 1 pint strawberries (with
tops removed and strawberries cut in half), thawed 1/3 c chopped pecans (totally optional, but you'll be glad you did) Visit the source < Directions here -LSB-...]
+ + Once the
cakes have
cooled, put one layer
on a
cake stand or serving plate and slather the
top liberally with half
of the buttercream.