Sentences with phrase «out of the cake clean»

Pour batter into prepared bundt cake pan and bake 45 - 65 minutes, or until the cake springs back and a toothpick comes out of the cake clean.

Not exact matches

Grease two cake tins with coconut oil and place the cakes in the oven for about thirty minutes, until you can pull a knife out of the centre clean.

Test the center of the cake with a toothpick; when it comes out clean the cake is done.

Pour the batter into the pan and bake for 35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Bake at 350 degrees Fahrenheit for 55 - 65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Pour the batter in the prepared baking dish and bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Once you're done with the mess that usually comes with frosting a cake, just pull out the strips, and you have a clean cake stand with no trace of the mess that was there moments ago!

Return to oven to finish baking (about 10 minutes), until a toothpick inserted into the center of the cake comes out clean.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ccake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with ccake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with cCake is tender until completely cooled so handle with care.

Bake for 45 minutes or until the top of the cake is puffed and golden, a knife blade comes out nearly clean, and your house smells like a coconut palm grove.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Place in the center of the preheated oven and bake until the cake has begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached (about 35 minutes).

Bake the cake for 50 - 60 minutes or until a sharp knife inserted into the center of the cake comes out mostly clean with just a few crumbs on it.

Bake them for about 25 minutes or until the cakes have begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached.

Scrape the batter into the prepared pan and bake in the lower third of the oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Bake at 350 degrees for 50 minutes or until the cake is golden brown and a pick come out of the center clean.

Bake at 350 degrees for 28 - 32 minutes, or until cake is golden brown and toothpick inserted into the center of the cake comes out clean.

Pour into your prepared pan and bake for 50 - 65 minutes or until a toothpick inserted into the center of the cake comes out clean.

Bake at 325 F for 1 hour 45 mins to 2 hours or until a toothpick comes out clean when inserted in the centre of the cake and the top of the cake is evenly dark brown.

- 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

Bake at least 45 to 50 minutes (thanks to commenter klp for reminding me this took a bit longer) or until a wooden tester inserted into the center of the cake comes out clean.

Bake for 1 hour or until lightly golden and a toothpick inserted into the center of the cake comes out clean.

Pour everything into the prepared cake pan and bake for 35 - 40 minutes until risen and cooked through (a skewer inserted in the center of the cake should come out clean).

Bake for 30 to 35 minutes or until cake tester inserted into center of cake comes out clean.

Trying not to panic, I let the cake bake for another couple of minutes until a toothpick came out clean and then pulled it out hoping the clear liquid would seep back into the cake as it cooled.

Pour into the prepared pan and bake for 20 to 25 minutes, or until a cake tester inserted into the middle of the cake comes out clean.

I cleaned out my freezer, hoping to find a forgotten brownie or slice of cake.

Bake cupcakes in the preheated oven for 20 - 25 minutes, or until cake bounces back when touched and a cake tester or toothpick comes out clean when inserted into the center of a cupcake.

Bake for about 30 minutes, until the cake is starting to pull away from the sides of the pan, and a tester comes out clean.

Bake both the butterscotch and vanilla bean cake in the oven for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Bake in preheated oven about 45 - 50 minutes, or until toothpick inserted into the center of the cake comes out clean.

Bake for 25 to 30 minutes, or until the cake pulls away from the edges of the pan and a toothpick inserted in the center comes out clean.

- Pour the batter into the prepared cake pan, and bake for about 50 - 55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean; allow the cake to cool in the pan for about 5 - 10 minutes, then carefully turn it out onto a wire rack, and poke a few holes with the wooden skewer into the top of it.

bake for 50 - 60 minutes, until a cake tester inserted into the center of the cake comes out clean.

Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Bake in the center of the oven for 45 minutes or until cake is golden and risen and a skewer inserted in the middle comes out clean — it is OK if the surface cracks a little while baking.

Bake for 35 - 40 minutes until a toothpick inserted into the centre of the cake comes out clean.

Place pans in the center of the oven and bake for 25 minutes or until cakes spring back lightly when touched and a cake tester comes out clean when inserted into the center.

Bake for 50 - 60 minutes, until a knife inserted into the center of the cake comes out clean.

Evenly distribute the batter between the prepared pans and bake for 23 to 26 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Bake until center of cake is set and bounces back when gently pressed and toothpick inserted in center comes out clean, 50 - 60 minutes, rotating pan after 35 minutes.

A toothpick inserted in the center of the cake should come out clean.

Spread the batter into the prepared cake pan and place in the heated oven and bake for 40 minutes, or until a piece of dry spaghetti inserted in the middle comes out clean.

Bake the cupcakes about 17 - 20 minutes at 180C or until a cake tester comes clean out of the side of the cupcake (the center will be wet from the core).

Bake for 15 - 20 minutes, depending on the size of the baking dish — a cake tester should come out clean.

After 1 hour and 20 minutes check your cake to see if it is baked through by inserting a skewer into the middle of it, if it comes out clean then it is done if not give it another 5 minutes and check again.

Bake for about 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Bake for 18 minutes or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs.

Bake until a wooden skewer inserted into the center of the cake comes out clean, about 35 minutes.