Sentences with phrase «out of the cake pan»

Not sure why I had a tough time getting it out of the cake pan.

I had a little trouble getting it out of the cake pans - it was a bit crumbly.

Not exact matches

You will need a springform pan for this cake since it would be difficult to get it out of a regular cake pan in one piece.

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.

And you will also need to have ready a long necked glass wine bottle (or similar structure that will fit into the opening of the tube pan) for inverting the cake right when it comes out of the oven.

The cake can be cooled right in the pan and served from it, so there is no need to worry about trying to pry it out of the pan before you slice it.

Tip the cake out of the pan, place it on a serving plate upside down (so that you have a flat surface on top) and spread the frosting on the cake.

Great little baked cake but had difficulty getting it out of greased pan.

Prepare two 9 inch pans or three 8 inch pans by greasing with cooking spray and a circle of parchment paper on the bottom of each pan will insure that the cake will come out.

I was so excited to make this cake for my moms birthday tomorrow because its her favorite and she asked for it... I followed the recipe to the T. Everything tasted delicious but when after I cooled the cakes and took them out of the pan they crumbled to pieces... sigh...

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.

One where the chocolate chips actually stay suspended in the batter and don't sink to the bottom so when you turn out the cake you have a sticky, chocolate mess stuck to the bottom of the pan and a broken, crazy looking cake that is utterly impossible...

To frost the cake, lift the cake out of the pan using the parchment.

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).

Take cake out of oven and immediately pour hot glaze onto cake (still in it's bundt pan).

The cake baked up nicely and came out of the pan with no problems.

Spread in an even layer on top of the cakes (once they have been flipped out of the pan).

Then turn the cake out of the pan onto the rack to cool completely.

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.

Divide the batter evenly between the 2 prepared pans and bake for 30 — 40 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs attached.

This is to prevent the cake from sticking to the bottom and sides of the pan when you try to flip it out later.

Once the cake is done baking and has turned golden brown, allow it to cool before trying to flip it out of the pan.

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.

Be sure to slide on down to the «Tidbits» at the bottom of the recipe for a great way to easily get the cake out of your baking pan in one piece.

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.

I baked it in a small, 7 inch cake pan for 30 min instead of 20 and it came out perfectly - no sinking and also no bulging requiring me to trim the top for a flat cake.

This particular bread combined three of my favorite flavors — strawberries, bananas, and chocolate chips, and I did a rather unorthodox thing by baking it in a giant springform pan so that it came out looking more like a cake than a quick - bread.

My bundt cakes never look so pretty out of the pan!

Bake until the cake is light golden brown, has begun to pull away from the sides of the pan, and a toothpick inserted in the center comes out with a few moist crumbs attached (about 40 minutes).

- 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

The good thing about bundt cakes is once you flip it out of the pan, the top is now the bottom and you can always trim away any dark pieces!

For a rustic presentation, grease and dust the cake pan with flour, then scoop the cake right out of the pan instead of cutting it into slices.

my friends made me make these, but i made a layer cake out of it instead because i'm lazy and don't own muffin tins - two 9 ″ round cake pans greased and with parchment in the bottom, each with a graham cracker crust and half the cake batter, sandwiched around a disc of ice cream that had been frozen hard in one of the same cake pans.

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).

Pastry chef Kimberly Sklar was baking a crème fraîche - spiked chocolate cake and, by accident, took the pan out of the oven early.

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.

It's a no muss, no fuss way to have cake and frosting, and you don't have the anxiety of it breaking while getting out of the pan, or the frosting getting smushed on your way over.

The Babka is the European cousin of coffee cake, the rich yeast bread derives its name from bacia, a Slavic term of endearment for grandma, which the Encyclopedia of Jewish Food points out may have been because the fluted tube pans in which babkas were originally baked gave the cakes the appearance of an old woman's pleated skirt.

Instead, I think it's a brilliant idea to just eat the cake right out of the pan with a fork.

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.

Once I've allowed the cake to cool and then have turned it out of the pan and reverted it back onto a plate, I cleanly trip the edges about half an inch all the way around.

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.

So yes, the crumble goes on last, but when the cake is turned out of the tube pan it is NOT inverted or turned upside - down.

Then, using the edges of the foil, gently lift the cake out of the pan and place on a cutting board.

Love this tip for making sure your cake comes cleanly out of the pan.

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.

I really love this technique of using parchment paper, as the cake can be lifted right out of the pan when done baking.

Second, invert the cake out of the pan and onto your serving dish (a plate or cake stand) after it cools for 10 minutes.