Sentences with phrase «over the cake pan»

Place cake platter over cake pan.

Center the circle over the cake pan and gently tuck the eduge of the dough into the pan, working your way around it as though you were making a bed.

Not exact matches

Online retailer Wayfair LLC, a Boston company flirting with an initial public stock offering, posted a 40 percent increase in first - quarter sales of everything from couches to cake pans over the Web.

I was wondering about the size of the cake pan you used — I'd love to know because I've experienced that if you use a wrong size you end up with a cake that's way too flat or that has filling running over the top haha Keep going, thank you so much for your awesome site!!

Pour this mixture over the cake layer in the springform pan.

Pour the glaze over the cake filling, tilting the pan to ensure the glaze covers the whole surface.

Line a 8 ″ round cake pan with plastic wrap with enough to let the ends hang over the edge of pan.

Let set in pan for about 45 minutes and then turn cake over in pan onto a serving dish.

Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack.

Once cool, loosen the sides, then place a flat plate or cutting board over the top and flip the pan to release the cake.

Spread half the chocolate cookie mixture into the cake pan, carefully spoon and spread the vanilla mixture over it, then carefully spoon and spread the remaining chocolate cookie mixture over the top.

I put a rectangular cake pan over top of it though because I didn't want any bugs to land in the enticing sugar overnight.

Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake.

Place serving plate over the top of the pan and invert the cake onto the plate.

Run a knife around the edge of the cake, place a plate over the pan and invert immediately.

I love everything about holiday - themed magazines, and I've already earmarked a crustless meat pie, a one - pan roasted veggie platter, a tall chocolate mousse cake, and the most helpful tips on how to make it look like you've slaved over dinner when you actually haven't at all.

Place wire rack over pan and, holding rack tightly, invert cake pan and wire rack together.

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.

Line a 9 - inch square metal cake pan with foil, draping the foil over the edges.

Pour the cake batter into the prepared pan over the pomegranate seeds.

Invert pan over the neck of a bottle to let air circulate around and under cake.

Note to Alden: I did not do the elaborate folding, braiding — as cool as it looks, I don't think this would be possible with mushy roasted apples, so I just rolled the dough out to a big rectangle, dropped the apple pieces over it evenly, rolled it up into a tube and arranged the tube in a 9 ″ round cake pan.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

Take a 9 - inch cake pan with deep sides and after rubbing butter all over the insides, place parchment paper on the bottom.

I poked holes in the bottom of the cake before pouring the glaze so it really gets into the middle instead of just pooling around the outside, and I added it all to the cake while still in the pan, instead of reserving some to pour over the top (which is what caused the sticky mess in the original recipe).

If you're using a loaf pan, you'll want to turn the loaf over after the cake cools enough to handle.

Line 2 (9 - inch) round cake pans with foil so edges extend over sides of pans.

Place one hand on top of the cake and the other holding the pan and gently turn the pan over.

Spread half of blue batter into pan over the purple layer, spread the batter to coat the entire pan by tilting cake pan; bake for 3 - 4 minutes or until slightly brown.

So after I got over the shock of this completely unexpected event, I managed to get the stuck half of the cake out of the pan.

Working in batches, heat half the oil in a frying pan over medium high heat and brown the cakes for about 2 - 3 minutes on each side.

Just humble little cakes in an 8 x 8 ″ pan... big cakes are just too much; a great excuse to invite friends over, but just too much.

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.

If made an hour or so in advance, it can be inverted on the serving platter, and left with the cake pan over it, to keep it warm.

Cake will raise while baking and will spill over in smaller cake Cake will raise while baking and will spill over in smaller cake cake pan.

Remove from the oven and let cool completely - 30 minutes to an hour before loosening the edges, gently shaking up and down to make sure the whole cake pulls away from the pan, then flipping over on to a serving plate.

I know Weihnachten is right around the corner but that's not going to keep me from sharing some of my favorite kitchen things: This polka dot mug, these rubber spatulas, these cake pans, and this pour - over drip pot.

Let the cake stand in the pan, over a wire rack, for 5 - 8 minutes, then carefully invert it onto another rack.

Once cooled enough, flip the cake over on a plate upside down, carefully remove the bottom of the pan from the gooey cake bottom, place a flat plate against the bottom and carefully flip the cake upright on the plate.

Once the cake reaches room temperature, warm heavy cream in a small saucepan over medium high heat until bubbles start to form at the edges of the pan.

Pour over cake, then let cake cool completely in pan.

Melt 1/4 cup butter in a lightly greased 10 - inch cast - iron skillet or 9 - inch round cake pan (with sides that are at least 2 inches high) over low heat.

As soon as the cake comes out of the oven, place the pan on a wire rack, poke the cake all over with a thin skewer, and brush it with about one - third of the syrup.

Place a wire rack over the top of the cake and flip the cake and the pan.

Pour batter into cake pan (over apples) and bake for 20 - 25 minutes or until a fork inserted in the middle comes out clean.

Invert the pan over a cooling rack (I placed a cutting mat under the rack to catch the powdered sugar) so that the cake slides out onto the rack.

Pour over the cake layer in the pan.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula.

Pour over caramel in pan; gently ladle evaporated milk mixture over cake batter.

Cool cake in the baking pan over a wire rack.