Sentences with phrase «over topping of cool cake»

Spread evenly over topping of cool cake.

Using a butter knife or an offset spatula, spread the frosting all over the top of the cooled cake.

Spread over the top of the cooled cake.

Using a squeeze bottle or a fork, drizzle over the top of the cooled cake.

Drizzle or spread ganache over the top of the cooled cake.

Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides.

Drizzle glazes over the top of the cooled cake.

Repeat until you have the right consistency, then spread over the top of the cooled cake.

Pour immediately over top of cooled cake, allowing it to drip down the sides.

Not exact matches

Pour the glaze evenly over the top of the cooled bundt cake.

If you want to use dark rum sprinkle it over the top of the cake while it is still warm then leave the cake to fully cool down.

With a toothpick poke holes into the top of the inverted cake and slowly drizzle the cooled syrup over the cake allowing the syrup to run into the holes.

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.

Set the cake over a cooling rack on top of a baking sheet.

Drizzle over the top of your cooled coffee cake and enjoy!

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.

Pull the cake out of the refrigerator, place the reserved pretty slices of sautéed apples and decorate the top, once the caramel has cool down a little, pour some of the caramel sauce all over the cake drizzle all edges and sprinkle with the toasted pecans.

Once the cake is baked and slightly cooled, a lemon glaze (frosting) is poured over the top of the cake and allowed to drip down the sides.

Pour the glaze over the top of the cooled bundt cake, letting the glaze flow down the sides.

Place the cooling rack with cake on top over the top of your sink.

When cake is cool take the end of a wooden or plastic kitchen serving spoon and poke holes in the top of cake all over.

Drizzle or brush the syrup over the top and sides of the cooled 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.

Remove cake from refrigerator and spread cool whip over top of cake.

When cooled, poured this over top of cake and decorated with reserved hazelnuts and chocolate shavings.

Spread the ganache over the top and sides of the cake and let the cake cool, allowing the glaze to harden.

It's a sheet cake that you poke full of holes while it's still warm, then pour stuff all over to make it gooey, add some toppings, and then top it all off with Cool Whip.

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.

Let cool slightly before pouring the ganache over the top of the cake.

Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely.

However, I do remember her making her famous fruit cakes that took 10 - 12 hours to mature before baking, then she would cover them with cheesecloth (we did nt have saran wrap) after the cakes were baked and cooled, would then pour something over the top, my guess it was some sort of liqueur, probably Rum?