Now add this on top of your green layer and
place cake tins in the freezer.
Place the cake tin in a large roasting pan, and pour boiling water into the pan around the cake tin (enough to come 1 - 2 cm up the side of the tin).
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.
Press this into the base of a
cake tin and
place in the freezer.
Wrap the
cake thoroughly in plastic wrap and aluminum foil and
place in a
cake tin or plastic bag.
Place mostly cooled
cake in a
cake tin with a lid that has been lined with a piece of parchment paper large enough to wrap around the
cake.
Leave to cool for 15 — 20 minutes, then remove from the
cake tin and
place in the middle of the table.
Release the
cake from the
tin before serving and
place a plate on top of the
cake, before inverting it and peeling off the plastic.
Put mixture into a greased
cake tin, lined with greased paper and
place in a moderate oven (225 degrees) for 1 1/2 hours, or until a toothpick inserted in the
cake comes out clean.
Place 3/4 of the caramel mix into the base of the lined
cake tin.
Place one of the sheets into the
cake tin.
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.
Place the mixture inside a 15 cm
cake tin placed on a tray lined with baking paper.
Remove the
cake from it's
tin,
place on a serving plate and top with cherries (or fruit of choice).
Start by dividing your GATO puds equally into a silicone mould with 8 cavities or alternatively
place into a small, lined, springform
cake tin.
Remove the
cake from the
tin and
place in a platter or
cake stand.
Place the
cake onto a rack and cool for ten minutes in the
tin before removing and cooling completely.
Place into a greased
cake tin and bake for 40 minutes until just cooked through.
Put the mixture into the greased and lined
cake tin and
place on the middle shelf of the oven.
Allow the
cake to cool in the
tin for 20 minutes before removing (it will shrink slightly and be easier to get out) and
placing on a rack to cool to room temperature.
Photography: Ashleigh Jayne Photography / / Coordination & Styling: Angela Marie Events / /
Place Cards: Peter Loves Jane / / Flowers and Fabric Hearts: Poppy and Mint / / Hand - Lettering: Whatchawant Design / / Hair: Alison Smith with Parket Paris Salon / / Makeup: Shena Cox / / White Cart & Vanity: Timeless Vintage Rentals / / Gold Sequins Tablecloth: Sparkle Pony / / Dress, Fan,
Cake Topper, Petticoat, Gold Pumps, Heart Sunglasses: Modcloth / /
Tin Container, Striped Ribbons, Heart Chalkboard, Candy Containers,
Cake Stand, Black Lace Runner: Afloral / / Notebook, Glasses on Table, Napkins: Anthropologie / / Groom's Attire: Urban Outfitters / / Venue: Desert Plantation in St. Francisville, Louisiana.
Pour into
cake tin,
place in a middle to low shelf of the oven and bake for about an hour or until the meringue is hard to the touch.