Sentences with phrase «prepared cake tins»

Divide the mixture between the three prepared cake tins and level out to the edges.

Spread the cake batter evenly into your prepared cake tin, and bake for around 30 minutes or until cooked through.

Pour the mixture into the prepared cake tin, level the top with the back of a tablespoon and bake it near the centre of the oven for about 40 — 45 minutes, or until firm, well - risen and springy in the centre.

Press the mixture into your prepared cake tin and press it down with your fingers.

Transfer the mixture to the prepared cake tin, leveling the top and making a slight hollow in the centre of the cake.

Pour the batter into the prepared cake tin and smooth the top with a spatula then top with remaining 2 tbsp slivered almonds if desired

Pour the cake batter into the prepared cake tin, smoothing out the top with a spatula.

Pour into your prepared cake tin.

Fold in the frozen blueberries and transfer to the prepared cake tin.

Turn the mixture into the prepared cake tin and bake in oven at 180 °C / 350 °F, mark 4 for 50 - 55 minutes.

Transfer to the prepared cake tin and bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean.

Pour into a prepared cake tin and sprinkle the chopped rhubarb evenly on top, and then the 2 Tbsp's of coconut sugar.

Pour into the prepared cake tin.

Prepare a cake tin or baking dish with a diameter of approximately 20 cm (you could use a square dish of similar proportions).

Not exact matches

To assemble the cake, fold the fruit into the cake mix, pour into the prepared tin and smooth the top.

Prepare two 18 cm (7 inch) round, deep cake tins by greasing and lining the base with parchment paper.

- 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

Pour cake mixture into the prepared tin and bake for 20 - 30 minutes, it should still be set and dry on top.

Transfer batter to prepared loaf tin and bake on the center rack for 25 — 35 minutes (mine took 30) until the top has turned golden brown and a cake tester inserted into the center comes out clean.

Melt the butter in the microwave and then pour into the food processor, pulse a few more times and the pour into the prepared 25 cm, lined cake tin.

Split cake batter evenly between the two prepared tins and bake for 20 - 25 mins until a toothpick inserted comes out clean.

Divide batter into the prepared tins and bake for 45 — 50 minutes, or until a cake - tester comes out clean.

Prepare cake mix according to box directions and divide mix into 24 lined cupcake tins.

Transfer batter to the prepared loaf tin, sprinkle with sugar and pumpkin seeds if using, and bake on the center rack for 50 - 60 minutes until the top has turned golden brown and a cake tester inserted into the center comes out clean.

Add the chopped apples to the cake batter, then spread the mixture into the prepared baking tin.

Prepare an 8 inch square cake tin by completely lining with cling film (so that it hangs over the sides) and on top of this, base - line with non-stick baking paper.

Maple Syrup Cupcakes: Free Cupcake Recipes — Gourmet & Specialty Cupcake Recipes For The Cupcakes... 5 1/2 ounces cake flour5 1/2 ounces super fine sugar6 ounces unsalted butter softened3 large lightly beaten eggs 1/2 teaspoon vanilla essence1 teaspoon baking powder1 tablespoon maple flavored syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin tins.

Grab your prepared pie / cake tin and press the mixture in — evenly.

Spoon the mixture into the prepared tin and bake for 45 - 55 minutes, or until the cake springs back when pressed in the centre.

Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day

Transfer batter to prepared loaf tin and bake on the center rack for 25 — 35 minutes (mine took 30) until the top has turned golden brown and a cake tester inserted into the center comes out clean.

Divide equally between your cupcake tins, or pour into your prepared cake pan and tap a few times on the counter / table to pop any large bubbles.

Method: — preheat your oven to 180C / 350F / Gas Mark 4, and prepare a 20 cm cake tin by greasing it thoroughly with butter or oil

Prepare an 8 - inch (20 cm) cake tin (ideally springform for easier removal) by lining the whole tin with a large piece of clingfilm that comes up over the sides of the tin.

Prepare a 20 cm square cake tin by greasing and lining it with baking parchment.