Sprinkle half of topping over cake mixture; repeat with
remaining cake mixture and topping.
Not exact matches
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.
Mix key lime zest, juice, and
remaining 2/3 cup coconut milk in a small bowl (it's okay if
mixture separates slightly; it will be absorbed by
cake).
Then pour the pineapple
cake mix and the
remaining half of the chickpea
mixture.
For the
cake ball
mixture for the cusps, crumble up
remaining cupcakes and mix with a few tablespoons of frosting, until the consistency is malleable but not too wet.
Then pour the strawberry
cake mix and the
remaining half of the chickpea
mixture.
Spread
remaining mixture over
cake.
Then pour
remaining cake batter over the crumble
mixture, being sure to disburse the batter equally.
Press about half of the
mixture onto the bottom of a 6 - inch springform pan to make a 1/4 - to 1 / 2 - inch base (this will be the base for the
cake) and the
remaining mixture into a 9 x 5 - inch loaf pan (this will be the brownies).
Pour the
remaining mixture into a bowl and refrigerate until ready to use (this will be used on the top half of the
cake).
Spread whipped cream onto top of chocolate
cake, drizzle with melted chocolate
mixture and sprinkle with
remaining 1/4 cup almond slices.
Stir nuts and water into
remaining cake mix
mixture.
Pour half of the buttermilk
mixture over the
cake, place
cake and
remaining buttermilk
mixture in the refrigerator.
Pour the
remaining buttermilk
mixture over the soaked
cake, slice and serve!
Stir in 1 cup of the bread crumbs, shape the
mixture into
cakes using 1/4 cup measure, and dredge the
cakes in the
remaining 2 cups of bread crumbs, coating them thoroughly.
Carefully add the
remaining cake batter, and sprinkle
remaining graham cracker
mixture on top.
Remove to a plate and repeat with
remaining fish
cake mixture.
Add
remaining 5 tbsp matzo
cake meal and pulse until
mixture resembles a grainy flour.
Fold in the
remaining flour and spread the
mixture in the
cake tin.
Sit the final
cake layer on top then completely cover the top and sides with the
remaining zabaglione mix, using a palette knife to swirl the
mixture about smoothly and confidently.