Sentences with phrase «side of cake pan with»

Wipe side of cake pan with butter or spray with organic cooking spray.

Grease the sides of a cake pan with oil.

Not exact matches

Place in the center of the preheated oven and bake until the cake has begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached (about 35 minutes).

Bake them for about 25 minutes or until the cakes have begun to pull away from the sides of the pan and a toothpick comes out mostly clean, or with a few moist crumbs attached.

Bake until the cake is light golden brown, has begun to pull away from the sides of the pan, and a toothpick inserted in the center comes out with a few moist crumbs attached (about 40 minutes).

Line 2 nine inch cake pans with parchment paper and butter the parchment paper and sides of the pan.

Line a 23 cm cake tin with baking paper, right up the sides of the pan.

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

Butter and flour the sides of two 9x3 - inch round cake or springform pans or three 8x2 - inch round pans and line the bottoms with parchment paper.

it was amazing to work with, it pulled from the sides of the pan like no other cake i've ever worked with, the crumb coating was a dream and it withstood the simple syrup, curd and frosting (i ended up making a cream cheese butter cream).

So, the day before I made this, I looked and looked at the pan, wondering if I can invert it after baking, the removable base was small and in the middle only and with a curved base, I can scrape the sides of the cake if I can't get it out, and with a removable base, there won't be condensation problems... Hmm..

Let the cake cool for about 5 minutes, release from the pan, cut into quarters, sprinkle with coconut and enjoy with a delicious side of ice cream!

Spray the bottom and sides of 3 evenly sized round cake pans with vegetable spray or use the tried and coating of shortening followed by a dusting of flour.

Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan.

Butter the bottoms and sides of two 8 - inch round cake pans, line the bottoms with parchment rounds, and wrap dampened cake strips (or undampened silicone ones) around the pans if you have them.

Coat the bottom and sides of three 9» cake pans with nonstick spray.

Line bottoms of two 9 - inch - diameter cake pans with 1 1/2 - inch - high sides with parchment paper; spray parchment with nonstick spray.

The cake is done when it pulls away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.

Prepare three 6 - inch cake pans by lightly oiling them, lining them with a round of parchment paper, then lightly oiling and dusting the bottom and sides with oat flour.

Bake the cakes on the center rack for 25 to 30 minutes, or until the tops are of the cakes are set, the sides have started to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean or with only a few moist crumbs.

Position a rack in the middle of the oven and preheat to 350 ˚ F. Oil the sides and bottom of two 9 x 3inch round cake pans, or equivalent, and line the bottoms with parchment paper cut to fit.

Bake for 30 to 35 minutes, or until the sides of the cake begin to pull away from the pan, and a knife inserted in the middle comes out clean (with the exception of the melted chocolate chips).

Spray two 10 - inch round cake pans (with at least 2 - inch sides) with cooking spray and line the bottom of each with parchment.

Grease a cake pan or square pan with 2 tablespoons of olive oil, distributing it evenly around the bottom of the dish and a little bit up the sides.

Butter a solid 10 - inch round tart pan with 1.25 - inch high sides or a 9 - inch round cake or spring form pan (if using a cake pan, line the bottom with a round of parchment cut to fit).

Butter the bottom and sides of a 9 - inch cake pan, then line the bottom with a round of parchment paper cut to fit the bottom and slather it with more butter (about a tablespoon).

As long as the parchment paper is covering 2 sides of your pan, you should be able to remove the cake later with no problems.

Line bottom of two 9 - inch - diameter cake pans with 1 1/2 - inch - high sides with parchment paper (do not grease pans or parchment).

Coat bottoms of 2 (9 - inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper.

Preheat the oven to 325 degrees Fahrenheit, line the bottom of a 10 inch cake pan with parchment paper and grease the sides with a bit of olive oil.

Grease the sides and line the base of your springform cake pan with parchment paper.

Butter the bottom and sides of 2 (9 - inch - round, 2 - inch - deep) cake pans and line the bottoms with parchment paper.

Butter and flour a 9 - inch round tall - sided cake pan; line bottom of pan with parchment paper.

Loosen cake from sides of pan with a small spatula or knife.

Butter a 10» - diameter cake pan and line bottom with a parchment paper round; flour sides of pan.

Prepare two 8 - inch round cake pans by greasing the bottoms and side with a little bit of coconut oil.

Line the base and side of a 10 - inch cake pan with parchment paper.

Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert it onto a wire rack that has been lightly coated with nonstick cooking spray.

Cover the bottom of the cake pan with baking paper and spread some coconut oil to the sides.

Remove the sides of the pan, then brush the cake on the sides with the glaze.

Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.

While the Panforte is still warm, remove the sides of the pan and heavily dust the top of the cake with confectioners» (powdered / icing) sugar.

Ease sides of cake with a small metal spatula and spring cake out of pan.

Coat both sides of each cake with cooking spray; place in batches in pan.

Preheat your oven to 350 ° F and spray an 8 x 4 inch loaf pan with nonstick cooking spray and line with a parchment sling so the two longer sides have a little parchment over the edge of the pan to help pull the cake out.

Grease the sides of a square 20 - by -20-cm (8 - by -8-inch) cake pan and line the bottom with parchment paper, leaving an overhang for easier removal.

Stir this mixture until it is all the same consistency, then press into a 9 - inch pie pan sprayed with Pam, stretching the crust up the sides of the pan.For the rest of the cake, put the other ingredients in a blender.

The thick batter puffs up in the pan, sizzling down into crisp, golden sides sandwiching a vaguely cake - like crumb with just the slightest bit of spring.

Release and remove the sides of the pan (do not cut around the sides with a knife — it will make the rim of the cake messy).

Bake the cake on the center rack for 28 to 32 minutes, or until the top of the cake is set, the sides have started to pull away from the pan, and a wooden toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.