Sentences with phrase «sides of cake in»

Dredge both sides of each cake in the crumbs, shaking off the excess.

Remove from the fridge and frost just the sides of the cake in white buttercream, leaving the top empty.

Not exact matches

Hi you have to remember that Italian cakes are more on the dry side, Italians like to eat their cakes very plain and with a cup of tea or with a cafe latte in the morning.

Assemble the cake: Arrange strips of pink roll in the sides of the pan so that it creates smooth edges.

Allow cake to cool in the pan for about 20 minutes, then release the sides of the pan and allow it to cool completely before serving.

I brought a sub-par peach cake, we listened to Greek music and I soaked in being on the other side of the kitchen.

When putting the coconut filling in between the layers, would you recommend piping a dam of chocolate icing around the cake to prevent the filing from spilling out the sides?

Then either with a spoon, using a piping bag or in a squeeze bottle drip ganache down the sides of the cake and spread over the top.

There's some cream filling you leave out in order to seal up the sides and put the leftover nuts around the sides of the cake.

In the instructions it says to press the crust in the bottom, but in your photos the crust is up the sides of the cakIn the instructions it says to press the crust in the bottom, but in your photos the crust is up the sides of the cakin the bottom, but in your photos the crust is up the sides of the cakin your photos the crust is up the sides of the cake.

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).

In small bowl, stir 3 tablespoons peach preserves; carefully spoon preserves around top edge of cake, allowing some to drizzle down side.

You must have a side line in making birthday cakes, you makes tonnes of them Janie x

Place the roasted strawberries, cut side down, on top of the cake batter about 1/2 inch apart from one another in concentric circles.

Going for layer cakes with these gingerbread cookies in the shape of houses (from the front) stuck on the sides (a la Martha Stewarts Gingerbread Town Square Cake).

Then place the remaining frosting on the top of the cakes and gently work in over the top and down the side of the sponges until everything is fully covered.

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).

Cool cake in pan on a rack for 10 minutes and then remove sides of pan.

CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358

Frost a thin layer over the top and sides of the cake and place in the refrigerator for 15 - 20 minutes for the crumb coat.

On the right side of each post, click into the Categories box and this is where you'll find all our cakes labeled in alphabetical order.

-- Dorie Greenspan, James Beard Award — winning author «After winning us over with his savory offerings, Yotam Ottolenghi, with Helen Goh, comes to the sweet side with an international array of gorgeous cookies, cakes, candies, custards... I want to make everything in this luscious book!»

Let the cake cool for about 15 minutes or so in the pan, then place a plate (or platter) that's at least a few inches bigger than the cake, up side down on top of the pan.

When I was growing up outside of Detroit there was a company called Sanders and they made the best pre-maybe caramel cake and icing I've ever had in my life... This comes right underneath that... The only thing that I will do differently is I would make the frosting the day before and let it sit out in a cool place at least 24 hours... Because this allows the frosting to stiffen up even more... Putting it on when I did, which was like An hour or so after I made it, it's still kind of went down the sides and onto the plate but when I went back today to get another piece and I pulled it up off the plate and re-frosted it then it stay this time... Thank you so much for this recipe... I'm going to make this as much as I can... I tried to rated 5 stars but it would only let me Rate 4

I never knew that Caramel Cake was from the south even though my mothers side of the family was rooted in Tn.

While these quinoa, sesame, rice cakes would be lovely along side a piece of fish (I served it with salmon the other night), I am really crushing on this version right here, simply topped with avocado, spicy mustard, and a few other goodies that can be adapted depending on what greenery you have in your fridge.

Pour into the tin, spread evenly and bake in the preheated oven for about 30 - 35 minutes, or until well risen, firm to the touch and the cake is shrinking away from the sides of the tin.

Press in the bottom and just barely up the sides of your chosen cake pan (see above)

Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Frost the sides and then the top, making sure the entire cake is covered in a thick layer of frosting.

Place pan in preheated oven and bake until cake pulls away slightly from the sides of the pan, about 40 minutes.

Lightly coat both sides of crab cakes in more panko bread crumbs.

In café's and Bäckereien up and down the Vaterland, whether in a sleepy country village after a hike in the hills (with hiking poles, naturally) or street - side in the leafy green city of Berlin, people are honoring this tradition of «Kaffee und Kuchen» by eating cakIn café's and Bäckereien up and down the Vaterland, whether in a sleepy country village after a hike in the hills (with hiking poles, naturally) or street - side in the leafy green city of Berlin, people are honoring this tradition of «Kaffee und Kuchen» by eating cakin a sleepy country village after a hike in the hills (with hiking poles, naturally) or street - side in the leafy green city of Berlin, people are honoring this tradition of «Kaffee und Kuchen» by eating cakin the hills (with hiking poles, naturally) or street - side in the leafy green city of Berlin, people are honoring this tradition of «Kaffee und Kuchen» by eating cakin the leafy green city of Berlin, people are honoring this tradition of «Kaffee und Kuchen» by eating cake.

Place the mini marshmallows in the center of the cake, with the candy melts side down, this will become the bottom of the bunny's nose.

Bake for 35 - 40 minutes until the cake pulls away from the sides of the pan and the top is golden brown in between the cherries.

Spread buttercream around the sides of the cake for the crumb - coat and to fill in any gaps between layers.

Bake in the preheated oven for about 50 - 60 minutes, or until the cake is golden brown and just starting to pull away from the sides of the pan.

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..

So I am sharing this simple, tasty Low Fat Chocolate Cake in honor of YOU, in honor of the blog, and just because who doesn't like a delicious cake made on the lighter sCake in honor of YOU, in honor of the blog, and just because who doesn't like a delicious cake made on the lighter scake made on the lighter side!

Spread a thin layer of ganache (crumb coat) on the top and sides of the cake to lock in any crumbs and to even / smooth out the sides of the cake.

Remove the cake balls from the freezer and insert a lollypop stick or small appetizer - length skewer into the top of each one (stick it in far enough so it is more than halfway through but doesn't puncture the other side of the ball).

Generously sharing a wealth of knowledge about island lore and history, Mme. Fournier also enumerated the accompanying side dishes that complete such a meal, and they are really starch - heavy: taro, manioc (often as a pan-baked sweet cake), several types of banana which are customarily wrapped in leafy bundles like some sort of tropical tamale, the islander's omnipresent staple — breadfruit, potato, umara (sweet potato), plus an island chestnut which, along with the manioc, breadfruit and some of the bananas, can be prepared by grating and mixing with sugar, milk and coconut milk into both cakes and puddings.

Place the cake on a turntable, and apply a thin layer of the frosting on the sides and the top of the cake to lock in the crumbs.

Dip slices of pound cake in the egg mixture, making sure to coat both sides well.

Dab a bit of frosting in the center of a serving plate to prevent the cake from sliding and center a cake layer over it, cut side up.

Lastly, keep in mind that if your frosting gets a little too soft as you work your way around the sides of the cake, you should stick your pastry bag in the fridge and walk away for 10 minutes before continuing.

(Note: They help keep the sides of the pan cool, allowing the sides and top of the cake to rise at the same speed, resulting in a level top.)

Put the cake in the oven, reduce the temperature to 350 degrees F, and bake the cake for about 35 - 40 minutes or until a toothpick inserted into the center of the cake is dry and the cake pulls away from the sides of the pan.

Pour into prepared pans and bake in middle of oven 30 minutes or until cakes test done and have pulled away slightly from sides of pan.

The favorite cake of a previous lab member while I was in graduate school was coconut and while I did not look forward to making such a creation, it was for her birthday so I sucked it up and made a coconut cake complete with coconut syrup brushed on the layers, coconut frosting, and lots of shredded coconut on the top and sides.