Sentences with phrase «sides of cake pan»

Add enough hot water to roasting pan to come halfway up sides of cake pan.

melted butter around bottom and sides of cake pan (if you don't have a pastry brush, use your fingertips).

Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.

Dip bottom and 1 inch up sides of cake pan into pan of hot water 15 seconds.

Grease the sides of a cake pan with oil.

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

Pour boiling water into the bottom pan until it comes halfway up the sides of the cake pan.

Lightly butter the bottom and sides of the cake pan.

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

Not exact matches

Remove side of pan and cool cake completely.

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.

Remove the foil from the sides of the pan, and place the cake on your cake serving dish.

Run the side of a blunt knife between the edge of the cake and the pan.

Pour batter into prepared pan and bake for 25 minutes, or until the sides of the cake begin to pull away from the pan.

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).

Line an 8x8 inch square cake pan by criss - crossing two sheets of parchment paper, being sure to cover all sides.

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.

Immediately run knife around side of pan to loose cake.

This is to prevent the cake from sticking to the bottom and sides of the pan when you try to flip it out later.

Butter bottom and sides of 2 — 9 inch cake pans.

If you're like me and use high sided baking sheets, the secret is when spreading the batter, leave a gap between the batter and the edge of the baking sheet so that as it bakes, the expanding cake doesn't touch and glue to the sides of the pan.

Run sharp knife around sides of pans to loosen cakes.

Remove from pans to cooling rack, placing cakes crumb - mixture - side - up and removing waxed paper from tops of cakes.

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.

It was so funny he baked it and flipped it out of the pan (two round cakes) he then placed them on top of each other so the flat side was up.

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

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.

Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes.

Heat a large skillet, add oil to coat bottom of pan, and fry salmon cakes for 3 - 4 minutes on each side until browned.

Bake for about 30 minutes, until the cake is starting to pull away from the sides of the pan, and a tester comes out clean.

Run a knife around the sides of the pan to loosen the cake.

Bake for about 8 minutes, or until the cake is just dry, but still soft to the touch and the edges just begin to pull away from the sides of the pan.

Lift the cake out of the pan using the sides of the parchment paper.

The way I transfer it to a cake stand or serving plate is to pull up the sides of the plastic wrap so that it's no longer sticking to the edges of the tart pan.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.

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.

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

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

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

Transfer batter to the prepared cake pan scraping the sides of the bowl to get it all - the batter will be somewhat thick.

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.

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.

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).

When ready to serve, run a knife along the edges of the cake and remove the side of the springform pan.

• remove cake from pan by running a knife around the side of the tube 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..