Sentences with phrase «spreading over the cake»

Take 1/4 Cup of Chocolate Fudge Sauce and spread it over the cake, making sure the poke holes are full.

Pour over cake and gently spread over cake.

I made this and added peppermint drops to make a mint frosting, put that between two layers of chocolate cake (if you can do chickpeas / garbanzo beans I have a good chocolate cake recipe for you) then I made tour chocolate frosting, let it cool a bit and poured and spread over the cake, into the fridge until the chocolate stiffened and After Eight cake was enjoyed by all.

Shortly before serving, whip the cream and spread it over the cake.

Of course, the frosting can be spread over the cake instead, but I've decided to omit the frosting.

Remember that the habanero will be more mild when it has been spread over the cake.

Spread over cake and smooth out as desired.

Once the cake has cooled, mix cream cheese / coconut cream / cashew cream with cinnamon and spread over cake.

Spread over cake evenly with an offset spatula.

If the frosting is a little too heavy for spreading over the cake, add a bit more almond milk until the right consistency.

Spread over cake.

But after you blend it up and spread over the cake you will find that it just melts in your mouth and is delicious!

Then place it back int the fridge until it's firm enough to spread over the cake!

Once the cake is cooled, pour the frosting on top and spread it over the cake to smooth out.

Stir until smooth then spread over the cake.

Up to 48 hrs before serving (or the day before if it's really hot), bring back to room temperature, then spread over the cakes.

Divide frosting in half and spread over each cake.

Not exact matches

Spread a thin layer of the buttercream over the entire cake to crumb coat it.

Spread the Chocolate Frosting over the top of the cake.

Using a butter knife or an offset spatula, spread the frosting all over the top of the cooled cake.

Once the buttercream has hardened, spread the remaining buttercream over the cake in a thick, smooth layer.

Spread the icing over the cake.

Spread the ganache with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating.

Spread over the top of the cooled cake.

Either spread the frosting over the top of the cake or use a piping bag fitted with a round tip to cover the top of the cake with frosting.

Spread frosting over cake.

Spread remaining filling over top and side of cake.

Divide the merengue into four portions, spread the first three over the marked circles to form your cake layers.

With an off - set spatula spread a thin layer over the whole cake.

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 thSpread 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 thspread the vanilla mixture over it, then carefully spoon and spread the remaining chocolate cookie mixture over thspread the remaining chocolate cookie mixture over the top.

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.

Remove towel, and spread the filling over cake leaving a 1 1/2 inch clean border all around.

Remove cake from refrigerator and spread raspberry mixture over the mousse layer.

Thickly spread over the french silk frosted cake.

Remove the cake from the fridge and spread the remaining frosting evenly over the cake.

So spread the filling evenly over the whole cake surface, leaving a 1 1/2 inch border clean.

Spread cream cheese mixture over cake.

Spread half of the colored frosting evenly over the cake.

Spread a thin layer of frosting over the cake.

Spread over the cooled cake.

Let cool slightly and spread over cool cake.

Spoon the topping in large dollops over the risen cake and, using a spatula, gently spread it in an even layer.

Add the remaining batter over the cheesecake dollops, repeat with remaining cake batter and spread out in an even layer.

Put half of your frosting on top of one of your cakes and gently spread it out over the sponge but keep it a few centimetres from the edges and then sandwich it together with the other half.

Spread the cream cheese mixture evenly over the cake.

Spread topping evenly over coconut cake, sprinkle with toasted coconut flakes, and refrigerate until ready to serve.

First, spread the raspberry sauce over the entire top of one of the cake halves.

Use an offset spatula to spread the ganache evenly over the top of the cake.

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

The next day, when the cake and the caramel are cool and ready to eat pour the caramel over the cheesecake and spread evenly over the top.