Sentences with phrase «strip of parchment paper»

Prepare mini cupcake liners or a mini cupcake tin lined with strips of parchment paper, and have a small pastry brush or small spatula ready.

Cut 2 long strips of parchment paper for «handles», placing them across the bottom of the pan and coming up the sides.

Place 1 cake layer, slipping 3 or 4 short strips of parchment paper under edges of cake to protect the stand.

For a pristine - looking cake stand, tuck four strips of parchment paper underneath the edges of the cake.

I've also figured out a better way to store them in the freezer, separating the stacks with strips of parchment paper rather than wrapping the whole bundle in plastic wrap.

Cut a long strip of parchment paper or foil and lay it on the bottom of the pan with the ends hanging over both sides of the pan.

Place strips of parchment paper across the bottom of each slot.

I highly recommend using two strips of parchment paper cut to the width of your pan and then crisscrossing them.

Line the pan with two overlapping strips of parchment paper that are the width of the pan bottom and long enough to cover the bottom and sides with 2 inches (5 cm) of overhang on each side.

Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.

In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an «X» shape at the base.

Cut eight 10 3/4 - by -4-inch strips of parchment paper.

If using a muffin tin, you can line it with strips of parchment paper, making little tabs, to make removing the cheesecakes easier.

To protect the exposed rim of the cake plate from crumbs and frosting smudges as you work, begin by cutting wide strips of parchment paper and placing them under the edges of the bottom cake layer, overlapping and covering the exposed rim of the cake plate.

I also put strips of parchment paper under the edges of the bottom cake to protect the plate while I frosted... I removed the parchment strips later.

(You can place a long strip of parchment paper overlapping two sides of the pan to help lift the loaf out once cooled.)

Lay a strip of parchment paper lengthwise down the loaf pan, to help with easy bread removal.

I also am not a heath fan of baking in foil, so I lined the pan with two strips of parchment paper.

Preheat the oven 350 ° F. Grease a 9» x 5» loaf pan, then line with a strip of parchment paper or foil for easy removal; set aside.

Prepare a 8 ″ x 4 ″ loaf pan, coat with coconut oil and a strip of parchment paper lengthwise, long enough that it extends over the side of the pan over the handles.

Place another strip of parchment paper over the dough ball and roll out each one into a rectangle about 8 x 4 inches.

Place this on a strip of parchment paper.

Next, cut out a strip of parchment paper as wide as your cake pan is tall (2 - 3 inches), make it into a ring, then line the inner side of the cake pan as well.

Preheat the oven to 350 ° F. Lightly spray a 1.5 - quart loaf pan with cooking spray, and line with a strip of parchment paper, allowing an overhang of paper on either side to make a sling.

To keep the plate clean while frosting the cake, tuck 4 (3 - inch - wide) strips of parchment paper under the edge of the cake.

Roll each quarter into a ball then place each one on a strip of parchment paper.

Coat an 8x8 pan with nonstick spray, and line with a strip of parchment paper.

Place another strip of parchment paper over each dough ball and roll each one out into rectangles about 8 x 4 inches each.

Place a strip of parchment paper in the bottom of the pan.

Cut two strips of parchment paper to line a 8 × 8 square metal pan, leaving extra on the sides to use as handles.

Cut two long, 2 - inch wide strips of parchment paper and place them over the pie dish in a crisscross fashion.

Lightly oil an oven - proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan).

If you want to be Martha Stewart - y about this, you can wrap each bar in a strip of parchment paper and store them all in a single container.

Line an 8 x 8 - inch pan with parchment paper (I recommend using two 8 - inch - wide strips of parchment paper and placing one over the other to form a + in the pan).

How clever to use the strip of parchment paper... I will incorporate this from now on in my nest!

Butter mini-muffin tins generously, and line with a strip of parchment paper in each indent, this makes popping the bites out of the pan after either baking or freezing simple (see photo).

Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper.

Spray your muffin pan with oil and place a strip of parchment paper in each for easy removal.

1 Line an 8» loaf pan with two strips of parchment paper, running one lengthwise and the other widthwise to come up and over the sides of the pan with a small overhang.