Butter a 9» loaf pan; line with parchment paper, and butter and flour the paper;
tap out the excess flour.
Coat an 8 - inch round cake pan with butter and flour,
tap out the excess flour, and set the pan aside.
Lightly grease and flour a 9 - by -5-inch loaf pan,
tapping out any excess flour.
Then dust the molds with flour,
tapping out the excess flour.
Butter and lightly flour 10 - inch - diameter springform pan,
tapping out any excess flour.
Grease a bundt pan with butter and lightly dust with flour,
tapping out any excess flour.
Not exact matches
Dust the pan with cake
flour (or all - purpose
flour like I used) and
tap out the
excess.
Butter 10 x 200 ml mini pudding tins, dust with
flour, then
tap out the
excess.
Meanwhile, brush a standard 12 - cup muffin pan with oil; dust with
flour,
tapping out excess.
Grease, two, 9 - inch round cake pans with butter, line with parchment paper and dust with
flour,
tapping excess out.
Then
flour it,
tapping out the
excess.
Spray your bunt cake pan with non-stick cooking spray,
flour the inside, and
tap out the
excess; set aside.
Dust the inside of pan with
flour,
tapping out any
excess.
Butter a large loaf tin well, then throw in some
flour,
tap and turn the tin to coat the
flour over all surfaces and then
tap out any
excess into the bin / sink.
Dust with
flour and
tap out the
excess.
Preheat the over to 325 degrees F. Spray the inside of your baking pans with nonstick spray or butter and
flour,
tapping out any
excess.
Butter the parchment and
flour the pans,
tapping out the
excess.
Make the cake: Butter three 9 - inch round cake pans, and dust with
flour,
tapping out excess.
Meanwhile, generously butter the bottom, corners, and sides of a 9 1/4 ″ x 5 ″ loaf pan and dust pan with
flour,
tapping out the
excess.
Preheat oven to 400 degrees F. Lightly coat madeleine pan with butter and dust with
flour,
tapping out any
excess.
Brush a little melted butter Oberg the cake moulds (making sure to coat every ridge) and dust a little
flour into each one,
tapping out any
excess.
To make cake: Heat oven to 350 degrees F. Lightly cover a 12 cup (or more) bundt cake pan with non-stick spray and dust with
flour,
tapping out any
excess.
Butter 10 x 200 ml mini pudding tins, dust with
flour, then
tap out the
excess.
Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5 - inch loaf pans; dust with
flour,
tapping out excess.
Coat ramekins with extra cassava
flour and
tap out excess.
Butter an 8 - inch 20 cm pan, generously and evenly sprinkle with
flour, and
tap out any
excess.
Dust with
flour to coat, then invert and
tap out any
excess.
(Use a pastry brush to help distribute the
flour and
tap out any
excess.)