Sentences with phrase «top and side of each cake layer»

Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.

Not exact matches

Place the second and third layers on top, rounded side up and spread the frosting evenly on the top and sides of the cake.

Place third layer on top, then frost the top and sides of the cake with remaining frosting.

Then place the second layer of cake onto the first cake layer and then frost the top and sides of the cake with the remaining frosting.

Place the next layer of cake on top and repeat, topping with the last layer of cake making sure the top layer is bottom side up.

Use a large palette knife and cake scraper to spread a thin layer of butter icing around the sides and top of the cake, then pipe rosettes tightly round the top edge (making sure there are no gaps as this will form the wall that will prevent the jelly escaping) and round the base using a large open star tip.

To assemble, place one layer of the cake on a serving platter, spread with the Creamy Coffee Filling, place the second layer on top and use the rest of the filling to cover the top and sides of the cake.

Add second layer, crumb side up; frost side and top of cake with remaining filling.

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.

Add the second cake layer and use the rest of the frosting to frost the sides and the top of cake.

Take a second layer of cake and spread a layer of whipped topping over it, then place it, whipped topping side down, on top of the already built cake / whipped cream / strawberry layer.

Spread a thin layer of frosting on sides and top of cake.

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

Assembling the cake: place one cake layer, top side down, on a cake plate and spread about a fifth of the frosting over the cake to cover evenly.

Spread the frosting evenly between all the layers, as well as the top and sides of the cake.

Place the second layer on top, and spread the frosting evenly on the top and sides of the cake.

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.

Frost sides, layer and top of cake.

I love the look of the crust braid on top and along the sides, I love having pie filling rather than icing between the cake layers because personally I'd rather eat all cake and no icing so I'm always trying to think of different things to fill a cake with, and I love how many cake / pie combo ideas this cake is giving me!

Then top with the second layer and spread frosting on top and sides of the entire cake.

Place the final layer on top of the other two, bottom side up, then coat the top and sides of the cake with the remaining frosting.

Put the second layer on top and spread the top and sides of the cake with the remaining buttercream.

Frost the top and sides of the cake with a very thin layer of frosting (a crumb coat), then chill for 20 minutes.

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.

Spread one - third of the orange curd cream evenly on top and gently press another cake layer, bottom side up, on top.

Place the second layer on top of the first and finish by frosting the sides and the top of the cake.

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.

Top with third layer and frost top and sides of caTop with third layer and frost top and sides of catop and sides of cake.

I decided to just do a layer of frosting to stick the cake layers together, and a layer of frosting on top, keeping the sides bare.

Fill layers and cover top and sides of cake with Coconut - Pecan Frosting below.

Spread frosting in between cake layers and use remaining frosting to cover top and sides of cake.

Now trim off thin layer off the tops of the cake to make crumbs and to decorate the sides of the cake later (you'll need about 1 cup of crumbs).

I put a small layer in the middle and then frosted the sides and top of the cake.

Spread frosting in between layers and on top and sides of cake.

Frost Cake with 3/4 cup frosting between each layer and remaining frosting covering top and sides of Cake.

Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides.

Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).

Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.

A lovely variation is to use raspberry jam between the two layers of the cake, and use all of the frosting on the top and sides.

Place remaining layer on top; cover top and sides with remaining meringue and cover outside of cake with remaining coconut, pressing lightly to adhere.

Using a cake spatula or knife, cover the sides and top of the cake with a thin layer of ganache.

While I stretched it to cover the sides of a layer cake for purposes of making a last minute baseball cake, I recommend just spreading frosting between the layers and on top of the cake, leaving the sides exposed OR make 1 1/2 times the frosting amount to have enough to fully cover the cake.

Fruit bubbles over the top and onto the sides of crust, chocolate oozes down the layers of a cake that leans slightly to the right.

Place another cake layer, cut side down, on top and spread another third of ganache over cake.

I heated the cake up more, which caused the sides of the bread to burn even more and the top of the bread to form an extra layer of crust from the glaze I had put on before.

When the last layer of the cake has been placed on top and frosted with three scoops of frosting, use the remaining frosting to cover the sides of the cake.

Top with the remaining layer and spread the remaining frosting over the top and sides of the caTop with the remaining layer and spread the remaining frosting over the top and sides of the catop and sides of the cake.

Smooth the rest of the buttercream over the cake, starting with the top and working down the sides until a smooth layer has covered the cake.

To frost the cake, place the first layer on a large plate top side down, spread with approximately 1 cup of frosting, place the second cake top side down and frost with remaining frosting.

Spread a very thin layer of chocolate frosting all over the top and sides of the cake — this is the «crumb coat,» to lock in any stray crumbs from the cake.