Sentences with phrase «top and sides of the cake»
Press on final cake layer, and frost top and sides of cake with remaining frosting.
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Using a spatula, frost top and sides of cake with reserved cream mixture.
Spread remaining frosting over top and sides of cake.
Spread the rest of the icing on top and sides of cakes if you wish.
Cover top and sides of cake with the chocolate frosting.
Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it.
Ice top and sides of cake with remaining frosting.
Brush top and sides of cake with remaining glaze, making multiple passes over it until it's all used up.
Spread or pipe top and sides of cake with buttercream.
Spread 1/3 of glaze over top and sides of cake in thin even layer.
Immediately press pistachios onto top and sides of cake, pressing to adhere.
Spread 1 cup of frosting on top and sides of cake and refrigerate until firm, about 1 hour.
Spread remaining frosting evenly over top and sides of cake.
Spread frosting in between cake layers and use remaining frosting to cover top and sides of cake.
Spread top and sides of cake with remaining frosting.
Use remainder of frosting to frost top and sides of cake.
Spread top and sides of cake with chocolate frosting.
Frost top and sides of cake with remaining cream cheese frosting.
Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands.
Sprinkle top and sides of cake with flaked coconut, if desired.
Frost top and sides of cake; sprinkle with remaining coconut.
Spread matcha buttercream evenly over top and sides of cake.
Brush top and sides of cake with Tangerine Syrup until all syrup is absorbed.
Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using).
Chill cake for about 20 minutes, then frost top and sides of the cake with a thin layer of frosting, reserving enough for decorative piping if desired.
Pipe cream all over top and sides, or use a spatula to frost top and sides of cake with cream.
Spread the remaining mascarpone frosting over the top and sides of the cake.
Place the second and third layers on top, rounded side up and spread the frosting evenly on the top and sides of the cake.
Add the 3rd layer 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.
Spread remaining filling over top and side of cake.
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.
Remove from the refrigerator and frost the tops and sides of the cake, saving at least 1/2 cup of buttercream.
Frost the top and sides of the cake with a thin layer of frosting and chill the cake for about 20 minutes.
Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Spread frosting over top and sides of cake.
Frost the top and sides of the cake with the white frosting.
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.
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.
Let cool to about room temperature (you don't want to melt the frosting), and gently pour over the top and side of the cake.
Put a really thin coat of frosting over the top and sides of cake, It doesn't matter if the cake shows thru.
Sandwich the cakes together with a quarter of the icing, then spread the rest over the top and sides of the cake.
Use remainder of the frosting to frost top and sides of cake.
Spread meringue over top and sides of cake.