Sentences with phrase «top of cake then»

She spread it on top of the cake then cut Oreos in half and placed them on top followed by a hot chocolate fudge drizzle.

Spread frosting over top of cake then sides.

Not exact matches

Once the cakes are cool put half of the icing in between the two with a large handful of pomegranates, then ice the top and again sprinkle with pomegranates.

Score into the top of the cake with horizontal and vertical lines with the back of a fork to create a criss cross effect, then score the lines of where you will be cutting the cake into 20 squares with a knife, then along these lines cut half way though the cake.

Then slice the top off of both cakes so each cake is even before layering on top of each other.

I coated them with the gelatine mixture in a bowl, but rather than just put the segments on top of the cake, I arranged each one around the cake and then spooned the gelatin over the top of the segments when I was done.

Spread cream on the top of one cake, add strawberries on top of that and then the other cake onto that.

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

A Chocolate cake covered in a rich Chocolate Fudge Sauce and then topped with a thick layer of Chocolate Frosting.

Let the cake cool completely then assemble your ingredients - make alternating layers of fruit, whip topping, and cake, final layer should be the colorful berries.

I actually love mini-things but don't have mini-tins, so I dump the double recipe into a bundt pan and when I'm feeling extra lovey — I make a double batch of the caramel sauce (from your wonderful caramel cake), pour it on top of the cake and then sprinkle Maldon sea salt flakes for a dessert - y version of my beloved banana bread.

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

Then, one cake at a time, place a wire rack on top of the cake pan and invert, lifting off the pan.

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.

Place one piece of cake on each serving plate, scoop a small spoonful of strawberries on top and then top with whipped topping.

You pour the cake batter in the bottom of the pan, which then rises to the top as it bakes to cover the peaches.

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 frost the cake, level the top of the layers and then stack them up with a layer of frosting in between.

Then, with a skewer, poke holes in the top surface of the cake and liberally brush with alcohol (brandy, Grand Marnier, sherry, rum or whiskey).

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.

Then place the remaining frosting on the top of the cakes and gently work in over the top and down the side of the sponges until everything is fully covered.

When it starts to thicken, give it a whisking, then drizzle it over the top of the cake.

Sprinkle the towel with the powdered sugar then place the towel sugar side down on top of the cake.

Top with the second layer of cake (face down again), brush with remaining milk soak, then repeat step 4.

A fruit filling broke up the two layers of cake, and then there was this frosting on top... oh man the frosting.

Carefully pour it over the top of the cake and then let gravity do its job.

Drizzled over 1 tbsp lemon juice to stop the slices from browning, then arranged the slices on top of the cake.

It was so funny he baked it and flipped it out of the pan (two round cakes) he then placed them on top of each other so the flat side was up.

Let the cake cool for about 15 minutes or so in the pan, then place a plate (or platter) that's at least a few inches bigger than the cake, up side down on top of the pan.

Then I put a second plate upside - down on top of the cake, wedge two fingers between the plates to keep from squashing the cake, and flip the plates, so that the cake is once more facing up.

The coconut cream is thick, so take a spoon and spatula and using small amounts, frost the top of each layer (I use a very line layer of coconut cream) and then add the other layer of cake.

Think I'll try 1/2 cake mix with butter and part of the pecans on the bottom and bake a few min, then add the pumpkin followed with dry cake and drizzle butter and pecans on top.

Spread or pipe whipped cream on top of cake, then decorate with crumbs left over from leveling the cake.

Sprinkle a bit of the graham crumble in to the cavity area of the cake, then top with a dollop of the marshmallow topping.

Back then I made it from a boxed yellow cake mix following the easy instructions and simply poured the three milks on top of it, praying for the best.

- Pour the batter into the prepared cake pan, and bake for about 50 - 55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean; allow the cake to cool in the pan for about 5 - 10 minutes, then carefully turn it out onto a wire rack, and poke a few holes with the wooden skewer into the top of it.

My only comment is that in the Dominican Republic, the cake is topped with an uncooked boiled frosting... egg whites are beaten up with cream of tartar, sugar fed into it slowly and then a bit of boiled water sets up all up into a fluffy, wonderful, creamy frosting.

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.

Leave the pan in place on top of the cake for 5 minutes, then remove gently.

Sandwich the cakes together with a quarter of the icing, then spread the rest over the top and sides of the cake.

The version that I grew up eating has a thin layer of dense, moist cake on the bottom and then is topped with a gooey, buttery filling.

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

When serving with pound cake, I will usually add some of the sliced berries and then pour the topping over all.

Spread the cake with the raspberry jam and then place the second layer of cake on top.

Then, a mountain of crunchy streusel goes on top — an amount nearly as deep as the cake, itself.

Repeat with the second cake layer + another fifth of the frosting, then place the third layer on top.

Spread the frosting on top of one cake layer, then place the other cake on top.

The top of the cake is then dipped into the peach, butter rum glaze to soak in that amazing flavor.

I layered that on top and around the cake and then grabbed 1 cup of fresh raspberries and placed them on top (to achieve greater aesthetics)-- > BOOOM.

Layer the cake, placing plenty of syrup on each layer; spread 2 tablespoons of apricot preserves on top of each layer, then 1/4 cup of frosting on top of the preserves.