Immediately sprinkle
topping over cake; bake until a tester comes out clean when inserted into center, 25 — 30 minutes longer.
Sprinkle half of
topping over cake mixture; repeat with remaining cake mixture and topping.
Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel
topping over cake.
With an icing spatula, spread the chocolate
topping over the cake.
Evenly sprinkle
the topping over the cake batter.
Spread whipped
topping over cake; sprinkle with coconut.
Arrange
the topping over the cake and bake for 40 - 50 minutes.
Pour the cherry layer over
the top over the cake and smooth over.
Not exact matches
I was wondering about the size of the
cake pan you used — I'd love to know because I've experienced that if you use a wrong size you end up with a
cake that's way too flat or that has filling running
over the
top haha Keep going, thank you so much for your awesome site!!
Cover the entire base of an 18 cm (7in) round
cake tin with the frozen berries and pour the blended cream all
over the
top.
Spread the Chocolate Frosting
over the
top of the
cake.
I could have stood
over the
cake and eaten the streusel
topping off of the entire thing.
Using a butter knife or an offset spatula, spread the frosting all
over the
top of the cooled
cake.
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.
Drizzle
over the
top of
cake and allow to set before serving.
Sprinkle remaining chocolate shavings
over the
top of the
cake.
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust
over top of
cake
Sprinkle
over the
top of the
cake.
Drizzle
over pieces of
cake when serving with a smidge more sauce on the very
top.
Spread
over the
top of the cooled
cake.
Either spread the frosting
over the
top of the
cake or use a piping bag fitted with a round tip to cover the
top of the
cake with frosting.
Spread remaining filling
over top and side of
cake.
Remove
cake from oven and add Peeps evenly
over top.
Once cool, loosen the sides, then place a flat plate or cutting board
over the
top and flip the pan to release the
cake.
Remove
cake from oven and sprinkle graham crackers crumbs, marshmallows and chocolate chips
over the
top of the
cake.
Spread half the chocolate cookie mixture into the
cake pan, carefully spoon and spread the vanilla mixture
over it, then carefully spoon and spread the remaining chocolate cookie mixture
over the
top.
Yes folks, cinnamon apple layer
cake filled with sweet cinnamon apple filling, caramel buttercream and more caramel poured
over top!
I put a rectangular
cake pan
over top of it though because I didn't want any bugs to land in the enticing sugar overnight.
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.
Gently sift matcha
over the
top to coat the
cake leaving some on the sides for aesthetic appeal.
Place
cake in fridge for another 15 minutes so the ganache can set, then sprinkle flaky sea salt
over the
top.
Pour
over ice cream, or use to
top eclairs or
cakes.
If the
cake begins to brown before it's finished cooking, add a piece of aluminum foil
over the
top.
Pour the glaze evenly
over the
top of the cooled bundt
cake.
When the
cake is completely cooled, drizzle the glaze
over the
top.
Take the two half circles of
cake and fit them
over the
top of the crumbs.
Usually I go for a basic cookie of sorts, like a variation of sugar cookie, Italian wedding
cake, or peanut butter... but every once in a while I get a hankerin» for something
over the
top.
Leave pan
over cake 5 minutes so brown sugar
topping can drizzle
over cake.
Pour into a zip
top bag, snip off the end and drizzle
over top of the
cake.
Sprinkle peanuts around perimeter of
cake and shave chocolate all
over the
top.
Spoon the
topping in large dollops
over the risen
cake and, using a spatula, gently spread it in an even layer.
Now for the moment of truth — once your chocolate layer has been in the freezer for a day, put a plate or
cake plate on
top of the ice cream
cake and flip the whole thing
over, so it's all resting on the plate now.
But, our neighbor use to make this dark chocolate
cake with ganache frosting that was rich, moist and not at all
over the
top sweet like most layer
cakes.
Turn the
cakes over so that the
tops are up to finish cooling completely.
Place cooled
cake on a serving platter or
cake stand and spoon glaze
over top, letting it drip down sides.
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.
I want something like birthday
cake for my little guy, but not
over the
top with refined sugar.
Place serving plate
over the
top of the pan and invert the
cake onto the plate.
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.
Spread
topping evenly
over coconut
cake, sprinkle with toasted coconut flakes, and refrigerate until ready to serve.