Sentences with phrase «until cake springs»

Sprinkle the chopped pecans on top and bake in preheated oven for 12 minutes or until the cake springs back when touched.

Step 4: Bake at 375º for 20 - 25 minutes, until cake springs back when lightly touched or toothpick inserted in center comes clean.

Spoon the mixture into the prepared tin and bake for 45 - 55 minutes, or until the cake springs back when pressed in the centre.

Bake in a 350 ° oven about 55 minutes or until cake springs back when touched gently with fingers.

Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean.

Place the filled pans onto the center rack of the oven, and bake for 20 - 25 minutes or until the cake springs back when touched, or a toothpick can be removed clean.

Pour batter into prepared bundt cake pan and bake 45 - 65 minutes, or until the cake springs back and a toothpick comes out of the cake clean.

Divide batter evenly between the cake pans and bake until cake springs back when gently pressed with your finger and a toothpick inserted in the middle comes out clean, about 30 - 40 minutes.

Bake until cake springs back when gently pushed with your finger in the middle and a toothpick comes out clean, about 30 - 40 minutes.

Bake until the cake springs back when pressed lightly, about 30 to 35 minutes.

Bake for about 45 to 50 minutes or until cake springs back when lightly touched on top.

Bake 40 to 45 minutes or until cake springs back when touched lightly in center.

Pour batter into greased Bundt pan and bake for 55 minutes, or until the cake springs back when touched.

Bake for 1 hour - 1 hour 10 minutes, until the cake springs back when poked.

Bake for 13 - 15 minutes, or until cake springs back when lightly touched.

Bake until cake springs back when done (40 to 55 minutes).

Place pans in the center of the oven and bake for 25 minutes or until cakes spring back lightly when touched and a cake tester comes out clean when inserted into the center.

Divide mixture between prepared liners and bake for 15 - 20 minutes or until cakes spring back to touch.

Not exact matches

BAKE for 25 minutes, or until the top is browned and the cake springs back when pressed with a fingertip.

Divide batter evenly between baking pans and bake for 28 - 30 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when touched.

Bake for about 15 minutes until done, it should spring back gently when you press your finger at the center of the cake.

Place the pan in the center of the preheated oven and bake for about 15 minutes, or until top of cake springs back when touched.

Using a kitchen scale divide the batter evenly between the three cake pans and bake for 25 - 30 minutes or until the cake starts to pull away from the sides and springs back when you press down in the center.

Continue to bake until cake is set in the center and when you touch the top, it springs back softly.

Bake at 350 degrees for 25 - 30 minutes or until golden brown and the cake springs back when touched.

Bake and additional 45 minutes longer, or until toothpick inserted near center comes out almost clean and cake springs back when touched lightly in center.

Place in preheated oven and bake 35 to 40 minutes or until cake center springs back to touch.

Pour batter into prepared cake pans and bake for 22 - 32 minutes, or until cake tester comes out clean and top springs back to your touch.

Bake until cake has risen, firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 15 - 18 minutes.

Use a rubber spatula to smooth out the batter and place it in the oven until the cake is golden and springs back to light pressure, 25 to 28 minutes.

Bake for 50 - 60 minutes, until a toothpick inserted into the cake comes out clean, and the top of the cake springs back when lightly touched.

Bake the cakes, rotating the pans halfway through the process, until they are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers come out with a few moist crumbs attached.

Pour the batter into the cake tin and bake for between 30 to 45 minutes (depending on how deep the cake is), until the top springs back to the touch and a skewer inserted into the centre comes out clean.

Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 22 to 25 minutes for a 12 - cup Bundt or muffin pan or 28 to 30 minutes for a 6 - cup Bundt pan.

Bake the cake for 20 to 25 minutes, until it springs back when lightly touched and a cake tester inserted into the center comes out clean.

Distribute batter evenly among two cake pans and bake for 25 - 30 minutes, or until center of cake springs back when touched.

Bake until cake tests done, that is, it springs back when you gently touch the cake center.

Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, about 1 hour.

Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Of all the pound cakes I've made and shared with you, I had not even thought about a Coconut Pound Cake until this spring when two different readers asked about one.

Bake until the cakes are golden, spring back to the touch, and a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Bake for 30 to 40 minutes, or until golden brown, a wire cake tester inserted between the tube and the side comes out clean, and the cake springs back when lightly pressed in the center.

Bake until a tester inserted in the center comes out nearly clean and the cake springs back when lightly touched, 30 to 40 minutes for 9 - inch pans; 20 to 30 minutes for 8 - inch pans; 45 to 55 minutes for a 13 - by 9 - inch pan; or about 1 hour for a Bundt pan or loaf pan.

Bake cakes until tops are deep golden and centers spring back when pressed lightly, 25 — 30 minutes.

Bake the cakes for 14 to 16 minutes, until the tops lightly spring back when pressed.

I'm sure your son would love to smash up an adorable little 6 ″ cake Since the recipe makes 18 cupcakes, I'm thinking this recipe might actually fill three 6 ″ cake pans... I would say bake at 350 degrees Fahrenheit for around 30 minutes, or until the centers of the cakes spring back when tapped.

Bake cake until top is firm and springs back when gently pressed with your fingers and a tester inserted into the center comes out clean, 35 — 45 minutes.

Bake the cakes about 15 - 18 minutes, until the tops spring back when touched.

Bake cakes until centers spring back when lightly pressed, 55 — 60 minutes.

In all of my cooking and baking, I sadly never explored a carrot cake recipe until spring of 2017.