Divide mixture between prepared liners and bake for 15 - 20 minutes or
until cakes spring back to touch.
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.
Bake
until cake springs back when done (40 to 55 minutes).
Bake for 13 - 15 minutes, or
until cake springs back when lightly touched.
Bake for 1 hour - 1 hour 10 minutes,
until the cake springs back when poked.
Pour batter into greased Bundt pan and bake for 55 minutes, or
until the cake springs back when touched.
Bake 40 to 45 minutes or
until cake springs back when touched lightly in center.
Bake for about 45 to 50 minutes or
until cake springs back when lightly touched on top.
Bake
until the cake springs back when pressed lightly, about 30 to 35 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.
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.
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.
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.
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.
Bake in a 350 ° oven about 55 minutes or
until cake springs back when touched gently with fingers.
Spoon the mixture into the prepared tin and bake for 45 - 55 minutes, or
until the cake springs back when pressed in the centre.
Step 4: Bake at 375º for 20 - 25 minutes,
until cake springs back when lightly touched or toothpick inserted in center comes clean.
Sprinkle the chopped pecans on top and bake in preheated oven for 12 minutes or
until the cake springs back when touched.
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.