cake tin
springform pan

Store in a cake tin and eat within 4-5 days.

Turn into the prepared cake tin and smooth the top level.

Is that why they call this ground the cake tin?"

Lay the slices in the bottom of the cake tin.

Transfer to a cake tin and seal up until ready for use.

Tip the mixture into the bottom of the cake tin.

You'll need to either hire or buy the necessary cake tins.

Meanwhile, cover the bottom of the cake tin with half the rice paper.

Spread this evenly around the bottom of the cake tin.

She felt foolish and guilty, like a child caught with her fingers in the cake tin.

Line a 12-hole fairy cake tin with paper cases.

Lift the cake tin from the water and peel off the foil.

Under cake tin were 5 pretzels and two animal cookies.

The mixture is then poured into the chosen cake tin and baked.

She began to grease a cake tin, her lips pressed tightly together.

Butter a 12-inch cake tin and line it with buttered wax paper.

Roll out the marzipan into a circle the same size as the cake tin.

It keeps for several weeks in a cake tin but it may also be frozen.

Spread over the sliced orange in the cake tin.

Pour the mixture into the lined cake tin and refrigerate for at least two hours, or until set.

Spoon the mixture into the cake tin, lightly smoothing over the top.

Preheat oven to 350 degrees, and lightly grease an 8-inch cake tin.

Roll out about one third of the marzipan and trim to fit the cake tin.

See page 17 for details on preparing cake tins.

On the table in the experimental room there were 5 pretzels and an opaque cake tin.

Press onto bottom and 1 inch up side of a 9-inch springform pan.

Butter a 9-inch springform pan and line with parchment paper.

Press into bottom of an 8-inch springform pan to make a smooth base.

Add enough hot water to come halfway up the sides of the springform pan.

Place springform pan on a double layer of strong foil.

All you need is some bread and the patience to use it to line a springform pan.

Cool in the springform pans for about one hour.

Spread in the prepared springform pan, and bake 30 to 40 minutes at 350 degrees.

Brush butter onto bottom and sides of an 8-inch springform pan.

Use a springform pan, 10 by 2 inches, with a removable bottom.

A spring latch is used to hold the walls of a Springform pan in place.

I use a sifter-screen, which looks like a springform pan with a screen across the bottom.

Wrap the outside of your springform pan in foil to guard against leaks.

Rinse a springform pan that is 8 1/2 inches in diameter with water.

Use about 1/2 tablespoon butter to grease a 10- to 11-inch springform pan.

There are many types and finishes of springform pans.

To make the cake, butter a 9-inch springform pan.

Grease a 10-inch round springform pan with the remaining tablespoon olive oil.

Grease two 10-inch springform pans and line them with either parchment or wax paper.

Spray a springform pan 10 inches in diameter with shortening.

If using a springform pan, press the dough 1 1/2 inches up the sides.

Grease a 9-inch springform pan and dust with matzo meal.

Place one meringue layer in an 8-inch springform pan.

Oil a 9-inch springform pan and set aside.

Roll out about two-thirds of the dough into a 15-inch circle, and line a 10-inch springform pan with it.