Canned cake hints
Yield: 1 Servings
Ingredients:
- 1 x ELLIE COLLIN CMKD93F
Instructions:
I have a few more recipes but no time to upload them right now I'll do that later on this evening. BTW ANY cake can be baked in canning jars. I usually try one jar first--you have to know how much volume each recipe will give you. I usually fill ONE jar 1/2 full then bake it to see how high it rises. You don't want the cake to come out of the top of the jar only to within 1/4 to 1/2 inch from the lip of the jar. Once you've established how high the cake rises you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Also the baking times will vary--the moistness of each cake recipe will determine the time. Again MOST of the recipes I've tried bake in 35-40 minutes. Start checking the cakes at 30 minutes and go from there. YES the cakes DO slide easily out of the jars IF you use the jars I listed. They're Ball Quilted Crystal Canning Jars (#14400-81400). They can be found at most grocery stores (at least here in California) next to the pectin and other canning supplies. Also I've seen the 12 oz straight-sided (plain) jars (# ?) at Smart & Final. The plain jars work fine too but they're not as pretty and you have to make your own labels--the jars I use come with decorative labels. One IMPORTANT tip--get your jars NOW! Once summer's over with they're very hard to find. Also when you can ask for the jars back they're NOT cheap. Most folks don't mind returning them though they usually want refills!
