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Title: Canned Cake Hints
Categories: Dessert
Yield: 1 Servings
| ELLIE COLLIN CMKD93F |
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! previous next