Check out this amazing story about a 36-year-old government issue cake, and soldier who ate it!
For more info on cute jarred treats (and how I prepared the jars), see Pie in a Jar!
Step 1: Ingredients
So find your favorite cake mix and supporting ingredients, or make it from scratch. The best part about making your own is that you can make half of one kind and half of another!
You'll also need a bunch of canning jars - straight sides, wide mouthed. I got the wee-est ones I could find for cuteness' sake. You can definitely make them in bigger jars.
Boil or wash the jars to sterilize them. You'll want brand-spanking-new lids to make a tight seal when you're done.
The box mix made enough batter to fill 16-20 jars!
Step 2: Make Cake Batter
Or look here for some inspiration to make your own!
Fill the jars about half-way with batter. If you fill them too full, you can always squish them down, or cut the tops off. But too much batter will result in them flowing over the sides of the jars.
Place in a baking dish for ease of handling.
Step 3: Bake Tiny Cakes
When they're done, close the lids on 'em. They're self-sealing, and you'll be able to see the seal forming!
Alternatively, you can add a chocolate ganache* to the top before sealing. Make sure to screw those caps on while the cakes are still hot though, to get that all-important seal.
* To make ganache: Heat 1 cup cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over 9oz chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over cake.
Step 4: Store or Enjoy. Do Both!
Once you've sealed these little treats, lable and date them. Then you're ready to serve, ship, or store.
According to user precision: "We've been doing these for years, they are great! I've got some right now that are over 6 months old, and I wouldn't hesitate to eat them."