Cake in a Jar





Introduction: Cake in a Jar

These tiny delights make the perfect gifts for any occasion. Make up a batch to keep on hand for sudden cravings, give as favors for your next party, or send to loved ones overseas. The cakes will remain moist and delicious for up to 6 months! What better way to show someone you care than a personalized cake in a jar!

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

To speed things along, I used a boxed cake mix. Everyone agreed it tasted like a boxed cake mix. I was ok with that for the purpose of illustrating the technique (no need to make this two instructables worth of instructions!) but will definitely go from scratch next time.

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

Make the batter according to the directions on the box.

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

Bake according to directions for cupcakes, and check for doneness. These are about cupcake size, but your jars may be larger and need more time.

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!

This is one little beauty I popped onto a plate - but no need, they're easy to eat right out of the jar!

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."



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    Yum, yum botulism in a jar. What a thoughtful gift.

    Does no one research anything anymore before posting it? The National Center for Home Food Preservation has expressly labelled this a dangerous, risky practice.

    This idea is genius!

    i was wondering to make ganache.. can we use these chocolates

    do you think this would work with a normal bread recipe? We don't eat bread very quickly. It seems like every time I buy a loaf we eat half of it and the other half sits around until it molds. This would be the perfect amount to go with soups.

    No, you can't do this with a regular bread recipe. Only quick breads like zucchini or banana nut or kinds like that. I think something about the yeast in regular bread makes it so you can't do it in a jar like this.

    I just ran across this site as per a friends suggestion for cake in a jar for my brother who is in Afghanistan. Could you Chorak, or someone else please share with me a banana nut bread recipe or pumpkin bread that would work like the cake in a car so that I may make some up to send to my brother. Thanks!

    Try this one, if it's not too late!

    Actually I've read articles about making yeast rolls in a canning jar. Just make sure to grease the sides and then put a piece of dough in the jar to fill about half.

    Or keep a bread bag, turn inside out and rinse - allow to dry on the dish rack. Next time you buy a loaf, take half out and pop it in the used bread bag and pop it in the freezer. Put the other half in the fridge. Keep one bread bag spare for the next loaf you buy.