Step 3: Bake tiny Cakes

Picture of 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.
SchBells6 years ago
Neat instructable. I guess you don't have to grease the jar before pouring batter in or could you?
I wouldn't grease because it could cause the seals to not set properly..... I wouldn't store too long... one should remember to use safe canning methods and this is not a recommended safe method, so make sure you have a proper seal, make sure jar edges are CLEAN, always use brand new seals that were in a HOT water bath until you put them on the jar. Date the jars and use within a reasonable time period! I would be careful on how full and make sure they don't spill over... if they do, they won't seal properly as anything on the jar edge can hamper that process.
shamr0ck6 years ago
GREAT Idea. Given that the contents are hot when they come out of the oven, and you are using canning jars, does the seal get created while the cake cools? I've seen folks who can preserves this way and rather than use a boiling water bath, they put the lids on and invert on a tray. What has been your experience in how long the cakes will stay "fresh and safe"?