Baking is such fun for me and I’m always looking for nifty ways to give them away without having them getting them messed up before they get to the recipient. Getting a box of decorated cupcakes to school and not have to worry about getting the container back is always an issue in my mind.
If you are thinking that you would like to send some home baked goodies but are afraid that they will arrive as a box full of crumbs or you don’t want the inside of your car decorated with bits of cake a way around that is to bake a cupcake in a jar.
From my research, I have found a few tips that seem to help the baking and removal process.
- Start with a sterilized jar. It is possible that the cake can last for up to a year if the jars are sterilized and sealed.
- Use a straight side “Bell” style jar – the kind that you use for canning. The pint is an ideal size and used in the recipes that I have found.
- Only fill the jar half way with batter. This will give the cake plenty of room to rise when baking.
- Make sure the top and mouth of the jar are clean before baking. This will make sure you have a good seal on the jar.
- Grease the inside of the jar with either vegetable shortening or a nonstick cooking spray to make removal easier.
- Please be careful removing the jars from the oven and while its cooling.
I have seen mixed results with traditional icing so for right now I’m just going to experiment with some recipes with either no icing or either a crumb topping or glaze. Because its too late to really start this project for the holidays, I think I’m going to have fun with this when Valentine’s Day comes around.
Decorating the outside of the jar can be just as fun too.
Here are a few links to some yummy-ness:
Cooking With Ellen – Chocolate Cake (Yum)
Country Lore – Georgia Pecan Cake with Apple
Yankee Magazine – Pumpkin Cake (Because I have WAY too much pumpkin left over from the fall taking up room in my freezer).