Mom and I once took this great class on canning in Chestertown, MD. It was, in fact, extremely educational and highly inspirational. But somehow we clearly missed the memo that you’re supposed to can your fruits and vegetables and not your… sometimes foods.
You see, today was Francesca’s fake birthday, so her class could celebrate her turning six exactly two months before she actually does, and I was assigned the task of the red velvet cupcakes (I know, we’re so typical, but at least we use the best red velvet recipe ever). But since it was early in the morning, 9:30 I believe, I wasn’t thinking straight and I joyously underestimated the momentous quantity of batter a doubled version of this recipe can make. Twenty-four servings of cake, you see, is not the same as twenty-four cupcakes. And so rather than face seventeen kindergarteners with a pile of cupcakes the size of Mount Everest, I decided to keep the excess and get creative. I started with the classic cake-in-a-cup I’ve wanted to try for so long. And while it was fun (and in my mind ever so clever, which I can say because I didn’t come up with it), the only oven-proof mugs we had were white, and oh so opaque. I knew that if I covered the top with frosting, nobody would ever get to see the beautiful red we love so much. Because seriously, what’s the point of using a whole bottle of food coloring if nobody gets to see it?
And then I remembered. Tucked away in the next room was a huge box of Ball’s Canning Jars. I bought them to use as drinking glasses in my suite next year, but if I’m going to take ownership of the glasses, certainly nobody would object to me baking a little cake in them first, would they? And thus the canned cake was born. (Question – does anyone know why it’s called canning when it’s clearly done in jars?) These cakes are pint sized, which seems to lend itself perfectly to large individual servings. Any smaller would be sad, any larger would take a millennium to bake.
To make these fill the jars up approximately 1/3 with batter and then just bake them for approximately 35-40 minutes. (The original recipe called for 30 minutes for a normal cake layer in a pan. You can bake these with any kind of cake you want, but remember to add 5-10 minutes to cooking time, and monitor them closely because it may vary by cake). And they’re fine to put in the oven because canning jars are made to be boiled! Just don’t dip them in a pool of ice water when they come out of the oven and you shouldn’t have to worry about cracking. Then just fill the last third with whipped cream or frosting and screw the top back on for nostalgic effect. The end. As easy as cupcakes, and so much easier than pie.