Thought I'd share a quick post of how things turned out baking my little cakes in jars.
This year I wrote out my recipe that I've shared here many times before and clipped
it to my board that my friend Sue made for me.
Here is the recipe if you have trouble reading my handwriting:
Pumpkin Spice Cake in a Jar
16oz can pumpkin- (I think mine said 15 oz- and it worked fine.)
1 cup oil
2 cups sugar
1 tsp ground ginger
2 teaspoons cinnamon
2 teaspoons ground cloves
1/2 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons baking soda
2 cups all purpose flour
1 cup walnuts (I didn't add these... because I didn't know if everyone likes nuts)
1 cup raisins (I didn't add these either... it's up to you... I love raisins but some don't.)
Mix really well. - Pour into just one jar first
and bake it all by its cute little self at 350 to see how high it will rise.
I fill just below half and see what happens.
This is my test jar.
And I'd never used this tiny of a jar before.
On the recipe card on my clipboard I jotted down the time to also
have an idea of how long it would take to do the rest.
That will help me next year when I make them again.
Here she is.
I didn't even eat it.
Really! I'm not pullin your leg even.
So then I lined all the other jars up on my cookie sheet and
left a little space in between them all and popped them into the 350 degree oven.
The memory came back of was it last year when I had my jars slide on my pan and one
went overboard on my oven door. Oh what a mess. I made SURE that didn't happen
this year. lol Hope me writing that helps one of you to not make the same mistake I did.
You'll be able to join the circus after carrying your jars on that cookie sheet without
letting any of them slide off. lol You can laugh now but I'm warnin ya...
they have a mind of their own on that cookie sheet! ha Okay.. anyways... back to the jars...
ta da... done.
If your jars raise slightly above the rim... don't panic coz mine did too this year.
I guess I got a little crazy and overfilled a tad BUT... I quickly
put the lids on and screwed them done and every single one of them sealed.
Then since my jars were so tiny I still had batter left.
I grabbed three aqua pint jars and
my little bent funnel and had enough to make three more cakes.
When I took them out of the oven and screwed the lids on I grabbed my phone
and actually at four minutes got it on video - my jars
I tried to add the video here and for the life of me I can't figure that out.
I wish I could show you.
So happy that all of them sealed.
While the jars were cooling down
I grabbed my fabric.
Had every intention to use some of the fabric I already had...
but my pinking shears had to be retired and while at walmart
I spotted "this" red material with Stars!!!
I bought everything left on the bolt.
When using the pint sized jars I've found that a plain saucer works well to make a circle for the lids.
But the tiny jars would be swallowed up since they're so short.
But guess what came to the rescue?
The robins egg blue vintage bowlie!
Worked just right.
You just unscrew the bands- not the lid and
sandwich the fabric between the two. It's a little tricky
getting the band to screw back down sometimes but with a little
fiddling around... you'll get it.
The jars came with these oval labels and I just
printed off Happy Birthday Jesus on my computer a few times
and cut them out and used a gluestick to attach them.
Finding all white candles was impossible this year.
Had to buy multicolored packs and just used the white out of them.
Anyways this part is over and its now time to start making
peanut clusters, and candy pretzels, and then holiday
M&M cookies and chocolate chip cookies still tonight.
Tomorrow- scotcheroos, and maybe peanut butter cookies.
I think the baking is one of my most favorite things about our Christmas traditions.
Time to don my apron....
Leaon mary xoxo