Cake In A Jar: Madness or Magic?

Cake In A Jar: Madness or Magic?

When I saw the idea for cake in a jar from Chef Duff, aka the Ace of Cakes, I fell in love. So, last Sunday, when my college graduation, Father's Day, and the World Cup premier of my home country Bosnia and Herzegovina all coincided, I had to find an easy and quick dessert to celebrate with. Well, I just so happened to have Pillsbury's Funfetti Cake Mix AND Funfetti Vanilla Frosting as well as some mason jars. See how they turned out below!

 

First, click here to see Chef Duff show us How To Make Cake In A Jar!

I had some mason jars on hand that my mom got from Sam's Club for about a $1/jar. The blue glass couldn't be more perfect for supporting the Bosnian National Soccer Team, whose colors are blue and yellow, during their first ever World Cup appearance. The first thing I did was give them a good rinse with soap and water.

I mixed up two boxes of Pillsbury Funfetti Vanilla Cake Mix (which required 6 eggs, two cups of water and 2/3 cups of oil). The cake baked for about 35 minutes in a pretty wide casserole dish (The batter wouldn't fit in any other cake pan, and I didn't want to end up washing more than one pan).

While they baked, I lined up my mason jars, got the Pillsbury Funfetti Vanilla Frosting out and a secret ingredient of my own: Nutella.

The first couple of jars had WAY too much frosting, according to my family, who ate the experimental first round. The next batch, however, turned out much better.

So, the first step was scooping about a tablespoon of Nutella into the botton of the jar (In hindsight, a piping bag or ziploc bag with the tip cut off would have been a lot easier and faster).
The cake cooled and then I (very carelessly) split the cake in half horizontally and roughly cubed the cake into pieces. Honestly, this step doesn't have to be at all strategic; chunks of cake taste good regardless of their shape or size (we don't discriminate here!)

After the first layer of cake, I spooned in about a tablespoon of frosting followed by another layer of cake and a final small dollop off frosting topped with sprinkles to prevent the lid from getting covered in frosting. Chef Duff used sprinkles inbetween the layers of cake too, but since I had Funfetti Cake from Pillsbury, the sprinkles were already in the cake! This is how they turned out:

The funfetti sprinkles and cake had perfect colors to compliment the jar. It all made for a treat that looked very elegant and whimsical without much work at all!

There were, of course, left-overs (because who could eat ten jars of cake in one day?!) Luckily, the folks at the June Media office were able to take care of that problem

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