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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 90g||33%|
|Dietary Fiber 1g||3%|
|Total Sugars 76g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There’s no doubt that cake is fun to bake and even more fun to eat. This technique for making cake in a jar turns a mini dessert into an adorable and portable treat. In fact, the jars can even be decorated with ribbons or labels to create edible gifts. Feel free to experiment with your favorite cake and frosting combinations for various holidays and celebrations. These make ahead desserts are great for birthday parties, baby and wedding showers, or even just a picnic in the park or at the beach.
For the Chocolate Cake:
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup vegetable oil
3/4 cup buttermilk
1 large egg
1 teaspoon vanilla extract
For the Buttercream Frosting:
1 (1-pound) box confectioners’ sugar
1/2 cup unsalted butter, softened
3 to 4 tablespoons milk
1 teaspoon vanilla extract
Gather the ingredients. Preheat the oven to 350 F.
Line an 15 x 10-inch rimmed baking sheet with non-stick foil. Spray the foil with nonstick cooking spray.
In a large bowl, mix together the flour, granulated sugar, cocoa powder, baking soda, and salt.
In another large bowl, combine the vegetable oil, buttermilk, egg, and vanilla extract. Beat until well-combined.
Add the dry ingredients to the wet ingredients and mix until combined and the cake batter is smooth.
Pour the cake batter into the prepared baking sheet pan and spread into an even layer. The cake will be thin. Bake in a 350 degree F oven for 10 minutes. The cake is done when it begins to pull away from the sides of the pan and springs back when lightly pressed. Cool completely before cutting and layering in the jars.
While the cake is cooling, prepare the frosting. In the bowl of a stand mixer, combine the confectioners’ sugar and butter. Add just enough milk to achieve the desired consistency and mix in the vanilla extract.
Fill a piping bag with the prepared frosting.
Using a 2 1/2 inch round cookie or biscuit cutter, cut out circles of the cake. Reserving remaining cake.
Place one circle in the bottom of each 4 ounce canning jar. Top with a swirl of frosting. Continue layering until you reach the top of the jar. Sprinkle some of the cake scrap crumbs on top. Continue until all the jars are assembled.
Top the jars with the lids and refrigerate until ready to serve. Decorate the jars with ribbons or gift tags as desired. Bring the jars to room temperature before serving.
- The cake portion of this cake in a jar recipe can be baked in advance. After baking, allow the cake to cool completely. Wrap tightly in plastic wrap and freeze until ready to assemble. The cake does not need to be defrosted before layering in the jars.
Video about How To Make A Mason Jar Shaped Cake
Easiest Homemade Birthday Cake In A Jar Recipe | Hey Y'all | Southern Living
This Birthday Cake in a Mason Jar is the perfect way to round off any birthday celebration. It can be made with boxed white cake, confetti cake, or any cake of your choice. Plus, Ivy includes her recipe for homemade cream cheese frosting! Bring in your big day with this easy and delicious dessert, or package it as the perfect gift for a socially-distant celebration.
#Birthday #BirthdayCake #ConfettiCake #Recipe
1:02 How to make boxed cake taste homemade
2:05 Baking instructions
3:29 Homemade cream cheese frosting
4:11 Prepare the cakes for decorating
6:33 Decorate the jars
7:56 Assemble the cakes in the jar
9:16 Final result and storage tips
10:43 Gifting the mason jar cake to Jorie
Southern Living test kitchen pro, Ivy Odom, shares her modern spin on food, entertaining, home and gardening.
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Barbecue has always been the vehicle for a social gathering in the South. Watch Robby Melvin, Southern Living’s Test Kitchen Director, chat with iconic Southerners while making a range of BBQ dishes.
Traditional does not mean stuffy in the home of Southern Living test kitchen pro Ivy Odom. This Georgia-bred millennial can fish, throw a mean SEC tailgate, and even knows her way around a pigsty. In each episode, Ivy shares stories, customs, and recipes from growing up in the Deep South but always adds her own modern spin.
From hot takes on the South’s most intriguing real estate listings to hunting for treasures at estate sales and touring the region’s most spectacular homes, Southern Living style editor Betsy Cribb is up for it all. Home-obsessed Betsy keeps it real whether she’s doling out opinions on Tyler Perry’s Atlanta mansion or exploring Southern estates.
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
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