Tie-dyed cakes in a jar
Preserving an art ... Tie-dyed cakes in a jar. Photo: Janie Barrett
For the home cook who finds the prospect of making desserts for guests intimidating, baking cakes in jars is a revelation.
- ½ cup butter, softened
- 1 ½ cups sugar
- 3 eggs
- 2 ¼ cups flour
- 1 tsp salt
- 3 ½ tsp baking powder
- 1 ¼ cups milk
- 1 tsp vanilla essence
- Red and yellow food colourings
- Also required:
- 6 x 250ml wide-mouth preserving jars*
- Shallow baking dish
Preheat oven to 180C. Wash and dry each jar. Spray inside of each jar with non-stick cooking spray. Set aside.
Cream butter and sugar then add eggs, flour, salt and baking powder, then milk and vanilla essence. Beat with an electric mixer on low for 30 seconds, then high for three minutes.
Separate mixture into three bowls. Tint each mixture with colouring. Create orange by combining red and yellow. Spoon three tablespoons red batter into each jar, then the same amount of orange, then yellow.
Place jars in baking dish and fill dish about a quarter full with hot water. Bake 35-40 minutes. Remove from oven once cakes are firm to touch. Cool, ice and add sprinkles.
* Sold at kitchenware stores and redbacktrading.com.au. Note: This is an adaptation of a Betty Crocker recipe.
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