We’ve had drip cakes, cake pops, cake push-pops and now super cute layered cake in jars. Good news, you can TOTALLY make these yourself. Easy peasy. Just add sprinkles.
Transporting birthday cake just got a whole lot easier with these cake jars. No need to find a cake box or cake knife, just screw the lids on these and finish them off with a piping bag of buttercream and sprinkles at the venue. You’ve got this cake caper in the bag jar.
Obviously, having a cake friendly jar is key to this recipe turning out excellently. Personally, I think these Kmart jars will work perfectly.
Fun cake jars recipe
Ingredients
- 1 cup full-fat milk
- 6 large egg whites (¾ cup), at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups plain flour, sifted, plus a little
- extra for dusting the pan
- 1 ½ cups CSR Caster Sugar
- 3 teaspoons baking powder
- ½ teaspoon table salt
- 175g unsalted butter, at room temperature
- 1 packet CSR Buttercream Icing Mix Vanilla, made according to packet directions
- 1 packet CSR Buttercream Icing Mix Chocolate, made according to packet directions
- 1 packet CSR Buttercream Icing Mix Strawberry, made according to packet directions
- Sprinkles or sugar balls, to decorate
Method
- Set the oven rack in the middle and preheat the oven to 160C for a fan forced oven. Using canola spray, grease a large cake tin (35cm x 35cm), ensuring you grease the sides well so that the cake rises evenly. Line the bottom of the tin with non-stick baking paper and then dust the tin with flour. Invert and sharply tap it on the bench to remove any excess flour.
- Pour the milk, egg whites and extracts into a 2 cup measuring jug and mix well with a fork until they are blended.
- Place the flour, sugar, baking powder and salt into the bowl of an electric mixer and beat on a low speed to allow the ingredients to mix well. Add the butter and continue to beat at a low speed until the mixture looks like moist breadcrumbs and all floury streaks have disappeared.
- Add half the egg and milk mixture to the crumbs and beat on the low speed for 30 seconds (to allow the ingredients to incorporate without making a mess) before increasing the speed of the mixer to a medium speed. Beat for a minute and then add the remainder of the egg/ milk mixture. Beat for 30 seconds, stop the mixer to scrape down the sides of the bowl and then beat for a final 30 seconds.
- Pour the batter into the tin and, using a rubber spatula, push the batter to the sides and smooth the surface of the cake.
- Place the tin on the centre shelf of the oven and bake for 20-22 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Let the cake rest in the tin for a couple of minutes before inverting onto a large wire rack to cool. Reinvert onto an additional rack so that the cake cools down the correct way up. Let cool completely.
- While waiting for the cake to cool, prepare the three buttercreams and place them in separate large piping bags. Set aside.
- Using a 5cm cookie cutter, cut the whole sheet cake into 30 rounds. Set aside.
- To assemble the cake, place a cake round in the bottom of a jar and pipe six dots of the chocolate buttercream around the top. Place another cake round on top followed by six dots of the strawberry buttercream. Then add a third round of cake followed by six dots of the vanilla buttercream.
- Finish the jar with a generous sprinkle of the sprinkles or sugar balls. Repeat with the remaining jars.
This recipe yields 10 230ml cake jars, perfect for a party. This is an original recipe from Mumma’s Country Kitchen and CSR Sugar.
Not sure what else your party food table needs? See our collection of party posts for ALL the delicious ideas!
