Print Options

Full Page
3x5
4x6

Include these items:

Photos

Home Canning Cake

CT's staff cooked up a fun-filled treat—resembling a canning recipe card! Their creation deliciously began with a rich devil's food cake. To top it off, they prepared colorful fondant and shaped a jam jar, lines and letters. Bring out this confection at your next event, and guests are sure to request the "recipe"—a big piece of dessert!

10-12 ServingsPrep: 45 min. + chilling Bake: 25 min. + cooling

Ingredients

1 package devil's food cake mix (regular size)
1/4 cup chocolate chips
1/4 cup heavy whipping cream
FONDANT:
6 tablespoons plus 1/2 teaspoon water
4-3/4 teaspoons meringue powder
1/4 teaspoon peppermint extract
6-3/4 cups plus 2 tablespoons confectioners' sugar
Red, green and yellow paste food coloring
Additional confectioners' sugar
10 inch square covered board

Directions

Prepare cake batter according to package directions; pour into two
greased 9-in. square baking pans and two greased muffin cups. Bake
the cakes at 350° for 25 minutes and the cupcakes for 20 minutes
or until a toothpick inserted near the center comes out clean. Cool
for 10 minutes before removing from pans to wire racks to cool
completely.
In a small microwave-safe bowl, combine chocolate chips and cream.
Microwave on high for 30 seconds or until chips are melted; stir
until smooth. Refrigerate for 20 minutes or until cool. Beat on high
speed until soft peaks form. Place one cake on covered board; spread
with chocolate mixture. Top with remaining cake.

2 of 2

Home Canning Cake (continued)

Directions (continued)

In a bowl, whisk water, meringue powder and extract until powder is
dissolved. Place confectioners' sugar in a large bowl. Add meringue
mixture; mix until well blended and a very stiff dough forms, about
1 minute.
Place 1/4 cup fondant each in two bowls; tint one pink and one green.
Place 2 tablespoons in another bowl; tint gold. Place remaining
fondant in a bowl; leave white. Cover bowls with plastic wrap when
not in use.
Set aside 2 tablespoons white fondant. On a work surface heavily
dusted with confectioners' sugar, roll out remaining white fondant
into a 12-in. square. Slide an icing knife between fondant and work
surface to loosen; transfer to cake. Smooth sides and corners around
cake. Trim any overlapping fondant with a pizza cutter.
For jar label, shape the reserved white fondant into 2-1/2-in. x
1-1/2-in. oval. Shape 1 tablespoon of pink fondant into a 1-3/4-in.
x 1-in. oval. Place on white oval; set aside.
For canning jar, cut a thin slice off the top of cupcake. Cut each
cupcake in half from top to bottom. Referring to photo at left for
position, stack cupcake halves and place cut side down on one side
of cake. Shape remaining pink fondant around the three bottom
halves; trim. Place label on jar.
Using a toothpick or thin brush dipped in green food coloring, write
"Jam" on the label. For jar lid, shape the gold fondant and place
over fourth cupcake; trim. Using a toothpick, press 1/2-in. lines
into jar lid.
Roll out green fondant to 1/8-in. thickness. Using 1-in. alphabet
cookie cutters, cut out letters to spell "Recipe". Center near the
top of cake. Cut remaining green fondant into 1/8-in.- to 1/4-in.
wide strips for recipe card lines. Place on cake next to jar. Cover
and refrigerate until serving. Yield: 10-12 servings.

Editor's Note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com. This cake is best served the day it's decorated.