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Home Canning Cake

 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.