Copyright©2007- 2010 Donna Goff

Friday, June 3, 2011

Donna's Red Velvet Jar Cakes

Make and freeze these little elegant delights ahead of time.  Weeks ahead of time, if need be.  But, don't tell your family!  If they find them you may not have any left! These little cakes are moister in a jar than made as a cake. These are great to have on hand to drop off with a friend as a sweet little birthday reminder or even for a kind uplift.

1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix

Prepare twenty four 1/2 pint wide mouth freezer jars (these are straight sided jars), following guidelines for preparing baking pans, as listed on the box. Mix according to box directions. Pour 1/4 cup of batter into each prepared jar. I use a Pampered Chef "Measure All." Bake at 350 degrees for 19-23 minutes, until toothpick comes out clean. Then cool completely. 

To Freeze
If cake is too high to frost, use a knife to loosen cake from sides and slide cake from jar. Use a bread knife and slice off top of cake. Cakes that are over the top of the jar can be sliced horizontally in half and placed in two jars! Frost and then place a clean lid and canning jar band on the bottle, tighten band and place in the freezer.

Serve frozen or thawed.

Preparation for Serving on a Dessert Plate
Take a knife and gently go around the cake to loosen from glass.Put a lid and ring on them and freeze. When frozen, remove from freezer and shake bottle to loosen cake from bottom. Remove lid and frost the cake while in the bottle. Replace the lid and band and return to the freezer. Cakes pop out easy when frozen, without messing up the frosting. Pop out of jars and place on dessert plates before the meal and they should be thawed by the time dessert time comes around.Or, they can be served frozen on a plate- just pop out on a plate and serve.
Heavenly Frosting
This is the original frosting used on the Red Velvet Cake.

5 heaping tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup sugar
1 cup softened butter ( I have also used margarine or Crisco™ when I did not have butter)

Optional: 1 drop green food coloring

Cook flour and milk in a sauce pan on the stove, stirring constantly  with a wire whisk until thickened, like a thick white cream sauce, or pudding. Cool mixture completely. Cream sugar and butter until light and fluffy, beat in vanilla and food coloring. Whip in cooled cooked mixture, on high speed until fluffy like whipped cream.

Easy Decorating:
#20 Star tip from Wilton (six slits)
12 In Wilton Decorator Bag
No coupler needed, just slip the star point down into the bag and out the hole. I use a bag that is already trimmed to use with a coupler.

Fill bag with Heavenly Frosting. Start in the center of the top of the cup cake, squeeze frosting through tip as you spiral outward, moving around the center, ending at the edge. This will make a quick shabby chic rose on the top of the cup cake, no rose pedal tip needed.


Christy said...

What a great idea!

Susan Wright said...

These look great. Thanks for the detailed instructions. I hope to make these as thank you gifts this Christmas.

Donna said...

These are not canned in a canner and are low acid. So for safety issues I would not store them on the shelf.

I would deliver them frozen or refrigerated with instructions to keep frozen or refrigerated until serving. They are great frozen, chilled, or remove the lid and thaw and serve.