How To Bake Cakes In Cans- Aka Tin Can Cakes

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 2
• 1 tablespoon butter, softened
• 1 tablespoon flour

Recipe

• 1 you'll need 2 cans and a good can opener. i like to use the cans that are left from pie filling (21 oz). they are kinda wide and i find them easier to work with. they must be cleaned and free of dents (dents will stop the cake from popping out).
• 2 the important thing is to open the cans cleanly with no jagged edges which will tear the cakes when removing them and cut your hands.
• 3 the second important thing is to grease and flour the can very well and line the bottom with a little circle of greased parchment paper. you can use the standard butter or shortening and flour but i prefer to spray them with baker's joy. it's just so much simpler.
• 4 i make the recipes right in a 4 cup measuring cup and then simply pour/scrape the batter into the center of the cans. if you don't have one of those, drop the batter off of a serving spoon into the center of the can. try to smooth the tops a little with a narrow rubber spatula. tap the cans on the counter gently to remove air pockets. bake according to your recipe.
• 5 test for doneness using a long thin skewer.
• 6 after you bake the cake according to the recipe, let it cool on a rack for 10 minutes just like usual then run a thin knife around the edge of the cake and pop it out. cool completely on the rack.
• 7 if the cake gets totally stuck, cut the bottom of the can off with your can opener and push the cake gently up out of the can (sort of like a push-up pop ice cream). gently remove the can bottom from the cake with a thin knife.
• 8 once the cake is cool, carefully slice it in half horizontally to make your 2 layers. fill and frost according to your recipe.
• 9 be very careful during this whole process not to cut yourself on the rims of the cans and supervise children when they're handling the cans.
• 10 replace the cans after 2 or 3 uses or when you see any rusting or discoloration.