- Cake
- Your preferred 2 (9-inch) cake crust recipe
- 4 cups preferred cake filling, (1/2-cup filling per cake)
- 4 tablespoons cold unsalted butter. cubed
- Melted butter, topping
- Sugar, for topping
- Cake-in-a-Jar Variations, recipes follow
Directions
Result in the preferred cake crust recipe. Cook's Note: Store-bought cake dough may also operate in a pinch.
Unveil the dough on the floured surface. While using ring in the jar lid, cut 8 circles in the dough, the circles would be the tops of the pies. Line each 1/2-pint glass, oven-safe jar using the remaining dough. Dealing with the dough less than possible, make certain the dough is pressed tightly from the entire surface part of the jar except for 1/2-inch at the very top.
Once each jar has cake dough, fill with 1/2 cup preferred cake filling.
Cook's Note: Typically, a recipe for cake filling for 1 (9-inch) cake, can make 8 pies-in-a-jar. Convey a small pat of butter, about 1/2 tablespoon, on the top of every cake.
Top each cake using the cake dough circles or produce a lattice pattern or crumb topping to visit on the top. Make certain you vent the top crust by developing a slit to ensure that steam can escape. Making use of your fingers, or perhaps a fork, press the two bits of dough together.
Brush each cake crust with melted butter and sprinkle with sugar. Seal each jar with metal lid and put within the freezer for approximately 3 days.
Baking instructions:
If baking pies fresh, preheat the oven to 400 levels F. Bake 40 to forty-five minutes, or before the crust is golden brown and also the filling is bubbly. If baking pies which have been frozen, drive them to 70 degrees before placing within the oven
Cake-in-a-Jar Variations:
Various Sweet Cake Fillings: Walnut pecan. key lime. blueberry. peach. pumpkin.
Various Savory Cake Fillings: Chicken pot cake and shepherd's cake.
Cobbler: Transfer any cobbler recipe towards the jar method.