This week, the enormous project that I’ve been working on for the past few months finally launched. It was an awesome day, and everything went incredibly smoothly. I attribute that to the awesome team that I’ve been working with.
There were about a dozen people that I wanted to specially thank with baked goods, which served two needs. One, baking for people is my m.o. at Dyn. Two, I needed something to take my mind off the launch the night before. Having seen this idea on I Am Mommy’s blog just a week or so earlier, I realized that I could bake individual cakes knowing what the different individuals’ tastes were!
I ended up doubling the original recipe (below) and made 12 jars plus used the leftovers to make about a dozen miniature cupcakes.
(from I Am Mommy, for 6 mason jars)
1 cup sugar
1/2 cup shortening
1 cup milk
4 egg whites
2 cups cake flour
3 tsp baking powder
1 tsp vanilla extract
Combine sugar and shortening until well blended. In separate bowl, beat egg whites until light and frothy. (about 3 minutes) Sift baking powder into flour. Add flour to sugar mixture alternating with the milk. Add extract. Gently add egg whites and fold in until just combined.
Add 1/2 cup cake batter to well greased jar and bake at 325 for 35-45 minutes. The goal is to make sure the center is not raw, hence the longer cooking time. Start watching your jar at 30 minutes to make sure you don’t over-bake.
I loved the original recipe’s take on individual cakes, but I wanted to use the ingredients I had available, and to change the chocolate ones in particular to use Nutella, which I knew my coworkers love.
It was so easy to bring them back to work in the original box I purchased them in. Since some overflowed (I may have used a too-small ball jar, 8 oz – or maybe the fruit didn’t weigh the batter down enough on those ones) I decided to forgo the tops this time.
I’m eager to hear what other recipes you come up with for your mason jars, too!