This week, I have been a baking fool. Seriously, too much baking. But it's all been completely worth it because most of it was for my football season ebook! Originally, I wanted my ebook to be one hundred percent finished by August 1st. Last week, some friends were asking me how it was going, and I realized just how close to August it really was. So I freaked out a little bit. I had only made and taken photos of three of the ten recipes I wanted to include in this ebook. I have now conquered six of them, so it's well on its way! Probably won't be finished by the first of August, but hopefully soon after.
After all the baking I did for my ebook, I realized I hadn't written a blog post in over a week, so I decided to bake something, tiny, easy, and super cute.
Recently, I've been having huge issues with leftovers. And by that I mean, there are always baked goods in my apartment! I invite people over, I take them to meetings, I am always bringing them places (like when I went to the movies last night) and I still always have leftovers.
So. If I'm just making something for a blog post, I try to bake smaller batches. I've been using my 6 inch cake pans more often, and today I used something even smaller!
I've been wanting to try this for so long, just because the idea seemed really cute. I also think it's perfect for when you get a cake craving but don't want to make a whole cake. This teeny cake is the perfect size for two people - or one, no one will know if you eat the whole thing ;) - but you don't even have to cut it. You can just dig in!
There aren't any special recipes for this cake. I just used a basic yellow cake recipe, some store bought frosting I had left over from one of my ebook recipes. If you'd like a good yellow cake recipe, I recommend this one by Bakerella. There's also a super easy buttercream frosting recipe on that page, too.
As far as cans go, I think any tin can will work. I used a family sized chicken noodle soup can, so this cake isn't as small as it could have been. Personally, I think smaller equals cuter, so I'll have to try a regular sized can soon.
When it comes to baking this cake, make sure you get a thick coat of non-stick spray on the inside and then line the bottom with parchment paper. I filled mine about 1/3 full and baked it at 350 for 15-20 minutes, until the top was slightly golden brown. The time will differ depending on the size of the can. Just make sure you watch it and check on it frequently.
I was surprised at how much mine rose while it was baking. After it cooled, I ended up chopping off the top half and using my cake saw to divide the bottom half into four layers. Then I frosted it and, of course, decorated it with sprinkles.
I wanted to cut a tiny little slice just to see how cute it'd be. As you can tell, my frosting to cake ratio was a little off, but I like a little bit of cake with my frosting so it was all good. Anyway, can't wait to make another one of these in a smaller can!