How To: Tin Can Mini Cake

Happy birthday WORLD! It's the first Tasty Tuesday of 2013! We want to take this time to thank you for following this blog and for continuing to believe and support Becca Bakes! Our New Years resolutions are to bring you even more delicious treats, to continue to challenge ourselves with new techniques, and to improve our food styling skills! This week, a cute idea for a boring old tin can. By taking off the label and properly washing it, you actually have an object perfect for baking a small cake. At first I didn't believe it, which intrigued me to give it a try and guess what, it works! You know that image you have of cranberry sauce sliding out of the can still formed to the shape of the can? That's how this cake comes out, minus the weird gelatinous texture. I sliced mine up in layers and iced with cream cheese frosting (which caused it to get a little droopy, I would recommend a firmer butter cream) and then put some cute sprinkles and a candle on top! We are celebrating 2013 after all!

Tin Can Mini Cake

Tin Can Mini Cake
Inspired by: Oh Happy Day

1. Preheat oven to 350 degrees, heavily grease the insides of a clean and dry tin can

2. Place the cans on a cookie sheet and fill it a little over half with batter

3. Bake for 20 minutes or until a toothpick comes out clean, check often.

4. Allow cakes to cool for at least 15 minutes before removing

5. Run a butter knife around the edges first for easier removal

6. Frost the entire thing or cut into mini layers and frost in between them like I did!

7. Add sprinkles or whatever other decorations you want, go nuts!

photo: Zac Wolf Photography