Birthday Cake In A Jar Recipe By Tasty Food

BIRTHDAY CAKE IN A JAR RECIPE BY TASTY

Steps:

• Add the angel food cake mix and yellow cake mix to a jar. Place a cupcake liner over the cake mix and add the rainbow sprinkles. Cover with the lid.
• Store in the pantry for up to 3 months.
• When ready to eat, remove the lid and cupcake liner with the sprinkles from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
• Microwave for 20 seconds.
• Pour the sprinkles into the jar and gently stir to distribute, being careful not to push all of the sprinkles to the bottom.
• Microwave for another 40 seconds, until cooked through.
• Top with whipped cream and rainbow sprinkles, if desired.
• Serve immediately.
• Enjoy!

BIRTHDAY CAKE MUG CAKE RECIPE BY TASTY

Steps:

• In a 12-ounce (375 ml) or larger mug , mix all ingredients until just combined.
• Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
• Let cool one minute before eating. Top with whipped topping and sprinkles (optional).
• Enjoy!

CHOCOLATE PEANUT BUTTER CAKE IN A JAR RECIPE BY TASTY

Steps:

• Add the angel food cake mix and chocolate cake mix to a jar. Place a cupcake liner over the cake mix and add the peanut butter chips and chocolate chips. Cover with the lid.
• Store in the pantry for up to 3 months.
• When ready to eat, remove the lid and cupcake liner with the chips from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
• Microwave for 20 seconds.
• Pour the peanut butter and chocolate chips into the jar. Stir the chips into the cake gently, being careful not to push them to the bottom because they will naturally sink into the cake while cooking.
• Microwave for another 40 seconds, until cooked through.
• Top with whipped cream, chocolate syrup, and peanut butter chips, if desired.
• Serve immediately.
• Enjoy!

STRAWBERRIES AND CREAM CAKE IN A JAR RECIPE BY TASTY

Steps:

• Add the angel food cake mix and yellow cake mix to a jar. Place a cupcake liner over the cake mix and add the freeze-dried strawberries. Cover with the lid.
• Store in the pantry for up to 3 months.
• When ready to eat, remove the lid and cupcake liner with the strawberries from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
• Microwave for 20 seconds.
• Pour the freeze-dried strawberries into the jar and gently stir to distribute throughout, being careful not to push all of the strawberries to the bottom.
• Microwave for another 40 seconds, until cooked through.
• Top with whipped cream and freeze-dried strawberries, if desired.
• Serve immediately.
• Enjoy!

THE BEST BIRTHDAY CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Lightly spray three 8-inch cake pans with nonstick spray. Line the bottoms with parchment paper rounds and spray again.
• In a large bowl, whisk together the sour cream, eggs, and egg whites until evenly combined. Add the vanilla and milk and whisk until incorporated.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and salt. Sift in the cake flour, baking soda, and baking powder. Mix on low speed to incorporate.
• Cut the butter into tablespoon-sized pieces. With the mixer running on low speed, add the butter to the dry ingredients, one piece at a time. Continue mixing until a sandy, coarse meal forms, 3-4 minutes.
• With the mixer running on low speed, pour in one-quarter of the wet ingredients at a time and mix to incorporate, scraping down the sides of the bowl between each addition. Continue mixing until the batter is smooth.
• Remove the bowl from the stand mixer and gently fold in the sprinkles with a rubber spatula.
• Divide the batter evenly between the prepared cake pans, tapping the pans on the counter a couple of times to release any large air bubbles.
• Bake the cakes for 25-30 minutes, until a toothpick inserted into the center of a cake comes out clean. 8. Set the pans on a wire rack and let the cakes cool completely, about 1 hour. Once cooled, run an offset spatula around the edges of the pans to loosen the cakes, then invert onto the rack and remove the parchment rounds.
• Meanwhile, make the frosting: In a large bowl with an electric hand mixer (or in a stand mixer fitted with the whisk attachment), whip the butter on medium speed until creamy, about 3 minutes.
• With the mixer running on low speed, add the powdered sugar, about 1 cup at a time. Once incorporated, add the cream, vanilla, and salt. Increase the mixer speed to high and beat for 3 minutes, until the frosting is fluffy.
• Assemble the cake: Using a large serrated knife, slice a thin layer off the top of each cake to create a flat surface. Discard the scraps.
• Smear a bit of frosting onto an 8-inch cake round set on top of a cake stand, then place a cake layer on the round. Use a large offset spatula to spread an even layer of frosting over the cake. Place another cake layer on top and frost. Place the last cake layer, bottom-side up, on top and spread a thin layer of frosting over the top and sides of the cake to make the crumb coat. Refrigerate for 15 minutes, until the frosting is set.
• Generously spread a thick, even layer of frosting over the top and sides of the cake. Decorate the cake with the remaining frosting and sprinkles as desired.
• Slice and serve. Cake can be kept at room temperature for 2 hrs and refrigerated for 3 days.
• Enjoy!

BABY FOOD CAKE

Steps:

• Mix all the ingredients together well.
• Bake in lightly greased jelly roll pan at 350 degrees for 20 minutes.
• Frost with cream cheese frosting or dust with powdered sugar.

CRAZY CAKE MIX IN A JAR

Steps:

• Layer ingredients in jar in order given in a 1 quart canning jar.
• It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly.
• Use scissors to cut a 9 inch-diameter circle from fabric of your choice.
• Center fabric circle over lid and secure with a rubber band.
• Tie on a raffia or ribbon bow to cover the rubber band.
• Attach a card with the following directions: Crazy Cake 3/4 cup Vegetable Oil, 2 tsp Vinegar, 1 tsp Vanilla and 2 cups Water.
• Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together.
• Bake at 350 degrees F for 35 minutes.
• Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.