Garbage Can Cake Food

GARBAGE CAKE

Steps:

• Preheat oven to 325°.
• Stir all the ingredients, except frosting, into a large bowl in the order given.
• Mix slowly by hand at first, then beat with an mixer on medium speed for about 2 minutes.
• Pour into a greased 9x13 pan and bake for 1 hour and 20 minutes, until a toothpick comes out clean.
• Cool, then top with frosting.

GARBAGE CAN TURKEY

Steps:

• Lay about 3 long sheets of heavy duty aluminum foil out on the grass to make a square about 3x3 feet. Pound the wooden stake into the ground in the center of the aluminum foil.
• Fill the lid of the garbage can with a large pile of charcoal, and light. Place the whole turkey (thawed of course) onto the stake, legs down. Turn the garbage can upside down, and place over the turkey. Place piles of lighted coals on the top, and around the sides of the can.
• Cook for at least 1 1/2 hours, or keep going until coals go out. Do not lift can during cooking. Brush the charcoal off of the can, and lift off carefully as some heat may rush out when you lift the can. The internal temperature of the turkey should be at least 180 degrees F (83 degrees C) when taken in the thickest part of the thigh.

HOME CANNING CAKE

Steps:

• Prepare cake batter according to package directions; pour into two greased 9-in. square baking pans and two greased muffin cups. Bake the cakes at 350° for 25 minutes and the cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small microwave-safe bowl, combine chocolate chips and cream. Microwave on high for 30 seconds or until chips are melted; stir until smooth. Refrigerate for 20 minutes or until cool. Beat on high speed until soft peaks form. Place one cake on covered board; spread with chocolate mixture. Top with remaining cake. , In a bowl, whisk water, meringue powder and extract until powder is dissolved. Place confectioners' sugar in a large bowl. Add meringue mixture; mix until well blended and a very stiff dough forms, about 1 minute., Place 1/4 cup fondant each in two bowls; tint one pink and one green. Place 2 tablespoons in another bowl; tint gold. Place remaining fondant in a bowl; leave white. Cover bowls with plastic wrap when not in use. , Set aside 2 tablespoons white fondant. On a work surface heavily dusted with confectioners' sugar, roll out remaining white fondant into a 12-in. square. Slide an icing knife between fondant and work surface to loosen; transfer to cake. Smooth sides and corners around cake. Trim any overlapping fondant with a pizza cutter., For jar label, shape the reserved white fondant into 2-1/2x1-1/2-in. oval. Shape 1 tablespoon of pink fondant into a 1-3/4x1-in. oval. Place on white oval; set aside., For canning jar, cut a thin slice off the top of cupcake. Cut each cupcake in half from top to bottom. Referring to photo at left for position, stack cupcake halves and place cut side down on one side of cake. Shape remaining pink fondant around the three bottom halves; trim. Place label on jar., Using a toothpick or thin brush dipped in green food coloring, write "Jam" on the label. For jar lid, shape the gold fondant and place over fourth cupcake; trim. Using a toothpick, press 1/2-in. lines into jar lid., Roll out green fondant to 1/8-in. thickness. Using 1-in. alphabet cookie cutters, cut out letters to spell "Recipe". Center near the top of cake. Cut remaining green fondant into 1/8-in.- to 1/4-in. wide strips for recipe card lines. Place on cake next to jar. Cover and refrigerate until serving.

HOW TO BAKE CAKES IN CANS- AKA TIN CAN CAKES

Steps:

• You'll need 2 cans and a good can opener. I like to use the cans that are left from pie filling (21 oz). They are kinda wide and I find them easier to work with. They must be cleaned and free of dents (dents will stop the cake from popping out).
• The important thing is to open the cans cleanly with no jagged edges which will tear the cakes when removing them and cut your hands.
• The second important thing is to grease and flour the can very well and line the bottom with a little circle of greased parchment paper. You can use the standard butter or shortening and flour but I prefer to spray them with Baker's Joy. It's just so much simpler.
• I make the recipes right in a 4 cup measuring cup and then simply pour/scrape the batter into the center of the cans. If you don't have one of those, drop the batter off of a serving spoon into the center of the can. Try to smooth the tops a little with a narrow rubber spatula. Tap the cans on the counter gently to remove air pockets. Bake according to your recipe.
• Test for doneness using a long thin skewer.
• After you bake the cake according to the recipe, let it cool on a rack for 10 minutes just like usual then run a thin knife around the edge of the cake and pop it out. Cool completely on the rack.
• If the cake gets totally stuck, cut the bottom of the can off with your can opener and push the cake gently up out of the can (sort of like a push-up pop ice cream). Gently remove the can bottom from the cake with a thin knife.
• Once the cake is cool, carefully slice it in half horizontally to make your 2 layers. Fill and frost according to your recipe.
• Be very careful during this whole process not to cut yourself on the rims of the cans and supervise children when they're handling the cans.
• Replace the cans after 2 or 3 uses or when you see any rusting or discoloration.

GARBAGE CAKE

Steps:

• Drain pineapple and put in bottom of 9 x 13 pan. Mix in cherry pie filling.
• Cover with dry cake mix and drizzle with melted butter.
• Bake 350 degrees F for 1 hour.