Tuesday, February 28, 2012

Hello, Babycakes!

 Here's a dessert that Alice in Wonderland would approve of. Good things come in small packages and this babycake comes in a can. Start by washing/soaking a can (I used a 28oz. can of diced tomatoes) and remove the label. Prep for baking by coating the inside with cooking spray or shortening. For the cake batter, I used a chocolate mix by Cherrybrook Kitchen. Their allergy-friendly products are gluten-free, dairy free, peanut free, and egg free. All I had to do was add cold water, apple sauce, & stir. 

Heat your oven to 350 degrees and fill up your can halfway with batter. It will rise to the top. After 25-30 minutes, stick a toothpick in. If it comes out clean, you're done! Let the can cake cool for about an hour, then pop it out, slice it into two inch pieces (discarding the top, which is an oddly shaped dome. And by "discard" I mean eat!) Spread icing or frosting in between your layers, then serve. These babycakes are adorable and would make a good project for kids in the kitchen. Garnish with sprinkles, fresh fruit, or birthday candles. Babycakes make a "very happy unbirthday", indeed.

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