I was wondering if anyone has done poundcake in a jar?? I would like to give some of these to some coworkers, and am not sure how to go about doing them!
What size jars are best? I have basic directions for it, but it doesn't give the size jars to use!
Any tips would be appreciated!
Also, I have made several poundcakes using my Grandmothers reicpe. EVERY SINGLE time I make one, it comes out light and almost fluffy, NOT heavy like poundcake should be. I can not for the life of me figure out why! My Mother uses the same recipe, and hers always comes out great! I don't over mix it, and even had my Mom tell me step by step what she does. It tastes great, just doesn't have poundcake texture. What am I doing wrong??
Thanks so much!
You can use 1/2 pint jars for smaller (1cup) and I like the 1 pint jars better. I usually put about 2 cupcakes in those.. As for pound cake, I'm not sure what your doing, but the sugar & butter need to be creamed well, then adding eggs a little at a time, mixing well after each..
Most of the research I've done shows you most often use pint sized jars, but I have found sites that use the half-pints. That's about one cupcake.
Here's my photo tutorial on making cupcakes in a jar
Hope that helps!
Thank you so much!!
I am going to attempt these this weekend!! Hopefully they turn out Ok!!
I cream the sugar/butter first, and then add 1 egg at a time. I followed my Mom's directions, and that darn cake still didn't have "pound cake" consistency!
Maybe pound cake just isn't my thing! LOL!
kellyg: I just went through lots of trial and error on cake jars! Here's the post: http://CakeCentral.com/modules.php?name=Forums&file=viewtopic&p=7243949#7243949
PM me if you want any suggestions or insight
Also, I found this link somewhere on CC:
The directions are very specific on mixing, for example. Maybe compare what is described there with what you do and see how they differ? I've only just started trying scratch baking, so I'm not more help