How Do I Bake A Cake In A Tin Can???
Decorating By Florimbio Updated 19 Oct 2006 , 3:58am by Florimbio
HELP!!!!
I read a thread about this a while back and can not find it....
How do I do this? Is there any tricks or tips? Does it have to be a certain type of can, or can I just wash out any old can? I hate to be a pest, but I have never done this...
Thanks So Much!!!
I did this with a Campbell's soup can. I sprayed it with that Wilton non-stick spray with flour, but I imagine you can use whatever method you use for your normal cake pans. I baked it at 325 and it took a lot longer than I expected. Check it after 15 minutes or so and then just keep checking periodically until it is done.
Here is another suggestion - make sure you use a fairly dense cake recipe. I used a nice light/fluffy/moist cake and it started to lean and collapse once I removed it from the can.
Good luck 
Very COOL! I thought cans might work for mini wedding cakes!
Hi. I usually use any can that I might have in the pantry. Wash really well and make sure it is dry. Then I spray with the cake release, line with parchment and then spray again. I leave the parchment taller than the can so as the cake rises, it does not over flow the can. I use pound cake when doing this. I let them cool totally in the can and then slide them out(this is where the parchment really helps!!). These make great turrets for castle cakes!! Hope this helps!
Any dense cake such as pound cake should hold up to fondant.
Using the spray and the parchment, I have never had a problem getting them out(knock on wood!!). I can't answer you about the fondant, I have never tried it. Maybe do a trial one and see how it stands? maybe add a dowel if it wobbles? good luck
You can use coffee cans, tuna cans, any can really. But make sure you clean it out very well. I let mine soak overnight in a 1/4 vinegar and water solution. This gets rid of any odors or flavors that mmay be left behind. Then I wash it again with good hot soapy water to get rid of the vinegar smell. I also use a nice solid pumpkin cake recipe for mine. I have used cake mixes in the past, but I have to add ann extra egg and 1/2 c of sour cream to help with the density. Also, make sure you check on it every 5 minutes or so after the first 15 minutes. More frequently if baking in a smaller can. In addition, you can use the flower nail in the coffee can or larger cans. It will help with doneness in the middle of your cake. Good luck!
I can't wait to try this!!!!!!!!!! I am on it!
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