I haven't actually done it but I did see a recipe that called for baking with a can and it called for 2/3 c of batter, bake at 350 degrees for 25 minutes. I will be making a pumpkin stem this way next week. I hope it works.
I just baked a cake in a can....see my photos for the house picture. I used a giant ravioli can. Be sure you grease and flour well (or use cake release, which is what I did) Grease and flour a flower nail (the biggest you've got) and place it flat side down in the can before you pour your batter in. This will serve as a heating core and will help the cake to bake more evenly.
Fill it up about 2/3, then bake at 325. Bake it a few degrees cooler to keep it from crowning so much in the can. I can't remember how long I baked mine.
Once it's finished baking, BE PATIENT as it cools. If you dump it out too fast, it won't hold it's shape. I took mine out of the oven, let it cool about 20 minutes, then rotated the can about 1/3 and cooled for another 20 minutes. Rotate one more time, let it sit for another 20 minutes, then carefully slide the cake out of the can.
If time allows, I would definitely do this part a couple days in advance in case it messes up. It took me three times to get it right - the first time, I hadn't greased the can up and the cake got stuck on the little grooves. The second time, I took it out of the can too early, and the weight of it just collapsed on itself.
Good luck, and be sure to post your photos!!
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