Try this Patriotic Cakes In A Jar recipe, or contribute your own.
- Carbohydrate 454.35017115264 g
- Cholesterol 250.438024104497 mg
- Fat 149.565116907592 g
- Fiber 4.53599987983704 g
- Protein 34.9381735836689 g
- Saturated Fat 68.0489742893167 g
- Serving Size 1 1 recipe (794g)
- Sodium 4184.42233434584 mg
- Sugar 449.814171272803 g
- Trans Fat 9.67591953890701 g
- Calories 3267 calories
Step-by-step
- Make batter according to box directions.
- Divide batter in half and add red food coloring to ½.
- Spray 9x13 pans with cooking spray.
- Bake each batter in a 9x13 pan for 15 minutes.
- Allow both to cool.
- Cut 12 circles from each color cake using a 2"-2¼" cutter (or wash an empty tomato paste can).
- Place alternating red and white cake circles in jar until 4 slices are in place.
- Cream butter in a medium bowl
- Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
- Add several drops of blue food color and whip a few more minutes to get even color.
- Transfer frosting to corner of zippered bag and clip corner to pipe.
- Frost cakes.
- Melt chocolate by heating in microwave and stirring and repeating until melted and smooth.
- Pour melted chocolate out and allow to set until nearly solid.
- Cut stars out with a small star cookie cutter and place on top of frosting.
Fat Substitutions and Structural Integrity
Swapping the vegetable oil for melted coconut oil alters the crumb structure significantly because saturated fats solidify at cooler temperatures. Butter contains roughly twenty percent water, whereas oil is pure lipid; substituting butter entirely for oil creates a denser, heavier crumb that will not rise with the same spring. When dividing the batter into separate pans, ensure both bake evenly by rotating the pans halfway through the fifteen-minute baking window.
Judging Doneness and Piping Technique
Assessing doneness requires visual and tactile cues rather than a thermometer. Press the center of the cake lightly with a fingertip; the sponge should spring back immediately and leave no indentation. If the surface still looks wet or resists springing back, bake for two additional minutes. When piping the blue frosting, clipping a uniform half-inch opening on the plastic bag ensures consistent pressure and prevents air pockets from distorting the decorative borders.
