The recipe(s) call for "canning jars" aka mason jars. Apparently, they can be found at Walmart, HEB, your local hardware store, or the internet. Well, I don't have a drop of patience in my body, so scratch that internet option. Also, while I was out today, I was only near a Dollar Tree, Joann Fabrics and Crafts, and IKEA. Well, none of them had what I needed, but I did find a reasonable substitue at IKEA.
|they're so cute! if they had cheeks, i'd pinch 'em!|
Next, fill the jars with your cake batter. I used a simple Betty Crocker (hey, betty!) Devil's Food box mix, and added one teaspoon of raspberry extract. Yep.. I'm salivating just typing. I'm so attractive.
|don't forget to lick the beaters!|
After they're out of the oven, let them cool ALL THE WAY before you put the frosting on. (No, I did not wait... and that's why mine look like pooooo. I told you I wasn't patient.)
I made a raspberry buttercream frosting from scratch.
3 cups powdered sugar
1/3 cup softened butter
2 tsp. raspberry extract
add milk as needed for desired consistency
After pacing the kitchen for about 10 minutes waiting for the cake to cool, I decided to just forgo that whole "cooling idea". Cooling-shmooling. I like icing. And one little layer on top of these cakes were just not going to be enough for me, so I decided to remove half of each cake and smear on a layer of the ooey goodness.
|aye, where's the rest of the cake, yo?|