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The Honolulu Advertiser

Posted on: Wednesday, April 6, 2005

Cans come in handy

 •  Downsized dessert
 •  Making these desserts a piece of cake




Photos by Richard Ambo • The Honolulu Advertiser

Advertiser Staff

For baking miniatures treats, Debby Maugans Nakos, author of "Small-Batch Baking" (Workman), keeps her "bag o' cans" in the kitchen pantry.

• An 8-ounce water chestnut or bamboo shoot can is the perfect size for a single-layer cake. A 15-ounce soup can is the right size for a double-layer cake. Remove the label. Use a clean-cut can opener, one that will not leave a jagged edge. Wash the can in the dishwasher.

• Grease and flour the can before baking. Place the can on a piece of parchment paper and trace a circle. Cut the parchment circle with scissors and insert in the bottom of the can. The parchment circle keeps the grease from collecting in the bottom of the pan.

• Spoon the batter into the can by allowing the batter to drip off the tip of a spatula into the center of the can. The batter will fill the can only a quarter to a third full. A fully baked cake will rise only halfway up the sides of the can.

• Bake the cake in a can, then cool the cake in the can 10 minutes, then run a sharp knife around the edges to release the cake. Cool "baby" cakes on a wire rack.

Note: Discard the can as soon as you see any discoloration.