If you have trouble with portion control, you're not alone. Also, you need to give this cute and clever recipe a whirl.
Using clean, dry tin cans with the labels removed, you can create adorable mini-cakes that come complete with built-in portion control.
Feel free to use your own cake batter recipe. Otherwise, here's one to get you started. This recipe will fill around 5-6 small cans (the sort you get sweetcorn in).
Ingredients:
2 tablespoons butter
1/4 cup sugar
1 egg plus 1 yolk
1/4 teaspoon vanilla extract
1/2 cup plain flour
Pinch of salt
Method:
Preheat oven to 350 degrees (or whatever your cake batter recipe recommends).
Heavily grease the inside of a clean and dry tin can, then wrap tin foil around the bottom and place on a baking sheet.
Melt butter and set aside.
Mix sugar, egg and egg yolk; beat until thick. Fold in vanilla.
Sift flour and salt on top of mixture; fold in.
Whisk 3 tablespoons of batter into melted butter then fold butter mixture into remaining batter until blended.
Fill each can halfway. Bake for around 15 minutes, or until a toothpick comes out clean. Check often
Allow to cool then flip can over to pop cake out. Run a butter knife around the edge first for easier removal.
Decorate as you wish. You could frost the top, the entire thing, or cut into mini layers and frost in between them (like in the picture below).
Image via Becca Bakes
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