MAKES 12 CAKES
It’s party time! Pack these portable Confetti Poke ’n’ Tote Cakes in a cooler and take them to your next event. They are easy to make, they look oh so cute, and they are fun to eat. What more could you want? How about make-ahead convenience? You can make these the day before the party and avoid the last-minute rush.
Nonstick cooking spray
1½ cups all-purpose flour
2 teaspoons rainbow sprinkles, plus more for garnish
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup sugar
6 tablespoons (¾ stick) unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
1 cup whole milk
1 cup water
1 (3-ounce) box strawberry gelatin
½ cup cold water
1 (8-ounce) tub frozen whipped topping, thawed, or Vanilla Buttercream Frosting
Preheat the oven to 350ºF. Spray 12 (8-ounce) canning jars with nonstick cooking spray. Set the canning jar lids and rings aside.
Measure out 1 tablespoon of the flour into a small bowl. Mix in 2 teaspoons sprinkles; set aside.
In a small bowl, whisk together the remaining flour, the baking powder, and the salt; set aside.
In a large bowl using a handheld mixer on medium-high speed, beat together the sugar and the butter until the mixture is light and creamy. Beat in the eggs, one a time, beating well after each addition.
In a measuring cup, mix the vanilla into the milk. Add the flour mixture to the butter mixture, alternating with the milk, making three additions of the flour and two of the milk. Add the flour-sprinkles mixture along with the last addition of flour. Beat just until blended.
Spoon about ¼ cup of the batter into each of the prepared jars. Do not cover.
Arrange the jars in a shallow baking pan, leaving about 1 inch between the jars. Bake for 24 to 28 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. (Do not overbake.) Place the baking pan with the jars in it on a wire rack and let the cakes cool completely.
Poke holes evenly over the baked cakes in the jars using the tines of a fork.
Place the 1 cup water in a 4-cup microwave-safe glass bowl. Microwave on High (100%) power for 2 to 3 minutes, or until the water comes to a boil. Stir the gelatin into the water until it is dissolved. Stir in the ½ cup cold water. Spoon about 2 tablespoons of the gelatin over the cake in each jar. Seal each jar with its lid and ring and refrigerate the cakes for 1 hour.
Uncover the jars and dollop or pipe whipped topping or frosting on top of each cake. Garnish with sprinkles. Seal each jar again and refrigerate until ready to serve.
VARIATIONS
Poke Cupcakes: Line muffin pans with paper liners. Prepare the batter as directed and spoon it into the prepared pan, filling each cup about halfway full. Bake for 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. Proceed as the recipe directs, poking the cupcakes with a fork, drizzling with gelatin, and dolloping with whipped topping or frosting.
Individual Poke Cakes: Instead of canning jars, prepare the individual poke cakes in 8-ounce oven-proof ramekins. Bake for 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. Proceed as the recipe directs, poking with a fork, drizzling with gelatin, and dolloping with whipped topping or frosting.
TIPS
Use caution when testing the cake for doneness or removing the pan of jars from the oven, as the jars will be hot.
Substitute any flavor of gelatin you prefer, or match the color of a party with the color of the gelatin.
Pack the Poke ’n’ Tote Cakes in a cooler with ice packs to transport them to a park or other outside event. Use ribbon or string to tie a plastic spoon to each jar.