Layered Confetti Cake In A Jar Recipes

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LAYERED CONFETTI CAKE IN A JAR



Layered Confetti Cake in a Jar image

Provided by Fake Bake

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 3

4 ready-made unfrosted yellow cupcakes
2 1/2 cups ready-made vanilla frosting
8 tablespoons confetti sprinkles

Steps:

  • Cut the cupcakes in half horizontally. Transfer the vanilla frosting to a piping bag fitted with a large star tip. Pipe approximately 2 tablespoons frosting into each of four 8-ounce mason jars. Drop a cupcake bottom into each jar and press down slightly. Top with 2 more tablespoons frosting each. Cover each frosting mound with 1 tablespoon confetti sprinkles, making sure to sprinkle them to the edges so they are visible on the outside of the jar. Top with the top halves of the cupcakes; press down slightly. Pipe approximately 1/3 to 1/2 cup frosting on top of each cupcake in a large swirl. Cover each swirl with 1 tablespoon confetti sprinkles. Serve immediately.

CHOCOLATE HAZELNUT CHEESECAKE IN A JAR



Chocolate Hazelnut Cheesecake in a Jar image

Provided by Fake Bake

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 5

2 cups chocolate cookie crumbs
One 8-ounce package cream cheese, at room temperature
1 cup chocolate hazelnut spread
1 1/3 cups whipped cream
2 tablespoons coarsely chopped hazelnuts

Steps:

  • Place 1/4 cup chocolate cookie crumbs in the bottom of each of four 8-ounce mason jars; shake to level.
  • Combine the cream cheese and hazelnut spread in the bowl of a stand mixer and beat until well combined. Transfer the cheesecake filling to a disposable piping bag fitted with a large star tip or a resealable plastic bag with the corner snipped. Pipe approximately 1/2 cup cheesecake filling into each jar. Pipe or dollop 1/3 cup whipped cream on top of the filling in each jar. Garnish with the hazelnuts. Chill 20 minutes, then serve.

FUNFETTI CAKE IN A JAR



Funfetti Cake in a Jar image

It's party time! This Funfetti Cake in a Jar is made for celebrations. The serving size can be tailored to your exact needs. No massive tray of cake leftovers to hog your fridge space!

Provided by NeighborFood

Time 25m

Number Of Ingredients 13

1 egg
1/4 cup white sugar
3 Tablespoons unsalted butter, melted
3 Tablespoons milk
1 teaspoon vanilla extract
1/2 cup all purpose flour
1 teaspoon baking powder
Pinch salt
2 Tablespoons sprinkles
4 Tablespoons butter, room temperature
1/2 tsp. vanilla
2-3 teaspoons milk
1 cup powdered sugar

Steps:

  • Preheat the oven to 350 degrees. Grease two small (half pint) canning jars. In a small mixing bowl, whisk together the egg and sugar until it's lighter in color and a bit frothy. Add the butter, vanilla, and milk and whisk for another 30 seconds or so. Add the flour, baking powder, and pinch salt and whisk until just combined. Add the sprinkles and gently fold in with a spatula or spoon. Don't go crazy with the stirring here, or they'll run all over the place. Fill each jar about 1/2 full and place on a baking sheet. Bake for about 20 minutes or until a toothpick inserted in the center of the jar comes out clean. Cool completely before frosting. For the frosting, beat together the butter, vanilla, and milk until smooth. Slowly add in the powdered sugar, about a 1/4 cup at a time, beating well after each addition. Pipe or spread the frosting onto the cakes.

TRIPLE LAYERED CONFETTI CAKE



Triple Layered Confetti Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h20m

Yield 12 to 15 servings

Number Of Ingredients 16

1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for the pans
1 1/2 cups all-purpose flour, plus more for dusting
2 3/4 cups cake flour
1 tablespoon plus 1/4 teaspoon baking powder
1 1/4 teaspoons kosher salt
2 1/4 cups sugar
6 large egg whites
2 tablespoons vanilla extract
1 1/2 cups whole milk
1 cup plus 2 tablespoons rainbow sprinkles
2 cups sugar
8 large egg whites
3 cups (6 sticks) unsalted butter, cut into pieces, at room temperature
1 tablespoon vanilla extract
Pinch kosher salt
Sprinkles, for decorating

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans. Line the pans with parchment paper, then butter the parchment. Dust with flour, tapping out the excess.
  • Whisk together the all-purpose and cake flours, baking powder and salt in a medium bowl. In the bowl of a stand mixer, beat the butter and sugar on medium speed until pale and fluffy, 3 to 5 minutes. Add the egg whites 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour. Beat until just incorporated. Fold in the sprinkles.
  • Divide the batter evenly among the pans and bake the cakes until golden at the edges and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to wire racks and cool 15 minutes. Turn the cakes out of the pans and return to the racks to cool completely.
  • For the frosting: While the cake layers are cooling, whisk together the sugar and egg whites in a heatproof mixing bowl set over (not inside) a pan of simmering water. Whisk until the mixture is warm and the sugar is dissolved (it should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Transfer to the bowl of a stand mixer fitted with a whisk attachment.
  • Whisk the egg white mixture on medium speed for 5 minutes. Increase the speed to medium high and whisk the meringue until stiff, glossy peaks form and the bottom of the mixing bowl is cool to the touch, about 7 minutes.
  • Reduce the speed to medium low. Add the butter a few tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all of the butter has been added, simply increase the speed to medium high and beat until smooth again.) Add the vanilla and salt and continue beating until the frosting is smooth and fluffy, 3 to 5 minutes.
  • Trim the tops of the cooled cake layers with a knife so they are flat. Place the bottom layer on a cake stand or platter and spread evenly with about 1 cup of the frosting. Place the second layer on top of the first. Spread evenly with about 1 cup frosting. Place the remaining layer on top of the second layer. Spread the remaining frosting over the top and sides of the cake, using an offset spatula to create large swirls. Decorate with sprinkles as desired.

LAYERED PICNIC-IN-A-JAR



Layered Picnic-in-a-Jar image

Provided by Melissa d'Arabian : Food Network

Time 3h10m

Yield 4 jars

Number Of Ingredients 24

2 1/2 cups cooked brown rice
3 tablespoons chopped, pitted green olives
3 tablespoons chopped fresh cilantro leaves
1/4 cup olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 onion, chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Zest of 1 lemon
1 1/2 cups cooked chickpeas, rinsed and drained
1/4 cup white wine
Kosher salt and freshly ground black pepper
1/2 eggplant, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 cup grape tomatoes, halved
2 cups shredded cooked chicken, such as leftover rotisserie chicken or about 2 cutlets, cooked and shredded

Steps:

  • Place the rice in a medium bowl. In a small bowl, whisk together the olives, cilantro, oil, vinegar, and salt, and pepper to make a light vinaigrette. Drizzle the dressing over the rice and toss to coat completely.
  • In a large saute pan, heat the olive oil, then add the onions and cook over medium heat until very tender and beginning to brown, about 10 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne, and lemon zest and cook until fragrant, about 1 minute. Add the chickpeas and stir to coat. Turn the heat up to high and deglaze the pan with the wine. Remove the pan from the heat, season with salt, and pepper, to taste and set aside.
  • Place the eggplant cubes in a colander and salt liberally. Let rest for 20 to 30 minutes and then blot with paper towels. In a large saute pan, heat the olive oil over medium-high heat and cook the onions until tender. Add the blotted eggplant. The eggplant will absorb the oil, but only add more if the eggplant is very dry. Cook for 5 minutes on medium heat, turning occasionally. Add the garlic, and lower the heat, adding a little more oil, if necessary. Season the mixture with salt, and pepper, to taste and cook until the eggplant is tender, about 3 or 4 more minutes. Add the tomatoes and cook for a minute to soften just a little and force the juices to release. Turn off the heat. Season with salt, and pepper, and set aside.
  • Layer the ingredients decoratively in 4 jam jars starting first with the rice, followed by chick peas, eggplant, chicken, and topped with another layer of rice. Cover and refrigerate for 2 hours or overnight to prepare for picnic.

Nutrition Facts : Calories 639 calorie, Fat 36 grams, SaturatedFat 5 grams, Cholesterol 37 milligrams, Sodium 549 milligrams, Carbohydrate 56 grams, Fiber 10 grams, Protein 24 grams, Sugar 5 grams

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