Small-Batch Baking is how to have your cake, and eat it all too. It's baking a plate of cookies (not 4 dozen) to greet the kids when they come home from school, or a few muffins (not 12) when that's all you need for Sunday brunch. It's for the perfect tart to end a small, romantic dinner--or the indulgence of a one-bowl dessert just for you (Honey Apple Oatmeal Crisp, anyone?). Most of all, it's to bring home the joy of baking, when home is just the two of you -
You may be surprised to know that when you cut off the tops of empty 14- to 15- ounce cans neatly with a can opener, remove the labels, and wash out the cans thoroughly in the dishwasher, they make wonderful baking cans. The 14- to 15- ounce cans hold just the right amount of batter for a two-layer cake, and an 8-ounce can is a good size for baking single-layer cakes. For easy removal of the baked cakes, you simply butter the inside of the can and cut out a circle of parchment to fit snugly into the bottom. Be sure to use only cans that have no dents or nicks.
Here are tips on getting the batter into - and out of - the cans:
After you have removed the label, and greased and floured the can, drop small amounts of batter off the tip of a narrow rubber spatula into the center of the can. If you have dropped more batter into one can than the other, even them up by removing some of the batter with a long-handled teaspoon and dropping it into the other can.
Smooth the top of the batter as best you can with the spatula tip. You can also use the spatula to scrape the drips of batter off the edge of the can and into the center. The batter in my recipes will only fill the can one quarter to one third full. After they bake, the cakes will appear short, rising only about halfway up the sides of the cans. After you remove the cakes from the can and fill and frost them, they will be the perfect size for individual servings.
To test the cakes for doneness, insert the tip of a long, thin skewer halfway into the center of the cake, then withdraw it. The cake is done if there are no crumbs attached (well, one or two dry crumbs are acceptable).
Cool the cakes for 10 minutes in the cans, then run the tip of a narrow, sharp knife around the edges of the cakes. The cakes will slip out of the cans easily. Cool them right-side up on a wire rack.
Remember to discard the cans after two or three uses if you see any discoloration on the cans. After all, they’re a cinch to replace!
