This week, I collaborated with my friend and DIY crafter Danica Ybanez of WHATDAYMADE on a baking DIY—How to Make a White Holiday Cake in a Tin Can.
Danica created a short film inspired by Wes Anderson (scroll down for video), and I helped her write it. She filmed me baking in my kitchen at Little House on Pacific. So. Much. Fun.
I have to point out a few things about the props in this photo. First of all, that flower cookie cutter at the top was my mom's. It's the one she used to create that famous pattern on the crust of all her apple pies (recipe to be posted soon), and it's the one I now use on mine!
The vintage metal recipe box on the right was also my mom's. All of my hand-written recipes live in there, in no particular order. It's chaos, but a small chaos. When I need to find a certain recipe, I start at the front and go one-by-one toward the back. I usually discover a few things I've been wanting to make, which I then insert at the front. They're next up in the cooking/baking line, or so I plan at least for that minute.
The little doll ornament was a gift from my lovely friend Coco. She brought it back from her recent travels to Myanmar. I love it so much. It hangs among my kitchen utensils, reminding me of the love ever-present in my life.
The recipe card at the top was my Grandma Honey's. And the typewritten folded sheet of recipes was my mom's. All of the recipes on that sheet of paper are date recipes. I keep both of these in my vintage metal recipe box because I love to see them as I flip through in my recipe searches.
Sharing the love all around, in the video at 49 second in, my lovely friend Harriet is reading Puck, the new novel written by Kim Askew and Amy Helmes. Kim is a great friend of mine who is co-writing a series of YA novels based on Shakespearian plays. She is a constant source of inspiration to me. (Follow Puck on Instagram @puckthebook.)
P.S. I am not yet a candlestick maker, but give me time. I have been collecting beef tallow from my grass fed beef bone broth making sessions. (This will make sense when you watch the video.)
Recipe for White Holiday Cake in a Tin Can
1 cup butter, softened
1/2 cup vegetable shortening
3 cups sugar
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup buttermilk
2 teaspoons vanilla extract
This recipe is from Add A Pinch. And I must say, it really is the best white cake ever! I brought the cake in to the office the next day, and everyone loved it.
Preheat oven to 350º F. Grease and flour the tin cans you're going to use. I used a baked beans tin can, because I wanted a tall tower cake. But, you can use a soup can or any other. I recommend shopping the canned vegetables aisle for the size you want.
Cream together butter and shortening until light and fluffy. Stir in the sugar one cup at a time. Then, add the eggs and mix well.
Sift together flour, baking powder, and salt and set aside. In a separate mixing bowl, whisk together the milk, buttermilk and vanilla.
Add the milk mixture to the butter mixture, alternating with the dry ingredients (beginning and ending with the dry ingredients).
Gently stir all ingredients until well combined.
Scoop the cake batter with a small measuring cup and pour it into your prepared tins, filling about 3/4 of the wall full.
Bake for 25-30 minutes, or until done. Remove and allow to cool completely before you "un-tin" them. As you can see in the video, my cake came out pretty easily. It's a very dense, heavy cake, and physics took over.
Decorate as you wish. I made a vanilla buttercream frosting and topped it with fresh berries.
Happy Holidays, and happy baking in tin cans!