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Tiny Tall Cakes... Believe it or not, these were baked in tin cans. Prepare one box of cake batter mix. Butter and flour three clean 4-inch diameter cans (image used 28-ounce tomato cans). Divide batter among cans, place on a baking sheet and bake at 350 degrees until cake springs back when touched in the center... 30 to 35 minutes. Cool completely. Remove cakes from cans by running a knife around the edge and tapping gently. (You can cover them with plastic wrap and chill in the fridge for 5 hours or up to 3 days for easier cutting.) Cut cakes into layers about 1/2 inch thick, discarding the domed top. Spread each layer with jam, lemon curd, or Meringue Buttercream (recipe link below). Stack to make cakes of different heights. Smooth a thin layer (a "crumb" coating) of buttercream all over each cake and chill for 30 minutes. Frost again with desired color of buttercream, smoothing sides and top. Decorate with piped designs. Makes 3 cakes!
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