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Bottling cakes
Creamed, sponge and yeast dough mixtures are all suitable
for bottling. Cakes will keep for approx. 6 months.
Cakes made with fresh fruit are not suitable for long term
storage, and must be consumed within 2 days of being
made.
Glass jars
Only use clean glass jars and accessories which are in
perfect condition. Jars should be narrower at the bottom than
the top. 0.25 litre jars are the most suitable for bottling cakes.
Jars must have a glass lid with metal spring clamp to seal
them.
Make sure that all the glass jars are the same size so that
bottling is carried out evenly.
Procedure
^ Grease the inside of the jars with butter up to 1 cm below
the rim.
^ Sprinkle inside the jars with fine breadcrumbs.
^ Fill the jars 1/2 to 3/4 full with cake mixture (depending on
recipe). Make sure the rim stays clean.
^
Place the rack on the lowest shelf level.
^
Place the jars on the rack (all the same size) without lids
on. Ensure that they do not touch one another.
^
Close the jars immediately after bottling by clamping the
glass lid down securely. Do not let the cakes cool down.
If the mixture has risen above the rim, it can be pushed
back down into the jar with the glass lid.
Special applications
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