makes 24 mason jar cakes
Here’s what you will need:
2 boxes of cake mix (I used funfetti.)
1 cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
4 cups confectioner’s sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2-3 tablespoons milk
Begin by preparing both cake mixes according to the package directions. Add food coloring to each of the prepared batters to achieve the desired color. (I used teal gel food coloring.) Bake the cakes in two greased and floured half sheet pans. Follow package directions for baking. You’ll know the cakes are done if a toothpick inserted near the center comes out clean.
In the meantime, prepare your frosting. With an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and salt for about three minutes or until smooth. Then, one cup at a time, add the confections sugar, mixing between each addition. Next, add the milk until the desired consistency is reached. (More powdered sugar may be added to thicken the frosting.) Finally, beat in the food coloring until the desired color is achieved.
After both sheet cakes have cooled, cut out cake rounds from each. Use a round cookie cutter that is the same size as your mason jar (about 2 1/2 inches in diameter) to cut out the rounds. You will need need a total of 72 rounds (3 rounds per mason jar).
Begin by layering the cake rounds and frosting in the mason jars. Start with a cake round, then frosting and sprinkles and then another cake round and more frosting and sprinkles. Finish off with a third cake round. Top with your cat-ified mason jar lid to complete.