small batch baking

I love ReadyMade magazine ... here's just one good idea included within ...

http://www.readymademag.com/feature_19_monkey.php

The recycling bin is no place for your highly useful tuna can. Debby Maugans Nakos, author of Small Batch Baking, uses hers for making tiny cakes, like this decadent chocolate gâteau.

Start by removing the top (use a super-sharp can opener like Oxo Good Grips to make a clean tear), then rip off the label and scrub out any fishy remnants. For a two-layer cake, use a 14- to 14.5-ounce can; for a single layer, use an 8-ounce can.

Butter every crevice inside the can and line the bottom with parchment paper. Drop small dollops of batter off the tip of a narrow rubber spatula into the center of the can. Fill it no more than one-quarter or one-third of the way up, and smooth the top of the batter with the spatula tip.

Bake for 20 to 35 minutes (or until a toothpick comes out clean). Let the cake cool for 10 minutes in the can, then run the tip of a sharp, narrow knife around the edges. It should slip out easily onto your mini platter.