The tiny cake that I made for our 3rd Anniversary post was baked in a tin can, specifically, three 28 ounce crushed tomato cans!
Wash out the cans, and coat the insides with cooking spray. Prepare a box cake mix, and divide it among the three cans – it’s about 1 1/2 cups of batter per can. Put the cans on a cookie sheet into a preheated 350º oven and bake for 30 to 35 minutes. I tested for doneness with a wooden skewer. Let cool, run a knife along the perimeter and remove cakes. Slice off the dome and cut them into one inch layers.
Ice the layers with a skim coat – a thin layer of icing to seal the surfaces. Refrigerate for a half hour, then resume frosting your cake. I made a three layer, but the folks at Ladies’ Home Journal made an impressive five layer! Happy baking!