Originally Posted by Ramona Byrd

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It's where you get some small canning jars with no shoulders, boil them and the lids and screw on lids. Then shake the water out and fill part way with cake dough. Bake as usual and while still hot, quickly check the top to make sure it's clean, then put on the lids real tight. Set this on a towel and let it cool. Push down on the lid, it should be down or go "Pop" and that means it's sealed correctly. Then keep in the cabinet after labeling. The internet sites says it will keep a year...if you can keep hungry people from finding it.