Step 1

Preheat the oven to 350.

Step 2

Use an 8â? square metal pan for this recipe; it needs to have sharp corners. Do not use ceramic bakeware with rounded corners.

Step 3

Line the bottom of the pan with parchment paper. Trim it very well to fit perfectly. Do not grease the pan in any way.

Step 4

In a medium bowl, sift together the flour, baking powder, and cornstarch twice.

Step 5

In a separate bowl, combine the granulated sugar and eggs. Beat until it reaches the consistency of soft whipped cream. This can take anywhere from 5-10 minutes. It will be fluffy with soft, floppy peaks.

Step 6

Melt the butter and milk together in the microwave.

Step 7

Fold one-third of the flour mixture into the eggs. The proper folding technique is: down the middle with the narrow part of the spatula and then sweep the sides of the bowl. Take your time and do this carefully until all of the flour mixture is incorporated, adding 1/3 of the flour mixture at a time.

Step 8

Finally, stir in the hot milk and butter mixture all at once and fold in very well.

Step 9

Pour the batter into the pan, and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

Remove the pan from the oven, and let cool for 10 minutes. Then, run a knife along the edges of the pan and invert the cake carefully onto a cooling rack. The parchment paper will stick to the surface of the cake. Gently peel it off, but if any more than a thin layer of cake sticks to it, let it cool completely before pulling it off.

Step 11

Next, use the mason jar as a guide to cut out 8 circles of cake. Discard scraps.

Step 12

In a cold bowl, beat the whipping cream until soft peaks form.

Step 13

Pour a scant tablespoon of BAILEYS® Coffee Creamer French Vanilla coffee creamer in the bottom of each mason jar. Top with a cake circle. Add a scoop of whipped cream. Repeat until everything is used, gently pouring any excess BAILEYS® Coffee Creamer on top before garnishing with whipped cream and a cherry.