I have two 10" pans, one Magic Line, the other Michael's brand (don't judge me, LOL). The Michael's brand sucks beyond belief, so I want to use my one and only Magic Line. Is my cake batter going to be ok on the counter while I wait for my first layer to bake? Or should I store it in the fridge? I've never "held" batter before so I'm not sure what to do in this situation.

Thanks,
AC

Oh heck yah..I leave my batter all the time in between baking etc..I even left it on the counter for over 2 hours one time while I had to run out and get my kid from school when they called and said he was sick...It was fine when I got home....I'm not sure but I think refridgerating might kill the baking powder or something...but I could be wrong!

I agree with Kiddiecakes it won't hurt it to hold it!!!

You can also freeze cake batter, so I am imagining that doesn't kill off the baking powder?

Evoir..Really..I have never done that..It's good to know though....

Oh, but I would always let it reach room temperature before putting in an oven, if you do frig or freeze it!!

Kiddiecakes - I know some people on CC have mentioned doing it, but I haven't tried it myself. I should have said that up there ^^.

I do think its pretty cool though. I could store all my leftover bits of similar batter for a batch of cupcakes maybe.

Or maybe just continue to bake them right away and let the kids have them, as I seem to do...I'm not quite that organised or economical to do the freezing thing!

I have always been afraid to leave mix out when baking a batch . So delightd to know I can do it . Thanks

Ok thanks for all the responses guys! There was no way in hell I was going to use that Michael's pan again. I learned that the hard way with my wedding cake!

Thanks again!

AC

to be the devils advocate..... if you're using box mixes i wouldn't hesitate to leave it sitting at room temp or in the fridge (i've done both and no problems)

however if you're making a scratch cake i would not hold it for very long b/c scratch baking is the science of putting the ingredients together and once combined they start a chemical reaction. I don't know what holding scratch cakes does as i've never done it, but maybe someone else has?

Yes it is a scratch cake. It's a lemon buttermilk cake. I wonder if anyone has held scratch batter?

pshaw. I have been a scratch only baker for 50 years (not a typo) and I hold batter ALL. THE. TIME. No problems.

The only conceivable problem would be if you're using a baking soda ONLY batter. That might go a bit flat, but if it's got baking powder (or combined baking soda and baking powder) in it, it's fine to hold.

I hold mine for several days in the fridge. Don't even bother to let it come to room temp either. Do remix just to get is smoothed out a bit, then throw it in a pan and bake.

Ok this is great news. It's both powder and soda so I think it should be fine.

Woot! Thanks Leah and everyone else for your help.

I'm a scratch baker and leave batter all the time everywhere and anywhere,in the frigde,on the counter for hours and its fine.The only time I wasn't happy was when I froze it. Most times my fridge is full of batter and the rest goes on the counter till I have the space,in the oven or frigde. I do notice that cakes that have been in the fridge for a while bake better for me though,and I also read a thread where someone mentioned this as well.

Leah - that's interesting that you put your batter straight from the fridge into the oven. Is that possible with pretty much all your cake batters? I am a scratch baker too, but there are several of my recipes I would be hesitant to do that (eg, classic sponge sandwich or any other where I fold in beaten egg white just prior to baking) - not that I have tried it, but also for those like Buddy Valastro's Italian Vanilla Custard cake...he specifies a temperature the batter needs to be before baking. What do you think? Are there any instances where you wouldn't bake cold batter? Sorry if this is a silly question - I am genuinely curious

That's interesting. I thought that you must put the batter in the fridge to retard the leavening process, or the chemical reaction would happen before you were ready for it.

Which I have been doing, and have noticed that my second cake takes longer to cook, and looks slightly different when compared to the cake which went into the oven straight away. I have taken mine straight from the fridge into the oven, btw. Never thought to bring it to room temp first!