Hi. I am in the midst of baking my first large (16") cake. It is a practice for my wedding cake. So, I've got the cake in the oven and I have extra batter which I put in the 6" pan. It takes an hour to bake the large cake. Will the batter be ok in the 6" pan until it is done? Should I put it in the fridge? Will it ruin the leavening action? I need help fast!
post #1 of 14
3/25/05 at 6:21am