Stupid Question About Cake Batter....

Decorating By twinsline7 Updated 11 Feb 2006 , 4:51pm by tastycakes

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twinsline7 Posted 11 Feb 2006 , 4:29pm
post #1 of 8

Don't laugh at me..........but I started to make cupcakes this morning ...mixed up the batter went to line the pan with wrappers and I only have enough for one dozen!!!! I can't go get more liners until this afternoon .....can I stick my batter in the fridge?? What do I do??? icon_cry.gificon_cry.gif

7 replies
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Alien_Sunset Posted 11 Feb 2006 , 4:34pm
post #2 of 8

Unfortunately no, you can't let the batter sit that long.

Cake batter depends on the chemical reaction between baking soda/baking powder and certain acids in the liquids. This is a quick chemical reaction that starts as soon as the wet and dry are mixed. And if you let it sit for too long it will run its course and you will loose all the leavening in your cake, and it will come out flat and dense.

I suggest greasing and flouring the muffin pan like you would a normal cake pan then removing the cupcakes after about 5 minutes of cooling in the pan. You shouldn't have too much problem with sticking.

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twinsline7 Posted 11 Feb 2006 , 4:36pm
post #3 of 8

icon_cry.gif

Thank you SOOOOO much for your help....I will have to do it that way!!

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KHalstead Posted 11 Feb 2006 , 4:38pm
post #4 of 8

I would say it should be fine to refrigerate the batter.........or just lightly spray your cupcake pan and don't use liners to bake off the rest........I can't imagine there would be a problem refrigerating the batter for a few hours though.....I mean people refrigerate pancake batter overnight all the time, I've done it a million times and they actually come out fluffier.......hmmm.....I wonder if that would work with cake batter?? They are pretty much the same ingredients right?? In other words I personally think you should be fine, but then again I haven't done it myself........guess I didn't help any. icon_smile.gif

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twinsline7 Posted 11 Feb 2006 , 4:41pm
post #5 of 8

I thought that too...but thought I'd better ask you guys first!! Its a cake mix if that helps my case any!!!

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HollyPJ Posted 11 Feb 2006 , 4:47pm
post #6 of 8

I've refrigerated cake batter (from a mix) for a short time (no more than a few hours) and had it work fine. I think scratch batter would be less likely to work. I think especially for cupcakes you'll still be able to get good results.
Good luck!

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twinsline7 Posted 11 Feb 2006 , 4:47pm
post #7 of 8

ok...so I nixed the cupcake idea.....and just went with the cake instead!! It is for my inlaws so no biggie!! I just wanted to make them a little treat with their dinner I am taking them tonight!!

Thank you for your help

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tastycakes Posted 11 Feb 2006 , 4:51pm
post #8 of 8

Twinsline7, good for you! Way to be flexible! Have a great dinner!

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