if i have leftover batter that i want to use still, should i refrigerate it or can i just let it sit at room temp? like with a 12" pan which requires 2 1/2 recipes, i want to still be able to use the remaining batter for my 6" pan. is it okay to just leave the batter in the pan while i'm baking another cake? does my question make sense? thanks in advance for your advice.
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4/23/05 at 8:18pm