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Can you store leftover cake mix?

post #1 of 11
Thread Starter 
Hello! I have some samples I need to make but I don't need all that the mix makes. This has also happened more than once, where I had to make a cake or extra cupcakes sitting around the house. Can I store the leftover cake mix somehow? Or do I have to bake it all? Thanks icon_biggrin.gif
post #2 of 11
To the best of my knowledge, no, you can't. It messes up the chemical reaction of the baking soda/powder.

The last time I tried to "hold" cake batter, I needed to make 2 bundt cakes, but only had one pan. Right, I thought - I'll make a double batch of batter, bake half, let it cool, clean the pan, then bake the other half of the batter. You know - save a little time and let myself get cleaned up and finished. Almost two hours later (bake time + cool time) the second half of the batter had a significant amount of bubbles in it because the baking soda had gone to work while it was waiting to be baked, and the cake ended up rising only maybe half as much as the first and having a kind of gummy texture.

Rather than try to save extra batter, I personally would just bake off the remainder as cupcakes or other usable size, then freeze those. Then at some point when you have extra frosting, use it up on the frozen cupcakes, and gift them out.
~Sue~

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~Sue~

Promote Frostitution - eat a cupcake!

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post #3 of 11
Not really icon_sad.gif
Yah, someone is going to tell you go ahead, but my experience is that the batter rises in storage, then when you bake the cake does not rise and sometimes comes out heavyicon_sad.gif
Why not bake up an 8" round or cupcakes or whatever size/shape cake you use the most and keep it well wrapped in the fzr. ? The cupcakes can be used for future samples as can small rounds (6" or smaller).
That will keep much better than unbaked batter.
post #4 of 11
bake up that extra batter and make some cake balls!! icon_biggrin.gif
Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming...'Wow! What a ride!' -- unknown
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Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming...'Wow! What a ride!' -- unknown
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post #5 of 11
Thread Starter 
Thanks guys! You're right. I just thought if I froze them that when I took them out the water from thawing it would change the taste or structure. I guess not! You all rock! icon_biggrin.gif Keep the suggestions coming!
post #6 of 11
Just wrap up the cake layers well, and don't leave them in the freezer "forever". I usually double wrap in plastic wrap, then put in a freezer bag. I also have a "baking stuff" shelf in the freezer that I use, so no one (*ahem*) piles something on top of them.
~Sue~

Promote Frostitution - eat a cupcake!

herboudoir.blogspot.com
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~Sue~

Promote Frostitution - eat a cupcake!

herboudoir.blogspot.com
Reply
post #7 of 11
People have said yes. I have had success with popping the batter in the fridge for an hour or two because I'm waiting for a pan, but the one time I tried to store batter for a couple of days when I pulled it out it was peppered with tiny black spots. YUCK!!!! Just bake it up and freeze.
Alana
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Alana
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post #8 of 11
I put my leftover batter in the fridge while waiting for a pan to come out of the oven .. I have never had any problems with the rising.





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post #9 of 11
Well, this thread says it is FINE to freeze and bake batter!! http://forum.cakecentral.com/cake-decorating-ftopict-580334-experiment.html
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Be the change you want to see in the world!!!

To the world you might be one person, but to one person you mean the world.

Baking is life's true Joy!
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post #10 of 11
When I use a cake mix but only need half the amount, I weigh the dry mix and store half for later use. Then I just use half of whatever other ingredients are required (i.e. 2 eggs, 1/2 box of pudding mix, approx. 2/3 cup of liquid and approx. 2/3 cup of oil).
HTH.
post #11 of 11
Quote:
Originally Posted by uschi1

When I use a cake mix but only need half the amount, I weigh the dry mix and store half for later use. Then I just use half of whatever other ingredients are required (i.e. 2 eggs, 1/2 box of pudding mix, approx. 2/3 cup of liquid and approx. 2/3 cup of oil).
HTH.



I've done that too.
Alana
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Alana
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