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Refrigerating Cake Batter? *Stupid Question Alert!*

post #1 of 24
Thread Starter 
Ok, stupid question. icon_redface.gif Can you make cake batter ahead of time and refrigerate it? Does it bake up the same way? How long will it keep in the fridge?

Sorry for all the dumb questions, I make so few cakes that I usually make the batter and put them straight in the oven. But I'm on a time crunch.

TIA
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post #2 of 24
no help here...but it's an excellent question not a stupid one! I want to know that too!!!

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post #3 of 24
I'm not 100% sure about this - but I believe that the active ingredients start to die the longer you leave them in the wet batter form and your cake won't rise well etc.

My two cents. I'll be watching to see if I'm correct in my theory.
post #4 of 24
i have used left over batter and added it to new batter, but it just doen;st bake up as light, it seems a little heavier. i try not to do it, and would rather make cupcakes with the left over now.
post #5 of 24
I used wasc cake batter 1 day for small layers and then for cupcakes 3 days later and they were awesome, no probs.
post #6 of 24
I totally agree with sweetcakes. I've done it before and it does not bake the same. Anytime I have batter left over I just bake little loafs or cupcakes.
Temika Mercer
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post #7 of 24
Not a stupid question! I have wondered the same thing icon_rolleyes.gif
post #8 of 24
I dont think its a stupid question either.

As a matter of Fact, I have a container of batter in my fridge I didnt know what to do with LOL
post #9 of 24
Thread Starter 
Ok, so everyone is right. icon_redface.gif The answer to this question is NOOOO.

I knew I would be pushed for time this evening, and I have a cake due tomorrow, so I got up early and made the batter and put it in the fridge. Hubby wakes up and says, "Can you do that? I don't think it will bake right." I hadn't even thought of that. So I posed the question to the endless knowledge that is CC.

I went ahead and baked it, because, let's face it, I didn't want to waste materials. And it didn't rise AT ALL. So now I have a pathetic looking 1/2 inch (yes, that says a half inch) tier cooling in my kitchen. icon_lol.gificon_cry.gif

So hubby is off to the store for some box mixes. At least that will save me a little time tonight. icon_rolleyes.gif
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post #10 of 24
Tha baking powder pooped out.

Mike
post #11 of 24
It's the chemical reaction that starts to work the instant you mix up the batter.
Ifyou can put it in the baking pan, then into the frig while you wait for the oven space it's not too bad, but for the most part it will NOT work as you found.
post #12 of 24
Thread Starter 
kakeladi, if I mix the batter and leave the baking powder out and refrigerate, then just give it a good whipping and mix the powder in before I put it in the oven, will it work that way?
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post #13 of 24
I do it all the time when I'm baking lots of layers but it's not an overnight thing.I fridge it for about 40 minutes while I'm baking other layers.

I have freezed cake batter also.and it still baked up the same!!
Grocery stores get frozen muffin batter in already packed in bakeable plastic pan.They pop it right out of the box and into the oven!! you can FREEZE it also.
post #14 of 24
Quote:
Originally Posted by AJsGirl

Ok, stupid question. icon_redface.gif Can you make cake batter ahead of time and refrigerate it? Does it bake up the same way? How long will it keep in the fridge?

Sorry for all the dumb questions, I make so few cakes that I usually make the batter and put them straight in the oven. But I'm on a time crunch.

TIA




Boxed cakes are more forgiving than scratch cakes when it comes to this. You can refrigerate box cake batter for a few hours or so. (The manufacturers have actually done this in their test labs.) With scratch cakes this is not recommended as the leavening agents start to work almost immediately.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #15 of 24
Interesting that I just saw this post.
I'm probably a late getting my two cents in, but I put batter (box) in the fridge last night. It was there all day until I got home, just took it out of the oven and it rose nicely.
Like Cake_Princes said, "box mixes are more forgiving". I had a little left and made cupcakes they tasted wonderful icon_biggrin.gif
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