Cake Central › Cake Forums › Cake Talk › Recipes › Refrigerating Cake Batter? *Stupid Question Alert!*
New Posts  All Forums:Forum Nav:

Refrigerating Cake Batter? *Stupid Question Alert!* - Page 2

post #16 of 24
Most baking powders (in the U.S., anyway) are double-acting. Double-acting means that while they begin working immediately, they are also heat-activated (by baking):

http://tinyurl.com/2p7fd4

Here's another thread where members have successfully both refrigerated and frozen cake batter:
(Unfortunately, previous threads on this subject were lost in THE CRASH.)

http://cakecentral.com/cake-decorating-ftopict-580334-.html

Freezing cakes & cake batter:
(And lots of other food stuffs.)

http://tinyurl.com/5dcn4n

HTH
post #17 of 24
Thread Starter 
Mine was scratch. It was in the fridge for about 10 hours, so I guess that was too long. *sigh* Maybe I'll try freezing it next time.

Thanks everyone, for your input. icon_smile.gif
All Day I Dream About Sugar...
Reply
All Day I Dream About Sugar...
Reply
post #18 of 24
Helpful info from:"thekitchn.com"
"Freezing Cake Batter"

Here are three ways to freeze your batter to make sure you have rave results three days, three weeks, or three months down the road:

1. Freeze the Batter In the Wrapper: Line your muffin trays like normal and fill the cups. Cover with plastic wrap tightly (so it doesn't drag on the surface) and freeze. Once frozen, remove tray and toss the cupcakes into a zip top bag and remove as much air as possible. You can either allow them to come to room temperature before baking or leave them in the oven for an extra 5 to 7 minutes. How simple is that?

2. Freeze the Batter In Zip Top Bags: This one requires a little bit of leg work, but it can be well worth it. You can freeze your batter into larger bags, therefore having fewer roaming around in your freezer, but we actually prefer smaller quart size bags instead. Using a 1/4 cup scoop, place 6 scoops of batter inside each bag (roll the zip edge back before starting so it stays clean). Remove the air, seal and freeze. Thaw in the refrigerator and snip the tip to pipe the batter back into the cups. Add 2 minutes additional baking time (unless batter is at room temperature).

3. Freeze the Batter Disposable Muffin Pans: Although this isn't our most frequently used option by any means, when we're catering for large groups, this method has come in handy on more than one occasion. Line cups and freeze batter in the pan in the cups and then the trays can literally go straight from the freezer to the oven without any extra steps in between. Plus, the pans give a little structure to the chaos of your deep freezer and keep things in line and neatly stacked.

We've tried this method with all sorts of cupcakes and although we've never had a problem with butter based recipes, we have had an occasional hiccup with vegan or recipes where white vinegar and baking soda create the lift in the batter. When there's no other add-ins, things turn out just fine, but say you've added chocolate chips or ginger chunks to your batter, they kill the lift in the batter while things are freezing up and aren't as sponge-y as we hope (though they are still tasty and edible).
post #19 of 24
Oh pshaw. I refrigerate batter ALL THE TIME. I'd wager that every bakery in the country refrigerates batter ALL THE TIME. I refrigerate it for DAYS AT A TIME. Take it out of the fridge, stir it and bake. I don't even let it come up to room temp. It bakes up fine, but maybe not quite as high, so throw some extra batter in the pan.

And I'm exclusively a scratch baker.

Note - batters leavened with only baking soda or only whipped egg whites will not hold for long. Baking powder batters will hold fine.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #20 of 24
Yeah...I do the same with mine and they turn out just fine as well. I'd just never heard of freezing it.
post #21 of 24
does it make a difference if it is a BOX Cake Mix or whether it is from scratch? icon_confused.gif
post #22 of 24

Well, I just pulled scratch made batter from the fridge from yesterday and it did just fine. It was completely baking powder, not soda, so maybe that helped, but it looks perfectly normal. I was a little worried about it too, but not that much.

post #23 of 24

If you want to mix batter ahead, you can add the baking powder at the last minute before baking.  Keep out 1/4 cup flour and the baking powder, mix them together first, and then fold them into one batch of cake batter by hand.

 

If the recipe calls for whipped eggs, on the other hand, you have to put the batter into the pans right after mixing.  It can then sit for a few hours but I would not try to keep it any longer.

post #24 of 24

I have just one home oven so being able to store the batter in the fridge while waiting on one 12" pan baking at a time will be very helpful. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Refrigerating Cake Batter? *Stupid Question Alert!*