Can I keep extra cake batter in the fridge? I have about layer full worth of WASC cake and I don't want to waste it.
No, I don't think that will work. THe power went out one time when I was mixing up a cake and I had to wait about two hours to put it in the oven....it was awful! Best thing to do would be to bake the cake and then freeze it if you don't need it now.
Karon
Although for the most part I usually see responses like melysa's and Karon's, I've also read a lot of posts here from people who have kept their cake batter and baked later with no problems. I don't know if it was just good luck or what, but with the cost of ingredients (and your time) I sure wouldn't risk it. I'd bake and freeze, too.
What if you added baking powder to the old batter? I think the reason it is not rising is because the baking powder lost its effectiveness.
I immediately freeze my batter that I have left over. I've added it to new batter and I've baked it by itself. I've not really had a problem with it rising. But like I said, I usually add it to new batter to stretch the recipe. So maybe that has a lot to do with the success of it rising okay. I make cupcakes out of it in in a pinch - it comes in handy when I need a quick treat for company.
I know people keep saying to bake it and freeze it, but I've usually only got a little left over and not enough to make a full layer. I used to just throw the batter away...so what's the harm in trying to just freeze some and see what happens? If it rises, great! If it doesn't, find another use for it - like cake balls. If it works out that you actually get to use it successfully, then it's still better than just throwing it away in the beginning.
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