Well, I am glad it worked for you!
Heehee, I am not pulling this information out of a hat, it is general baking proceedures based on the chemistry reactions of ingredients. For example cake batter at room temperature will start to rise. That is why it is better to refrigerate cake batter after 20 minutes for periods of 20-30 minute is generally the recommended time in the refrigerator recommended but I find up to two hours works fine. Anything longer and you lose the air that was incorporated into the batter through egg whites or gases produced by these and other leavening agents. Another issues is baking a cool batter. It will take longer, obviously. Most of the cakes people are preparing here are fat based cakes, such as regular cake mixes. When you cream your cakes you are creaming into the centre of each droplet of fat or oil, a tiny air cell. The heat of the oven creates heat vapours which cause these cells to expand by as much as 80%. Batter temperature while mixing should be at about 68 to 72 F, shortening works best at 75F. Having your batter at room temperature when it is placed in the oven insures even and gradual rising. The longer egg whites sit, they start to separate and lose their volume. Refrigerated, they separate and the batter actually separates, the oil will either sit at the bottom or come to the surface depending on the strength of the batter. Leavening agents such as baking powder and baking soda stop working after a time.
Cookie doughs, on the other hand, often benefit from chilling as this stops them from spreading out or rising too much. It also makes them easier to slice as in the case of sliced cookies.
For some other information on this topic, here are some excerpts from www.baking.911.com
I would never refrigerate unbaked cake batter unless it was absolutely necessary, and only for a short while to free up oven space. The leavenings in all cake batters, and the creamed in air bubbles in pound cakes, won't last forever, and without them you lose all the properties of a lovely cake you worked so hard to achieve.
You can prep ingredients in advance, maybe mix the dry ingredients in and seal in a zipbag (marked with what is inside and what recipe it is for) and that would save time putting the cakes together, but I wouldn't go as far as starting the batter until you are ready to bake.
For more cake making tips, see: http://www.baking911.com/cakes_101.htm
When refrigerating or freezing batters or dough, the chemical leaveners in them, such as baking powder, baking soda and yeast will lose their potency in about 30 minutes! So, it is best not to store them too long.
End of Quotes From www.baking911,com