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If I mix this batter tonight, can I bake the cake tomorrow

post #1 of 40
Thread Starter 
I am working from a small home oven and need to bake 2 caked. Each cake takes 50-ish minutes to bake, so by time I get home, have dinner with my daughter, give her a bath, put her to bed and mix up the batter, I don't have the energy to wait for both cakes to bake. Can I mix up all of the batter and then use the second half tomorrow (so i don't have to make the mixing mess twice?) It's not a box cake, it's a vanilla butter cake.
post #2 of 40
I wouldn"t trust it. Instead what about having everything premeasured, sifted and ready to go? You could have all the eggs cracked in a container, the dry ingred. in a bowl combined and ready to add. HTH
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
post #3 of 40
Adding... if it were all premeasured and ready to go you could mix it while dinner cooks and pop it in the oven and let it bake while you do all your other mommy chores.
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
post #4 of 40
I wouldn't. I would be afraid that it wouldn't rise. If you decide to try it, let us know how it turns out.
post #5 of 40
I made a wedding cake last week and had to bake 4 18" half rounds and by the time the last pan went in the oven it had been about 2 hours since I had made the batter. The cake didn't rise and I had to make a new one. I was told after that, that the levening agents start to break down after about a half hour. So, I would do what Kansaslaura suggested and just have everything ready to go. HTH
post #6 of 40
I wouldn't either. I would just do what kansaslaura said, in the long run I think her way will work out better for you icon_smile.gif It will save time and money if you had to redo.. Off-topic sorry..but kansaslaura just wanted to let you know I love you avatar every time I see it I laugh icon_lol.gif ..It reminds me of my grandmother when I was little, I can laugh now icon_lol.gif then I just wanted to run
post #7 of 40
Thread Starter 
Thanks so much for your input ladies! I will just make the mess twice because the last thing I want to do is make a 3rd cake!
post #8 of 40
Pre-measuring for a wedding cake was the best thing i've ever done. I had all the dry ingredients for each recipe in separate ziploc bags. It was so quick and easy i felt like i was missing something...i was...missing the extra work and mess to clean up. Sometimes I do all my mommy chores first, then save the baking for when the kids are more settled down. I'm tired by then, but I know what I have to do and I am not so stressed out about trying to do it ALL.
post #9 of 40
Refrigeration will retard the action of the raising agent. If you do decide to mix the batter the day before then put it in the fridge.
post #10 of 40
Great info--thanks!
Where the heart is willing, it will find a thousand ways. Where it is unwilling, it will find a thousand excuses.
-----------------------------------------------------
"I did then what I knew then, when I knew better, I did better." Maya Angelou
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Where the heart is willing, it will find a thousand ways. Where it is unwilling, it will find a thousand excuses.
-----------------------------------------------------
"I did then what I knew then, when I knew better, I did better." Maya Angelou
Reply
post #11 of 40
I have made batter and put it in Tupperware overnight in the refrigerator with no problems. I just greased the pan measured out the batter and baked as usual. I used pound cake, I don't know if that makes a difference.
post #12 of 40
Are you guys serious? I do this ALL the time. I have batter in my fridge right now, and I only bake from scratch. It works fine. I'm not sure that there's a bakery anywhere that could survive without mixed up batter on hand.
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.
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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.
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post #13 of 40
I wouldn't try it.
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Powered by Jesus!
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post #14 of 40
Leah, Do you need to let the batter come to room temp before put in the oven or you just put in the oven right away after you remove from the fridge? What oven temp should I use? Would it be the same if I freeze the batter? This is great tips. I would save so much money. I used to bake cupcake and end up throwing away anyway. Thank you icon_biggrin.gif
post #15 of 40
I remembered this post. It's one of my favorites. I want to try it some dayicon_smile.gif

https://cakecentral.com/cake-decorating-ftopicp-6251758-.html

Other posts have said you can freeze and thaw and bake without issues but I think in most cases these are doctored box mixes. Not sure.
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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