After reading so much about freezing cake batter, I decided to try it myself.


I put some cake batter from a doctored mix into a gallon plastic bag and froze it last week. I let it thaw on the counter for a couple hours this morning, snipped the corner and make cupcakes with it. Baked it maybe 3 minutes longer and IT WAS PERFECT! You'd never know it had been frozen!! No more wasted batter..into the freezer it goes!

very good!!! You dont really know unless you try!!

thanks for sharing the info!! i will defenitly try!!!

Very interesting.....

Jennifer

Anyone tried this with a scratch recipe?

Wow! You're the bomb. Never would have thought of that and have never read it on any forums. Thanks.

I freeze my left over batter all the time. Box mix and from scratch. They both turn out great!
I tried it out on my family first and they said do it again.
It comes out perfct!

I started freezing my scratch batter recently and it turns out great! I had a couple people tell me that they thought the cake was more moist if it started as frozen batter.

I have only tried chocolate, vanilla, lemon and strawberry. I was very pleased with everything but the strawberry. It has fresh fruit in it and it did not seem to rise as much when starting from frozen.

Hope this helps!

Thanks ljslight! I was thinking that a box mix would be more stable, but it's nice to know that the leavening was ok in the scratch batter. I am assuming that the batter must go in the freezer rather quickly after the ingredients are combined?

Wow, thanks for sharing.

beccachris, thank you too for sharing.

You're welcome!

I was just glad to find out that the batter could be frozen and it still turned out great!

man, wish I had seen this at the beginning of the week. I have batter (for family so no big deal) in my fridge right now, could have frozen it for better results.

I have also frozen batter that had been in my frig for a couple of days. Same great results!

Wow... what an informative topic. I am sure those of us who haven't done it have the fear that all of this work will be done and the results will be disappointing. It's nice to know some people have had great success. Now we don't have to worry!

Thanks for sharing your experiences in caking....

Thanks for sharing. Will have to try this.

This is definitely GREAT NEWS!!! Thanks much for the tip!!

Thanks for the info. I have wondered about this previously b/c I like to have some cake in the freezer for a "just in case" order, but sometimes it's hard to determine the best size/shape of cake i should keep. I'll just keep the batter in there instead and can bake whatever I need.

What is the longest you have kept it in the freezer ? (for anyone who has frozen their batter)

I have kept it as long as 3 months. It seems to get used sooner than that, but the longest I kept it (in a tupperware type container) was 3 months.

I am a huge fan of my food saver. I'm sure that would keep the batter in the freezer. That machine has paid for itself many times over.

leily, you will not regret it. I even put all of my fondant in the bags. Plus cookies, cakes, cupcakes... you can stop it before damages. I am also going to ship cookies overseas in them.

I have froze batter in cupcake liners and then dropped them in the cupcake pan, let thaw, baked and they were great!! I just need to do this more often!

paoli96, how did the liners hold up?

Glad I came across this post Making a large marble cake this week. Customer likes the chocolate WASC recipe I use and the WASC. She wants them combined as a marble cake. Haven't combined these 2 before so I want to make a small test cake first. This will leave batter that I can use later this week for cake so I will freeze until needed. BTW, what are any thoughts on this combo?

Thanks for sharing.

But ive heard that if you have baking soda in the batter and freeze it, it wont rise once you bake it because the bs would not work by the time.
Is it true?

I looked up freezing with chemical leaveners on about five sites and they said that they must go in the freezer immediately upon mixing. This information is very good to know for me. I am opening my custom order bakery in about three weeks and the lowest order of cupcakes I was going to offer was 24... the average amount for a recipe. This new knowledge will allow me to sell in smaller quantities or mix two kinds to make 24. I won't offer less than 24, but my next increment up can be 36 instead of 48. Thank you to all who have done this and contributed your results!