Cake Central › Cake Forums › Cake Talk › Cake Decorating › Leftover cake batter
New Posts  All Forums:Forum Nav:

Leftover cake batter

post #1 of 16
Thread Starter 
What do you do with your leftover cake batter? I know it doesn't keep so I usually make cupcakes or minicupcakes & freeze them for my family later, but maybe someone has a better idea.
The birthday girl I am baking for now wants both vanilla & chocolate cake for about 20 people, so I won't be using a full mix for either & hate to waste.
post #2 of 16
I freeze mine and use it a later date. I just put it in a freezer ziploc bag and squeeze the air out. I do this all the time and no problem in the rising or taste. I use doctored DH mixes.
When life gives you lemons, make lemon cake!
Reply
When life gives you lemons, make lemon cake!
Reply
post #3 of 16
it freezes beautifully! i make my vanilla and chocolate in 15 quart batches. whatever doesn't get used gets thrown right in the freezer til the next week. i don't even move it out of the container it's in (it has a lid). when ready to use again, let it come to room tempish and bake icon_smile.gif
post #4 of 16
I make 4" smash cakes with leftover batter and freeze them for later use.
post #5 of 16
Quote:
Originally Posted by UpAt2am

it freezes beautifully! i make my vanilla and chocolate in 15 quart batches. whatever doesn't get used gets thrown right in the freezer til the next week. i don't even move it out of the container it's in (it has a lid). when ready to use again, let it come to room tempish and bake icon_smile.gif



Nice to see another North Carolinian!!!! So, you freeze the entire batch, thaw - remove what you need, and then freeze again?
post #6 of 16
many people only do cupcakes in full batches. so she might only need 20, but if it takes two batches to get chocolate and vanilla, she gets (and pays for) 24.
xx
post #7 of 16
I have never tried to freeze my cake batter before because I didn't think (meaning I have no facts, just assumed icon_cool.gif ) a scratch cake batter would do well after being frozen. I guess that means I need to experiment!!

Thank you so much for the idea icon_biggrin.gif
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
Reply
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
Reply
post #8 of 16
Quote:
Originally Posted by Tclanton

Quote:
Originally Posted by UpAt2am

it freezes beautifully! i make my vanilla and chocolate in 15 quart batches. whatever doesn't get used gets thrown right in the freezer til the next week. i don't even move it out of the container it's in (it has a lid). when ready to use again, let it come to room tempish and bake icon_smile.gif



Nice to see another North Carolinian!!!! So, you freeze the entire batch, thaw - remove what you need, and then freeze again?



howdy neighbor!!! icon_smile.gif

well, that's the thing, it usually won't get frozen twice. i make it in 15 qt batches and i usually go through two of them per flavor per week (i make 6-8 cake per weekend...tiered, singles, etc.). so i freeze whatever is left from the final batch and then thaw the following week, use that and then make more batter. so it's never getting frozen twice...i hope i'm making sense icon_smile.gif
post #9 of 16
[quote="UpAt2am"][quote="Tclanton"]
Quote:
Originally Posted by UpAt2am

howdy neighbor!!! icon_smile.gif

well, that's the thing, it usually won't get frozen twice. i make it in 15 qt batches and i usually go through two of them per flavor per week (i make 6-8 cake per weekend...tiered, singles, etc.). so i freeze whatever is left from the final batch and then thaw the following week, use that and then make more batter. so it's never getting frozen twice...i hope i'm making sense icon_smile.gif



Makes perfect sense - wow you are busy lady!!! What area are you in?
post #10 of 16
I bake up the remaining cake batter and save for cake truffles/ cake balls at a later date. =)
post #11 of 16
[quote="Tclanton"][quote="UpAt2am"]
Quote:
Originally Posted by Tclanton

Quote:
Originally Posted by UpAt2am

howdy neighbor!!! icon_smile.gif

well, that's the thing, it usually won't get frozen twice. i make it in 15 qt batches and i usually go through two of them per flavor per week (i make 6-8 cake per weekend...tiered, singles, etc.). so i freeze whatever is left from the final batch and then thaw the following week, use that and then make more batter. so it's never getting frozen twice...i hope i'm making sense icon_smile.gif



Makes perfect sense - wow you are busy lady!!! What area are you in?



charlotte! on the south side near lake wylie. i can literally throw a stone at the "welcome to SC" sign. where are you?
post #12 of 16
Wow!!! Small world. I am a little south of Statesville, near Troutman and close ot Mooresville. So nice to meet you here!!!
post #13 of 16
I baked smaller cakes that could be cut into squares for the sampling appts; I've frozen (Betty Crocker) batter with excellent results.
post #14 of 16
Whaddya mean "I know it won't keep." Batter keeps FINE. In. The. Refrigerator. There's no bakery in the country that could survive without having batter made up and on hand. I hold batter every week.
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 #15 of 16
anyone know How long can you keep it in the freezer?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Leftover cake batter