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The frozen batter method of cupcakes worked GREAT - Page 3

post #31 of 97
Doesn't everyone just LOVE all the amazing tips, directions, inspiration, great feelings & fantastic people we all get to be a part of by being a member of CC I knew from the first day I discovered this site that it was going to be "my other life"!


Amen and Amen!!!!!!!
post #32 of 97
So shall we name this the FROZEN CUPCAKE BATTER DIET? If I'm gonna be freezing leftover batter instead of having to eat it, I'll probably lose a ton of weight! icon_biggrin.gif
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Breast cancer survivor since May 27, 2009!!!
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post #33 of 97
I had never even heard of this. Now I am excited to get home and make TONS of batter! Woot woot! I love this place (CC).
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"Cake or death?" "Eh, cake please." "Very well! Give him cake!" "Oh, thanks very much. It's very nice."
"You! Cake or death?" "Uh, cake for me, too, please." "Very well! Give him cake, too! We're gonna run out of cake at this rate."
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post #34 of 97
So, how many 'scoops' of batter do you need to fill the liners?
Regular liners or minis?
mini scooper or regular scooper?

Can't wait to try this!!!!!!
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Cake just makes people happy!!!!

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post #35 of 97
I'm going to take your word for this and give it a try along with everyone else!

Gotta love fast, helpful hints!
Thanks!

KimAZ
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I competed on Ultimate Cake Off- Monster Jam!
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post #36 of 97
I can't tell you how much I wish this tip had been posted this time last year!

I was making different types of cupcakes for my dad's birthday party and being that we are italian, I wanted to make the cupcake look like a spumoni sundae in a waffle cone bowl. I wanted all 3 different flavors of 'ice cream' to show on top, in 3 distinct stripes, but I just could not figure out how to do it. This sounds like it would have worked pretty well.
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How old would you be if you didn't know how old you are?
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post #37 of 97
I plan to try this! I hope it works with scratch, too. If it does, THIS CHANGES EVERYTHING!! icon_lol.gif
I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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I am a scratch baker working towards becoming a decorator, too Man, I hope practice really makes perfect
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post #38 of 97
This sounds AWESOME!!! Am going to try this IF IT works with my batters this will be my new solution for cake for cake tastings!!! Baked fresh little mini cupcakes. How great would that be?!
post #39 of 97
Does it HAVE to be cupcakes ? Has anyone tried just making a layer cake ? Do you think it would work just as well ?
post #40 of 97
i have read some posts on here where ppl freeze batter all the time for cakes. they thaw in the fridge and then pour and bake. they seem to get good results.
post #41 of 97
Has anyone tried this with scratch cake? This would be a good solution for tasting samples.
post #42 of 97
I always freeze batters. It's convenient to mix them in the afternoon or evening and just scoop 'n bake when needed. Especially when the weather is hot. I can wake up real early when it's cool outside and bake while half asleep.

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post #43 of 97
Quote:
Originally Posted by MimiFix

I always freeze batters. It's convenient to mix them in the afternoon or evening and just scoop 'n bake when needed. Especially when the weather is hot. I can wake up real early when it's cool outside and bake while half asleep.



You just scoop it frozen into the pan and bake without defrosting?
post #44 of 97
Some of my batters don't freeze hard so I can scoop directly from the freezer. The ones that become rock frozen hard I put in the fridge the night before so they're semi-frozen when I scoop. This method makes life much easier. Try it with a few of your batters and say "Thank you" to CC!

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post #45 of 97
Have to try this.
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