Im mainly a cookier but have added cupcakes also.Those who order my cookies have been ordering cupcakes,I do have minimum orders of 1 dz but they are ordering 2 and 3 flovors leaving me with left of bater was wondering if anyone freezes the batter or icing?
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Freezing batter and or frosting?
post #2 of 19
1/25/12 at 12:40pm
- Herekittykitty
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post #3 of 19
1/25/12 at 12:40pm
- kel58
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post #4 of 19
1/25/12 at 4:30pm
- MimiFix
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Batters and icings freeze quite well. Store in airtight containers, dated and labeled, and defrost in fridge. Stir before using. Batters can be scooped and baked as if they were freshly made.
post #5 of 19
1/26/12 at 7:32am
post #6 of 19
1/26/12 at 9:51am
Quote:
Originally Posted by MimiFix
Batters and icings freeze quite well. Store in airtight containers, dated and labeled, and defrost in fridge. Stir before using. Batters can be scooped and baked as if they were freshly made.
Batters and icings freeze quite well. Store in airtight containers, dated and labeled, and defrost in fridge. Stir before using. Batters can be scooped and baked as if they were freshly made.
Ditto
(I'm a hobby baker, so I don't bake a lot. I've frozen stuff for months and it turns out perfect.)
post #7 of 19
2/3/12 at 6:56am
- SimplySensationalSweets
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The cake batters you are freezing are they scratch recipes or box cake mixes?? I still use a cake mix for most of my cupcakes and was wondering if it would freeze ok?
post #8 of 19
2/3/12 at 9:05am
- 2xMiMi
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post #9 of 19
2/3/12 at 9:26am
- sillywabbitz
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I freeze my batter and buttercream all the time. For buttercream, I use Sugarshack's recipe. I make a big batch and then portion out the buttercream in 1 or 2 cup increments onto Saran wrap. I roll the Saran wrap up to make a plug. Twist both ends and put in a freezer bag. When I need frosting, I pull out the number of plugs I need, defrost on the counter, snip the end and drop into my piping bag. I've never had to defrost and re-mix.
post #10 of 19
2/4/12 at 10:12am
- Bridgette1129
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Quote:
Originally Posted by sillywabbitz
I freeze my batter and buttercream all the time. For buttercream, I use Sugarshack's recipe. I make a big batch and then portion out the buttercream in 1 or 2 cup increments onto Saran wrap. I roll the Saran wrap up to make a plug. Twist both ends and put in a freezer bag. When I need frosting, I pull out the number of plugs I need, defrost on the counter, snip the end and drop into my piping bag. I've never had to defrost and re-mix.
I freeze my batter and buttercream all the time. For buttercream, I use Sugarshack's recipe. I make a big batch and then portion out the buttercream in 1 or 2 cup increments onto Saran wrap. I roll the Saran wrap up to make a plug. Twist both ends and put in a freezer bag. When I need frosting, I pull out the number of plugs I need, defrost on the counter, snip the end and drop into my piping bag. I've never had to defrost and re-mix.
What do you do if you need a colored BC?
Started my business legally February 2012! Commercial kitchen and all!
Started my business legally February 2012! Commercial kitchen and all!
post #11 of 19
2/7/12 at 12:21pm
- TheSweetTreat
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I just tested out freezing batter due to reading this thread and others like it. I mixed up a vanilla batter and a coconut batter on Monday morning and put them each into gallon size freezer bags. This morning (tuesday) I pulled out just enough from each batter to make a mini cupcake. They had BIG domes on them and tasted just as fresh and moist. Now, I know it was only yesterday that I made this batter, but I'm happy to know that they still cooked up after being frozen. I will actually make the whole batch on Friday so we shall see.
I wonder if this can be done with all flavors including red velvet, champagne, and other specialty flavors. I worry that the flavor will deteriorate over time in the freezer. Anyone want to chime in on that?
I wonder if this can be done with all flavors including red velvet, champagne, and other specialty flavors. I worry that the flavor will deteriorate over time in the freezer. Anyone want to chime in on that?
Hobby baker for now.....
Hobby baker for now.....
post #12 of 19
2/7/12 at 4:02pm
post #13 of 19
2/8/12 at 3:58am
I defrosted some the other week after I froze them a few days beforehand. The cupcakes I made looked and tasted fine, if not great! 
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post #14 of 19
2/8/12 at 7:58am
- shuswapcakes
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I also freeze my stuff all the time! You should have no problem 
post #15 of 19
2/11/12 at 6:43am
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