For those of you who do this, what do you freeze your batter and fillings in? I love the idea of 'scooping out batter like ice cream' but wasn't sure if I should go with glass or plastic or bags in my freezer. Just looking for some tips from everyone on this...I don't want to use a container that is hard to open once frozen!

Thanks!

I have frozen batter several times and it worked out great! The trick is bringing it to room temp. first, cold batter does not make a good cake!! I have baked it side by side with freshly made batter, couldn't even tell a difference!! I would not re-freeze the batter though...this was also done with WASC...scratch cakes may be different because they are much more fragile to the mixing process to begin with! Test it out, let us know how it worked for you! Oh, and I froze it in ziplock bags

I started out using ziplock bags and it was a total mess to scoop out cupcakes. Now I use the glad or ziplock Tupperware type containers. Just make sure they say Freezer safe. I bought the multi pack at Sam's which gives me a variety of sizes. The downside of these is eventually the plastic wears out and they crack. These were intended to be seme-disposable. Now that I'm freezing a lot I think I'm going to upgrade to real Tupperware.

I would not use glass because it's slippery and cold to handle out of the freezer. That's just the opinion of a clutz

thanks for the tips...sillywabbitz - - do you freeze scratch recipes? now I'm wondering if anyone freezes scratch recipes, as that is what I use...I am making 3 different batches tonight, and only need to make a dozen cupcakes out of each batter....

Wow, you can freeze batter? Had no idea... It would take up less room in my freezer than all the extra cake I end up baking with the extra batter, lol.

How long can it be frozen before it needs to be used? Does it ever get freezer burn?

From what I've read on here, a lot of bakers freeze leftover batter....and I've heard that they freeze it for months and it still comes out tasting like it was made yesterday! I think it would take way less space as well, and you can use it to make the next cake in the right size, rather then having to use the 8 inch square because that's the cake you froze. As far as freezer burnt - that's my main question- what to freeze the batter in

I only bake from scratch and I've just started freezing batter. It's great! I scoop out the frozen batter right into the cupcake liners and bake immediately. I do not wait around for the batter to come to room temp. I've frozen batter for months without issue.

To avoid freezer burn, I put the batter in the container. Place the lid on secure,y, then place apiece of press and seal over the lid and seal it tight around the edges to seal where the lid meets the container. Since I started doing that, no freezer burn. I also write the type of batter and date on the press and seal in sharpie.

I've frozen scratch and doctored mixes with success. I live freezing batter, buttercream and ganache. I don't waste extra and I can do Inge a few weeks in advance

I have never heard of this! Amazing! So people are just freezing leftover batter basically? I am definitely going to try this.

Also, sillywabbitz what is Inge?

I freeze batter in a ziplock. Once it comes to room temp I just snip off the corner and squeeze into whatever container I'm baking in. Freeze frosings and fillings as well - usually in a plastic container with a lid of some sort or a vacuum sealer bag if I know it won't be used quickly.

I had no idea! It would make things so much easier, thanks

thanks for mentioning that! my chocolate batter uses vinegar and baking soda - and I was wondering about that one, b/c it bubbles right before I put it in the oven and I wouldn't be able to get that reaction again after it's frozen....

Just froze my lemon cake batter I will let you know how it goes in a few days! (As far as baking it -- the flavor will be the same in such a short amount of time.)

I put it in a plastic container and put saran wrap over it under the lid to help with the seal.

well you are quick to test I will stay tuned!

OMG...I just did this with my chocolate cake batter and it came out WONDERFUL! I had left-over batter and put it a zip bag and then bagged it again and kept it in the freezer for a couple of weeks. I wanted to try out a new icing recipe so I made cupcakes with it and it was awesome! It rose perfectly and the texture and flavor was great. I will do this more often!

Okay so I have not baked the frozen batter yet, but I wanted to let you know that I froze peanut butter frosting on 2/14 and thawed it out to use today and it worked wonderfully!

I just froze it in a regular ziplock. The flavor and texture were not compromised at all.

Just took my batter out of the freezer to test out baking it.

I don't know if most of you leave it out for 5-10 or what but straight out of the freezer it was almost rock hard. I had to try really hard to get enough in my cupcake scoop.

As far as baking goes, it baked like normal! Yummy now I can have one cupcake whenever I feel like it!

Where has this thread been all my life? The ghosts of whole cakes sacrificed on the altar of the-cupcakes-made-from-leftover-batter-which-I-had-to-take-out-of-the-oven-before-the-big-cakes-were-ready-causing-said-big-cakes-to-fail are howling at me right now.

Has anyone frozen RLB's white or yellow butter cake? Wanna make sure it's ok before I try.

I am completely clueless!! I had no idea that you could freeze cake batter!!! I'm in shock. This is such great information bc sometimes I have an order for just a dozen cupcakes and I just bake all of the mix bc I don't want to waste it. Then sometimes they go in the garbage. Thank you so much for this information. I do have a question though. My chocolate cake batter has coffee in it and is very thin will this work if it is frozen? How about cakes that have buttermilk in them like red velvet? How about cakes that have the egg whites whipped and then folded in will they bake ok? Ok last one I promise lol if you have stir-ins to add to the cake should you add it after it thaws ie coconut or chocolate chips or can you put it in as normal then freeze?

Okay, before I go an a freezing frenzy, I'd like some clarification: Would it be appropriate to assume that it's mainly batter that uses double-acting baking POWDER as the primary leavening agent that would be okay for the freezer rather than recipes that use baking SODA as the primary? I keep seeing baking soda + vinegar recipes alone as the exception for the freezing rule. But I would think you would lose the leaving effect if baking soda was all you had for that purpose in the batter.

I tried it and now I love it!!! I bake every week and I usually when I have leftover batter I just bake it and try to sell it. If I'm not able to sell it we throw it out in a few days or give them away. I won't have to do that anymore. I had extra coconut batter and put it in a ziplock bag and put it in the freezer for a week. I took it out the day of and let it sit out for about 10 minutes. When it was easy enough to scoop I baked it up. It baked fine and tasted even better than the first day I made it. I will be doing this a lot more. Thank you for all the advice.

omg I had no idea you could freeze batter!! i've wasted so much batter for years! Now I am going to make fresh batter, just so I could try freezing it and baking it. wow, I still can't get over this.

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Hi all you fab cake people. I'm a relative newbie - first post - but... I've read the thread on freezing cake batter which is fab - Thank you all! I would like some advice on freezing cooled undecorated cakes! Can I, what do I wrap them in and mostly, how would I defrost them??? I would love your feedback, or a link, please