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

Freezing cake batter... - Page 2

post #16 of 52
Quote:
Originally Posted by Herekittykitty

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 freeze my fillings and ganache but havent tried batter, I MUST try this. I too just cut the corner and fill or pour. I dont see the point of scooping and making a big ol' mess!

"Making your special day, a whole lot sweeter!"

Reply

"Making your special day, a whole lot sweeter!"

Reply
post #17 of 52
Just froze my lemon cake batter icon_smile.gif 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.
Started my business legally February 2012! Commercial kitchen and all!
Reply
Started my business legally February 2012! Commercial kitchen and all!
Reply
post #18 of 52
Thread Starter 
well you are quick to test icon_wink.gif I will stay tuned!
I've learned so much from my mistakes..... I'm thinking of making a few more!
Reply
I've learned so much from my mistakes..... I'm thinking of making a few more!
Reply
post #19 of 52
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!

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #20 of 52
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.
Started my business legally February 2012! Commercial kitchen and all!
Reply
Started my business legally February 2012! Commercial kitchen and all!
Reply
post #21 of 52
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!
Started my business legally February 2012! Commercial kitchen and all!
Reply
Started my business legally February 2012! Commercial kitchen and all!
Reply
post #22 of 52
icon_eek.gif 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.
post #23 of 52
Has anyone frozen RLB's white or yellow butter cake? Wanna make sure it's ok before I try.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
Reply
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
Reply
post #24 of 52
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?
post #25 of 52
Quote:
Originally Posted by Karema

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?



I don't know all the answers but I think the thin batter due to coffee will be fine frozen. My chocolate is fine and it has coffee too but isn't super thin.

Buttermilk should be okay but red velvet probably wouldn't be since it uses vinegar and baking soda as leavening.

Egg whites folded in may work but I'd test it first.

I would add my mix ins before I froze but if they don't stay suspended in the batter it might not be evenly distributed so adding in after thawing may be a good idea.
Started my business legally February 2012! Commercial kitchen and all!
Reply
Started my business legally February 2012! Commercial kitchen and all!
Reply
post #26 of 52
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.
post #27 of 52
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.
post #28 of 52
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.

I am 1 MILLION PERCENT happy that I joined CC. I really learn something new everyday. Best site ever! thumbs_up.gif

I might have a problem though, sometimes, I sit down and just plan on browsing thru CC for like 15 minutes, but end up spending hours instead and I would never even notice the time flying by. This site is way too addicting! icon_biggrin.gif
post #29 of 52
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 icon_smile.gif
post #30 of 52
Quote:
Originally Posted by anniessmurf

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 icon_smile.gif



A lot of people freeze their cakes as normal procedure - - it will help moisten a dry cake. Just make sure it's cool, and double wrap in plastic wrap. To defrost, just set on the counter for a couple of hours. Some people will put them in the fridge to thaw, but that takes forever at my house. DO NOT unwrap until the cake is completely thawed, so the condensation is on the wrapping, not the cake.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Freezing cake batter...