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Freezing cake batter... - Page 3

post #31 of 43
3/21/12 at 12:42pm
my oven broke down on me last second! the batter was ready, and so i put it in the fridge as first reaction and then go see my oven, now the batter sat there 3 days and i dont want to throw it away but will it be okay to bake after being days refrigerated not frozen?
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post #32 of 43
3/21/12 at 8:45pm
Quote:
Originally Posted by RebeccaBloomwood

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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LOL I have the same problem....I'll get on to "Look something up real quick" and 4 hours later I realize that I'm still on! icon_lol.gif
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post #33 of 43
3/21/12 at 10:22pm
To Anniesmurf:
I always freeze my cakes. And I fill and crumb coat them while frozen. Frozen cakes are easier to level and torte too. After crumb coating I put it back in the fridge (not freezer) to harden the crumb coat and then frost.

I keep my cakes in the refrigerator until delivery which I do at least an hour before an event. They are easier to transport when cold and they slowly come to room temp which is great because they're usually out several hours before they're cut. There are no condensation issues either.

I don't cover with fondant...just buttercream that has only real butter in it.

Wrap your cooled freshly baked cake in several layers of cling wrap and then freeze. Recently I took out a small cake that had been made from leftover batter and frozen several months ago and went ahead and frosted and served it to my family and it tasted as fresh as the day I made it. I don't recommend keeping them in the freezer that long...I usually just freeze a few days before due...but it was nice to know how well it held up.
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post #34 of 43
3/22/12 at 12:16am
would this batter be able to be frozen? its the only batter I make

http://cakecentral.com/recipe/wacky-cake-2
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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post #35 of 43
3/22/12 at 10:09am
Thank you so very much jgifford icon_biggrin.gif I don't have to panic so much now!
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post #36 of 43
3/24/12 at 9:35am
So so far I've frozen and baked red velvet, coconut, and chocolate. They all came out great!!!! Thanks for all the information.
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post #37 of 43
3/25/12 at 2:19am
I only bake from scratch and I always freeze left over mix, I have also mixed it in with fresh mix when I needed a bit more for a particular tin . I did that today and the cake that was fresh baked no differently from the one that had fresh and frozen mixed together.

Most of my recipes contain buttermilk so there are no problems freezing that.
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post #38 of 43
3/25/12 at 3:01am
Quote:
Originally Posted by sandyvrc

my oven broke down on me last second! the batter was ready, and so i put it in the fridge as first reaction and then go see my oven, now the batter sat there 3 days and i dont want to throw it away but will it be okay to bake after being days refrigerated not frozen?



I would also love to know the answer to this question
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post #39 of 43
3/25/12 at 3:08am
Quote:
Originally Posted by BarbaraM0809



LOL I have the same problem....I'll get on to "Look something up real quick" and 4 hours later I realize that I'm still on! icon_lol.gif



I know right?? Somebody help me!! Lol! icon_biggrin.gif

I tried freezing batter, just to know if it does work, (I didn't even have any reason to bake cupcakes heh), and it did! Thanks so much for this info! Imma freeze all my batters from now on to save me space, time, and most of all, stress! icon_biggrin.gif
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post #40 of 43
3/25/12 at 4:45am
I am so happy I came along this post. I have always wondered if I can refrigerate or free my scratch cake batter. Sometimes I am making a cake for the weekend but because I work as well it is ideal if I can make my cake batter and buttercream, refrigerate or freeze and use when needed.

Fantastic post and advice, can't wait to try it out.

I am based in UK and I am so happy I joined CC.

Ruth icon_biggrin.gif
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post #41 of 43
3/25/12 at 5:33am
I am so glad I joined this site. Great info. I have to make some cupcakes for next Saturday but have a busy week coming up, however tonight I have plenty of time so I will be mixing up my batters and putting them in the freezer!
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post #42 of 43
8/9/12 at 8:47am
Quote:
Originally Posted by BarbaraM0809

Quote:
Originally Posted by RebeccaBloomwood

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



LOL I have the same problem....I'll get on to "Look something up real quick" and 4 hours later I realize that I'm still on! icon_lol.gif



I just recently joined this site and can say that I am definitely an addict. I've just spent all morning browsing the forums! But wow this is an amazing thread! I never knew you could freeze batter... I've frozen cakes and cupcakes before, but batter.... mind=blown! Thanks everyone for all the help and amazing insight!
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post #43 of 43
8/9/12 at 12:29pm
OMG I never knew I could freeze batter. I'd saved myself so much time and stress. I work full time have 2 small children and do some baking on the side. Sometimes it can get very overwhelming when your just pressed for time or just plain old tired but dont want to turn down orders due to the extra $$. I will definitely try this really soon.
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