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Freezing cake batter... - Page 4

post #46 of 52
So does this mean that you could scoop cupcake batter into liners, freeze them in the pan, and then take em outta the pan and wrap em and just pull out a cupcake or two?
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post #47 of 52
Kaylawaylalayla, I think that is an excellent idea and I see no reason why it wouldn't work. I am going to try that!
post #48 of 52

Has anyone successfully frozen From Scratch SF's Better White Cake?  Would love to know . . .

 

Liz
 

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post #49 of 52

hello guys,

 

i have been freezing my batter in a ziplock and its just too messy. i was thinking of switching to air tight containers (covering the batter with plastic wrap first before covering). do you guys do this too? what do you guys use? do yo have any tips for me?

 

thanks!

anne

post #50 of 52

Hi!

That's how I store my frozen batter. In the plastic storage containers and use an ice cream scoop to take it out and place in pan. Some of these containers has on the sides the amount of cups it holds and I use it to put the batter in it according to the size cakes I plan on baking.

Cheers!

Jeanette

Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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post #51 of 52
Quote:
Originally Posted by BakingJeannie View Post
 

Hi!

That's how I store my frozen batter. In the plastic storage containers and use an ice cream scoop to take it out and place in pan. Some of these containers has on the sides the amount of cups it holds and I use it to put the batter in it according to the size cakes I plan on baking.

Cheers!

Jeanette

Thanks! :)

post #52 of 52

thanks for the information.  I did not know that batter could be frozen.  It will save me a lot of time - what a time savior - rather than waiting until the day or night before due.

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