I have a wedding to do next weekend that involves mini cupcakes and a 6" cutting cake. I would normally do all of my baking early in the week but there was a big mixup from the company I bought the cupcake liners from, and I will now be waiting until Wednesday or Thursday to receive them. I only need one batch of the cake recipe for the cake and mini cupcakes, and I need to bake the cake earlier in the week, so I'm wondering if I can put the remaining batter in the fridge until the liners arrive. I've done this with other recipies, but none of them involved baking soda.
Here is the recipe, it is for an all natural Red Velvet cake (with some tweeks by me):
1 Cup Beet Puree (about 3 beets, roasted and pureed in the food processor)
1TBSP lemon juice
1 tablespoon vinegar
2 sticks (16 tablespoons) unsalted butter, softened, but not quite room temperature
8oz Buttermilk (I usually use 8oz milk, and add a tablespoon of vinegar, let sit 5 minutes)
2 1/3 cups sugar
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cup + 2TBSP Cake Flour
1 tsp baking soda
1 tsp Baking Powder
1 1/2 teaspoons kosher salt
4 tablespoons natural (not dark or dutch processed) cocoa powder* I use Hersheys
Add 1/2 tsp cinnamon
Add ΒΌ tsp nutmeg
Add 1/8 tsp ginger
Here is the recipe, it is for an all natural Red Velvet cake (with some tweeks by me):
1 Cup Beet Puree (about 3 beets, roasted and pureed in the food processor)
1TBSP lemon juice
1 tablespoon vinegar
2 sticks (16 tablespoons) unsalted butter, softened, but not quite room temperature
8oz Buttermilk (I usually use 8oz milk, and add a tablespoon of vinegar, let sit 5 minutes)
2 1/3 cups sugar
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cup + 2TBSP Cake Flour
1 tsp baking soda
1 tsp Baking Powder
1 1/2 teaspoons kosher salt
4 tablespoons natural (not dark or dutch processed) cocoa powder* I use Hersheys
Add 1/2 tsp cinnamon
Add ΒΌ tsp nutmeg
Add 1/8 tsp ginger
