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What to do with leftover batter and frosting?

post #1 of 13
7/17/12 at 10:19pm
Thread Starter 
Hi. I'm thinking about starting a home based cupcake business..
as I'm planning to start this business.. i just wondered what to do if there are leftovers from my batter and frosting for cupcakes?
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post #2 of 13
7/17/12 at 10:29pm
Either freeze or enjoy as a family the extra cupcakes.
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post #3 of 13
7/17/12 at 10:30pm
I'm mean cook the batter then freeze!
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post #4 of 13
7/18/12 at 1:41am
Freeze the batter in ziplock bags , it will keep for a couple of months and it cooks fine after it has been frozen.
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post #5 of 13
7/18/12 at 2:14am
Thread Starter 
What about the frosting? Can I put it on a ziplock bags too, then freezer it?
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post #6 of 13
7/18/12 at 2:31am
I am not sure about frosting as I don't use it much. I do however freeze ganache all the time.
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post #7 of 13
7/18/12 at 4:18am
do you freeze the batter itself ???? or you bake it then freeze it???
life is a piece of cake
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life is a piece of cake
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post #8 of 13
7/18/12 at 5:28am
I freeze the batter.
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post #9 of 13
7/18/12 at 5:56am
I have freezed both. Usually i use it within a week.
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post #10 of 13
7/18/12 at 6:06am
I tried freezing batter that uses baking soda as a leavener...on baking it was a disaster, the cupcakes did not rise evenly. I think it works best for batters that use baking powder, not baking soda, though I could be wrong.
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post #11 of 13
7/18/12 at 7:45pm
I always freeze left over buttercream and have never had an issue defrosting and reusing it. I always put it in the freezer a few days before I want to use it then bring it to room temperature. Sometimes I throw it back into the mixer for a quick whip before using it.

I froze leftover WASC batter recently and scooped it frozen into the liners and baked it. They came out a bit lopsided but baked up fine. I might let it soften a bit more next time, but I'd definitely do it again.
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post #12 of 13
7/20/12 at 12:32pm
I freeze my crusting frosting and let it sit at room temperature to thaw and then I whip it up again in my mixer and it's as good as the first day icon_smile.gif Never done that with batter though. I typically bake the batter and wrap well in plastic wrap and foil and freeze.
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post #13 of 13
7/21/12 at 4:35pm
I freeze all my leftover cake batter (unbaked) in ziploc bags. I also freeze my leftover buttercream and chocolate fudge icings in ziplocs. Never a problem with them and they stack nicely if you flatten them out.
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