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leftover batter for next cake

post #1 of 3
Thread Starter 

I had to make 2 batches of Hershey chocolate cake batter for my 12" round pan with some left over for the next cake.  I only have 1 12" pan as my oven wouldn't fit 2 in there anyways.  I now have a part of the second batch waiting till the first cake is out of the oven and then I still need to whip up another batch for that second cake but I'll wait till closer to the time that cake comes out to start making it.  I'm wondering though should I put that leftover in the fridge for the 40 min or so that its waiting for its turn or will it being left out on the counter be better.  I've put it in the fridge for now and hoping for the best, I'll be mixing it into the batter of batch 3 before I put it in pan.  If anyone else has had this issue any suggestions. I'm still in the learning stages of all this.

post #2 of 3

i think everyone does it different--i just let mine sit out if it's just waiting for the next oven load---i would want it to come back to room temp before baking it so...ten minutes after going in the fridge it would need to back out--

 

i think it should not sit out very long though so fridging it like you are doing is probably best--

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

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post #3 of 3
Thread Starter 
Thanks K8. Just like you said, it wasn't in the fridge for long. Mixed it into next batch and it baked up with no problem.
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