Melan Posted 24 Oct 2007 , 7:57pm
post #1 of

Not for a long period of time, just when you have left over cake batter and are needing it again with in an hour or so. I have one pan of each size and since I need two cakes out of each pan I always have extra cake batter that can be used on the next go around. I just want to double check food safety. I was pretty sure it was ok as long as I kept in in the fridge, just wanted to make sure that it doesn't do anything to the batter not to be cooked immediately like the box says. Oh, and I am talking about cake mixes that are doctored. Thanks!

Oh! When doing a sheet cake do you doctor cake mixes to get them to hold up better? The reason I ask is b/c I am also doing a sheet cake that will be filled this time so I don't want it crumbling apart if I can help it! This sheet cake is just chocolate duncan hines so if you have any suggestions to help make it more sturdy please pass them along! Thanks!

3 replies
kaecakes Posted 24 Oct 2007 , 8:08pm
post #2 of

I have held cake batter for an hour or so, I usually have some left over and add a new cake mix to it so that it has some fresh cake batterwith it. If you hold it to long it may not rise as much.

I do use doctored cake mixes for sheet cakes with no problems.

Katskakes Posted 24 Oct 2007 , 8:10pm
post #3 of

I just did that w/the WASC and when i baked, it baked pretty flat.

sweetreasures Posted 24 Oct 2007 , 8:23pm
post #4 of

I've not done this with cake batter, but I have refrig. left over homemade pancake batter and it's pretty flat, not as fluffy when cooked.

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