Last week, I was making a cake and instead of doing what I normally do and baking extra layers, I portioned it out as I usually do and wrapped and froze the pans. This was on Wednesday. The recipe was one that called for the egg whites to be beaten and folded into the rest of the batter. I took them out today, and baked them. At the same temperature but added 5 minutes onto the baking time. They rose perfectly! As soon as they are cool enough, I will ice and slice them and take a couple of shots to post as well as the flavor and texture of the finished cake.
If it works without compromising the finished item, I'll have a whole new outlook on fresh baked. I know they sell batters frozen. But this is with my own recipes(or recipes I use) and no preservatives or added stabilizers...nah mean?
I freeze my cupcakes in their paper cups and in the pan all the time.
I also mix cake batter up ahead of time and put into my empty fondant buckets all the time.
Especially for those days when I have to do a lot of cakes or need more cake batter than fits into the mixer.
( one of the items I ran out of money renovating and sacrificed was a 20 Q mixer so I use 2 , 5Q mixers. lol)
I will leave cake batter in fridge for a few days before I use it all the time with no problems
That is good to know TheButterWench! What's the longest you've successfully frozen portioned cupcake batter?
I have successfully frozen portion muffin batter, bread doughs, cookie doughs. This was the first time trying cake batter.
This was scratch cake batter.
Normally, I would bake up extras and freeze the extra layers. Those go for R&D...or advertisement.
I froze the batter to see how it would bake up.
Although it may have been mixed last week, I would still be able to say, "It was baked fresh today"..or "last night". and be able to focus on fillings, icings...DECORATING....RELAXING
I did NOT thaw them first. They went directly into the oven at the same temperature I bake that cake . It took an additional 5 minutes bake time.
Several reasons I chose to freeze in the pan.
To make it oven ready
If it worked like that, I could consider purchasing either additional pans or paperboard pans(wishful thinking there to be that busy...but would still like to know if that time ever comes what would work).
I was going to bake the layers and decided this was the perfect time for a test.
I wouldn't want to freeze it in blobs...then, I would have to allow for thawing and spreading and that may have further messed with the rising agent(this was my thinking...I am by no means a scholar on baking dos and don'ts...)....I think freezing blobs(lack of a better word) wouldn't be so bad for muffins or cupcakes or even mini cakes....but for larger layers, a well distributed mass seems best to me.
Thanks for doing the experiment for us! I will use this soon since I have a lot of cakes to do in the next couple of weeks.
Did your recipe have any baking soda or baking powder in it or was the cake leavened solely by the beaten egg whites?
I don't bake from scratch because my scratch recipes are all large batch and I ran out of money before I could get my 20/30 Q mixer.
But I have refrigerated cake mix batter for almost a week and frozen it for just as long.
Like come in mix up what I need and put the extra in the larger cupcake pans cover with plastic untill I have enough cupcakes to fill my pan ( which holds 24 , 2 ounce cupcakes) and I have 4 of them that I bake at a time.
So my cupcakes will actually sit in their cups, in the pan, frozen for about a week give or take a day
so far so good.
Wow, what great information! Thank you all for sharing!
Becki
This may be a stupid question but here goes....Did you grease and flour the pans as you normally would before pouring and freezing that batter? Just wondering how that would hold up frozen or if you used another method to prevent the cake from sticking to the pan while baking.
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