Storing Cake Batter

Decorating By Batter-UpBakery Updated 11 Jun 2008 , 2:33pm by tiptop57

Batter-UpBakery Posted 10 Jun 2008 , 6:06pm
post #1 of 14

I am just wondering if there is any way to store unused cake batter without actually having to bake another cake. Anybody know if its possible to maybe freeze it or something?

13 replies
Malakin Posted 10 Jun 2008 , 6:37pm
post #2 of 14

I have never tried to freeze the batter, but I have had it in the fridge overnight and it seems to seperate to where I have had to remix it gently and then the air goes out and it doesn't seem to be as light. I've never had any luck with that.

leah_s Posted 10 Jun 2008 , 7:07pm
post #3 of 14

I hold batter ALL the time. In fact I mix it up ahead on purpose and store it in the fridge. If you think about it, a bakery would not be able to survive without mixing up batter ahead of time.

It may separate a bit, but just stir it up. Not a problem.

missmeg Posted 10 Jun 2008 , 8:44pm
post #4 of 14

I typically do one of two things with leftover batter:

Sometimes I'll bake extra cakes with it, say 6" or 8" rounds, label properly and stick in the freezer. That way if I need something quick I just look in the freezer.

I also freeze leftover batter in small gladware containers and add it to the next large cake I'm doing of the same flavor. There have been times that the defrosted batter is just enough that I don't need to make a 2nd or 3rd batch of batter for that particular cake.

I've never had problems with either method.

ladyonzlake Posted 10 Jun 2008 , 9:02pm
post #5 of 14

I'm curious, are you referring to scratch batter or cake mix batter?

tiptop57 Posted 10 Jun 2008 , 9:02pm
post #6 of 14

Well I don't store batter but I bake scratch. I was trained by grandma to make my cakes in a specifc way to make really good cake and this is not just using a good recipe either. You need to mix the batter the right way, the right length of time in the right order to get your light and airy cake or a firm dense cake.

Now on the other hand I think many mixes have been developed to be almost error free in any circumstances. So you may be able to store them. But I am not sure.

tiptop57 Posted 10 Jun 2008 , 9:14pm
post #7 of 14

Ladyonzlake please elaborate as I don't work in a bakery..........

CakeDiva73 Posted 10 Jun 2008 , 9:34pm
post #8 of 14
Quote:
Originally Posted by tiptop57

Ladyonzlake please elaborate as I don't work in a bakery..........




I may be wrong but I think she is asking of OP is referring to box cake mix batter or non-box(scratch) batter.

ladyonzlake Posted 10 Jun 2008 , 9:52pm
post #9 of 14

Yep, that's what I meant...

leah_s Posted 11 Jun 2008 , 3:23am
post #10 of 14

I am referring to scratch batter.

ladyonzlake Posted 11 Jun 2008 , 5:08am
post #11 of 14

Thanks Leahs, I'll have to try that!

tiptop57 Posted 11 Jun 2008 , 1:26pm
post #12 of 14

Leah what is scratch batter?

leah_s Posted 11 Jun 2008 , 1:30pm
post #13 of 14

Batter made from scratch - no box cake mixes.

tiptop57 Posted 11 Jun 2008 , 2:33pm
post #14 of 14

Thanks Leahs

Quote by @%username% on %date%

%body%