This is a great site for people sharing. Thank you all for weighing in on this topic!

To clarify, yes I mix up the batter totally and store larger amounts in 20 pound fondant buckets. Smaller amounts I store in 3# veg shortening containers. (Containers washed and sanitized, of course.) And yes, bakeries get a fair amount of thier product in portioned and frozen for the bakery to bake.

Think about working in a bakery in volume. They do not have time to mix up batches and batches and batches.

I made up some cake batter today & stuck it in the freezer. I'm going to bake the cake tomorrow for a class Monday night.

GI,
Let us know how it works out!

I will. It's froze solid right now! Cake-sickles!

Hi - test results are in from putting a home-made-from-scratch cake batter recipe (2 8"-rounds) into the freezer. I prepped pans as normal (grease, paperlined, grease, flower nails) and froze. (yep, including the nail.) Pre-heated the oven, took the pans out of the freezer, wrapped in baking strips, stuck them in the oven.

Wow, was I horribly disappointed! So the cake took forever-and-a-day to bake. But it still didn't come out right. It rose evenly and smelled good, looked good...hmmm, don't know what happened. But it was gummy and not really fit to eat.

I may have to break down and really try this again, however, on a chocolate cake that's not quite one of my 'moistest' cake versions.

I only bake from scratch and haven't had a problem. I've not used baking strips with this method nor a flower nail/heating core...I don't use the latter at any time.

I'm sorry you had negative results with your test run. You tried it with chocolate cake and it didn't work? hmmmmmmm

Thank you everybody for all of the information. I have learned so much!!!

For those of you who bake from scratch, what recipe do you use? I would really like to bake from scratch, but the times I have tried the cakes came out very, very dense, almost like a cornbread consistency.

Thanks again for everybodies help!

I think if I had the freezer space, I would just bake and then freeze. The storing of batter in the refrigerator for several days is the best thing I have learned from this post. I will definitely try that out!

cakebatter - I believe you are absolutely correct on the mixes! You know, tho, I will still try a chocolate cake for the freezer.

Ah, haven't had a minute to try it yet. I haven't given up!!