I have a bit of a dilemma. My oven is broken and I have to bake a cake for Sunday. I can use my sister's oven, but here's my question - can I mix the cake at my house and then bake it at her house? It's about a 20 minute drive. Should I just remix the batter before I pour it into the pans to bake? Do you think this is okay? I really don't want to bring all the ingredients to her house. Thanks.

You can mix batter and put in fridge I've heard. So you should be ok.

I would pre-measure all ingredients at home. Give all the flour, sugar, baking powder etc. in one bag, all the liquids separate (or together) according to your recipe. Mix it at your sisters'.
I would certainly remix the batter and for me, it is twice the work. I would simply mix it there.

Just seen the previous post - you can freeze batter (for cookies sure, for cakes it depends). But I have no idea what travel by car does to it.

Thanks for the input.

I had the exact same problem but didn't notice til I went to put my cake in the oven...it was cold...I immediately drove to my inlaws......10-15 min at the most and my cake did not bake well at all...it did not rise....I remember someone saying something about once you put the liquids in and mix, it actually starts the process because of the baking powder, etc....I woud just mix everything there...and save the possible headache.

20 minute drive? Shoot...I'd mix that up and put it in a big bowl with a lid, drive it to sis's, pour in the pans and bake away. I've had batter in the pans ready to go in the oven for longer than that. It'll be fine.

Hi! I had the same problem not too long ago, I mixed my batter just as usual and drove like 30 minutes to my aunt's oven
I worked fine for me, but if you are going for the safer side, I would take everything measured and mix over there, it true that the baking powder begings to work when it's mixed with liquids.

Hmmm, I'm tempted to mix it and put it in a bowl with a lid and give it a stir before pouring it into the pans. I'll let you all know how it came out. I'm making it tomorrow. I appreciate all your responses.

Most baking powder (in the U.S.) is double-action:

1. BP is activated by liquid when mixed.

2. BP is activated in the oven (heat activated).

What is double action baking powder:

http://busycooks.about.com/library/glossary/bldefbakingpowder.htm

Different types of baking powder & leaveners:

http://www.chefjohnny.com/Tips/holidaybakingtip.html

(Illustrated) Common Brands of Baking Powder:

http://whatscookingamerica.net/Q-A/BakingPowder.htm

HTH

Okay, so I baked my cakes. I mixed the dry and wet ingredients separately. When I got to my son's house I mixed the 2 together and poured them into the pans. After they were baked, I drove home (about 15 minutes) and then took them out of the pans. They appear to have come out just fine. Of course I won't really know until someone eats it. But at least I have cake....no oven, but cake none the less!