How Do I Bake A Cake And Cupakes At The Same Time?
Decorating By mellee Updated 4 Apr 2009 , 12:22pm by mellee
Howdy all. I've read a lot of recipes on here that make enough batter for X amount of cake layers with X amount left over for cupcakes. Like I'll see a recipe that yields enough batter for two 9" pans and 6 cupcakes.
The idea sounds good because then you don't waste any batter, but here's the thing: Can I bake the layers and cupcakes at the same time? If I do, the cupcakes will obviously be done before the cake and if I open the oven to test them and/or take them out, I risk having my cake fall. I can't leave them in the oven the same amount of time, of course, or they'll burn. If I put them in midway through the cake baking, I still risk the cake falling. If I wait and put them in after the cake has baked, then the batter will have been sitting out for a quite a while, and I've heard that cake batter should be used right away, especially ones made from mixes or based on mixes, as I use. I read that this is because batter based on baking soda/baking powder gets its maximum leavening power as soon as the ingredients are moistened. Leaving it for a while can cause a cake to rise poorly or be dense and tough. Or so I've heard.
So how do I do this?? Thanks for any help!
Well, I leave pans of cupcakes out for several hours(with a sheet of parchment over them) while I'm baking several rounds of cakes without ill effect on 'em. I usually leave them until last because they're usually 'extras'. Sometimes, I portion the excess into a lined muffin/cupcake pan and stick pan and all into the deep freezer until they're frozen solid then transfer them to a labeled freezer bag that is then put into a tote marked 'cupcakes'. When I want cupcakes, I remove how ever many cupcakes I want, place them into a muffin/cupcake pan and bake as usual, extending baking time usually by only a few minutes.
I usually put everything in at the same time and hope for the best.
... and I've heard that cake batter should be used right away, especially ones made from mixes or based on mixes, as I use. I read that this is because batter based on baking soda/baking powder gets its maximum leavening power as soon as the ingredients are moistened. Leaving it for a while can cause a cake to rise poorly or be dense and tough. Or so I've heard.
Cake mixes and most scratch bakers use double acting baking powder. What this means is that the baking powder is 1st activated when liquid is added, with a 2nd activation when heat is applied (during baking).
As a result, cake batter can sit without losing its ability to rise properly; it can also be refrigerated and/or frozen without losing its ability to rise.
History of baking powder, with photos of brand name single and double acting formulas:
http://whatscookingamerica.net/History/BakingPowderHistory.htm
HTH
P.S. A dense or heavy cake is usually caused by mismeasuring the flour (scoop and drag rather than aerate and spoon measure) or overmixing which develops the gluten.
Handy cake troubleshooting charts:
http://tinyurl.com/2p5bdu
http://tinyurl.com/6lpjww
http://tinyurl.com/32goqe
http://tinyurl.com/6c745g
For additional info on mastering cake making techniques and science of baking:
www.joyofbaking.com
Girlllll, cakes are NOT that delicate! You can certainly take the cupcakes out of the oven without risk to your cake.
my thoughts exactly. Unless you have a habit of kicking the door closed with your foot or something, there is no big deal about opening a door and removing a tray of cupcakes. This aint' I Love Lucy.
Ditto Jan. I hold batter in the fridge ALL the time.
Ditto this one, too.
Jan, you come up with some of the best links! Reading through the links that you post really helps me understand what I'm doing a lot better. I have always just done what the recipe says, not really knowing the how's and why's of baking. Thank you for being so helpful!!
Wow and DOUBLE WOW!! Thanks so much for all those replies!! This is wonderful, and you lades are all just great!
I didn't mean to make it sound like I'd treat my batter with kid gloves, it's just I've read so many places--right on this forum--about cakes falling (which has never happened to me yet, knock on wood!), and it freaked me out because I've never done a cake and cupcakes at the same time. I'm not a commercial baker; I just bake at home. Anywho, you've all given me the confidence to do so.
And the big BONUS, of course, is all the information that Jan posted--my god, I could kiss her! 
And plus all4cake is a subtle genius because I never even thought about freezing pre-portioned-out batter right into the cupcake liners, then popping them out of the pan and stashing 'em away! It has probably been talked about before on this forum, but I'm new here, and I tell you I'm soaking this stuff up like a sponge! I *USED* to think I was a pretty talented chef, having been cooking/baking for over 30 years. But after coming here, I find there is much to learn still, and it's wonderful!
Thank you all! 
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