Just a quick (and maybe dumb ) question. Can I store cake batter in the fridge overnite? Will it affect the way it bakes the next day? Any rising issues or such?
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 properly.
Baking powder photos (by brand):
(As well as science of baking powder.)
Thanks for your help!
How long could the batter sit in the refrigerator before it should be used? Just thinking about those slower times when batches could be made ahead of time for quick, through-in-the-pan situations.
Paul & Peter
Interesting, I always assumed the cake wouldn't rise properly if not baked relatively quickly. Has anyone frozen batter with success?