I am baking a wedding cake this weekend using WASC. Naturally the amount of batter doesn't fit my pans, so I have batter left from each batch. I am doing 16, 12, 8" square pans. I have about 3 1/2 c left with one 12" layer and need 4 cups for the 8". Has anyone stored batter in the refrigerator and used it with the next batch? I will be doing the 16" tomorrow and I figure that I won't try to save batter that long, but I would love to get at least one of my 8" pans baked out of the left over.
On another topic -- I'm thinking about trying Tres Leches milk topping with some cupcakes made from the WASC that I couldn't use for the cakes. Any thoughts? I found some Dulce Leche coffee creamer this morning that I am going to add to Bettercreme for the tops.
Thanks so much!
Re the batter: yes it can be kept for a short while. If possible put it into the pan until you are ready to add to it and bake. I wouldn't keep it more than a day. And make sure you cover it well.
Don't know about TresLeches.......but it sounds like it would work and taste great
Thanks, kakeladi. I baked one 16" layer last weekend (before the new a/c was found leaking and had to be turned off ). I didn't have enough batter using two cake mixes so I had to mix up another batch. I had already put the first one in the cake pan, so I added the second 4 c to it. I had air bubbles the size of the Grand Canyon coming up as it was baking. It was AWFUL and I figured it had something to do with the first batch sitting and the second batch being added to it. I did mix them up as well as I could in the pan.
Today, I put the extra in a Pampered Chef 8 cup pitcher with the lid on it. I figured I would stir through the batter before putting it in the pan. I'm going to try an 8" and see what happens. Nothing ventured, nothing gained I guess.
Can I ask another WASC question? I am using baking strips and a flower nail for the 12" cake. I let the first one cool for 15 minutes before turning it out. The sides of the cake (where I loosened it from the pan) seem awfully gooey to me, but the cake itself seems to be fine. Is this normal??? Do you line the sides of your pan with parchment or just the bottom?
Thanks again for the help. I started to PM you in the first place, but didn't know if you would be online.
Cake batter can be refrigerated for several days. If not needed for a longer period, freezing the batter is recommended.
Here are threads with more info on refrigerating/freezing cake batter:
(Includes the science of baking powder.)
Thanks, Jan. You are a bottomless wealth of information.
Martha, you are too kind. And I'm glad to help.