Freezing Or Refrigerating Batter

Decorating By ailika Updated 21 Jun 2009 , 6:34am by Justbeck101

ailika Posted 21 Jun 2009 , 1:54am
post #1 of 7

I need Help Again! Can I freeze or refrigerate batter in advance and for how long. This will be my first order Smile I have to make 200 for next week. Any advice will be greatly appreciated.

Thanks, Iris

6 replies
CakeMommy3 Posted 21 Jun 2009 , 4:21am
post #2 of 7

I really am not sure, as I have never done either. I googled it, and the general consensus was not to. They said to bake whatever it is that you need to bake, then wrap and freeze that. But I don't think that 200 of anything would fit in my freezer! icon_smile.gif Maybe someone has done it, so here's a BUMP.

CakeRN Posted 21 Jun 2009 , 4:29am
post #3 of 7

Wouldn't freeze it either. Bake what you can ahead and freeze them.

dennettesdelectables Posted 21 Jun 2009 , 4:29am
post #4 of 7

I was just wondering the same thing..I just started the wilton classes, and making a cake every week has been the death of my kitchen, and since I don't use boxed cake mixes I have so much batter left over the I have just had to dump it, I don't have enough room in my freezer for a cake..I am a stay at home mom of 2 so I do 2-3 weeks of shopping in advance, you can imagine what my pantry and fridge look like.LOL...I am anxious to see the replies though.

ailika Posted 21 Jun 2009 , 5:56am
post #5 of 7

So I just bake them in advance and wrap them in saran wrap & freeze them. Won't they be soggy when I defrost them to put the icing?

varika Posted 21 Jun 2009 , 6:25am
post #6 of 7
Quote:
Originally Posted by ailika

So I just bake them in advance and wrap them in saran wrap & freeze them. Won't they be soggy when I defrost them to put the icing?




Not in my experience, no. Wonderfully moist and tender, but by no means soggy. Leave it in the wrapping while it defrosts, though; it only takes about half an hour, anyway.

Justbeck101 Posted 21 Jun 2009 , 6:34am
post #7 of 7
Quote:
Originally Posted by dennettesdelectables

I was just wondering the same thing..I just started the wilton classes, and making a cake every week has been the death of my kitchen, and since I don't use boxed cake mixes I have so much batter left over the I have just had to dump it, I don't have enough room in my freezer for a cake..I am a stay at home mom of 2 so I do 2-3 weeks of shopping in advance, you can imagine what my pantry and fridge look like.LOL...I am anxious to see the replies though.




Have you tried reducing your recipe? I reduce mine down enough to make a 6".

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