What is the best way to store unbaked cake batter? I only have one 6 inch square pan so I can only bake one at a time, so what is the best way to keep my batter from "falling" while it waits for the pan? I would just use an 8 inch and cut it down, but I don't have enough batter.....HELP!!!!! I would hate to have to make a whole new batch for one 6 inch.
I've heard it freezes well, though I have not tried it myself.