I'm sure this question has been asked a million times, but can't seem to find a post on it...hope someone can shed some light on freezing batter Thanks
Yes, you can.
I have frozen this batter before. I had some left over and used it 2wks after I froze it and it came out fine.
What is the process you use when freezing the batter? Place in plastic zipper bag, freeze, when ready to use thaw completely (on the counter or fridge), place in pan and bake?
I use the empty sour cream containers, washed of course, to store my extra batter in and freeze. Then to thaw I either put it in the fridge or leave it sit on the counter for about an hour. I do this all the time, it works out really great!
Thanks for the info. I was wondering the same thing!! Freezing the batter in one container will take up much less space than baking cakes/cupcakes and storing them.
Perfect!!! Now I won't be stuck with 6" cakes that I wind up feeding to my family just to get rid of extra batter. I won't tell DH & kids that I found out about freezing batter here or they might disable my computer - they won't be excited about this like I am .
I actually line a cake pan with plastic wrap, then pour the batter in, so when i want it it fits right into the pan!