Has anyone froze there cake batter before and used it at a later date?
I use the WASC recipe and for me it takes 1½ of this recipe to make my 9x13 cake. So I usually do 2 at once (using 3 mixes) and freeze one cake. But this order is for a red velvet which is not commonly asked for and especially for a sheet cake. So I thought if I use 2 cake mixes I will have left over batter and thought of freezing it. I have never done that because usually I would take the extra batter and bake a smaller cake ...but will it ever be ordered?
Yes. I had (box mix) batter left and put it in a 6" square pan and threw the pan in the freezer. Pretty much baked it from a frozen state. (Started to thaw it out first. After a few minutes, just thought "screw it" and put it in the oven frozen. All came out fine. You'd never know the diff.
I have read that someone has frozen batter before. They said they let it come back to room temp and it baked up fine. They didn't specify how long it was frozen for.
Is there anyway you could half the recipe so you don't need as much?
else there is always cake ball samples.