it's already in blocks like pre-made jelly, just melt it down with boiling water then let it set again. I'm pretty sure we do have the powered/crystal stuff here though, will have a looky when I next go shopping!!

those wanting to know how to search for topics, the easiest method ive found is not through CC, but through google... ahhhh google my love; is there anything you cant do??

if you go to google page, then click on "advance search" (google aust. it is to the right of the search bar)

then type in what you are looking for using the search headings, (i usually just use "all these words" but if your looking to be super specific, there are options for that too.. otherwise you can be lazy like me... hehehehe)
then right down the bottom, in "search within a domain or site" just write www . cakecentral . com (without spaces obviously)

sorry if i made that sound super complicated, but i promise its not.. im just shoddy when it comes to explaining things!!!

HTH.

Noahsmummy... OMg u are right, many times I google after I've been searching here for a while, to then be redirected by google to CC.. So why do I keep searching in CC ? LOL

Another question to any one...
Is there a difference between freezing box mix or scratch batter ?

thanks

Does the frozen batter deteriorate after a period of time? How long will it stay usable in the freezer?

I never would have thought of doing this. Thanks for the idea.

I just give it a quick stir with a spatula and then scoop it in to cupcakes or a cake pan. Honestly I have never had it in the freezer for more than a couple of weeks. It's great to have on hand when you need just a few cupcakes.

I froze mine for 2 weeks..........I just threw some in there yesterday so I'll have to test it and let it go a while, like a month or something and then see how it bakes up!

I have never considered doing this. Thanks for the inspiration!

Pound cake batter freezes REALLY well. I prepare my pan as usual and pour the batter in, cover really well and freeze. Just bring back to room temp and it's ready to bake normally. I've done this before and no change in flavor or texture. It's a real time saver, but I can't say I've ever tried it with other batters. Great idea!!

I love stuff like this because it allows you to break up the process so it's not so overwhelming. This way you don't have to worry about having enough eggs or if you remembered to buy sour cream, it's all right there waiting to go in the oven. I know sometimes if I'm bored/can't sleep I like to have midnight baking sessions and it would really help to not have to run the mixer and run the risk of waking someone up!
I always make my mmf in advance, too, so if I start making the batter and freezing it I can do it in bits over the course of a week and use the weekend for the fun stuff!

I always love the feeling of knowing my batter is already made and all I got to do is throw it in the oven! I do this ALL the time. I make cupcakes for a store and I only put in 1/2 batches of WASC in two flavors so I always have leftovers. It's great when I get a random order for a dozen of something obscure (mocha toffee crunch!)

This idea never occurred to me that I could freeze my batter, so I'm glad it WAS a posted question. I'd like to try this. I wouldn't have bothered 'searching' this subject otherwise since it was never a question in my mind.