I was wondering if you can refridgerate cake batter, to bake another day? And if so, how long?
i tryed that one time and my cake came out flat.anyone have better luck with this than i did.
I have refigerated cake batter successfully for a couple of hours. I imagine that it can be done overnight. Any particular reason why?
If you leave it in the fridge overnight, make sure you let it come to room temperature before baking. Cold batter does not rise so well I have found.
I have heard that especially with double acting baking powder, the first chemical reaction starts as soon as liquid is added to it. If you refrigerate the batter, the reaction may totally dissapate while it sits. You might try adding baking powder dissolved in a tiny bit of water right before baking. But I'm just guessing...
Thanks everyone I only have a 6" and 8" pan, and also have a 3 month old baby. So I can only bake one or 2 cakes at once, that is why I was wondering about putting the batter in the fridge.
Well, refridgerating batter for a couple of hours is better than leaving it at room temperature, that is for certain. But I wouldn't do it overnight or you will likely be effecting the texture of the cake. The gluten in the flour and the leavenings and such are affected.
Hugs Squirrelly Cakes
I have had no problem with that. I refrigerate to use later that day or the next day but no longer.
Well, haha, if it works for you than go for it. I am strictly going by baking principles about allowing batters to rest and such and the breakdown of gluten and the effects on leavenings. Usually two hours is the maximum length of time recommended for cakes, certain kinds of cookie doughs actually benefit as refridgerating them tends to stop them from raising or spreading out.
Hugs Squirrelly Cakes
I agree with SquirrelleyCakes, it just goes againts everything I've learned. Worth a try though I guess!
I would never use left over/refrigerated batter for a customer. NO WAY!!! Just for my own personal use or for cupcakes.
Fresh is best!!!
Oh, I am not going to make the cake for anyone else, just for family. I was more concerned if the batter would go bad in the sense that it could make people sick, not if the cake would not rise as much, etc...
Anyway, the batter was in the fridge over night and I baked it, the cake was fine, it seemed to rise just as much as the one I baked the day before.
Glad to hear it. I didn't think it would be a problem. I will file this info away for future reference. There are many times when I just can't get that last cake in the oven when I want to.
I knew you wouldn't have any problems. I have two small children my self, 3 yrs and 8 mo. so I KNOW how it is.
Today I have to make 20 molassas cookie cut-outs and get ready to decorate with royal AND my DH has duty all day to day so he won't be home until tomorrow after work so essentially I have two days with no relief. We'll see how far I get with that!!
Well, I am glad it worked for you!
Heehee, I am not pulling this information out of a hat, it is general baking proceedures based on the chemistry reactions of ingredients. For example cake batter at room temperature will start to rise. That is why it is better to refrigerate cake batter after 20 minutes for periods of 20-30 minute is generally the recommended time in the refrigerator recommended but I find up to two hours works fine. Anything longer and you lose the air that was incorporated into the batter through egg whites or gases produced by these and other leavening agents. Another issues is baking a cool batter. It will take longer, obviously. Most of the cakes people are preparing here are fat based cakes, such as regular cake mixes. When you cream your cakes you are creaming into the centre of each droplet of fat or oil, a tiny air cell. The heat of the oven creates heat vapours which cause these cells to expand by as much as 80%. Batter temperature while mixing should be at about 68 to 72 F, shortening works best at 75F. Having your batter at room temperature when it is placed in the oven insures even and gradual rising. The longer egg whites sit, they start to separate and lose their volume. Refrigerated, they separate and the batter actually separates, the oil will either sit at the bottom or come to the surface depending on the strength of the batter. Leavening agents such as baking powder and baking soda stop working after a time.
Cookie doughs, on the other hand, often benefit from chilling as this stops them from spreading out or rising too much. It also makes them easier to slice as in the case of sliced cookies.
For some other information on this topic, here are some excerpts from www.baking.911.com.
I would never refrigerate unbaked cake batter unless it was absolutely necessary, and only for a short while to free up oven space. The leavenings in all cake batters, and the creamed in air bubbles in pound cakes, won't last forever, and without them you lose all the properties of a lovely cake you worked so hard to achieve.
You can prep ingredients in advance, maybe mix the dry ingredients in and seal in a zipbag (marked with what is inside and what recipe it is for) and that would save time putting the cakes together, but I wouldn't go as far as starting the batter until you are ready to bake.
For more cake making tips, see: http://www.baking911.com/cakes_101.htm
When refrigerating or freezing batters or dough, the chemical leaveners in them, such as baking powder, baking soda and yeast will lose their potency in about 30 minutes! So, it is best not to store them too long.
End of Quotes From www.baking911,com