Cake Batter

Decorating By barb419 Updated 19 Jul 2010 , 11:00pm by barb419

barb419 Posted 19 Jul 2010 , 6:58pm
post #1 of 7

I was looking at the Triple Chocolate Fudge Cake by CakemommyTX in the recipes section, and she said that the recipe would do 4-8" cakes or 2-10" and 2-6" cakes or 4-6 dozen cupcake pans. If my oven is not large enough to do all cakes at the same time, how do i save the batter? I was under the impression that if the batter is left out, un baked, that it would not cook/rise good. Am i wrong? If so can i just leave it in the bowl till the others cakes are done then bake the remaining batter? Thanks

6 replies
kansaslaura Posted 19 Jul 2010 , 7:06pm
post #2 of 7

How about just making 1/2 a batch at a time?

Bskinne Posted 19 Jul 2010 , 7:09pm
post #3 of 7

My personal chocolate cake recipe is huge and makes only slightly less than what that recipe says....I only have one pan of each shape/size, so I always have batter waiting on a pan to get out of the oven. I haven't had any problems. I think as long as you don't leave it an unreasonable amount of time you should be fine. If you don't need that much, then just half the recipe.

barb419 Posted 19 Jul 2010 , 8:56pm
post #4 of 7

This is what she said, she uses two different box mixes:

You cant really half the recipe because the flavor comes from the combo of the 2 chocolate mixes so it makes a lot of cake.

So that is why I was wondering if I could let the batter sit.
Thank you for your help!

JanH Posted 19 Jul 2010 , 9:03pm
post #5 of 7

Yes, you can let the batter sit out. icon_smile.gif

Refrigerating and/or Freezing Cake Batter:
(Includes science of baking powder and more.)


KathyTW Posted 19 Jul 2010 , 9:24pm
post #6 of 7

I freeze my extra batter all the time....makes for quick, small batches of cupcakes at a moment's notice!! I just divide it up into sandwhich size ziplocks and freeze flat.

barb419 Posted 19 Jul 2010 , 11:00pm
post #7 of 7

Thanks so much! You all have been very helpful!

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