Freezing Batter - Yay!! And A ?

Decorating By fba322 Updated 27 Aug 2010 , 2:30pm by yummy

fba322 Posted 26 Aug 2010 , 4:07pm
post #1 of 34

I have read several posts about freezing batter. I had never done this, but after doing a bridal shower cake for my nephew last weekend, I had leftover batter. My daughter's birthday is this weekend so I knew it would be used quickly. I froze it in a Ziplock freezer bag and last night, I moved it from the freezer to the fridge. This morning, after dropping kids off at school, I started on her cupcakes. I snipped the cormer off the bag and used it like I would a piping bag to fill the cupcake liners. It worked like a charm, no mess, and the cupcakes rise beautifully...I think almost better than ever. SO I'm super excited about this, but now I'm wondering if anyone has insight about how long the batter is good for once frozen. Anyone? This would make my life so much simpler if I could just stock my freezer with batter!! lol

33 replies
mcdonald Posted 26 Aug 2010 , 4:15pm
post #2 of 34

WOW!! that is interesting and good to know!! I have a tasting where the bride wants 5 different flavors (don't worry, she is paying for it!) and I was trying to figure out a way to cut down my batter!! Now I will put the batter in ziplock and try this out!!

Thanks for trying and reporting back !! icon_smile.gif

infinitsky Posted 26 Aug 2010 , 4:17pm
post #3 of 34

Thanks for sharing, it is always good to learn something new icon_smile.gif

DefyGravity Posted 26 Aug 2010 , 4:23pm
post #4 of 34

Awesome! I'm glad it worked out for you! My husband doesn't like my practice cakes to be too big (we're trying to be more healthy), so I think this is a great way to stretch a batch of batter icon_smile.gif

TexasSugar Posted 26 Aug 2010 , 4:27pm
post #5 of 34

I love the idea of using a zip lock bag for this when you plan to use it for cupcakes. Do you mind if I pass this on to my students?

kakeladi Posted 26 Aug 2010 , 4:31pm
post #6 of 34

My guess as to how long the fzn batter would last is something along the lines of 3 to 6 months max.

sandy1 Posted 26 Aug 2010 , 4:52pm
post #7 of 34

I had no idea you can freeze cake batter!!! Has anyone done this practice for making wedding cakes using the defrosted batter? How did the cakes turn out? I'll have to give this method a try, using a sample cake.

fba322 Posted 26 Aug 2010 , 5:22pm
post #8 of 34

Thanks everyone...I was amazed at how well they came out!

TexasSugar, I don't mind at all...pass it on because it works!

Mcdonald, I was thinking the same thing about tastings. You could probably even use the snack size bags and freeze almost individual portions for tastings.

shawneen Posted 26 Aug 2010 , 5:23pm
post #9 of 34

I've never thought to freeze batter. That's awesome!

Now I can put it next to all my frozen extra buttercream. I did have a little extra batter one night when making a wedding cake and put it in the fridge overnight. It worked great the next morning, but this is a much better idea for longer time intervals.


fba322 Posted 26 Aug 2010 , 5:24pm
post #10 of 34

kakeladi, thanks! I was thinking along those same lines but wanted some other opinions as well. I'm sure I probably wouldn't wind up keeping any over a a couple weeks, unless it was a really specialty flavor. But I like that if I have some spare time, I can always make up some batter and throw it in the freezer, and cut out some time later.

moralna Posted 26 Aug 2010 , 5:33pm
post #11 of 34

I freeze extra batter all the time - up to 6 months and have never had a problem. I take it out of the freezer and let is thaw out in the fridge overnight. It works great.

fba322 Posted 26 Aug 2010 , 5:38pm
post #12 of 34

Moralna - thanks for your input! I am so happy about this!! icon_biggrin.gif

preciosa225 Posted 26 Aug 2010 , 5:47pm
post #13 of 34

This sounds great!!!! But could you tell me if you used a scratch batter or a doctored/WASC batter? I was just curious.

tweeter_bug98 Posted 26 Aug 2010 , 5:51pm
post #14 of 34

I love, love, love this! Thanks for sharing!

fba322 Posted 26 Aug 2010 , 5:55pm
post #15 of 34

I did this using the WASC batter.

mandymakescakes Posted 26 Aug 2010 , 5:58pm
post #16 of 34
Originally Posted by fba322

and the cupcakes rise beautifully...I think almost better than ever

I didn't freeze my leftover batter (I'll definitely try that next time), I only refrigerated, and wasn't able to get back it until a week or more later, but found the same result. I use a small ice cream scoop for portioning, used the cold batter straight out of the fridge, and the cupcakes were perfectly shaped out of the oven. I'll be chilling my batters before baking from now on, I think.

It's so satisfying discovering these little tricks, isn't it. icon_biggrin.gif
Thanks for sharing!!!

preciosa225 Posted 26 Aug 2010 , 5:59pm
post #17 of 34

Wow!!! Thanks for sharing that. This can save a ton of time while trying to experiment with new flavors.

impala Posted 26 Aug 2010 , 5:59pm
post #18 of 34

Thank you for sharing. This will help me out when trying to do different flavor layers.

neelycharmed Posted 26 Aug 2010 , 6:03pm
post #19 of 34

that's very interesting,... and good to know! thumbs_up.gif
Jodi icon_smile.gif

Loucinda Posted 26 Aug 2010 , 6:04pm
post #20 of 34

This is one of the best tips indy has shared with us! I have been doing it ever since she suggested it.

As far as the scratch batter, that will have to be trial and error, Leah_s says that she refrigerates hers with no trouble, but it really depends on what levening you use in the recipe. (single action baking powder will not work)

I use dr'd mixes and it has worked on every one of them. A huge help to me!! (and in a pinch, I have ran warm water over the ziploc bag to help thaw it before using)

Indy actually freezes batter in the pan itself too.

Bluehue Posted 26 Aug 2010 , 6:06pm
post #21 of 34


a few weeks ago my afternoon went from bad to worse and not being able to concntrate (or see through the tears) i ended up putting all my chocolate batter into containers and putting them in the freezer - then slamming the door and saying "you can stay there until things have calmed down" icon_rolleyes.gificon_redface.gif

Two weeks went buy and i decided to do something with that batch - thawed batter out -
Blitzed it for 2 minutes in my KA - then made cupcakes.
I never said a word on here for fear of icon_eek.gificon_eek.gificon_eek.gif .... icon_rolleyes.gificon_lol.gificon_lol.gificon_lol.gif
DH took them off to work the following morning (as a trail run) and i recieved 5 phonecalls from his co workers saying - "they were the best ever"

Who knew that they would be so perfect......not me icon_lol.gificon_lol.gif

So now in my freezer i have different drawers for.......
Frozen batter
Frozen Cakes and frozen cake crumbs for my cake balls -

Roared laughing when i saw your post -
I thought what a women/man you are - for posting - thankyou... icon_biggrin.gifthumbs_up.gif


awatterson Posted 26 Aug 2010 , 6:13pm
post #22 of 34

Thanks for sharing! That is a great tip. I always end up with extra batter and i have no clue what to do with it.

fba322 Posted 26 Aug 2010 , 6:20pm
post #23 of 34

I knew I had seen several posts about freezing the batter before, it just took me a while to get the nerve up to doing it! And I certainly didn't expect the results I got!

I love CakeCentral so much because of all the tips and stories people share. It puts a bug in my ear about so many things that I would probably never try! And as much as I hate to say it, I read the disasters forum alot (even though it pains me to hear about disasters people have) and it helps me to see their problems and the causes, and know what to avoid. I immediately make a mental note of what not to do (or do again) because it may have caused someone else's cake to collapse. Had it not been for this site, I hate to think of things I wouldn't know!

mommak Posted 26 Aug 2010 , 6:31pm
post #24 of 34

WONDERFUL!! I had no clue you could freeze batter. Thank you SO much for sharing. thumbs_up.gif

moralna Posted 26 Aug 2010 , 6:40pm
post #25 of 34

I have frozen both doctored mixes and scratch mixes; I have even frozen carrot and banana cake batters with no problem.

eve81 Posted 26 Aug 2010 , 6:49pm
post #26 of 34

ooooh useful to know! wow!
Has anyone frozen scratch mixes that use baking poweder/baking soda? would it still be active when thawed to act as a leavening agent (if thats whats its called...)
Actually I'll try it tonight after my baking spree and let you know results after weekend. icon_smile.gif

Mikel79 Posted 26 Aug 2010 , 7:40pm
post #27 of 34

How is the texture of the cake after you bake it?

When I froze cakes before, the outside of the cake was always "tacky". I had to stop freezing due to this. Causing to many icing issues.



fba322 Posted 26 Aug 2010 , 9:16pm
post #28 of 34

Michael- the texture seems to be no different than if baked from freshly made batter.

Bluehue Posted 27 Aug 2010 , 3:28am
post #29 of 34
Originally Posted by Mikel79

How is the texture of the cake after you bake it?

When I froze cakes before, the outside of the cake was always "tacky". I had to stop freezing due to this. Causing to many icing issues.



Re the texture of the cake - no different to when i make and bake straight away. thumbs_up.gif
Just wondering - did you leave your cakes wrapped whilst they thawed?
I do and don't find the *tacky* outter layer?
I wrap my cakes in one layer of oven bake paper - then 2 layers of glad wrap - (think you call it saran wrap icon_confused.gif )


yummy Posted 27 Aug 2010 , 3:37am
post #30 of 34

I've had batter in my freezer for 2 months now based on what I read on cc back then; I haven't used it yet.

In the taste, flavor and moistness, can you tell a difference between the frozen batter and freezing a baked cake?

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