Frozen Cake Batter Results

Decorating By BosCakes Updated 12 Sep 2010 , 9:23pm by AnotherCreation

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BosCakes Posted 9 Sep 2010 , 6:34pm
post #1 of 31

After reading so much about freezing cake batter, I decided to try it myself.


I put some cake batter from a doctored mix into a gallon plastic bag and froze it last week. I let it thaw on the counter for a couple hours this morning, snipped the corner and make cupcakes with it. Baked it maybe 3 minutes longer and IT WAS PERFECT! You'd never know it had been frozen!! No more wasted batter..into the freezer it goes!

30 replies
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tesso Posted 9 Sep 2010 , 8:50pm
post #2 of 31

very good!!! You dont really know unless you try!! thumbs_up.gif

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laboti Posted 10 Sep 2010 , 2:25am
post #3 of 31

thanks for sharing the info!! i will defenitly try!!!

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JenniferMI Posted 10 Sep 2010 , 2:36am
post #4 of 31

Very interesting.....

Jennifer icon_smile.gif

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scp1127 Posted 10 Sep 2010 , 4:08am
post #5 of 31

Anyone tried this with a scratch recipe?

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Apti Posted 10 Sep 2010 , 4:45am
post #6 of 31

Wow! You're the bomb. Never would have thought of that and have never read it on any forums. Thanks.

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ljslight Posted 10 Sep 2010 , 11:41am
post #7 of 31

I freeze my left over batter all the time. Box mix and from scratch. They both turn out great!
I tried it out on my family first and they said do it again.
It comes out perfct!

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beccachris Posted 10 Sep 2010 , 11:56am
post #8 of 31

I started freezing my scratch batter recently and it turns out great! I had a couple people tell me that they thought the cake was more moist if it started as frozen batter.

I have only tried chocolate, vanilla, lemon and strawberry. I was very pleased with everything but the strawberry. It has fresh fruit in it and it did not seem to rise as much when starting from frozen.

Hope this helps!

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scp1127 Posted 10 Sep 2010 , 11:57am
post #9 of 31

Thanks ljslight! I was thinking that a box mix would be more stable, but it's nice to know that the leavening was ok in the scratch batter. I am assuming that the batter must go in the freezer rather quickly after the ingredients are combined?

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msulli10 Posted 10 Sep 2010 , 12:03pm
post #10 of 31

Wow, thanks for sharing.

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scp1127 Posted 10 Sep 2010 , 12:10pm
post #11 of 31

beccachris, thank you too for sharing.

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beccachris Posted 10 Sep 2010 , 12:13pm
post #12 of 31

You're welcome!

I was just glad to find out that the batter could be frozen and it still turned out great!

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deMuralist Posted 10 Sep 2010 , 12:30pm
post #13 of 31

man, wish I had seen this at the beginning of the week. I have batter (for family so no big deal) in my fridge right now, could have frozen it for better results.

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beccachris Posted 10 Sep 2010 , 12:32pm
post #14 of 31

I have also frozen batter that had been in my frig for a couple of days. Same great results!

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scp1127 Posted 10 Sep 2010 , 12:35pm
post #15 of 31

Wow... what an informative topic. I am sure those of us who haven't done it have the fear that all of this work will be done and the results will be disappointing. It's nice to know some people have had great success. Now we don't have to worry!

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infinitsky Posted 10 Sep 2010 , 12:59pm
post #16 of 31

Thanks for sharing your experiences in caking....

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mimido Posted 10 Sep 2010 , 2:00pm
post #17 of 31

Thanks for sharing. Will have to try this.

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emrldsky Posted 10 Sep 2010 , 2:16pm
post #18 of 31
Quote:
Originally Posted by scp1127

Wow... what an informative topic. I am sure those of us who haven't done it have the fear that all of this work will be done and the results will be disappointing. It's nice to know some people have had great success. Now we don't have to worry!




Anyway to add the fruit after the batter has thawed? Not sure how mixed in the fruit needs to be, but it could be a solution for you to try in the future!

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cakes47 Posted 10 Sep 2010 , 2:20pm
post #19 of 31

This is definitely GREAT NEWS!!! Thanks much for the tip!! icon_smile.gif

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leily Posted 10 Sep 2010 , 2:54pm
post #20 of 31

Thanks for the info. I have wondered about this previously b/c I like to have some cake in the freezer for a "just in case" order, but sometimes it's hard to determine the best size/shape of cake i should keep. I'll just keep the batter in there instead and can bake whatever I need.

What is the longest you have kept it in the freezer ? (for anyone who has frozen their batter)

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ljslight Posted 10 Sep 2010 , 4:48pm
post #21 of 31

I have kept it as long as 3 months. It seems to get used sooner than that, but the longest I kept it (in a tupperware type container) was 3 months.

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scp1127 Posted 10 Sep 2010 , 5:12pm
post #22 of 31

I am a huge fan of my food saver. I'm sure that would keep the batter in the freezer. That machine has paid for itself many times over.

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leily Posted 10 Sep 2010 , 7:58pm
post #23 of 31
Quote:
Originally Posted by scp1127

I am a huge fan of my food saver. I'm sure that would keep the batter in the freezer. That machine has paid for itself many times over.




This is the only thing i've put on my christmas list this year, we'll see if i get it !

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scp1127 Posted 11 Sep 2010 , 1:08am
post #24 of 31

leily, you will not regret it. I even put all of my fondant in the bags. Plus cookies, cakes, cupcakes... you can stop it before damages. I am also going to ship cookies overseas in them.

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paoli96 Posted 11 Sep 2010 , 2:57am
post #25 of 31

I have froze batter in cupcake liners and then dropped them in the cupcake pan, let thaw, baked and they were great!! I just need to do this more often!

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scp1127 Posted 11 Sep 2010 , 4:00am
post #26 of 31

paoli96, how did the liners hold up?

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kimbordeaux Posted 12 Sep 2010 , 8:02pm
post #27 of 31

Glad I came across this post icon_smile.gif Making a large marble cake this week. Customer likes the chocolate WASC recipe I use and the WASC. She wants them combined as a marble cake. Haven't combined these 2 before so I want to make a small test cake first. This will leave batter that I can use later this week for cake so I will freeze until needed. BTW, what are any thoughts on this combo?

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BORIKS03 Posted 12 Sep 2010 , 8:22pm
post #28 of 31

Thanks for sharing.

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cakeastic Posted 12 Sep 2010 , 8:33pm
post #29 of 31

But ive heard that if you have baking soda in the batter and freeze it, it wont rise once you bake it because the bs would not work by the time.
Is it true?

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scp1127 Posted 12 Sep 2010 , 9:05pm
post #30 of 31

I looked up freezing with chemical leaveners on about five sites and they said that they must go in the freezer immediately upon mixing. This information is very good to know for me. I am opening my custom order bakery in about three weeks and the lowest order of cupcakes I was going to offer was 24... the average amount for a recipe. This new knowledge will allow me to sell in smaller quantities or mix two kinds to make 24. I won't offer less than 24, but my next increment up can be 36 instead of 48. Thank you to all who have done this and contributed your results!

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