Can U Freeze Cake Batter??

Baking By sshelley Updated 2 Nov 2010 , 2:07pm by denetteb

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sshelley Posted 29 Oct 2010 , 1:55pm
post #1 of 7

I remember reading a forum about freezing cake batter. I just can't seem to find it. So I was wondering if I freeze it will it be okay? Will it rise like normal? I just thought it would take up less space in the freezer than if bake a cake and freeze it. Thanks in advance.

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denetteb Posted 29 Oct 2010 , 2:03pm
post #2 of 7

Yes you can. I haven't tried it myself but on the Wilton site some did a test and it baked fine. There have also been some threads on CC lately and they also have had good luck with freezing batter. I think most put the batter in a ziplock, squeeze out the extra air and freeze. Maybe next time I bake I will freeze a little to try it out myself.

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BlakesCakes Posted 29 Oct 2010 , 10:03pm
post #3 of 7

I've done it. I freeze it in a plastic tub. I let it defrost in the fridge, put it in a prepared pan, and bake. If the batter is cold, it takes a little longer and I think the cakes are a bit "stickier" on top when done (I bake WASC cakes most of the time), but the texture and taste are like normal.

Rae

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Sweet_Toof Posted 2 Nov 2010 , 10:53am
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Oh wow. I'm really surprised.
Actually I thought it was always a race against time having batter even just sitting on the bench while I stuff around with having the 1st batch already baking and the rest of the batter still out on the bench... greasing tins etc etc..

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karenm0712 Posted 2 Nov 2010 , 11:58am
post #5 of 7

I am glad to hear this! My first thought was no! I always make cupcakes with any extra batter that I have around, but I may have to try the freezing method next time. icon_biggrin.gif

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Sweet_Toof Posted 2 Nov 2010 , 12:32pm
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I would assume this is only really good for denser cakes that don't get airrated?...

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denetteb Posted 2 Nov 2010 , 2:07pm
post #7 of 7

Rats, I made some cupcakes yesterday and forgot to freeze some. When people have frozen I think they have used traditional cake batters. I don't think it would work for a chiffon or something that uses beaten egg whites.

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