Corik Posted 8 Dec 2010 , 6:34pm
post #1 of

What do you do with your leftover cake batter? I know it doesn't keep so I usually make cupcakes or minicupcakes & freeze them for my family later, but maybe someone has a better idea.
The birthday girl I am baking for now wants both vanilla & chocolate cake for about 20 people, so I won't be using a full mix for either & hate to waste.

15 replies
Mama_Mias_Cakes Posted 8 Dec 2010 , 6:42pm
post #2 of

I freeze mine and use it a later date. I just put it in a freezer ziploc bag and squeeze the air out. I do this all the time and no problem in the rising or taste. I use doctored DH mixes.

UpAt2am Posted 8 Dec 2010 , 6:47pm
post #3 of

it freezes beautifully! i make my vanilla and chocolate in 15 quart batches. whatever doesn't get used gets thrown right in the freezer til the next week. i don't even move it out of the container it's in (it has a lid). when ready to use again, let it come to room tempish and bake icon_smile.gif

Bethkay Posted 8 Dec 2010 , 6:47pm
post #4 of

I make 4" smash cakes with leftover batter and freeze them for later use.

Tclanton Posted 8 Dec 2010 , 6:50pm
post #5 of
Quote:
Originally Posted by UpAt2am

it freezes beautifully! i make my vanilla and chocolate in 15 quart batches. whatever doesn't get used gets thrown right in the freezer til the next week. i don't even move it out of the container it's in (it has a lid). when ready to use again, let it come to room tempish and bake icon_smile.gif




Nice to see another North Carolinian!!!! So, you freeze the entire batch, thaw - remove what you need, and then freeze again?

brincess_b Posted 8 Dec 2010 , 7:01pm
post #6 of

many people only do cupcakes in full batches. so she might only need 20, but if it takes two batches to get chocolate and vanilla, she gets (and pays for) 24.
xx

tigachu Posted 8 Dec 2010 , 7:12pm
post #7 of

I have never tried to freeze my cake batter before because I didn't think (meaning I have no facts, just assumed icon_cool.gif ) a scratch cake batter would do well after being frozen. I guess that means I need to experiment!!

Thank you so much for the idea icon_biggrin.gif

UpAt2am Posted 8 Dec 2010 , 9:37pm
post #8 of
Quote:
Originally Posted by Tclanton

Quote:
Originally Posted by UpAt2am

it freezes beautifully! i make my vanilla and chocolate in 15 quart batches. whatever doesn't get used gets thrown right in the freezer til the next week. i don't even move it out of the container it's in (it has a lid). when ready to use again, let it come to room tempish and bake icon_smile.gif



Nice to see another North Carolinian!!!! So, you freeze the entire batch, thaw - remove what you need, and then freeze again?




howdy neighbor!!! icon_smile.gif

well, that's the thing, it usually won't get frozen twice. i make it in 15 qt batches and i usually go through two of them per flavor per week (i make 6-8 cake per weekend...tiered, singles, etc.). so i freeze whatever is left from the final batch and then thaw the following week, use that and then make more batter. so it's never getting frozen twice...i hope i'm making sense icon_smile.gif

Tclanton Posted 9 Dec 2010 , 1:18pm
post #9 of

[quote="UpAt2am"][quote="Tclanton"]

Quote:
Originally Posted by UpAt2am

howdy neighbor!!! icon_smile.gif

well, that's the thing, it usually won't get frozen twice. i make it in 15 qt batches and i usually go through two of them per flavor per week (i make 6-8 cake per weekend...tiered, singles, etc.). so i freeze whatever is left from the final batch and then thaw the following week, use that and then make more batter. so it's never getting frozen twice...i hope i'm making sense icon_smile.gif




Makes perfect sense - wow you are busy lady!!! What area are you in?

splash2splat Posted 9 Dec 2010 , 1:31pm

I bake up the remaining cake batter and save for cake truffles/ cake balls at a later date. =)

UpAt2am Posted 10 Dec 2010 , 4:07am

[quote="Tclanton"][quote="UpAt2am"]

Quote:
Originally Posted by Tclanton

Quote:
Originally Posted by UpAt2am

howdy neighbor!!! icon_smile.gif

well, that's the thing, it usually won't get frozen twice. i make it in 15 qt batches and i usually go through two of them per flavor per week (i make 6-8 cake per weekend...tiered, singles, etc.). so i freeze whatever is left from the final batch and then thaw the following week, use that and then make more batter. so it's never getting frozen twice...i hope i'm making sense icon_smile.gif



Makes perfect sense - wow you are busy lady!!! What area are you in?




charlotte! on the south side near lake wylie. i can literally throw a stone at the "welcome to SC" sign. where are you?

Tclanton Posted 10 Dec 2010 , 1:24pm

Wow!!! Small world. I am a little south of Statesville, near Troutman and close ot Mooresville. So nice to meet you here!!!

indydebi Posted 10 Dec 2010 , 2:36pm

I baked smaller cakes that could be cut into squares for the sampling appts; I've frozen (Betty Crocker) batter with excellent results.

leah_s Posted 10 Dec 2010 , 11:29pm

Whaddya mean "I know it won't keep." Batter keeps FINE. In. The. Refrigerator. There's no bakery in the country that could survive without having batter made up and on hand. I hold batter every week.

Edee Posted 7 Apr 2011 , 6:29pm

anyone know How long can you keep it in the freezer?

NanaSandy Posted 7 Apr 2011 , 7:48pm

Leah: How long will it keep in the fridge? I have some cupcakes to make this weekend, and some extra batter today...so thinking it will be fine...what do you ladies think?

Quote by @%username% on %date%

%body%