Weird question for you all. Has anyone successfully saved "left-over" batter from a cake mix? I used a box mix to make cupcakes, but only needed about half of it. I have more orders coming up that have not decided on cake flavors yet, so I don't want to waste it if I will be needing it in the near future. Does anyone know if I can store the left over unbaked batter in the fridge? If so, for how long?
I froze them. It bake almost the same as freshly mixed batter. I think it doesn't rise as high but the flavor and texture is the same.
I only bake from scratch, so I can't speak for box mix batter, but I hold leftover batter ALL THE TIME.
wow, I never thought about saving batter...lol, I always just bake the extras and bring them into work...all my co-workers love and hate me for it...I'll have to try it next time
Cake batter can be refrigerated for several days. If not needed for a longer period, freezing the batter is recommended.
It's easiest to freeze in the cake pan you'll use for baking (if you have enough pans).
Here are threads with more info on refrigerating/freezing cake batter:
(Includes the science of baking powder.)
Thanks for the links Jan!
You're very welcome MadameRaz.
No bakery could survive without pre-mixed batter on hand.
I freeze the extra batter in a ziplock bag on a tray, so it freezes flat. This way it will thaw faster and it is easier to keep in freezer. I just thaw it then cut acorner of bag and squeeze it in cupcake tins or cake pan. and bake as normal. I am not %100 sure but I think cupcakes bake more uniformly and puff more with a defrosted batter. I still have to do a comparison test!
Thank you! This is great information. I can always count on you people to help me with my questions!
I also freeze leftover box batter in a ziplock bag. My cake tastes the same, nice and moist. No texture difference, and you always have some on hand, when you want to do a practice cake.