so i have read that you should not Freeze cake batter because it messes with the chemical composition (we all know baking is a science) but some people have told me they freeze batter and the cakes bake fine? just wondering if anyone can give some insight?
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a couple of previous topics on the same subject. These also have more links to other topics.
http://cakecentral.com/cake-decorating-ftopict-706758-freeze.html+batter
http://cakecentral.com/cake-decorating-ftopict-702527-freeze.html+batter
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