I have a three tiered wedding cake to make for a friend, and with my schedule, I can't bake all of the cakes in one session. But, my recipe for the hummingbird cake mixes all together, and then I split it between my three tiers.
My question is: can I make the batter ahead of time, refrigerate it, and bake one tier at a time, as time allows, over 2 days?
Thanks so much in advance!
Hopefully someone else will help me out but I don't think so. 2 days is too much time, your last cakes ingredients won't react they way they should and your cake will not rise. I have seen people freeze batter though, amybe you could fill your pans, freeze and bake when you can.
I have baked with refridgerated and frozen cake batter with no problem, but that is using a cake mix. I'm not sure about scratch baking.
thank you for the replies, and for those links- super helpful!
I'm going to try refrigerating batter... wish me luck!