So, let's say I have to make 1 6" tier and 1 8" tier. Most recipes are for 2 8" layers, so I'd have to make a second batch for the 6". I wouldn't use all the batter for the 6" though. Can I refrigerate or freeze it to use later?
What do you all do? I hate to toss it.
In the past I have kept the left over batter in a sealed container in the fridge and made cupcakes with it the next day with great success. I have not had it sit longer than 24 hrs, so not sure if it looses any rising after this time and I have not frozen batter yet either. I would like to know if anyone has had success freezing it. HTH
I just tried this the other day from refridgerated batter. The batter was made on Sunday and I baked the leftover batter on Wednesday. I used a whisk and stirred it before putting into the cake pans. It turned out the same as if I made it right away. I haven't tried frozen batter though.
See this post regarding frozen batter.
Yep, I hold batter in the fridge all the time. So does every bakery in the country.