Just a quick question... I just tried a new recipe from here called Vanilla Bean cake (from the white cake section)... unfortunately I made way too much batter than I need.... does anyone think I can freeze it and then defrost and use it in future? Is that possible with any cake batter? And with this one in particular?
Thanks for any help... would love to know asap.. as need to figure out what to do with it! hehe!
Yes, generally speaking, batter can be frozen with no problem. There have been several threads on here about this, the latest one about freezing cupcake batter in the liners so you can just pop them in the muffin tin and you're ready to go.