Has anyone tried (with sucess) to freeze cake batter? I usually use WASC method.
I usually just bake any extra into cupcakes or small layer for us to eat...but I think we are sick of cake! I'd love to be able to just freeze the extra batter and use it later. Can I do that?
I freeze my extra batter all the time. I save it ans then add it to the batter the next time I am making that flavor.
jenng1482, Thanks for responding!
Do you just use a freezer bag or plastic container? And, what's the longest you've kept it frozen?
I use the Ziploc "disposable" square containers. i like how well they stack in the freezer and dont take up as much space as round containers. I usually end up using it within a few weeks.
Here is a link to the tasting cakes I make with left over batter.
I used a 6" ML pan with a silicone oven pad standing up in the middle while I poured in the batter. When I pulled it out, the batter stayed divided perfectly. I wrap these up tightly and freeze til I need them
Thank you! Love the divided two-flavor idea, too!
Now I can bake the sheet cake that I need to bake tonight and freeze the leftover batter for my niece's birthday cake in a couple of weeks!