So I've done a search for all 'freeze cake batter' threads and none that I find address what cake flavors are being frozen. Most make mention of a basic vanilla. I want to freeze chocolate, maybe champagne, etc. I wanted to know if others out there are freezing EVERY flavor they make or just a basic vanilla.
If you're freezing other flavors too are the results just as successful as frozen vanilla batter?
Thanks in advance everyone!
I have frozen many flavors, including chocolate, with great results.
I use a doctored mix recipe.
Thanks for the response! Anyone else?
I did go ahead and make from scratch chocolate cake batter this afternoon and put it straight to the freezer. Tomorrow I will pull out enough to bake a test cupcake and we shall see. I've frozen vanilla batter and when I baked test cupcakes from them they seemed to have extra high domes. A little too high to do a nice swirl I thought. We'll see how the chocolate ones turn out.
I have frozen almost every cake batter flavor I make. Both scratch ones and doctored box. I have frozen the guiness choc cake with no problem so I don't see champagne being a problem. I think I have frozen that one as well but it hasn't been recently so I can't remember.
It's always a good idea to test but no problems with choc, guiness, strawberry, carrot cake...those have all been in the last few weeks.
I also freeze my left over choc ganache and frosting. That way nothing goes to waste
Thanks so much you guys