I always freeze left over batter, thaw it and then use it with no problems.....today i need to use larger pans and i don't have enough frozen batter to fill a pan, my question is has anyone made fresh batter and then mixed it with thawed batter? im just wondering in terms of warping or some parts being overcooked....ive never attempted it and i dont have time to play scientist in the kitchen today.
You shouldn't have any problems mixing fresh with thawed. Batter works just as well after it's been frozen. Just don't mix fresh with still frozen (I know, that's a *duh*).
I've mixed thawed and fresh batters with no problems. My batter is doctored cake mix.