What To Do With Leftover Batter And Frosting?

Baking By jamie061290 Updated 16 May 2014 , 8:18am by Jjpretty

jamie061290 Posted 18 Jul 2012 , 5:19am
post #1 of 19

Hi. I'm thinking about starting a home based cupcake business..
as I'm planning to start this business.. i just wondered what to do if there are leftovers from my batter and frosting for cupcakes?

18 replies
Addictive_desserts Posted 18 Jul 2012 , 5:29am
post #2 of 19

Either freeze or enjoy as a family the extra cupcakes.

Addictive_desserts Posted 18 Jul 2012 , 5:30am
post #3 of 19

I'm mean cook the batter then freeze!

Chellescakes Posted 18 Jul 2012 , 8:41am
post #4 of 19

Freeze the batter in ziplock bags , it will keep for a couple of months and it cooks fine after it has been frozen.

jamie061290 Posted 18 Jul 2012 , 9:14am
post #5 of 19

What about the frosting? Can I put it on a ziplock bags too, then freezer it?

Chellescakes Posted 18 Jul 2012 , 9:31am
post #6 of 19

I am not sure about frosting as I don't use it much. I do however freeze ganache all the time.

RoseBonbon Posted 18 Jul 2012 , 11:18am
post #7 of 19

do you freeze the batter itself ???? or you bake it then freeze it???

Chellescakes Posted 18 Jul 2012 , 12:28pm
post #8 of 19

I freeze the batter.

momsgoodies Posted 18 Jul 2012 , 12:56pm
post #9 of 19

I have freezed both. Usually i use it within a week.

Dayti Posted 18 Jul 2012 , 1:06pm
post #10 of 19

I tried freezing batter that uses baking soda as a leavener...on baking it was a disaster, the cupcakes did not rise evenly. I think it works best for batters that use baking powder, not baking soda, though I could be wrong.

pmarks0 Posted 19 Jul 2012 , 2:45am
post #11 of 19

I always freeze left over buttercream and have never had an issue defrosting and reusing it. I always put it in the freezer a few days before I want to use it then bring it to room temperature. Sometimes I throw it back into the mixer for a quick whip before using it.

I froze leftover WASC batter recently and scooped it frozen into the liners and baked it. They came out a bit lopsided but baked up fine. I might let it soften a bit more next time, but I'd definitely do it again.

ibeeflower Posted 20 Jul 2012 , 7:32pm
post #12 of 19

I freeze my crusting frosting and let it sit at room temperature to thaw and then I whip it up again in my mixer and it's as good as the first day icon_smile.gif Never done that with batter though. I typically bake the batter and wrap well in plastic wrap and foil and freeze.

I_AM_PAM_10 Posted 21 Jul 2012 , 11:35pm
post #13 of 19

I freeze all my leftover cake batter (unbaked) in ziploc bags. I also freeze my leftover buttercream and chocolate fudge icings in ziplocs. Never a problem with them and they stack nicely if you flatten them out.

MissJoyous Posted 21 Oct 2013 , 3:00am
post #14 of 19

This is perfect! I'm getting busier at my home bakery & now people want to mix-match flavors for the holidays. So I was wondering what to do with all the left over batter, sometimes frosting too.


Question  ~ after you freeze flat into ziplocs, do you just let it thaw to reuse? Fridge or room temperature thaw?


I LOVE CAKE CENTRAL! So much helpful stuff here! Thank you!!

I_AM_PAM_10 Posted 7 May 2014 , 10:16pm
post #15 of 19

I freeze both batter and icing in ZipLoc bags with no problems.  The cake batter should come to room temp so that it's not cold in the oven.  It takes longer to bake and sometimes doesn't rise properly.  I also knead the bag of batter to redistribute the ingredients before snipping off the corner and pouring into cupcake dainties or a cake pan.  Swiss meringue doesn't thaw nicely, though.  Buttercreams are never a problem.  I also freeze leftover evaporated milk, heavy whipping cream and fruit fillings in ZipLoc bags.  Good luck.

howsweet Posted 7 May 2014 , 10:26pm
post #16 of 19

As everyone said, batter usually freezes ok.


I assume you're concerned about the issue of convenience and time saving? I'm just asking because it's a common pitfall when starting a new cake business to worry too much about saving $2 worth of batter and not realize that one has undercharged for the cupcakes by $20 or more.  In terms of your profit, it's usually more important to make sure you're charging enough.


Of course you want your costs to be as low as possible. But it's better to charge $48 for a dozen cupcakes and throw out $2 worth of batter than to charge $24 for a dozen and save $2 of batter.

howsweet Posted 7 May 2014 , 10:29pm
post #17 of 19

Oops, old thread.  lol

brneyedgal45 Posted 16 May 2014 , 4:26am
post #18 of 19

AIf I ever have extra batter, I usually will bake them off in sheets and then make the cake into cake balls. Then I just put them in the freezer in ziplocks, so when I get an order for cake pops, I already have them on hand! I use frosting in my cake pops as well, so that would be a good solution for extra frosting too! I am usually able to use the cake pops within the month and I have frozen them up to three, and tasted them myself and as long as the bag stays completely sealed, they have been perfect!

Jjpretty Posted 16 May 2014 , 8:18am
post #19 of 19

[email protected] $48 for a dozen cupcakes??!! :o Are you quite sure you are maximizing your profits at that price when taking into account the customers you don't get due to that cost?

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