has anyone frozen scratch cake batters? I use both mix and scratch. Box mixes are so forgivable. Even I can't mess those up. But with baking powder etc in scratch recipes I wonder how well they hold up.
I am definitly going to have to try this. It would make things so much easier if I could freeze the batter. Especially for all of us with other full time jobs. This way maybe I won't have to be up until 2am, haha!
I know this question was originally asked in the context of cupcakes, so for those of you who freeze batter, does it also work for cakes too? And I'd also love to hear on the difference in success between freezing mix batter and scratch batter. Thanks guys!