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Freezing cake batter...

post #1 of 62
Thread Starter 
For those of you who do this, what do you freeze your batter and fillings in? I love the idea of 'scooping out batter like ice cream' but wasn't sure if I should go with glass or plastic or bags in my freezer. Just looking for some tips from everyone on this...I don't want to use a container that is hard to open once frozen!

Thanks!
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I've learned so much from my mistakes..... I'm thinking of making a few more!
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post #2 of 62
I have frozen batter several times and it worked out great! The trick is bringing it to room temp. first, cold batter does not make a good cake!! I have baked it side by side with freshly made batter, couldn't even tell a difference!! I would not re-freeze the batter though...this was also done with WASC...scratch cakes may be different because they are much more fragile to the mixing process to begin with! Test it out, let us know how it worked for you! Oh, and I froze it in ziplock bags icon_smile.gif
post #3 of 62
I started out using ziplock bags and it was a total mess to scoop out cupcakes. Now I use the glad or ziplock Tupperware type containers. Just make sure they say Freezer safe. I bought the multi pack at Sam's which gives me a variety of sizes. The downside of these is eventually the plastic wears out and they crack. These were intended to be seme-disposable. Now that I'm freezing a lot I think I'm going to upgrade to real Tupperware.

I would not use glass because it's slippery and cold to handle out of the freezer. That's just the opinion of a clutzicon_smile.gif
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #4 of 62
Thread Starter 
thanks for the tips...sillywabbitz - - do you freeze scratch recipes? now I'm wondering if anyone freezes scratch recipes, as that is what I use...I am making 3 different batches tonight, and only need to make a dozen cupcakes out of each batter....
I've learned so much from my mistakes..... I'm thinking of making a few more!
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I've learned so much from my mistakes..... I'm thinking of making a few more!
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post #5 of 62
Wow, you can freeze batter? Had no idea... It would take up less room in my freezer than all the extra cake I end up baking with the extra batter, lol.

How long can it be frozen before it needs to be used? Does it ever get freezer burn?
post #6 of 62
Thread Starter 
From what I've read on here, a lot of bakers freeze leftover batter....and I've heard that they freeze it for months and it still comes out tasting like it was made yesterday! I think it would take way less space as well, and you can use it to make the next cake in the right size, rather then having to use the 8 inch square because that's the cake you froze. As far as freezer burnt - that's my main question- what to freeze the batter in icon_wink.gif
I've learned so much from my mistakes..... I'm thinking of making a few more!
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I've learned so much from my mistakes..... I'm thinking of making a few more!
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post #7 of 62
I only bake from scratch and I've just started freezing batter. It's great! I scoop out the frozen batter right into the cupcake liners and bake immediately. I do not wait around for the batter to come to room temp. I've frozen batter for months without issue.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #8 of 62
To avoid freezer burn, I put the batter in the container. Place the lid on secure,y, then place apiece of press and seal over the lid and seal it tight around the edges to seal where the lid meets the container. Since I started doing that, no freezer burn. I also write the type of batter and date on the press and seal in sharpie.

I've frozen scratch and doctored mixes with success. I live freezing batter, buttercream and ganache. I don't waste extra and I can do Inge a few weeks in advanceicon_smile.gif
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #9 of 62
I have never heard of this! Amazing! So people are just freezing leftover batter basically? I am definitely going to try this.

Also, sillywabbitz what is Inge?
post #10 of 62
Quote:
Originally Posted by LoriMc

I have never heard of this! Amazing! So people are just freezing leftover batter basically? I am definitely going to try this.

Also, sillywabbitz what is Inge?



Inge is the auto correct version of my typing 'things' My post should have said 'I love freezing batter. It lets me do things a few weeks in advance.'

This is what happens when I respond on my phoneicon_smile.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #11 of 62
I freeze batter in a ziplock. Once it comes to room temp I just snip off the corner and squeeze into whatever container I'm baking in. Freeze frosings and fillings as well - usually in a plastic container with a lid of some sort or a vacuum sealer bag if I know it won't be used quickly.
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I have Flying Monkeys and I'm not afraid to use them. - Elphaba.
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post #12 of 62
I had no idea! It would make things so much easier, thanksicon_smile.gif
post #13 of 62
Quote:
Originally Posted by sillywabbitz

Quote:
Originally Posted by LoriMc

I have never heard of this! Amazing! So people are just freezing leftover batter basically? I am definitely going to try this.

Also, sillywabbitz what is Inge?



Inge is the auto correct version of my typing 'things' My post should have said 'I love freezing batter. It lets me do things a few weeks in advance.'

This is what happens when I respond on my phoneicon_smile.gif



icon_lol.gif
post #14 of 62
Quote:
Originally Posted by Debbye27

thanks for the tips...sillywabbitz - - do you freeze scratch recipes? now I'm wondering if anyone freezes scratch recipes, as that is what I use...I am making 3 different batches tonight, and only need to make a dozen cupcakes out of each batter....



If you search hard enough I know there's a HUGE thread on this. I read the whole thing once. A lot of people freeze scratch batter. I haven't yet but want to try it. I just know you shouldn't freeze ones that use a vinegar and baking soda combo as the leavening.
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Started my business legally February 2012! Commercial kitchen and all!
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post #15 of 62
Thread Starter 
thanks for mentioning that! my chocolate batter uses vinegar and baking soda - and I was wondering about that one, b/c it bubbles right before I put it in the oven and I wouldn't be able to get that reaction again after it's frozen....
I've learned so much from my mistakes..... I'm thinking of making a few more!
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I've learned so much from my mistakes..... I'm thinking of making a few more!
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