What would happen if you left cake batter sit out for a while? Say you had to make an 8" two layered cake but you only had one 8" pan. Would it be okay if you baked one cake, washed the pan and then baked the second layer? Would the cake be altered from sitting out for a while? Is it recommended to keep it in the fridge while the first cake is baking? Thanks!
I have to say I never put mine in the fridge. Sugar acts as a preservative and it will be fine..but you must do what you feel you would be comfortable with. I do remember me putting cake batter in the fridge because I had too many cakes to make and I waited too long to make them and the cakes I had put the batter in the fridge took longer to bake and didnt rise as much..
I'm with flayv... I just leave mine on a cooling rack, wash the pan and bake the next layer... I've never refrigerated mine before... after both layers are cooled down completely, I crumb coat then second coat, smooth, then decorate 
I did this just yesterday. I only have one 6" heart pan and needed to bake 4 of them. One at a time in the oven - I made enough batter for 2 cakes at at time, and just left the half covered setting on the counter while baking - it took about 50 minutes for each layer, it worked out just fine. Rose perfectly, no issues.
NOW ~ I have to tell you I use a doctored cake mix, not from scratch. You may have some issues if you are doing one from scratch.
Quote by @%username% on %date%
%body%