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Once you add the liquid to the cake batter, the baking soda in the mix will react causing bubbles. Tomorrow when you bake the cake, the agitatin from putting the batter in the pans ands putting the pans into the oven will pop most of these bubbles so your cake will not be as light and airy. I used to do this with cupcakes and when I found out about this and stopped using premixed batter, my cupcakes rose MUCH higher. I would wait.
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