Another thread made me think of this question....
I have always read & been told that you should always bake all batter immediately and that it can't be stored once mixed. I saw that someone covers & refrigerates if they have too much batter...
Question - Does anyone else do this and what is your experience with this? Also, does it work better for a mix or scratch batter?? I'm anxious to see what everyone says...
Thanks!!
Tammi 
. The second cake bakes OK, but I find that it doesn't usually rise quite as much as the first one that's done with fresh batter.
Box or scratch, there is leavening in there that will poop out on you. You can store it for a couple of hours maybe if you have to but as the pp said, it prob won't rise quite as high. The next day its going to be a brick. I think that most of the people who save the extra batter mix it into fresh with the next batch - therefore its just an extender and not the whole show.
I cover with plastic wrap and refrigerate my cake batter in the pan where I will be baking the cake. I only do this on recipes that yield too much batter.
I don't leave it inside the fridge for a long time though, just until the first batch is done, then I bake the refrigerated pan. So really, it's just there for at most an hour or two.
Yeah I don't think the results are quite as good.
I don't see that leaving batter out for an hour, covered, would be so bad. People leave eggs out on the counter all day long (I don't, but Martha Stewart does). I have put batter in the fridge before but usually its leftover batter that I throw in with the next batch and it gets back to room temp and mixes in with the fresh stuff. I don't fill pans I don't intend to immediately bake.
I would bring it out of the fridge 15 min before putting it in the oven. To come closer to room temp. It will rise a little if you do that.
In the Cake Mix Doctor book, the author tested this for 8 hours with a box mix cake. She left the batter in the fridge for 8 hours, then baked it. She didn't see a difference.
Baking powder is double acting, meaning it does it thing when first fixed, then again when it's heated (cooking in the oven). So this might work with scratch cakes, but I haven't tried it.
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