What To Do With Left Over Cake Batter?
Decorating By mnmmommy Updated 15 Jun 2006 , 3:59pm by yukisaru
I am making my cakes out of my kitchen and I don't know what to do the batter that is left while I have one cake cooking. I am limited to the number of pans that I have and if I need to make a 12x12 cake that is 2 layers what should I do with the batter during the cooking and cooling time of the first? Should it go in the fridge or should I just leave it sit out? Do I need to mix it again also?
Thanks for any help. Everyone has been so nice since I found this site.
Thanks,
Michelle
I buy those aluminum baking cups. (Then you don't have to use a cupcake pan.)
When I have leftover batter I fill some of the cups with those and stick them on a small cookie sheet and throw them in with the cake.
I use those to build things up on my cakes. I also use them to keep my toddlers happy while I decorate. 
You could also use them as samples.
So many possibilities.
I use my toaster oven and make cupcakes. There are also crockpot and BBQ grill (gas or coals) cake recipes on the web; maybe you can put your leftovers in there? My teacher told me that the batter can sit in the fridge for an hour or so, just re-stir and bake. This is for box mixes, I'm not sure about scratch cakes. If you use double-action baking powder, I don't think it will be a problem. Experiment next time and see what happens.
I put mine in the fridge when I have to wait for another in the oven when I need to reuse the pan... just pull it out while the other is cooling and re stir a little bit. hope this helps
So far I have only used leftover batter to make cupcakes. I asked this question before and squirrelly cakes said (i hope I am not misquoting her) that batter should go into the refrigerator after about 20 minutes. With boxed mixes it shouldnt be too much of a problem to let it sit in there for awhile. Then let the batter come back to room temperature before baking. This has worked fine for me with cupcakes, but I havent tried a cake with this method yet.
When I have batter waiting for a pan that is being used, I cover my mixer bowl with plastic wrap and a towel (so the plastic wrap doesn't fly off) and re-mix the batter with a new box of cake mix. This happens to me when a pan calls for 6 or 7 cups of batter (ie 1.5 cake mixes) and I am making 2 layers.
When I have leftover batter that I don't need I usually just put it in my 8" round pan and bake and freeze it for "spur of the moment" cakes or if I know I'll be doing a cake in a few weeks, I will put the batter in the pan I am going to use. I end up with a thin layer of cake, but I figure I'll work it into the plan someway.
~Chelle
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