Cake Batter In Fridge? Help!

Decorating By imartsy Updated 4 Jul 2006 , 2:14am by imartsy

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imartsy Posted 1 Jul 2006 , 11:28pm
post #1 of 9

Can I put cake batter in the fridge for an hour and then bake it? Or does it have to be baked right away?

8 replies
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angelas2babies Posted 1 Jul 2006 , 11:31pm
post #2 of 9

I would avoid the fridge. It may not rise well when it bakes. I've left it sitting out for 20 minutes at most.

Good luck.
Angie

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imartsy Posted 1 Jul 2006 , 11:39pm
post #3 of 9

Shoot I'm trying to figure out how much cake mix to make with this cake mix doctor recipe to go into a 12 x 18 pan. The CMD says her batter will fill 3 9 in pans - but I only got 2 8 inch filled. So i have NO clue how much I need for this 12 x 18 pan. It says 14 cups - and each cake mix is supposed to yield 5 cups...... i'm so lost!! icon_cry.gificon_cry.gif

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shortNsweet Posted 1 Jul 2006 , 11:39pm
post #4 of 9

Imartsy,
I have had to store my batter in the fridge because I only had one size of the pan I needed to use, so I could only bake one layer at a time...and I have never had a problem. The 2nd one rises just as well as the first. I jsut make sure I cover the mixing bowl with plastic wrap and mix the batter slightly by hand ( I was afraid it would over mix if I used the mixer again). I didn't know what to do in this situation either, so I just experimented, and crossed my fingers, and hoped for the best!...lol...but you could never tell which layer was the one that went into the oven first, and which one had to wait! Don't know if this is the correct thing to do or not, but what choice did I have if I didn't have 2 of thwe size pan I need...now I learned to ALWAYS buy 2 of every size pan. When you buy pan SETS, you only get one of each size. Good luck!

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ge978 Posted 1 Jul 2006 , 11:49pm
post #5 of 9

imartsy: when you said in the other thread that you got 2 8" pans out of the recipe you used were they 2 or 3"? I'm thinking that you got 10 cups of batter out of it. If you were making the 2 12x18 cakes then you would need 28 cups of batter. Which would mean that you probably need to triple the recipe that you have...I personally would make 3 separate batches & then make cupcakes out of whats left over.

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imartsy Posted 1 Jul 2006 , 11:53pm
post #6 of 9

How do you measure out your batter? Do you just "eye" it, or do you measure it cup by cup? I can also make the 3 seperate mixes..........

Oh those cake pans were 8x2 inch pans - Wilton.

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Kazoot Posted 1 Jul 2006 , 11:55pm
post #7 of 9

When I do a 12x18 pan, I make 3 cake mixes. I have put cake batter in the fridge for a little while, I just always take it out before the other one is done and let it warm up a bit and stir it good. HTH

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imartsy Posted 2 Jul 2006 , 12:03am
post #8 of 9

Kazoot,

Does that mean 3 full cake mix recipes together? So like 9 eggs for one layer? WOW! I wonder how much I shoudl charge for this cake............ it will be 2 half sheet cakes of 2 layers each put together to make a full sheet...............

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imartsy Posted 4 Jul 2006 , 2:14am
post #9 of 9

Thought I'd share what I've figured out about this. I left the batter in the fridge for a whole day and came back and it came out fine (okay well I didn't fill one pan with enough batter, so it came out a little flatter..... but that was my own fault - not putting the batter in the fridge!)

Hope that helps some others too!

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