Some people have some luck refrigerating batter, but again, there is a risk it won't rise properly.
I'm glad this question was asked. Aside from risking the refrigeration option, are there any other options if you can't bake all at once? I only have one of each size pan with the exception of my 8" rounds. I'm going to be making a 6" square and a 10" square in a couple of weeks and have been trying to figure out how I'm going to do it with only one pan of each size.
I had no problem refrigerating cake batter - but I agree that if you are looking to "freeze", then you should bake the cakes and freeze them - not the batter.
I refrigerated cake-mix cakes - I'm not sure how it would work on scratch cakes - I haven't had any of those come out so great yet no matter what I do!
Good luck!
Some people have some luck refrigerating batter, but again, there is a risk it won't rise properly.
I'm glad this question was asked. Aside from risking the refrigeration option, are there any other options if you can't bake all at once? I only have one of each size pan with the exception of my 8" rounds. I'm going to be making a 6" square and a 10" square in a couple of weeks and have been trying to figure out how I'm going to do it with only one pan of each size.
I don't have many multiple pans so I just try to organize my baking. Like in your case I would bake one 10" and one 6" together. It's not recommended that you do too much cooling in the pan, so once the cake is on the cooling rack you can get another one going. Good luck!
Hi mxpark!
I'm in your situation right now. I baked two 6" cakes yesterday, one at a time, and refrigerated the batter in between. I didn't have time to make cupcakes out of the left over batter, so I kept the batter in the refrigerator overnight and plan to use it today. I'll let you know what happens. The cupcakes are just for my family, so if it doesn't work, no big deal!
Thanks everyone for all of the advice.
aligotmat - Unfortunately, it won't work for this cake I should have mentioned that the 6 and 10 are two different flavors. I will definitely use your idea in the future though - thanks!
ogolds - how did your overnight batter work?
The cupcakes turned out fine. The batter seemed to have a lot of air holes in it--I guess because it was so thick from being refrigerated so long. I used the new Williams Sonoma ice cream cone cupcake pan, and the cupcakes rose fine and tasted great.
I have never refrigerated or froze a batter, but I have had occasions where I had to wait until one layer baked before I could use the pan again to bake the next layer.
As the batter sits, the incorporated air starts to rise to the top and burst. This means less air in the batter itself, which will result in a denser cake. To counter this, I sprinkled 1/2 tsp of baking powder over the batter, and beat the cake another min to incorporate.
Note: I would not use this option for cakes that depend on whipped eggs to incorporate air. The result would probably be a cake with a tough texture.
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