Maybe this has been asked before, but I'm not sure what to look it up under in the forums so I'm asking again!
If you are making a scratch cake, can you pre-mix some things like the flour, baking soda, salt, baking powder, cocoa powder, etc.... you know, your "dry" ingredients and then bake a couple of days later? I would imagine it would become like "cake mix" - already mixed up dry ingredients and you add the wet.... but I wonder about the baking powder & baking soda.... I'm pretty sure they have to be fairly "fresh" to create the rising action needed.......but I'm no scientist so everything for me is a guess! I'd appreciate anyone's tips on this or if you've tried it - what were your results?
Basically, I'm wondering if I could pre-mix ingredients to make things a little faster and then bake on Thursday for a Saturday cake......I was trying not freeze the layers for a long time....
I do it all the time for my chocolate cakes. Just put the ingredients in a zip lock, and then put those either in another bag or container to protect the moisture.
I usually label the ingredient bags with the recipe name, list what is missing and special prep instructions (a reminder) and the baking temp-mostly for cookie mix.
then when I am ready to bake, I know what is needed without digging out the recipe, again.
I also date the packages, so I can be sure they get used within a few weeks.
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