Hi All...
I just began baking my 4 tier wedding cake. What can do I do with extra batter that is left over until I am ready to bake the next layer in about an hour?
HELP!!

If it's only going to be an hour until you bake the next level, I would just leave it (covered) out untikl you're ready. However if you think it will be any longer than an hour, put it in the refrigerator for sure. Don't want to take any risks. Just make sure you let it come back to room temperature before you bake again.

THANK-YOU SOOOO MUCH!!!

No problem! Good luck! Post pics when you're finished.

I always make cupcakes for the kids to eat when I have left overs cause I didnt know that you could keep it good that long see I am learning alot.
Dana

DanaBush...I noriced that you are from Illinois near St. Louis. Ever heard of Litchfield?

yeah i am not that far from there I am in Illinois if you know where fairmont race track is I am right by there.
Dana

My dad and little brother and sister live there.

When I have leftover batter, I do 1 of 3 things samples, freeze batter or make cupcakes for the daycare kids.

I didn't know you could freeze batter! Very cool! How do you "defrost" it?

Sure can! Make sure you have ALL the air out of the bag before you freeze. To defrost you just pull it out and squeeze the batter every know & again. If your not going to use it right away, put in fridge & again sqeeze mix.

frezzing batter might not be applicable to other cakes like chiffon cakes, right. what type of batter can be kept frozen? does this affect the finish product?

I'm just curious....

thanks

Thanks cakeladywalker! Have I mentioned I love cc for reasons like this!

Yeah, I wouldn't do chiffon or angel food. Just your basic standard mix. And NO it doesn't affect end product. As long as you thaw it correctly.