I am using a commercial cake mix made by Dawn foods - if I have not used all of the batter that I mixed up would it be OK for me to seal it up and put it in the fridge for like 5 hours?? anyone please
well, my problem is that I baked up a whole bunch of batter to bake a 16, 12, 9, 6 cake and when I went to pull the pans out turns out that I don't have the 16" pans so my husband is going to the store to get them for me but can't get them to me til like 5. I have enough batter left to do 1 16" so I was going to put it in the fridge and then when the pan gets here pull it out make up more batter and add it all together beating it up again. Does that seem like it would work???
No.. the leavening agent in the batter will be spent by then. They activate when they hit liquid so now that you have mixed your batter you have a limited amount of time to bake them. I'd make smaller cakes and freeze them and then mix up some more fot the 16" cake later. Sorry..
how long will it stay good for?? I am trying to see if I can get a friend to go pick them up
I've covered mine with press 'n' seal and left it on the counter while I bake my cakes.. so a bit over a hour, and then baked cupcakes with the extra batter and they were just fine..
However, I can't say that it would work for any longer than that. The more experienced bakers would know better than I would, but I say go ahead and try it, and if it doesn't work.. well, you would have to make more anyway, right? Hopefully, your friend can get there before it's ruined, and you won't have to make more.
Holly
thanks all, the pans should be here within the hour and I am just going to add a few extra pounds of batter to the stuff I have and just cross my fingers.
thanks everyone
Quote by @%username% on %date%
%body%