leave cake batter in the fridge overnight & bake with it tomorrow?
Thanks
what about the effects of the double acting baking powder? I've read that it can't sit too long or the powder will activate and you get funky results with the way it rises. Is that an untruth???
what about the effects of the double acting baking powder? I've read that it can't sit too long or the powder will activate and you get funky results with the way it rises. Is that an untruth???
i didn't have a problem...
I attribute that to it being kept refrigerated -- cold slows things down (basic chemistry and physics)
I have also refrigerated batter and baked it later. But I have discovered that the cake rises better if you let the batter 'warm up' a some before baking it. It did not rise as well if I put the batter in the oven cold. I just did some on Sunday and I let it set out about 30 minutes and stirred it every 10 minutes just to move it around and incorporate the warmer batter into the colder batter on bottom.
I couldn't tell a difference between my two 1/2 sheet cakes when they were finished - the one baked fresh and the one that had been chilled.
I learn so much here! this is good information to know. Thanks!
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