Okay, I have no luck at all with freezing cakes. Everytime I do it, when they defrost, they're soggy on the bottom. So I was wondering, is it possible to just freeze the batter instead? I feel like I'm wasting too much stuff when I do samples so I'm hoping someone has tried this with good results. Any help is appreciated as always!
I've never heard of freezing batter. But, when you freeze you're cakes if they are not completely cooled before you wrap them and put them in the freezer I think this could make them soggy when they thaw. Just a thought.
In the name of freshness, I either use all my batter or dump it.
I've wanted to try this but have been nervous.
Maybe you and I should try it as an experience and can report back to others??
I think I just might Sandi. I feel like it should work with the exception of batters with egg whites. I'll see how much batter I have left after I make samples this week.
Quote by @%username% on %date%
%body%