I only have one six-inch cake pan, so if I need to make two layers I have to bake the pan twice. Tonight was my first time using the pan. In between bakings, I refrigerated the batter to keep it from "going bad." Any ideas if this will cause the cake to deflate, or if there's a better way to hold the cake in between bakings?
You did the right thing.
I work in a commercial bakery that uses mixes. We often have 10-15 lbs of batter leftover from the days mixing. We store in in buckets in the walk-in overnight and mix it into the next days batch with no problems.
At home, I've kept batters from a mix in the refrigerator up to 24 hours with no noticeable change in the final result. It won't work with scratch batters, though. Since there are no preservatives or commercial emulsifiers in a scratch mix, the leaveners will be deflated of the batter is held too long.
I remember what that was like! When I first started out, I only had one of each pan. I only had try baking a tiered cake once before I bit the bullet and went and bought another set. It's worth it to have multiples.
HTH!
Sharon
Quote by @%username% on %date%
%body%