After you have made your cake batter, should you let it rest before you pour it into your baking pans? After you pour it into your pans or not at all? If you do let it rest, for how long? Just wondering if it makes a difference? Thanks for your input in this.
I pour it straight into pans & bake. The addition of your liquids to dry ingredients activates the leavening agents. If the batter sits too long, it won't rise properly.
what if you have left over batter, i have been told before that you can stick it in the fridge and then bake it later, is that true???
Yes you can stick the batter in the fridge while waiting, but I normally bring mine back to room temperature before pouring into pans. HTH!