Left Over Batter & Need It For Another Cake In About An
Decorating By ButtercreamCakeArtist Updated 1 Nov 2006 , 7:39pm by biviana
I have a 14" cake in the oven right now. It is a 3" tall, round pan. I am only filling it with 10 cups of batter for a 2" cake. I will make another 2" for a total of 4+" .
My question is:
Can I use the leftover batter for the next cake?
I only have 2 boxes of mix left (of the same flavor) and need to use the batter I have already mixed.
Should I put it in the fridge? Let it set at room temp? Re-mix it before putting it in the pan? Take it out before I mix in the new, then add it to the new?
Any tips?
Put the leftover batter in the fridge. When you are ready to bake the next cake, mix your batter like always, then add the refridgerated batter into this. Measure out what you need and pour this into your pan. If there is still extra, bake cupcakes out of it. I do this all the time, and have never had a problem.
it can be put in the fridge if going to be used within the next 24 hours, if more then that I have frozen batter before and it has come out just the same as if it was made then baked
How many days will it be before you need the batter again? If more than 3, I would freeze it, then thaw the night before you need it.
If it will be used within 2 or 3 days, do what GEMINIRJ said. I have done this for years, and NEVER had a problem! Just take it out of the fridge for about 30 minutes before you need it. I think it mixes much more smoothly if it's not super-cold. And make sure you beat your new mixes up before adding in the refrigerated stuff. You don't want to beat the life out of it!! 
Good luck! Lindsay
What dodibug said! I asked the same question about a month ago. I covered it with plastic wrap and left in on the counter until I needed it (just over an hour) and all was well.
Debbie
YAY!
I used it up already! I ended up leaving it out, since I was going to use it in about 30 minutes!
Thanks so much for all of your help!!!!
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