I'm making a double batch of white cake this evening but I can only put 2 pans at a time in my oven. How long can the batter set out before I put it in the oven? Do you need to put it in the oven right after you mix it?
Thanks for your help 
I've had to do this before and I've let the batter sit out on the counter for the hour it usually takes the first cakes to bake. I just make sure the room is a comfortable temperature, not hot, and cover the bowl with a wet paper towel. Then I run the mixer for about 30 seconds before I pour it into the pan. Haven't had any problems so far.
I think that when it gets too hot, as it might in a kitchen with the oven on, that's when it won't rise. This happened to me last week. It went especially flat after I tried to beat it again before I put it in the pan. So I think that from now on, I'll sit the bowl in the fridge as someone else said they did.
If I have to hold cake batter, I usually place it in the fridge. I heard somewhere that refrigetaing the batter actually helps the cake. The second batch usually does seem to bake better. HTH!
A couple weeks ago I had an order for 26 centerpiece cakes. I would put a batch in, mix up the next batch and it sat on the counter while the first ones baked, cooled, I wiped out the pans and got them ready. It was probably close to an hour and I had no problems with the batter. The cakes all rose fine, taste was fine, no one got sick
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