I just received my order of 3 and 4 inch cake pans in the mail today...boy are they small! I plan on using the 4 in round and square, however I can only bake 4- 2inch deep at one time. How long can the cake batter sit out while I make 4 at a time. Should I refrigerate the batter? For some reason I thought they were going to be deep enough that each pan would be 4 inches deep, so one cake would be finished when it came out of the oven. However it looks like I will have to make 3 of them for 1 cake. Does that make sense? Since I need 10 cakes I guess I should get going. Ughh

I am about to buy a 4 1/2 x 4 1/2 square cake pan. I can't find anything that tells me how much batter to use. How much are you using in your 4 in pan?

Kristina67 - those 4" cakes can't take more than 20 minutes to bake...you might be ok leaving the batter out...but I would refrigerate just in case...won't hurt the batter...I have read that some people don't do it, but I have, I just re-beat it for a few seconds and I have had no problems, but I am no chef...let us know!

I have poured batter into prepared pans, put them in the fridge, and then straight into the oven even the next day with no problems! You can also safely leave them out on the counter for a few hours. Cooking them will stop anything icky that might begin to happen in it's tracks, anyway.