I am just wondering if there is any way to store unused cake batter without actually having to bake another cake. Anybody know if its possible to maybe freeze it or something?

I have never tried to freeze the batter, but I have had it in the fridge overnight and it seems to seperate to where I have had to remix it gently and then the air goes out and it doesn't seem to be as light. I've never had any luck with that.

I hold batter ALL the time. In fact I mix it up ahead on purpose and store it in the fridge. If you think about it, a bakery would not be able to survive without mixing up batter ahead of time.

It may separate a bit, but just stir it up. Not a problem.

I typically do one of two things with leftover batter:

Sometimes I'll bake extra cakes with it, say 6" or 8" rounds, label properly and stick in the freezer. That way if I need something quick I just look in the freezer.

I also freeze leftover batter in small gladware containers and add it to the next large cake I'm doing of the same flavor. There have been times that the defrosted batter is just enough that I don't need to make a 2nd or 3rd batch of batter for that particular cake.

I've never had problems with either method.

I'm curious, are you referring to scratch batter or cake mix batter?

Well I don't store batter but I bake scratch. I was trained by grandma to make my cakes in a specifc way to make really good cake and this is not just using a good recipe either. You need to mix the batter the right way, the right length of time in the right order to get your light and airy cake or a firm dense cake.

Now on the other hand I think many mixes have been developed to be almost error free in any circumstances. So you may be able to store them. But I am not sure.

Ladyonzlake please elaborate as I don't work in a bakery..........

Yep, that's what I meant...

I am referring to scratch batter.

Thanks Leahs, I'll have to try that!

Leah what is scratch batter?

Batter made from scratch - no box cake mixes.

Thanks Leahs