Can Cake Batter Be Used A Day Or 2 After It Was Made?
Decorating By sarahd Updated 9 Aug 2017 , 4:50pm by SandraSmiley
That is a good idea....guess I need a bigger freezer
Leahs, do you add more baking piowder or anything to make sure it rises nicely? I've noticed (or at least I thought I did) that when I let batter sit, while waiting for the cake pan I need to come out of the oven, the next cake baked in it doesn't see to raise as nicely. Hmmmmm??
I think it would depend on where your rise/leavening is coming from.
I'd try it (with backup plans if it didn't work) for box mix. Scratch, especially anything that's all or mostly soda as opposed to powder (because soda fizzes only once, and that's when it gets wet; powder has a second rise when it's heated), and for sure anything that's based on whipped egg whites, no way.
Thanks for the confirmation indydebi. That will help out since I don't have multiples of some of my pan sizes. When you and leahs endorse something, I take it as gospel. I've learned so much from both of you!
MaisieBake, you explained it well, Thanks.
I've even held Italian Creme cake batter, which gets a lot of its leavening from beaten egg whites. It probably is the least successful as it gets denser, but it still makes cake. I always bake from scratch. And no I don't add any extra leavening. Occasionally I will add an extra scoop of batter to the pan as a guard against any loss of leavening.
Right now I have both white and chocolate batter in my fridge.
Leah I am curious would the then baked cake stay fresh for as long as a cake baked upon mixing the batter?
I am also curious if some bacterial growth would have occured while storing unused cake battter?
Would you not have to bake that cake at a really high temp to kill the baddy (bacteria)?
Sorry so many questions. It's just that from a homebakers perspective bakeries use a lot of artificially enhanced products whereas I don't. So my ingredients would not have the shelf life or bacterial growth inhibitors of some of the ingredients used in bakeries.
Surely the igredients in the batter are deteriorating while sitting in the fridge?
thanks Leah, was curious to the answers of some of those questions but if you don't notice any difference in ingredient and end product quality then great.
I have about the same mileage on the clock too with regards to home baking.
I am very interested in the whole concept of holding over batter as it's something I have never done or come across until coming onto CC.
The differences in peoples baking approaches are quirky and it's good to question and learn.
While this is something that works for people that do it I am still quiet interested in knowing what is going on in that bowl of batter while it is in the fridge?
Well, if the batter was refrigerated promptly and the fridge is at the proper temp, nothing.
I was going to mention this, too. My observation is that a commercial refrigerator holds a colder temp than a home refrigerator. Veggies go bad in my home frig (and it's set at the coldest setting) within about 3-5 days, but veggies are still good in my comm'l 'frig for 10 days or more. This is probably why health depts, in general, require comm'l grade refrigeration.
Veggies go bad in my home frig (and it's set at the coldest setting) within about 3-5 days, but veggies are still good in my comm'l 'frig for 10 days or more. This is probably why health depts, in general, require comm'l grade refrigeration.
Okay, this is WAAAY off topic, but I just bought some of those Debbie Meyer Green Bags (yes, from the infomercial) and dang if they don't work like a champ! Veggies stay good for a good week and a half in my home fridge! I'd bet in a commercial fridge you could keep 'em for a month.
Sorry to hijack... I'm just excited when things work!
I am new to CC I have been learning so much, thank you for sharing!
I am going to experiment with my white butter cake recipe and put the cake batter in the fridge, my question is if I have to let the cake batter come to room temperature before baking?
if I put the batter cold in the oven how does this affect the baking time?
thanks so much for the help
@leah_s answered this question earlier in this string, @elisasanc . She said that it doesn't matter, you can put it in the oven straight from the freezer or you can let it come to room temp.
Thank you, ladies, for this very informative conversation. I have always been afraid to store batter, but no more, ha!
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