I want to make a cake useing the recipe for wasc . But i dont need all the batter . Can i freez the rest of the batter and if i can . For how long? I want to thank everbody on cc for all the help they given me carpet
IndyDebi just had a thread about this...let me go look for it!
Ok I admit I am a computer dunce, so go into Forums and type "Frozen Cake Batter - my experiment" and that is IndyDebi's post about it...seemed to work for her and I want to be her when I grow up haha! HTH
I freeze batter all the time. I've never used wasc though. When I freeze it, I portion it out into prepared pans or lined cupcake tins. I've successfully frozen batter as cupcakes for 2 months in the deep freezer. I've only had the need to freeze batter in cake pans for 2 weeks....again, in the deep freezer.
I've frozen part of a batch of WASC before and it was fine. Just make sure you allow it plenty of time to thaw before you bake it.
You could also make a half batch, I think...
I don't thaw before baking. It goes from the freezer directly into the oven at the same temperature I bake that particular item normally...some items do require about 5-10 minutes more bake time.
I've successfully frozen chocolate, yellow and marble WASC cake batter in the baking pans .
I don't thaw the batter, just bake as usual w/bake even strips. As all4cake said, it just takes a little longer.
I forgot that I had frozen some leftover Italian cream cake batter. I baked it and it tasted as yummy as if I had just made the batter only moments earlier.
don't have to thaw huh...i'll have to try it. the only reason i've been thawing is that i've been saving it in storage containers/bags and it's in a weird brick shape. i guess it would spread out in the pan, but i didn't know if it would bake up evenly that way.
i love this site!!! i learn something new every day!
I had no idea about freezing batter. I'm thrilled to know it works and now must do this. Simply for saving time and messes.
It's a great day, I've already learned something new. (Time to go back to bed! It's about 6 am!)
Thanks to all!
Wha..? Bu..? Really? I learn something new EVERY SINGLE TIME I come on this site. I guess you could line the pan, freeze the batter and then remove it to a ziploc (I don't have very many pans and couldn't afford to have them tied up in the freezer)
Thanks for asking the question!