Ok, so today is MAJOR baking day. I do it from home, so I only have one oven. I do this all the time, but I want to see what the opinions are.
For example-I am making a 6"x4" Red Velvet heart shape. Since the pan is so little, I split the batter into 1/3s. I have to wait until the first cake is done to cook the 2nd because I only have one pan.
The red velvet sits on the counter for 2 baking cycles before it's totally used up. Can there be any problems with doing this (as far as bacteria, etc.)
I do it all the time with no cake issues, and have not made anyone sick, but as I was waiting, I got to wondering about it.
Thanks.
i wouldnt be concerned about bacteria or anything (maybe you should be, i dont know, but i wouldnt b worried, lol), id be more worried about how the cake turns out cause the ingredients will have been reacting with each other for different lengths of time before getting baked. i havent done it often enough to notice a difference though. i take it you havent noticed any diference in how deep the cakes are, taste?
xx
heyy there
i just had to do that for a cake and it seemed fine to me when it came out baked[ mine sat for around an hour cuz there wasnt enough space left in the over for the next pan]
hth!
I would throw it in the fridge in between baking cycles. I seem to remember reading once long ago that the cold helps slow the leavening reaction that happens when the liquid and leavening are mixed
I would put it in the fridge since it's an unknown and that's such an easy solution. That's what I do. And as a strange, unrelated side note... I've noticed that batter left in the fridge for several hours or overnight make cakes that are even more moist.
If I have a heavy decorating week planned I will make all my batters one night and store in the refrigerator. Then the next night make all the frostings/fillings, then bake the next night, and so on. I haven't noticed anything different about the cakes that I made using this method. I have also had batter sitting on the counter for hours and the cakes turned out just as nice as the first one I baked. I do put something over the bowl or put all the batter in storage containers to keep out little fingers! I have also frozen batter and that worked too! HTH 
I would throw it in the fridge in between baking cycles. I seem to remember reading once long ago that the cold helps slow the leavening reaction that happens when the liquid and leavening are mixed
I would stick them in the fridge,i do that all the time.
If I have a heavy decorating week planned I will make all my batters one night and store in the refrigerator. Then the next night make all the frostings/fillings, then bake the next night, and so on. I haven't noticed anything different about the cakes that I made using this method. I have also had batter sitting on the counter for hours and the cakes turned out just as nice as the first one I baked. I do put something over the bowl or put all the batter in storage containers to keep out little fingers! I have also frozen batter and that worked too! HTH
hmmmm I might have to try this...
Cake mixes and most scratch bakers use double acting baking powder. What this means is that the baking powder is 1st activated when liquid is added, with a 2nd activation when heat is applied (during baking).
As a result, cake batter can sit without losing its ability to rise properly; it can also be refrigerated and/or frozen without losing its ability to rise properly.
Baking powder photos (by brand):
(As well as science of baking powder.)
http://tinyurl.com/2p7fd4
HTH
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