I am new to this, so please forgive my ignorance. I need to deliver a wedding cake by Saturday, and I want to allow myself plenty of time to decorate while still having a fresh tasting cake. This cake is 4 tiers so I need time to bake and cool them before I decorate and stack on Friday. Can I mix my batters tonight and refrigerate in the pans I will bake them in, then bake them tommorow (Thursday)? Or will that affect the batter and leave me with undesireable cakes? Thank you very much!
nope, I do it all the time........I've left batter in the fridge in a bowl for 3 days and it baked perfectly....any longer than that and I just freeze the batter and it works well after being frozen as well!!
Thanks for asking and answering that question. I have always wondered if that can be done myself.
Well I was wondering specifically, if the pans would react negatively to the batter. Well, here goes.