What do you do with your leftover cake batter? I know it doesn't keep so I usually make cupcakes or minicupcakes & freeze them for my family later, but maybe someone has a better idea.
The birthday girl I am baking for now wants both vanilla & chocolate cake for about 20 people, so I won't be using a full mix for either & hate to waste.
I freeze mine and use it a later date. I just put it in a freezer ziploc bag and squeeze the air out. I do this all the time and no problem in the rising or taste. I use doctored DH mixes.
it freezes beautifully! i make my vanilla and chocolate in 15 quart batches. whatever doesn't get used gets thrown right in the freezer til the next week. i don't even move it out of the container it's in (it has a lid). when ready to use again, let it come to room tempish and bake 
it freezes beautifully! i make my vanilla and chocolate in 15 quart batches. whatever doesn't get used gets thrown right in the freezer til the next week. i don't even move it out of the container it's in (it has a lid). when ready to use again, let it come to room tempish and bake
Nice to see another North Carolinian!!!! So, you freeze the entire batch, thaw - remove what you need, and then freeze again?
many people only do cupcakes in full batches. so she might only need 20, but if it takes two batches to get chocolate and vanilla, she gets (and pays for) 24.
xx
) a scratch cake batter would do well after being frozen. I guess that means I need to experiment!!
it freezes beautifully! i make my vanilla and chocolate in 15 quart batches. whatever doesn't get used gets thrown right in the freezer til the next week. i don't even move it out of the container it's in (it has a lid). when ready to use again, let it come to room tempish and bake
Nice to see another North Carolinian!!!! So, you freeze the entire batch, thaw - remove what you need, and then freeze again?
howdy neighbor!!!
well, that's the thing, it usually won't get frozen twice. i make it in 15 qt batches and i usually go through two of them per flavor per week (i make 6-8 cake per weekend...tiered, singles, etc.). so i freeze whatever is left from the final batch and then thaw the following week, use that and then make more batter. so it's never getting frozen twice...i hope i'm making sense
[quote="UpAt2am"][quote="Tclanton"]
howdy neighbor!!!
well, that's the thing, it usually won't get frozen twice. i make it in 15 qt batches and i usually go through two of them per flavor per week (i make 6-8 cake per weekend...tiered, singles, etc.). so i freeze whatever is left from the final batch and then thaw the following week, use that and then make more batter. so it's never getting frozen twice...i hope i'm making sense
Makes perfect sense - wow you are busy lady!!! What area are you in?
I bake up the remaining cake batter and save for cake truffles/ cake balls at a later date. =)
[quote="Tclanton"][quote="UpAt2am"]
howdy neighbor!!!
well, that's the thing, it usually won't get frozen twice. i make it in 15 qt batches and i usually go through two of them per flavor per week (i make 6-8 cake per weekend...tiered, singles, etc.). so i freeze whatever is left from the final batch and then thaw the following week, use that and then make more batter. so it's never getting frozen twice...i hope i'm making sense
Makes perfect sense - wow you are busy lady!!! What area are you in?
charlotte! on the south side near lake wylie. i can literally throw a stone at the "welcome to SC" sign. where are you?
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