Does anyone freeze left over cake batter, or do you have to bake the cake first? I'd rather not bake it if I don't have to - I don't know what size I'll need.
I would just refrigerate it personally. Not sure how well it would defrost after freezing or if the consistency would go off
I freeze batter ALL the time. Just put it in a freezer bag and mark what it is. Thaw it out when you need it. I even add it to fresh batter with great results. Once or twice I've frozen it in a cake pan. Works good that way too.
can you do this with cake batter from scratch??
Most cake recipes using chemical leaveners (baking soda and baking powder) can be refrigerated or frozen; but every recipe is different so it's best to try small amounts before freezing quantity. A refrigerated batter can be used straight from the fridge while frozen batters should be thawed in the fridge.
Indydebi does it all the time. Scratch bakers and enhanced box bakers do it all the time. There are several other threads on this, that is how i know. hth
Ok, thanks everyone. I've frozen baked cakes before, but never batter. Now I know...