Keeping And Refrigerating Leftover Batter
Decorating By kristiemarie Updated 9 Apr 2011 , 2:12am by leah_s
So, let's say I have to make 1 6" tier and 1 8" tier. Most recipes are for 2 8" layers, so I'd have to make a second batch for the 6". I wouldn't use all the batter for the 6" though. Can I refrigerate or freeze it to use later?
What do you all do? I hate to toss it.
In the past I have kept the left over batter in a sealed container in the fridge and made cupcakes with it the next day with great success. I have not had it sit longer than 24 hrs, so not sure if it looses any rising after this time and I have not frozen batter yet either. I would like to know if anyone has had success freezing it. HTH
I just tried this the other day from refridgerated batter. The batter was made on Sunday and I baked the leftover batter on Wednesday. I used a whisk and stirred it before putting into the cake pans. It turned out the same as if I made it right away. I haven't tried frozen batter though.
See this post regarding frozen batter.
http://cakecentral.com/cake-decorating-ftopict-714912-.html
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