Keeping And Refrigerating Leftover Batter

Decorating By kristiemarie Updated 9 Apr 2011 , 2:12am by leah_s

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kristiemarie Posted 8 Apr 2011 , 6:20pm
post #1 of 5

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.

4 replies
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GamerGirl Posted 8 Apr 2011 , 6:23pm
post #2 of 5

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

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Tes705 Posted 8 Apr 2011 , 8:34pm
post #3 of 5

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.

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SecretAgentCakeBaker Posted 9 Apr 2011 , 2:06am
post #4 of 5

See this post regarding frozen batter.

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leah_s Posted 9 Apr 2011 , 2:12am
post #5 of 5

Yep, I hold batter in the fridge all the time. So does every bakery in the country.

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