I'm making a cake for a friends son's 2nd birthday this weekend. Problem is, my oven broke! I'm going to bake the cakes at my brother's house, but I was wondering, can I mix up the batter at home then take it over to bake? Do you refrigerate until ready to use? Will there be any negative impact on the cake rising or it's texture? How far ahead of time can I mix? Thanks for any replies!
I do this all the time. As does every bakery in the country. No problems for me.
Thanks Leah! I'm assuming refrigerate because of eggs? And can I mix the night before or just a couple hours? Thanks for replying so fast!
I think it all depends on your cake batter surely?? For example I wouldn't have thought a genoise batter would keep in the fridge, because of the air that is beat into the eggs. I could be wrong though