Has anyone tried (with sucess) to freeze cake batter? I usually use WASC method.
I usually just bake any extra into cupcakes or small layer for us to eat...but I think we are sick of cake! 
I'd love to be able to just freeze the extra batter and use it later. Can I do that?
I use the Ziploc "disposable" square containers. i like how well they stack in the freezer and dont take up as much space as round containers. I usually end up using it within a few weeks.
Here is a link to the tasting cakes I make with left over batter.
https://www.facebook.com/media/set/?set=a.146912855947.136642.521985947#!/photo.php?fbid=10150231637825948&set=a.146912855947.136642.521985947&type=1&theater
I used a 6" ML pan with a silicone oven pad standing up in the middle while I poured in the batter. When I pulled it out, the batter stayed divided perfectly. I wrap these up tightly and freeze til I need them
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