my oven broke down on me last second! the batter was ready, and so i put it in the fridge as first reaction and then go see my oven, now the batter sat there 3 days and i dont want to throw it away but will it be okay to bake after being days refrigerated not frozen?

To Anniesmurf:
I always freeze my cakes. And I fill and crumb coat them while frozen. Frozen cakes are easier to level and torte too. After crumb coating I put it back in the fridge (not freezer) to harden the crumb coat and then frost.

I keep my cakes in the refrigerator until delivery which I do at least an hour before an event. They are easier to transport when cold and they slowly come to room temp which is great because they're usually out several hours before they're cut. There are no condensation issues either.

I don't cover with fondant...just buttercream that has only real butter in it.

Wrap your cooled freshly baked cake in several layers of cling wrap and then freeze. Recently I took out a small cake that had been made from leftover batter and frozen several months ago and went ahead and frosted and served it to my family and it tasted as fresh as the day I made it. I don't recommend keeping them in the freezer that long...I usually just freeze a few days before due...but it was nice to know how well it held up.

would this batter be able to be frozen? its the only batter I make

http://cakecentral.com/recipe/wacky-cake-2

Thank you so very much jgifford I don't have to panic so much now!

So so far I've frozen and baked red velvet, coconut, and chocolate. They all came out great!!!! Thanks for all the information.

I only bake from scratch and I always freeze left over mix, I have also mixed it in with fresh mix when I needed a bit more for a particular tin . I did that today and the cake that was fresh baked no differently from the one that had fresh and frozen mixed together.

Most of my recipes contain buttermilk so there are no problems freezing that.

I am so happy I came along this post. I have always wondered if I can refrigerate or free my scratch cake batter. Sometimes I am making a cake for the weekend but because I work as well it is ideal if I can make my cake batter and buttercream, refrigerate or freeze and use when needed.

Fantastic post and advice, can't wait to try it out.

I am based in UK and I am so happy I joined CC.

Ruth

I am so glad I joined this site. Great info. I have to make some cupcakes for next Saturday but have a busy week coming up, however tonight I have plenty of time so I will be mixing up my batters and putting them in the freezer!

OMG I never knew I could freeze batter. I'd saved myself so much time and stress. I work full time have 2 small children and do some baking on the side. Sometimes it can get very overwhelming when your just pressed for time or just plain old tired but dont want to turn down orders due to the extra $$. I will definitely try this really soon.

AFreeze cake batter! Wow every day I log in CC I learn something ;-D

This thread has just CHANGED everything for me!! I waste so much cake/cake batter!! THANK YOU OP and everyone else for useful advice and pointers...I am SO going to try this and I have all faith that this will work!!! Now I can make the batter way in advance when I have time and while everything is out and then just freeze it! YAY I'm sooo happy!!

ASo does this mean that you could scoop cupcake batter into liners, freeze them in the pan, and then take em outta the pan and wrap em and just pull out a cupcake or two?

AKaylawaylalayla, I think that is an excellent idea and I see no reason why it wouldn't work. I am going to try that!

Has anyone successfully frozen From Scratch SF's Better White Cake?  Would love to know . . .

Liz
 

hello guys,

i have been freezing my batter in a ziplock and its just too messy. i was thinking of switching to air tight containers (covering the batter with plastic wrap first before covering). do you guys do this too? what do you guys use? do yo have any tips for me?

thanks!

anne

Hi!

That's how I store my frozen batter. In the plastic storage containers and use an ice cream scoop to take it out and place in pan. Some of these containers has on the sides the amount of cups it holds and I use it to put the batter in it according to the size cakes I plan on baking.

Cheers!

Jeanette

thanks for the information.  I did not know that batter could be frozen.  It will save me a lot of time - what a time savior - rather than waiting until the day or night before due.

have you ever thought about freezing the batter in a liner(fill muffin tin with liners), put in the freeze, when frozen transfer to ziplock bag, then you can truly have a cupcake whenever you want with no hard scooping

I've been freezing batter ever since I learned about it on CC.  It works really well with oil batters: chocolate cake and red velvet did really well.  I have not been successful with vanilla cake batter made with butter -  It just looked melted and sagging in the middle when I tried to make cupcakes.  Someone has to tell me the secret to those.

Is anybody yet to try freezing a scratch batter?

AYes. I only bake from scratch and I freeze the batter all the time. No problems.

AI only bake scratch. Leah, do you do anything different freezing/thawing butter cakes?

ANot sure exactly whet you keen by butter cakes, but I freeze EVERYTHING. Batters, buttercream, fondant.