Baking With Frozen Batter

Baking By jena2727

jena2727 Cake Central Cake Decorator Profile
jena2727 Posted 15 Mar 2012 , 4:20pm
post #1 of 1

Hello! Since learning that I could freeze extra batter instead of baking or wasting it I have frozen about 4 different flavors. Last night I was preparing an order for WASC cupcakes so I pulled out a bag of frozen batter, let it thaw in the fridge and then plopped it in my liners to bake. It was noticeably thicker, I did squish the bag a bit to make sure nothing had separated. they took an extra few minutes to bake than normal so I decided to try one before frosting for my order. The texture seems more dense and the taste was off. this batter has only been in the freezer for 2 days. Now I am a bit sick so maybe my taste is off, I didn't have anyone awake to give their opinion and my husband had left for work before I was up to have him taste. (he did eat one, just not sure what he thought)

Any how, anyone else experience this with WASC or any other recipe? I would assume that some freeze better than others and I guess I will have to see what works for me.


0 replies

Quote by @%username% on %date%