Kind of a weird question. I'm making a batch of lava cakes for a friend. The recipe says to grease the ramekins and dust them with cocoa, so I did that. Got everything prepped. Then something came up and I had to put it on pause before I actually started mixing any ingredients.
I'm going to go back to it this afternoon and bake them. I'm just wondering if there is any downside to the ramekins sitting like that for a few hours? I'm just worried that the cocoa might absorb too much moisture from the butter or something. Am I worrying over nothing? I just really don't want the cakes to stick.
I have pre-prepared intricate bundt pans with small paint brushes to ensure I get all of the detail — because if you over grease or flour you lose detail — and then kept them plastic wrapped for long periods, couple weeks maybe more even — and had no issues — so you should be fine —