I'm making a chocolate cake for my child's birthday. There's going to be a "ramp" in the front I was going to make out of vanilla cake - a 1 late 8 inch cake, halved, stacked and carved. I figured it would provide a bit of white to guests who might not like chocolate.
At the same time, the receipe I was using didn't fill my 8 inch cake pans, so I doubled it. Now I'm left with too much chocolate batter. I haven't started the white cake.
What would you do? Make the white cake AND chocolate? Decide to do two tiers even though I know that's more cake than I need? Cupcakes? Forget about white cake and just hope everyone likes chocolate?
yes, forget the white cake
do cupcakes with the extra
or of course make the ramp with the extra batter but it's too late now probably
I'd forget about the white cake. Who wants white cake if you can hav chocolate?!
You can freeze batter, up to 3 months. You can also scoop frozen cake batter right into cupcake papers and bake. No need to thaw.
jchuck nailed it. freeze that batter. love the scoop idea for cup cakes. I freeze my extra batter in throw away plastic icing bags. I bought a bag sealer years ago. add batter to bags, seal them, that way if you need just a little batter for a few cupcakes, just grab a bag snip the end and squeeze into cupcake/or pan. throw bag away. and blessed be.. no clean up!!!