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?
Thanks!
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!!!
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