saving cake batter?

Question

does anyone know - can you save cake batter? and how?

cause we're going to bake a cake, but only have one set of pans for each layer...

so, how do we save it til it comes out and we get it out of the pans to put back in the oven?

Answer 1

Like most of the other answers have stated, just cover the batter in the same bowl you prepared it in, and place it in the refrigerator until you're ready to use it.

Ideally, you should probably only place it in the fridge while the other layer is baking. When you remove the cake from the oven to cool, take the batter out of the fridge to start warming to room temperature. Once the first layer cool, you remove it from the pan, and you wash the pan...the extra batter should be at room temperature and ready to bake.

Remember, don't put the batter into a clean bowl to refrigerate -- the less mixing, stirring and handling of the batter, the better. Also, don't use cold batter to bake -- make sure the refrigerated batter has time to warm on its own to room temperature.

Good luck!

Answer 2

My grandmother use to maintain pancake batter interior the refrigerator in a tumbler jar, that way it may be waiting whilst she mandatory it. i'm not sure which you would be able to desire to do an identical for cup cake batter yet i could think of which you would be able to desire to.. Or wait til the 1st pan cools and flow forward and bake something of the batter.

Answer 3

I have frozen batter for up to 4 months with no problems, just make sure it is thoroughly thawed out and almost room temperature before you bake it.

Answer 4

cover and put it in the fridge, it will be fine

Answer 5

put it in the refridgerator

Answer 6

you can refridgerate it but not for too long, i mean not for days

Answer 7

put in fridge

Answer 8

freeze it