I have about 2 cups of batter leftover from yesterdays baking..I put it in the fridge but I would like to know if it is still okay to use or throw it out.I hate to waste!!
Laurel
tippyad Frequent Member
Joined: Aug 20, 2006
Posts: 232
Location: Bluegrass to Gator Country
Birthday: Dec 10
Posted:
Fri Jun 27, 2008 6:26 pm
Since you posted this on Tuesday I'm sure you've figured it out by now.
I'm no expert, but I'd probably say no. Once you add wet ingredients to dry ingredients you need to bake it immediately. If it's from a box I'd call the company to find out.
indydebi Forum SuperStar!
Joined: Jul 07, 2006
Posts: 13483
Location: Indianapolis IN
Posted:
Fri Jun 27, 2008 8:04 pm
I keep batter in the 'frig for days ... bakes up fine. I'm a mix baker.
tippyad Frequent Member
Joined: Aug 20, 2006
Posts: 232
Location: Bluegrass to Gator Country
Birthday: Dec 10
Posted:
Sat Jun 28, 2008 5:31 am
indydebi, good to know.
karensue Frequent Member
Joined: Aug 11, 2006
Posts: 325
Location: Manhattan, Kansas
Posted:
Sat Jun 28, 2008 5:50 am
I've baked refrigerated batter, too, with no problem.
playingwithsugar Forum SuperStar!
Joined: Aug 31, 2005
Posts: 4702
Location: USA - Operation Baking Gals - See My Signature For The Link!
Birthday: Nov 20 Gallery Supporter Member
Posted:
Sat Jun 28, 2008 6:19 am
I've already frozen leftover batter, then used it.
I poured the leftovers into a Ziploc bag (only brand I use) and froze it solid. When I went to use it, I prepared the pan, then placed the frozen block of batter directly into the pan. When it was completely defrosted, it had spread completely level in the pan, then put it in the hot oven and baked it off. The batter was still very cold at the time.
It took an extra 15 minutes to bake through, but the taste and texture was exactly the same as a freshly made batter.
Theresa
DoniB Forum Addict
Joined: May 11, 2007
Posts: 716
Location: Lincolnton, NC
Birthday: Sep 30 Gallery Supporter Member
Posted:
Sat Jun 28, 2008 6:23 am
baked one last night from batter left over from last week's baking frenzy. The cake top (after leveling) was just fine. I couldn't tell a difference at all. I think that as long as you seal it up well, you're good to go.
Dixiegal01 Frequent Member
Joined: Feb 21, 2007
Posts: 247
Location: Mesquite, TX
Birthday: Aug 30
Posted:
Sat Jun 28, 2008 6:31 am
playingwithsugar wrote:
I've already frozen leftover batter, then used it.
I poured the leftovers into a Ziploc bag (only brand I use) and froze it solid. When I went to use it, I prepared the pan, then placed the frozen block of batter directly into the pan. When it was completely defrosted, it had spread completely level in the pan, then put it in the hot oven and baked it off. The batter was still very cold at the time.
It took an extra 15 minutes to bake through, but the taste and texture was exactly the same as a freshly made batter.
Theresa
I've used refrigerated batter before but never frozen....this is great to know.....sometimes I'm just way to slow
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You can attach files in this forum You can download files in this forum
